Pasta Dough (Manual Pasta Machines Only)

This classic fresh pasta dough is the foundation for incredible homemade noodles like fettuccine, tagliatelle, or ravioli. Made with just flour, eggs, olive oil, and salt, it creates a tender yet resilient texture that holds up beautifully when boiled. The olive oil adds a subtle richness and helps keep the dough pliable while you work it through your manual pasta machine. This recipe is ideal for weekend cooking projects or special dinner parties where you want to impress guests with tableside pasta making. The dough requires a short resting period to relax the gluten, ensuring it rolls out smoothly without springing back. Serve immediately after boiling for the best texture and flavor, tossing with your favorite sauce while hot.

Cooking Method: Boiling

Cuisine: Italian

Courses: Baked Goods

Difficulty: Intermediate

Servings: 1

Calories: 2038.4

Dietary: Vegetarian

Description

This classic fresh pasta dough is the foundation for incredible homemade noodles like fettuccine, tagliatelle, or ravioli. Made with just flour, eggs, olive oil, and salt, it creates a tender yet resilient texture that holds up beautifully when boiled. The olive oil adds a subtle richness and helps keep the dough pliable while you work it through your manual pasta machine. This recipe is ideal for weekend cooking projects or special dinner parties where you want to impress guests with tableside pasta making. The dough requires a short resting period to relax the gluten, ensuring it rolls out smoothly without springing back. Serve immediately after boiling for the best texture and flavor, tossing with your favorite sauce while hot.

Ingredients

2 1/3 cup All purpose flour

Directions

1
Combine 1 1/3 cups all-purpose flour and 1 cup semolina flour (if using) with 1/2 teaspoon salt in a large bowl or on a clean work surface.
2
Create a well in the center of the flour mixture and crack 2 large eggs into the well. Add 1 tablespoon olive oil and 1/3 cup water.
3
Using a fork, gently beat the eggs and liquids, gradually incorporating the flour from the inner walls of the well until a shaggy dough forms.
4
Knead the dough vigorously by hand for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. Add water or flour a teaspoon at a time if necessary to achieve the right consistency.
5
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
6
Divide the rested dough into manageable portions. Flatten a portion with your hands or a rolling pin.
7
Feed the dough through the widest setting of your manual pasta machine. Fold it into thirds and pass it through again.
8
Gradually reduce the machine setting, passing the dough through each setting once until it reaches the desired thickness.
9
Use the cutting attachment on the machine to cut the pasta sheets into desired shapes like fettuccine or tagliatelle.
10
Cook the fresh pasta in a large pot of boiling salted water for 1-3 minutes, or until al dente. Drain and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2038.4kcal

% Daily Value *
Total Fat 5.6g9%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 11.2mg1%
Total Carbohydrate 425.6g142%
Dietary Fiber 15.1g61%
Sugars 1.7g
Protein 56.0g113%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use 1 1/3 cups all-purpose flour and 1 cup semolina flour for a more authentic texture and better grip when rolling.

If the dough feels too dry and cracks while rolling, wet your hands slightly or add a few drops of water. If too sticky, dust lightly with flour.

Fresh pasta cooks much faster than dried pasta. Watch it closely to avoid overcooking.

You can freeze uncooked fresh pasta by laying it on a floured baking sheet, freezing until solid, then transferring to a bag for up to 1 month. Cook from frozen, adding 1-2 minutes to cooking time.

Keywords: fresh pasta, homemade noodles, italian cooking, egg pasta, semolina, all purpose flour, manual machine, kneading, rolling dough, fettuccine, tagliatelle, pasta making, italian cuisine, fresh dough, olive oil, salt, eggs, hand cranked, traditional recipe, weekend cooking

Read it online: https://www.chefs-mate.com/recipe/pasta-dough-manual-pasta-machines-only/