This simple fresh pasta recipe yields delicious noodles you can cut into virtually any shape, from spaghetti to lasagna, ravioli to fettuccine. Once you learn the technique, it’s quick to make, and you can experiment with flavorings inside the dough, as well as a universe of sauces and toppings.
How to Make Homemade Pasta Dough
What you’ll need:
Prep: 15 min. + Standing
- 2 eggs
- 1 egg yolk
- 1/4 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
- 1-1/2 cups all-purpose flour
- 1/2 cup semolina flour
In a small bowl, whisk the first six ingredients. Set aside.
On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour the egg mixture into the well. Now the fun part: Using a fork or your fingers, gradually mix the flour mixture into the egg mixture, forming a soft, slightly sticky dough. Lightly dust your work surface with flour, then knead the dough gently five times. Divide into six portions; cover with plastic wrap. Let rest 30 minutes.
At this point, you can roll the noodles into any shape you’d like!
Roll each ball into a 10×8-inch rectangle with a rolling pin. The thinner the better! Dust the surface lightly with flour, then roll up jelly-roll-style. Cut into 1/4-inch-wide strips for fettuccine, broader strips for lasagna or thin spaghetti noodles.
Cook your noodles in salted boiling water for 1-3 minutes until al dente.
Makes: 6 servings