Easy Homemade Pasta Dough Recipes

Steps:

• Place flour on a flat surface.
• Make a well in the centre of the flour.
• Pour lightly beaten eggs one at a time into the well.
• Mix the eggs with a fork until they are blended with the flour. (Do NOT add salt at this stage).
• Using your hands kneed the mixture until it become smooth and consistant. Add water if too dry or flour if too wet.
• The dough should not stick to your hands or the working surface.
• Divide dough into three portions (Each portion will serve two people).
• For best results refrigerate the dough for at least 1 hour prior to shaping.
• If shaping by hand place dough between two sheets of baking paper and flatten with rolling pin to about 3mm.
• Remove top sheet of baking paper and sprinkle the flattened dough with flour.
• Roll the flattened dough as if making a swiss roll.
• Cut the rolled dough into 5mm slices. (or desired width).
• Immediately unravel the spirals.
• Use plenty of flour during the shaping process to avoid sticking and splitting of pasta shapes.
• If using a pasta machine follow the directions of the machine to form dough into desired shapes.
• Bring large saucepan of water to the boil.
• Add two teaspoons of salt to water.
• Add pasta to boiling salted water and boil for about 5 minutes. Testing occasionally to see if cooked.
• Serve with favourite pasta sauce.

Steps:

• In food processor, or by hand if you don't have a food processor, mix the flour and salt.
• Add eggs, and process (mix) until just starting to come together.
• Turn out onto a floured bench and knead until satiny, smooth and a bit springy.
• This will take 5-10 minutes.
• It should not be sticky.
• If it's sticky, knead in a little more flour.
• Wrap with plastic wrap and leave it on the counter to rest for an hour.
• The dough will then be ready to roll either by hand or in a machine.

Steps:

• On a clean dry work surface, make a mound of the flour and, using your fingers, make a well in the center of the mound. Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour. With the fork, beat the eggs together. Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs. As you mix the flour with the beaten eggs, it will begin to form a doughy mass. Work this mass using your fingers until it begins to lose its moist and sticky character.
• When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outwards and folding the near edge inwards to begin the kneading cycle again. The kneading stage should take about 10 minutes by hand.
• After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting. A manual pasta machine works wonders at this stage. Cut the ball of dough into three equal pieces. Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine. Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through. As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece. Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out. When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner. Start the rolling process again, beginning with the first piece of dough and continue with the remaining pieces. As each is rolled thinner set it aside and continue onto the next.
• As you return to the first piece of dough, set the cylinders one setting closer. Continue in this fashion until the pasta dough has been rolled out as thinly as possible.
• As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface. When they are all rolled out you are ready to cut the pasta into the desired shape. They can be cut using the cutting wheels of the rolling machine or by hand using a knife.

Steps:

• Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
• Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Steps:

• To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
• Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
• Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

Steps:

• Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
• Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
• With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
• Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
• Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
• If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
• With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
• If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
• Flavor and color variations:
• Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
• Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
• Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
• Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil, about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
• Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
• Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.

Steps:

• In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.

Steps:

• Sift the all purpose flour and semolina flour together. *This is very important*.
• Using a Stand Mixer with the Dough Hook: Put all ingredients into the mixing bowl and turn the mixer on medium speed.
• Allow the dough to mix until it forms a ball.
• Take the dough out and lay on a lightly floured surface. The dough should be pliable, but not too sticky. If it sticks to your hands, mix in a little bit more semolina flour.
• Push the pasta dough through the pasta attachment on your stand mixer.
• Dust pasta with semolina flour as it comes out of the attachement.
• Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*.
• By Hand: On a clean work surface, make a mound of the flours and salt with a well in the middle.
• Add the eggs to the well, and start stirring with a fork, slowly incorporating all the flour until the dough comes together.
• Knead the dough until it is soft and pliable. This will take several minutes.
• Run the pasta dough through the widest setting on your pasta machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic.
• Work the dough through the settings of the machine until the desired thickness is reached.
• Use the attachments to cut the dough into whatever shape you like.
• Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*.
• Cook fresh pasta in salted boiling water. Length of time depends on the shape you make. Fresh pasta will cook much faster than store bought pasta.

