Pasta dough
For years we thought the process of creating pasta dough was something beyond our capabilities. After our first lesson from a wise Egyptian, we learned that nothing could be further from the truth. Pasta dough is easy!
Indeed, pasta is a staple in our repertoire and has impressed friends on many occasions. We often scale this recipe up to 1 kg of flour because pasta freezes really well.
This pasta dough is particularly easy to work and can be rolled extremely thin to make luscious ravioli.
Time
40 minutes total: 10 minutes attended, 30 minutes unattended
Difficulty
very easy
Yield
350 g (servings 7 )
Ingredients
Weight
Volume
Procedure
A
00 Flour
250 g
2 cups
Salt
3 g
½ tsp
1
Sift into a large mixing bowl.
2
Make a well in the center of the bowl.
B
Eggs, whole, fresh
100 g
2 large
Eggs, yolk only, fresh
17 g
1 large
Olive oil
14 g
1 tablespoon
3
Whisk to combine.
4
Add to well in mixing bowl A.
5
Combine and knead until dough is smooth and the texture is consistent. Form into a ball.
6
Wrap with plastic film and place in the fridge for at least 30 minutes.
Finished recipe
Steps
4
5a
5b
| Per serve | |
|---|---|
| Energy (kcal) | 160.4 |
| Energy (kJ) | 671 |
| Protein (g) | 5.3 |
| Fat (g) | 4 |
| Carbs (g) | 24.1 |
| Sugars (g) | 0.1 |
| Fiber (g) | 0.9 |
| Sodium (mg) | 171.6 |
| Cholesterol (mg) | 72.5 |