| Prep: 30 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 687 | 9g | 3g | 114g |
| sugars | fibre | protein | salt |
| 1g | 4g | 25g | 0.57g |
Why I Love Italian Pasta Dough
If there’s one thing that truly brings me comfort, it’s hands dusted in flour, a sprinkle of sea salt, stretched out dough taking shape underneath my fingers, and the simple but ever joyful classic — Pasta Dough. There is something romantic about traditional pasta preparation that gets me every time; a practice inherited from the roots of Italy and whispering teachings of my beloved nonni; stirred with love, effort and patience. With such an image – rustic and evocative, I instantly feel like I am home.
A Homage to Italian Roots
Every culture has a defining dish, for us Italians, it’s a simple recipe that shines with complexity when done right: Pasta Dough. Inherited cherishingly from my grandparents, it is a recipe that transcends time and geography. It sings the stories of long family dinners, summer afternoons spent with my grandchildren, and cold winters comforted by the aromas of simmering tomato sauce waiting for fresh pasta to dive in. This culinary tradition, a treasure from Italy, is the heart and soul of many classic Italian dishes like tagliatelle, ravioli, and tortellini to name a few.
The Simplicity of Pasta Dough
In its purest form, pasta dough is quite simple—flour, eggs, and a hint of olive oil. But it is the technique, learnt from world-renowned Italian chefs like Massimo Bottura, that transforms these few ingredients into something extraordinary. Kneading, resting, rolling, and cutting, each step has its role in delivering pasta with the right texture and consistency, cooking to a perfect ‘al dente’ bite.
Dishes to Complement Pasta
This pasta dough, once mastered, opens the doorway to a myriad of dishes. Make thin sheets for a rich lasagna, or cut into squares for stuffed ravioli; roll them into strands for spaghetti. Paired with a robust Bolognese sauce, earthy porcini mushrooms, or a light touch of garlic and chili, the possibilities are truly endless. Think of a homemade Bucatini all’Amatriciana, an amazing dish enhanced by the pasta’s texture and shape, or a soulful Ragu alla Bolognese that cradles every string of spaghetti in its rich and meaty sauce.
What You’ll Need
- 4 cups of all-purpose flour
- 4 large eggs
- 1/2 teaspoon of olive oil
- 1/2 teaspoon of salt
- Water (as needed)
Method
Step One
Start by pouring the all-purpose flour into a large mixing bowl. Make a well in the center of the flour.
Step Two
Break the large eggs into the well made in the flour. Also, add your olive oil and salt in the well.
Step Three
Begin to stir the egg, oil, and salt with a fork, gradually bringing in some of the flour from the sides of the well. Continue to do this until a dough begins to form.
Step Four
Once the majority of the flour is incorporated into the dough, you can start to use your hands to knead. If the mixture is too dry, add water. Start with a tablespoon at a time, until the dough is pliable but not too sticky.
Step Five
Continue to knead the dough on a floured surface for about ten minutes, until the dough is smooth and elastic.
Step Six
Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes before rolling it out and shaping it into your desired pasta shape.
Step Seven
Once rested, your pasta dough is ready to use in your favourite pasta dishes.
