Have you ever made pasta dough yourself? It’s not as hard as it looks! Promise 😉
And you don’t necessarily need a kitchen machine with a pasta attachment. A rolling pin is absolutely sufficient for this, and you can cut your dough into your favourite pasta shape afterwards.
Which ingredients do you need for a pasta dough:
- Flour- I prefer Italian pasta flour when I get it. But normal TYPE 405 works also well.
- eggs size M
Depending on the size of your eggs, you will need some cold water for the dough. But please add the cold water drop by drop. The dough should be firm and chewy, but no longer sticky.
It is best to wrap the pasta dough in food safe cling film after kneading and then let it rest for at least 60 minutes in the fridge. If you can, let it rest for 2 hours in the fridge.
I don’t have a pasta machine!
No problem! Simply roll out the dough thinly on a floured work surface with a rolling pin. Keep turning the dough over and rolling out from both sides, as this will help you in getting the dough really thin.
Then you can simply cut it into your preferred shape with a sharp knife. So for Tagliatelle, simply cut into long, thin ribbons. A little wider for pappardelle.
What can I cook with the pasta dough?
Can I prepare them ahead?
Yes you can make the noodles ahead of time. So I’m happy to pass on my tips to you:
The pasta must be completely dried, and then you can store them in an airtight container.
Or you can freeze the dough. But you have to roll it out to about 1 cm thick and then wrap it in cling film in layers as tightly as possible and only then freeze it. If you then want to thaw the dough, let it thaw in the fridge for about 1 hour. Then leave it at room temperature for another 30-40 minutes and you can then process the dough as normal. Easy peasy.
Have fun cooking!
love, sabrina x
Homemade Pasta dough
super easy to make!simple
- 10 minutes
- 1 hours
- 5 minutes
- 1 hours 15 minutes
|some cold water|
|flour for the surface|
- rolling pin/ pasta sheet roller
Steps of preparation
- Knead all ingredients into a smooth dough. Adding first the flour, then the semolina, then the eggs and salt.
- If the dough is not coming together, add some drops of cold water.
- Wrap the dough in cling film and let it rest in the fridge for about 2 hours
- If you don’t have a pasta machine, roll out the dough thinly on a floured work surface. Keep turning the dough over.
- Use a knife to cut the dough into thin strips for tagliatelle. For pappardelle, a little thicker.
- If you have a pasta machine, use the food processor to roll out the dough thinly.
- And then cut into your desired pasta type with the pasta attachment
- Bring salted water to a boil in a large saucepan
- The noodles need about 3-5 minutes until they are al dente.
- Drain in a colander and serve with your favourite pasta sauce.