Homemade Pasta Dough
4 servings
30 minutes
Homemade pasta dough is the embodiment of Italian tradition and family warmth. This egg and olive oil-rich dough gives pasta a rich flavor and silky texture. Such dough is perfect for making fresh pasta, whether it's tagliatelle, fettuccine, or ravioli. Its history dates back centuries when Italian families hand-kneaded the dough, passing recipes down through generations. It is pliable to work with, holds its shape well, and pairs beautifully with any sauces—from classic tomato to delicate cream. Resting in the fridge makes it more elastic, easing rolling and shaping. This is the art of homemade cooking where each strand of dough carries a piece of care and love.
1
Pour flour and salt into a food processor with a metal blade. Beat the eggs and yolks in a separate container, pour a third of the mixture into the processor, and blend.
- Flour for pasta: 550 g
- Salt: 1 teaspoon
- Egg yolk: 6 g
- Chicken egg: 4 pieces
2
While the mixer is running, add oil and the remaining eggs through the funnel in the mixer lid. You need enough eggs for the dough to crumble. Do not add too much.
- Olive oil: 2 tablespoons
- Chicken egg: 4 pieces
3
Place the dough on a floured surface and knead until it becomes smooth. Wrap in plastic wrap and leave in the refrigerator for at least an hour.
- Flour for pasta: 550 g