Fresh Pasta Dough

There is nothing like fresh-made pasta. Making a dough ball is so much easier than many people think. it takes longer to weigh out all of the ingredients than it does to make the dough.

Once you have your dough ready to be cut you have several options.

• Roll out with a rolling pin and hand-cut strips
• Use you stand mixer with a roller attachment
• Use your stand mixer with a pasta press attachment

After drying your dough for a few minutes, simply boil it for about 3 minutes in salted water and you’re ready to go. Don’t add any olive oil to the water though, it makes it harder for the sauce to adhere to the pasta.

The following recipe will make approxamately a 1lb dough ball. If you need to make more, don’t increase the recipe, make separate dough balls so you can work the dough properly.

Ingredients

Method

Mix the flour and then mound it in the center of a large wooden board or on your counter.

Make a well in the center of the flour and add the eggs.

Using a fork, whip the eggs and add flour to them from the inside of the well.

When the dough starts to come together, about 1/2 the flour is incorporated, it is time to start kneading it. Wet your hands and start to mix the rest of the flour into the dough. Keep using dough to scrape up bits of flour on the counter.

Once you have all the flour incorporated knead the dough ball for about 10 minutes. If it is too sticky, you can dust the board/counter with some extra 00 flour. The dough should be elastic and a little sticky when you’re done kneading it.

Wrap the dough ball in plastic wrap and let sit for 30-60 minutes before cutting it into your pasta.