Simple Pasta Dough

After traveling through Italy a few years back, we vowed to make the majority of our pasta fresh. We mainly use this pasta dough recipe to make lasagna and the cannelloni. You can use it also to make linguini as well as tagliatelle noodles.
Tagliatelle with Italian Sausage-3

Keep in mind that sometimes temperature and humidity may effect the dough, so feel free to slowly alter it if needed by adding more flour or liquid.

Simple Pasta Dough

Ingredients:

4 large eggs
3 cups Semolina Flour
2 tablespoons olive oil
Pinch of Salt

cannelloni-2

Directions:

In a stand mixer mixing bowl, add flour and make a well in the middle. Add oil, eggs, and salt into the well. Using the dough hook, mix on medium speed until all ingredients are combined. Dough should not be sticky. In case of wet, sticky dough add some additional flour. 

Once all mixed, cover pasta dough ball and let sit in bowl for 15 minutes.

When ready to roll dough, get pasta roller fastened to table. Lightly dust with flour. Break off a piece of the dough ball and roll out dough into fine (12) 2″ x 9″ strips starting with the largest setting and roll through a few times adjusting the thickness of the dough each time until pasta is thin (I bring mine to setting 2). Trim to desired pasta size and hang on pasta dry rack.

Boil when ready to use.

lasagna-1

Simple Pasta Dough
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Ingredients
  1. 4 large eggs
  2. 3 cups Semolina Flour
  3. 2 tablespoons olive oil
  4. Pinch of Salt
Instructions
  1. In a stand mixer mixing bowl, add flour and make a well in the middle. Add oil, eggs, and salt into the well. Using the dough hook, mix on medium speed until all ingredients are combined. Dough should not be sticky. In case of wet, sticky dough add some additional flour.
  2. Once all mixed, cover pasta dough ball and let sit in bowl for 15 minutes.
  3. When ready to roll dough, get pasta roller fastened to table. Lightly dust with flour. Break off a piece of the dough ball and roll out dough into fine (12) 2" x 9" strips starting with the largest setting and roll through a few times adjusting the thickness of the dough each time until pasta is thin (I bring mine to setting 2). Trim to desired pasta size and hang on pasta dry rack.
  4. Boil when ready to use.
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