Steps:

• Add flour, eggs, yolks, olive oil, and salt to the bowl of a food processor. Process until dough comes around the blade of the processor, and continue to blend. Add additional flour, a half tablespoon at a time, until dough is smooth and still slightly tacky, about 1 minute. If dough is dry, add water, one teaspoon at a time.
• Wrap dough in plastic wrap and let rest at least 1 hour at room temperature. If resting longer than 4 hours, transfer to refrigerator, where dough can rest up to 12 hours. Remove from the refrigerator 1 hour before rolling.
• Unwrap dough and divide into 6 roughly equal portions. On a lightly floured surface, press into a rectangular shape with your palms, and then roll to a dimension of 9" x 12". Dough should be very thin.
• With the long side perpendicular to you, fold pasta sheet at 3″ intervals to form a flat roll. Use a sharp knife to cut into ½-inch wide noodles. Gently use unfurl the pasta, toss lightly with flour if necessary to keep from sticking, and place on a baking sheet, lightly covered with a clean kitchen towel, until ready to cook. Repeat with remaining dough.
• To boil noodles, bring a large pot of generously salted water to a boil. Add noodles, gently stir, and cook, 2 minutes. Drain and serve with your favorite sauce.

Steps:

• Place flour and salt in the bowl of a food processor fitted with the metal blade and pulse to combine.
• With the machine running, add eggs one at a time and blend after each addition. Add olive oil and process until dough looks like a coarse meal that comes together when pressed into a ball, about 10 seconds. Do not over-process. If the dough seems excessively sticky, add a little more flour, 1 tablespoon at a time, processing just until incorporated.
• Lightly dust work surface and hands with flour. Turn dough out of food processor and knead until elastic and smooth, and no longer sticky, 5 to 10 minutes.
• Shape dough into a disk and cover with plastic wrap or an overturned bowl. Let rest for at least 1 hour at room temperature (or up to 1 day in refrigerator) before rolling. If the dough has been refrigerated, let stand at room temperature for about an hour before rolling and shaping.
• Cut the dough into 6 to 8 pieces. Flatten it into small rectangles to fit through a pasta machine.
• Keeping the dough lightly floured, roll the pieces through a pasta machine set at its widest opening. Keep rolling pasta through machine as progressively narrower settings, forming strips.
• Lay pasta strips on a lightly floured surface and keep covered with towels. One at a time, fold strips into a flat roll and slice crosswise into ribbons. Unfurl ribbons and transfer to a floured baking sheet. Slice lengthwise into long ribbons, about 1 1/2 inches wide, using a sharp knife or pizza cutter.
• Cook pasta in boiling salted water for 2 to 4 minutes, until al dente. Drain and serve immediately.

Steps:

• Place flour in large glass bowl and form a well in the middle.
• Place remaining ingredients in well.
• With fork, in a circular motion, stir wet ingredients just around rim of dry ingredients, bringing a little bit of flour into the wet mixture a little at a time until all are mixed together.
• Pour mixture onto a floured board and knead until tight and glossy. It should be difficult to mix, to a point where no more flour will stay into mixture.
• Form into a ball and let sit, covered, for 1/2 an hour to an hour.
• Cut into manageable pieces to fit into pasta machine.
• Flour pieces as needed, if dough is to sticky it will not go through pasta machine smoothly.
• Run 3 time through larger slot size, then once through decreasing sizes progressively until desired thickness.
• Run through pasta cutter of choice then let dry overnight. I lay noodles across a clean broom handle, that I use for this purpose only, placed in between two chairs.
• Store dried pasta in sealed plastic bags or containers.
• Cook as needed. Fresh pasta noodles need very little time to cook as compared to store bought pasta noodles.

Steps:

• In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
• On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

Steps:

• All you need do is to mix flour with eggs, olive oil and salt. If too dry, sprinkle with water and add flour if too sticky.
• It is now important to wrap dough in plastic and leave it in the refrigerator for 30 minutes or until you want to use it. Humidity will bind the dough.
• For the dough using a pasta machine. We get a smooth dough and flavored. Add flour if necessary, it does not stick and we'll cut to desired shape.
• We leave them to dry for another day or we boil water with salt for 1-2 minutes.