Basic Pasta Dough

  • 1 ½ cups of flour (No 1 Durum Wheat Semolina Flour)
  • ½ tsp salt
  • 2 eggs
  • 2 tbsp olive oil
  • 2 tbsp water

Combine all ingredients and mix. Knead until dough takes on shiny appearance and pulls away from bowl. Rest at least 1 hour wrapped in the refrigerator.

4 responses

16 05 2010
Marilyn Santella

Hi – Thank you for this great recipe. My husband makes our pasta freah each day. We shall try your recipe today adding the olive oil and water. He usually added the third egg instead. Love having your blog as reference!

16 05 2010
whatscookingwithdoc

@Suse: Thanks, Loving it here, as for the garden-still have to find a house! Great to see folks in health care passionate about food!
@Marilyn: Thanks, please let me know how your husband likes the dough. Fresh pasta everyday-he’s a hero!

29 08 2010
Fern

Hi, I would love to make my own pasta from your recipe but have 2 questions:

1. I would like to use organic ingredients – particularly the flour – is this possible and is one organic flour therefore better than another?
2. Can the mixture be frozen? I would like to make batches on the weekend for use during the week.

thanks!

Fern

29 08 2010
whatscookingwithdoc

@ Fern: No problem using organic. I like to use semolina flour and recommend this type for pasta dough. I think any brand you can find would be fine. The semolina does not require eggs, although I like egg pasta and use it in my recipe. If you do not use semolina or pasta flour per se, make sure the type you use is oo. The oo type is very soft and seived and will definitely need the eggs. I have never frozen my dough, but when I make pasta I let it rest overnight in the fridge- at least a couple of hours is mandatory. It has kept several days in the fridge by lightly coating the pasta ball and the cling wrap with a little olive oil (pasta dough dries out very quickly) and keeping it tightly wrapped. When you remove it from the fridge, give it some time to warm up; the gluten needs to relax before rolling out.
Cheers,
Doc

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