The Recipes For Pasta Dough (Including Gluten-Free)
Learn how to make authentic homemade fresh pasta dough with just 3 ingredients! Quick, easy, and foolproof guide for perfect egg pasta every time. With a Gluten-free option.In these dough styles I have scaled the semolina and either all-purpose or 00 flour to work with 3 whole eggs and one yolk and yield about 1lb of finished pasta dough.
Equipment
- 1 Kitchen aid Stand Mixer (if available)
- 1 Food Processor (if available)
Ingredients
Common Pastas and Dough Ratios
Stuffed & Filled Pastas (Ravioli, Tortellini, Stuffed Shells, Bow-Tie) The Style: High structure strength to hold fillings and not burst or tear. The Flour mix: 1 ⅓ cups Semolina flour + ¾ cup 00 or AP flour. The Liquid: 3 Large eggs +1 yolk.
Cut Ribbons & Sheets (Spaghetti, Fettuccine, Linguini, Lasagna, Manicotti) The Style: More even balance, Firm al dente bite. The Flour Mix: 1 cup Semolina flour + 1 ½ cups 00 or AP flour. The Liquid: 3 Large eggs + 1 yolk
Gluten-Free Master Pasta Dough The Style: use for most common pastas typically made. The Flour mix: 2 cups 1-to-1 Gluten-free baking flour (such as Bob’s Red Mill 1-to-1) The Binder: 1/2 teaspoon of xanthan gum if your 1-to-1 blend lists xanthan gum in the ingredients or use 1 to 1 1/4 teaspoons if your flour does not contain it. The liquid: 3 large eggs + 1 yolk
- Note: a moist gluten-free dough can get very messy when rolling it. To ensure it is the proper consistency add your gluten-free flour to fix it.
Instructions
Making the Dough
Mixing Stand or Food Processor Method
- Measure out the flours in a measuring cup and add to the mixing bowl or processor. Then add eggs and on low setting mix the ingredients until a semi-ball forms. (if crumbly, add a teaspoon of water at a time until a semi-ball forms)
- Remove the dough and test for consistency (not to sticky, gummy)Knead the dough, if it feels gummy, roll in flour until the dough no longer is sticky and knead a bit more.
- Form the dough into a ball and wrap it in cling wrap and let it rest for 1 hour before making pasta.
Counter-top Method
- On a clean, dry counter-top or cutting board, measure out the flours and make a pile of flour on the surface you are using and form a well in the center. Crack your eggs and add them to the well.
- Using a fork begin to fold the flour into the eggs continuously working from the outside-in until the dough forms. Adjust moisture or dryness as needed using 1 teaspoon of water at a time until the ball forms or add flour if dough is too sticky.
- Form the dough into a ball and wrap it in cling wrap and let it rest for 1 hour before making pasta.
