Fresh Pasta Dough Recipe

You will need 100g pasta flour plus 1 egg per person.  The quantities below serve 2 as a main course, and 4 as a starter.


200g 00 pasta flour (or strong bread flour)
2 eggs
Semolina flour flour for dusting

  1. Place the flour in a food processor with the egg and whizz until it resembles cous cous.
  2. Tip out the dough and form into a rough ball shape.  Knead briskly for about 1 minute, reform into a ball, wrap in cling film and rest for at least 30 minutes in the fridge before using (but not longer than 3 hours).
  3. Cut the dough into 2 pieces.  Dust your work surface with semolina flour, then flatten each piece of dough slightly ready to put through a pasta machine.

One thought on “Fresh Pasta Dough Recipe

  1. Pingback: Butternut Squash Ravioli with Sage Butter (Nick Nairn: Cook School) | Rita Cooks Food

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