Easy Pasta Dough Recipes

Steps:

• In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.

Steps:

• In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
• On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

Steps:

• Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
• Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Steps:

• On a clean dry work surface, make a mound of the flour and, using your fingers, make a well in the center of the mound. Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour. With the fork, beat the eggs together. Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs. As you mix the flour with the beaten eggs, it will begin to form a doughy mass. Work this mass using your fingers until it begins to lose its moist and sticky character.
• When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outwards and folding the near edge inwards to begin the kneading cycle again. The kneading stage should take about 10 minutes by hand.
• After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting. A manual pasta machine works wonders at this stage. Cut the ball of dough into three equal pieces. Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine. Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through. As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece. Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out. When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner. Start the rolling process again, beginning with the first piece of dough and continue with the remaining pieces. As each is rolled thinner set it aside and continue onto the next.
• As you return to the first piece of dough, set the cylinders one setting closer. Continue in this fashion until the pasta dough has been rolled out as thinly as possible.
• As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface. When they are all rolled out you are ready to cut the pasta into the desired shape. They can be cut using the cutting wheels of the rolling machine or by hand using a knife.

Steps:

• In food processor, or by hand if you don't have a food processor, mix the flour and salt.
• Add eggs, and process (mix) until just starting to come together.
• Turn out onto a floured bench and knead until satiny, smooth and a bit springy.
• This will take 5-10 minutes.
• It should not be sticky.
• If it's sticky, knead in a little more flour.
• Wrap with plastic wrap and leave it on the counter to rest for an hour.
• The dough will then be ready to roll either by hand or in a machine.

Steps:

• Add flour, eggs, yolks, olive oil, and salt to the bowl of a food processor. Process until dough comes around the blade of the processor, and continue to blend. Add additional flour, a half tablespoon at a time, until dough is smooth and still slightly tacky, about 1 minute. If dough is dry, add water, one teaspoon at a time.
• Wrap dough in plastic wrap and let rest at least 1 hour at room temperature. If resting longer than 4 hours, transfer to refrigerator, where dough can rest up to 12 hours. Remove from the refrigerator 1 hour before rolling.
• Unwrap dough and divide into 6 roughly equal portions. On a lightly floured surface, press into a rectangular shape with your palms, and then roll to a dimension of 9" x 12". Dough should be very thin.
• With the long side perpendicular to you, fold pasta sheet at 3″ intervals to form a flat roll. Use a sharp knife to cut into ½-inch wide noodles. Gently use unfurl the pasta, toss lightly with flour if necessary to keep from sticking, and place on a baking sheet, lightly covered with a clean kitchen towel, until ready to cook. Repeat with remaining dough.
• To boil noodles, bring a large pot of generously salted water to a boil. Add noodles, gently stir, and cook, 2 minutes. Drain and serve with your favorite sauce.

Steps:

• Place flour on a flat surface.
• Make a well in the centre of the flour.
• Pour lightly beaten eggs one at a time into the well.
• Mix the eggs with a fork until they are blended with the flour. (Do NOT add salt at this stage).
• Using your hands kneed the mixture until it become smooth and consistant. Add water if too dry or flour if too wet.
• The dough should not stick to your hands or the working surface.
• Divide dough into three portions (Each portion will serve two people).
• For best results refrigerate the dough for at least 1 hour prior to shaping.
• If shaping by hand place dough between two sheets of baking paper and flatten with rolling pin to about 3mm.
• Remove top sheet of baking paper and sprinkle the flattened dough with flour.
• Roll the flattened dough as if making a swiss roll.
• Cut the rolled dough into 5mm slices. (or desired width).
• Immediately unravel the spirals.
• Use plenty of flour during the shaping process to avoid sticking and splitting of pasta shapes.
• If using a pasta machine follow the directions of the machine to form dough into desired shapes.
• Bring large saucepan of water to the boil.
• Add two teaspoons of salt to water.
• Add pasta to boiling salted water and boil for about 5 minutes. Testing occasionally to see if cooked.
• Serve with favourite pasta sauce.