We could dedicate this whole website to Italian pasta and still not have adequate space to cover all things Italian pasta. Every region of the country has its own style and the ingredients used vary from north (where they use more eggs) to south (where they traditionally make an egg-less dough). And let's not get started on the flours and all the tricks (actually you can download our Pasta Basics Guide if you want more tips).
Let us leave it at this: if you've never made homemade pasta dough before, this is a great place to start. The combination of flours and lots of eggs make this dough sturdy, easy to work with, very forgiving, and -- most importantly -- tastes good! We turn this basic pasta dough recipe into sheets for lasagna, cut it into handkerchief shapes for our pesto pasta recipes, fill it for ravioli, and twist it for more delicate shaped pasta like casoncelli. Bottom line it's a reliable pasta dough that'll make you confident in your pasta skills, even if you're only just starting to hone them!
can substitute all-purpose flour
can substitute all-purpose flour
For The Pasta Dough: Combine the flours and a pinch of salt on a clean work surfance and mix until they're well combined. Whisk together the eggs, olive oil, and water, make a well in the center of the flours and pour in the liquid mixture. Use a fork to whisk the eggs like you would for scrambled eggs and bring a little flour in with each move until the majority of the flour is in the egg mixture.
Using your clean hands, mix the remaining flour into the liquid mixture and begin to form it into a ball. Start to knead and turn the dough unti it is a ball (this will take a couple minutes).
If, after a couple minutes, the mixture is dry or crumbly, add a splash of water and knead. The dough should be throughly moist and evenly hydrated but not sticky or overly damp. (You can also make the pasta dough in a food processor -- head to this recipe for that technique).
Once the dough is in a ball form, knead it for 8 to 10 minutes until it is smooth and there are no cracks. Wrap in plastic wrap and set aside to rest for at least 30 minutes before using. You can use it to make sheets of pasta dough (below), to make shapes (like Casoncelli), or form the dough into a handmade shape like these cavatelli!
Pasta dough can be made to this step up to 1 day ahead. Store the dough wrapped in plastic, placed in a resealable plastic bag, and refrigerated. Bring to room temperature before using.
To Roll The Dough Into Sheets: Secure a tabletop pasta machine to a counter or fit the Pasta Roller attachment onto the KitchenAid Stand Mixer. Cut dough into six pieces (they need to fit in the Pasta Roller). Press each piece into a rectangle shape. (Cover the pieces you aren't using with a kitchen towel so they don't dry out.)
Pull the roller adjustment knob straight out and turn to setting 1. Release the knob, making certain the pin on the roller housing engages the opening on the back of the adjustment knob, allowing the knob to fit flush against the roller housing.
Turn Stand Mixer to speed 2. Feed flattened, lightly floured dough into rollers to knead. Fold dough in thirds like an envelope, flatten, lightly flour, and roll again. Repeat until dough is smooth and pliable and covers the width of the roller. Lightly dust pasta with flour while rolling and cutting to aid in drying and separation.
Feed dough through rollers to further flatten the sheet of dough. Change the roller to setting 3, and repeat the rolling process. Continue to increase roller setting until you reach setting 8. Do not fold the dough during this step. Cut dough as needed to make it wieldy. Once the dough is rolled to setting 8, dust it lightly with flour then you can use it as desired to make lasagna or noodles.
If you want to cut it into noodles, let the sheets of rolled pasta rest for 10 to 30 minutes before cutting them. Otherwise, spread the pasta on a floured baking sheet, cover with a kitchen towel and set aside. At this point you can boil it or freeze it for future use.
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