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The Perfect Pasta Dough | Easy Homemade Fettuccini and More!
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Hands down my favorite pasta dough recipe. I have tried several, but this one is the best and simplest I have used. Don't be afraid to try new things in the kitchen, you might find something you really enjoy that it totally worth it! Pasta was one of those things for me, and I am hoping it will be for you as well!
1 1/2 Cups Semolina Flour
2 Cups 00 Flour
4 eggs
3-4 egg yolks
When measuring your flour, pour to fill and don’t pack the cups. Sift your flours together to blend. Make a well in the center large enough for 7 eggs to fill.
Pour your eggs and egg yolks into the well. With a small fork blend the flour and eggs until a dough begins to form. Knead the dough until it gets smooth normally around 10 minutes. At first it will feel dry and like its not coming together, but keep working it! After kneading, wrap in plastic wrap and place on the counter to rest for 30 minutes. After resting, divide into 1/4's. Use one at a time, keeping the remaining dough covered. On a floured surface, roll flat, letter fold, roll out and fold again, then run through your pasta attachment/machine, or hand roll until it is evenly thin and almost opaque. About 1/16 or thinner. You should be able to faintly see your hand under the dough. From here you can run through your machine to cut, or fold and cut by hand. You can also use as is for ravioli or filled pasta!
You can leave dough in refrigerator for a day, or in the freezer for a month! Great for making ahead!
*The edited audio is a little confusing, after resting the dough, when you press it, you do not want it to spring back quickly. The purpose of resting the dough is to let it relax so that it doesn't spring back quickly.
Intro 0:00
Ingredients 0:27
Mixing the flour 01:05
Adding the eggs 02:54
Mixing the dough 03:50
Kneading the dough 05:23
Resting the dough 06:28
Unwrapping the dough 07:04
Learning how to wear my apron 08:20
Rolling the pasta 08:43
Cutting the pasta 10:56
How to cook 14:10
Nesting the pasta 13:29
Finished product 15:00
1 1/2 Cups Semolina Flour
2 Cups 00 Flour
4 eggs
3-4 egg yolks
When measuring your flour, pour to fill and don’t pack the cups. Sift your flours together to blend. Make a well in the center large enough for 7 eggs to fill.
Pour your eggs and egg yolks into the well. With a small fork blend the flour and eggs until a dough begins to form. Knead the dough until it gets smooth normally around 10 minutes. At first it will feel dry and like its not coming together, but keep working it! After kneading, wrap in plastic wrap and place on the counter to rest for 30 minutes. After resting, divide into 1/4's. Use one at a time, keeping the remaining dough covered. On a floured surface, roll flat, letter fold, roll out and fold again, then run through your pasta attachment/machine, or hand roll until it is evenly thin and almost opaque. About 1/16 or thinner. You should be able to faintly see your hand under the dough. From here you can run through your machine to cut, or fold and cut by hand. You can also use as is for ravioli or filled pasta!
You can leave dough in refrigerator for a day, or in the freezer for a month! Great for making ahead!
*The edited audio is a little confusing, after resting the dough, when you press it, you do not want it to spring back quickly. The purpose of resting the dough is to let it relax so that it doesn't spring back quickly.
Intro 0:00
Ingredients 0:27
Mixing the flour 01:05
Adding the eggs 02:54
Mixing the dough 03:50
Kneading the dough 05:23
Resting the dough 06:28
Unwrapping the dough 07:04
Learning how to wear my apron 08:20
Rolling the pasta 08:43
Cutting the pasta 10:56
How to cook 14:10
Nesting the pasta 13:29
Finished product 15:00
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