Basic Pasta Dough
Pasta, pasta, pasta! What can I say? I love pasta. It is incredibly versatile and delicious; you can make it any shape and you can top it or fill it with just about anything. The “pasta-bilities” are endless. Not only does every region of Italy have their own signature pasta specialty, but also every city and every village as well.
When I am in Italy, I look forward to lunch because pasta truly is served every day. It is often the first plate, the “primo piatto”, though it is not a large quantity like we are used to in America. It is just a small amount, enough to enjoy before moving on to the next entry of many more to come in the meal structure. There is something special about homemade pasta. You can tell it’s made with love in each bite and because it’s made by hand, every pasta is uniquely shaped.
- Incorporate all ingredients in a food processor* and blend until the mixture forms a ball.
- Once the ball is formed, place dough on your work surface that has been lightly floured and knead the dough for a minute or two until smooth. The dough should feel leathery as opposed to sticky.
- Place the dough in a bowl, which has also been lightly floured, cover with plastic wrap and let sit for 1 hour so that the glutens can relax and make rolling the dough easier.
* If you do not have a food processor, please watch the Homemade Pasta video on how to make dough by hand. If you are using the GreenOlive Rolling Pin Spacers to roll out dough, use the 1/8” Magenta color spacer.
Steps in rolling out the dough
- When you are ready to roll out your dough, divide the dough into 6 – 8 pieces.
- Take one of the pieces and generously dust with flour. Place your pasta machine on the widest setting, “number 1” position, put the dough in between the rollers and begin to turn the handle.
- Once the dough has come out of the other end, fold the dough in half, dust both sides of the flattened dough with flour again and run through the rollers again. Repeat this one more time.
- At this point it is very important to dust both sides of your dough with flour before you run it through the rollers, if you don’t, the dough will stick to the rollers and rip as it goes through.
- Set the machine at the “Number 2” position, take the dough and begin to run it through the rollers.
- Set the machine at the “Number 3” position, take the dough and begin to run it through the rollers.
- You will continue to do this until you get the desired thickness of your pasta. It can then be cut or molded into different shapes.
Note: The “Number” positon may vary from different machines. Always remember to start on the widest setting and work towards the narrow setting at one step at a time.
Yields about 1 ¾ lb dough – Serves 4 - 6
- 2 cups All Purpose Flour, plus more for dusting
- 3 large Eggs
- 1 teaspoon Salt
- 1 tablespoons Oil