Pasta Dough

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.

Cuisine: Italian

Courses: Baked Goods

Difficulty: Intermediate

Servings: 1

Calories: 655.2

Dietary: Vegetarian

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

3 cup Semolina flour
3 Eggs
1 tsp Salt
as needed Heavy cream

Directions

1
Place the semolina flour and salt in a food processor bowl and pulse briefly to combine.
2
Add the eggs to the processor and pulse until the dough begins to clump together.
3
Add heavy cream one tablespoon at a time, pulsing after each addition, until the dough forms a cohesive ball that is not sticky.
4
Turn the dough out onto a lightly floured surface and knead by hand for 5-10 minutes until smooth and elastic.
5
Shape the dough into a ball, place it in a lightly floured bowl, cover with plastic wrap, and let it rest for 30 minutes.
6
Divide the rested dough into manageable portions.
7
Run the dough through a pasta machine, starting at the widest setting and gradually decreasing the thickness to your desired level.
8
Let the rolled sheets rest for another 30 minutes before cutting to ensure smoother cutting and better texture.
9
Cut the pasta sheets into your desired shape (such as fettuccine or tagliatelle) using the pasta machine or a sharp knife.
10
Bring a large pot of water to a rolling boil and add salt (about 1/2 teaspoon per quart of water).
11
Cook the fresh pasta in the boiling water for 1 to 2 minutes, or until al dante.
12
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.

Keywords: fresh pasta, semolina dough, homemade pasta, italian cooking, pasta machine, egg pasta, fettuccine, tagliatelle, al dante, kneading, rolling, semolina flour, quick dinner, from scratch, vegetarian, comfort food, weeknight meal, family style, traditional, easy recipe

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