Pasta Dough
Description
This classic fresh pasta dough combines semolina flour and eggs to create a texture that is both tender and satisfyingly chewy. The simplicity of the ingredients allows the natural nuttiness of the semolina to shine through, resulting in a canvas that holds sauce beautifully. Making pasta from scratch is a rewarding experience that transforms a simple weeknight dinner into a special occasion. The dough is easy to handle, rests quickly, and cooks in just a couple of minutes. Whether you are rolling it into fettuccine, tagliatelle, or stuffed into ravioli, this versatile dough provides the perfect foundation for your favorite Italian sauces. It is a staple recipe that brings warmth and homemade charm to any table.Ingredients
Directions
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Place the semolina flour and salt in a food processor bowl and pulse briefly to combine.
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Add the eggs to the processor and pulse until the dough begins to clump together.
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Add heavy cream one tablespoon at a time, pulsing after each addition, until the dough forms a cohesive ball that is not sticky.
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Turn the dough out onto a lightly floured surface and knead by hand for 5-10 minutes until smooth and elastic.
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Shape the dough into a ball, place it in a lightly floured bowl, cover with plastic wrap, and let it rest for 30 minutes.
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Divide the rested dough into manageable portions.
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Run the dough through a pasta machine, starting at the widest setting and gradually decreasing the thickness to your desired level.
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Let the rolled sheets rest for another 30 minutes before cutting to ensure smoother cutting and better texture.
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Cut the pasta sheets into your desired shape (such as fettuccine or tagliatelle) using the pasta machine or a sharp knife.
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Bring a large pot of water to a rolling boil and add salt (about 1/2 teaspoon per quart of water).
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Cook the fresh pasta in the boiling water for 1 to 2 minutes, or until al dante.
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Drain immediately and toss with your preferred sauce.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 655.2kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 136.8g46%
- Dietary Fiber 4.9g20%
- Sugars 0.5g
- Protein 18.0g36%
* 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
**Storage:** Fresh pasta can be dried on racks for several hours or overnight before storing in an airtight container. It can also be frozen for later use; place uncooked cut pasta on a baking sheet to freeze individually, then transfer to a freezer bag.
**Substitutions:** While semolina provides a distinct texture and flavor, you can substitute unbleached all-purpose flour for a softer dough, though the quality and bite will differ.
**Variations:** Herbs, spices, spinach, or tomato puree can be added to the flour and salt at the beginning to create flavored pastas.
**Tips:** The cooking time depends on the thickness of the pasta and the humidity of the environment. Toss the pasta immediately after draining to prevent sticking.
