Basic Pasta Dough
Basic Pasta Dough
© Chef Laura Bonicelli
Silky golden dough that stretches like silk between your fingers, made with nothing more than the finest Italian flours and farm-fresh eggs. The foundation for every memorable pasta dish in my kitchen, from delicate ravioli to hearty pappardelle.
Prep Time
10 min
Cook Time
—
Total Time
10 min
Servings
8 servings
Ingredients
- 250 grams00 flour
- 250 gramsfine semolina flour
- 5 large eggs (room temperature (adjusted to total 250 grams by adding water or removing egg as needed))
Instructions
- 1
Mixer method: Add the flours to the bowl of a stand mixer fitted with a dough hook or pasta dough attachment. Add the eggs and any necessary water. Mix on medium speed until the dough is smooth and cohesive. Adjust as needed — add water if too dry, flour if too sticky. The dough should be pliable but not tacky. Turn the dough out onto a lightly floured board.
- 2
By hand: Put the flours into a bowl or on a board, forming a ring. Crack the eggs into the center. Using a fork, gradually incorporate flour into the eggs. Once a dough starts to form, knead it with your hands until smooth and consistent, adjusting moisture as needed. The dough should not stick to your fingers.
- 3
Divide the dough into 8 equal portions (about 95 grams each) for linguine or angel hair. For ravioli using a tablet, divide into 10 balls (about 75 grams each). Place the dough balls in a sealed plastic bag or airtight container until ready to use. Let the dough rest at least before rolling or shaping. Use within . Do not refrigerate or freeze the dough itself.
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Chef's Notes
Do not use cold eggs, and avoid adding salt to the dough. After cutting or shaping, allow the pasta to dry for 1 to 3 hours depending on the environment and pasta shape. Once dried, store pasta in a sealed bag or container for up to 1 month. For ravioli, freeze individually on a parchment-lined tray. Once solid, transfer to an airtight container or freezer bag and store for up to 1 month.