Basic Pasta Dough
Makes 12 ounces (340 g) dough, enough for 30 ravioli (page 125) or 1 pan of lasagna (page 133)
If you have no dried pasta in the cabinet, but you do have eggs in the fridge, fresh pasta can be easier to make than you think. Many pasta recipes call for a whole egg combined with extra egg yolks, which does make a more tender and colorful dough, but that can be wasteful unless you are diligent about reserving the unused egg whites for another recipe, like meringue (leftover whites can be frozen). In the spirit of frugality, this dough uses whole eggs, which still produce great results.
INGREDIENTS
- 1½ cups plus 2 tablespoons (225 g) all-purpose flour
- 3 large eggs (150 g; see Aspetta)
DIRECTIONS
- Dump the flour out onto a clean dry work surface, like wood, marble, or metal. Gather it into a little mountain, then make a well in the center, leaving the walls as high as possible. Add the eggs to the center of the well. Holding a fork in your dominant hand, cup your other hand gently around the outside of the flour wall, and start slowly whisking with the fork to incorporate small amounts of flour from the inside wall into the eggs. As the wall begins to narrow, hold the fork so it is more perpendicular to the work surface as your other hand continues to help hold up the sides; stop as needed to shore up the wall. If the wall falls, don’t panic! Use a bench scraper to push it back together and then continue to mix. Once the mixture is thick and pudding-like (loose but holding together), use a bench scraper or spatula or your hands to push and mash in the remaining flour. (You can also use a stand mixer fitted with the dough hook to make and knead the dough; beat the eggs in the mixer bowl to combine, then slowly add the flour and mix/knead on low speed for 5 minutes.)
- Now, using your hands, begin to turn/knead the dough until it comes together, then continue to knead for about 10 minutes. You’ll feel the right consistency soon: soft enough to form into a ball without sticking but not too firm or dry. Don’t worry if all the flour or the raggedy bits have not been incorporated at first; leave them off to the side in case more flour is needed once the dough begins to come together. It may feel too firm or loose as you begin kneading it, but it will eventually come together into a smooth ball. If the dough seems too sticky, add a little more flour; if too dry, add a few dribbles of water.
- Next “pinch and push” the dough with both hands, using your dominant hand to push from the center of the ball away from you while pinching with the other hand to gather it back together. You want to end up with a soft and pliable dough that feels slightly squishy in the hand without sticking. Tap a little flour onto your hands if the dough is too sticky; conversely, dribble a little water over it if is too dry.
- Cover the dough and let it rest for at least 30 minutes but no more than 2 hours at room temperature before proceeding. This allows the flour to further hydrate and the gluten to relax, making it easier to roll out the dough without shrinking. Wrapped tightly in plastic wrap, it will keep for up to 24 hours in the refrigerator or 1 month in the freezer; thaw in the fridge.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
The key to success is to have the correct ratio of flour to eggs. Here each egg in the shell is 1.8 ounces (50 g). Together, the shelled raw eggs should weigh 4½ ounces (130 g). Adjust accordingly if your eggs are larger or smaller.
USING FRESH PASTA DOUGH: Freshly made pasta dough can be rolled thin using a pasta machine or a rolling pin and cut into various sizes depending on the end use.
FOR RAVIOLI (PAGE 125): Lay rolled-out sheets of dough on a lightly floured work surface. Dollop teaspoons of filling spaced horizontally across the bottom half of the sheets. Fold the other half of the dough over, pinch to seal, and cut into the desired shapes.
FOR LASAGNA (PAGE 133): Whole dough sheets can be cooked immediately or frozen for later use. Cook for a few minutes in boiling salted water, drain, brush lightly with oil, and stack in layers separated by parchment paper or plastic wrap; keep covered until ready to assemble the lasagna.
FOR FETTUCCINE (PAGE 115): One at a time, roll up each floured dough sheet into a loose bundle and cut crosswise into 1/4-inch-wide (0.65 cm) strips. Separate and toss in flour to store.
USING FRESH PASTA DOUGH: Freshly made pasta dough can be rolled thin using a pasta machine or a rolling pin and cut into various sizes depending on the end use.
FOR RAVIOLI (PAGE 125): Lay rolled-out sheets of dough on a lightly floured work surface. Dollop teaspoons of filling spaced horizontally across the bottom half of the sheets. Fold the other half of the dough over, pinch to seal, and cut into the desired shapes.
FOR LASAGNA (PAGE 133): Whole dough sheets can be cooked immediately or frozen for later use. Cook for a few minutes in boiling salted water, drain, brush lightly with oil, and stack in layers separated by parchment paper or plastic wrap; keep covered until ready to assemble the lasagna.
FOR FETTUCCINE (PAGE 115): One at a time, roll up each floured dough sheet into a loose bundle and cut crosswise into 1/4-inch-wide (0.65 cm) strips. Separate and toss in flour to store.
