Pasta Dough Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Large eggs: Adds richness and helps bind the dough together.

Olive oil: Adds moisture and a subtle flavor to the dough.

Salt: Enhances the overall flavor of the pasta.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This process helps develop the gluten in the flour, resulting in a more elastic and smooth pasta. If the dough feels too sticky, sprinkle a little more flour on the surface and continue kneading. Conversely, if it feels too dry, wet your hands slightly and continue kneading to incorporate a bit more moisture.

• all-purpose flour - Substitute with semolina flour: Semolina flour gives the pasta a slightly coarser texture and a more traditional taste.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content of the pasta.

• large eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the dough.

• large eggs - Substitute with aquafaba: Use 3 tablespoons of aquafaba (the liquid from a can of chickpeas) per egg. This is another vegan option that mimics the binding properties of eggs.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and a neutral flavor, making it a good alternative.

• olive oil - Substitute with melted butter: Melted butter can add a richer flavor to the pasta dough.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity for a similar taste.

• Once you've crafted your delightful pasta dough, wrap it tightly in plastic wrap to prevent it from drying out.
• For short-term storage, place the wrapped dough in an airtight container and refrigerate. It will stay fresh for up to 2 days.
• If you plan to use the dough later, freezing is an excellent option. First, divide the dough into manageable portions.
• Wrap each portion in plastic wrap and then place them in a freezer bag. Squeeze out as much air as possible to avoid freezer burn.
• Label the bags with the date and type of dough. This will help you keep track of its freshness.
• When you're ready to use the frozen dough, transfer it to the refrigerator and let it thaw overnight.
• For a quicker thaw, leave the dough at room temperature for about 2 hours. Ensure it's still wrapped to prevent drying.
• Once thawed, knead the dough gently to restore its elasticity before rolling it out and cutting into your desired pasta shapes.
• If you've already cut the pasta into shapes, you can freeze them as well. Lay the pasta out on a baking sheet in a single layer and freeze until solid.
• Once frozen, transfer the pasta shapes to a freezer bag or airtight container. This method prevents the pasta from sticking together.
• When cooking frozen pasta, there's no need to thaw. Simply add it directly to boiling salted water and cook for an extra minute or two compared to fresh pasta.

• Gently bring a pot of water to a boil, then reduce to a simmer. Drop the pasta dough into the water for about 1-2 minutes, just until it’s heated through. Drain and serve with your favorite sauce.

• Heat a non-stick skillet over medium heat and add a splash of olive oil. Place the pasta dough in the skillet and toss gently for 2-3 minutes until warmed. This method adds a slight crispiness to the edges.

• Preheat your oven to 350°F (175°C). Place the pasta dough in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for about 10 minutes. This method is great if you’re reheating a larger batch.

• Use a microwave-safe bowl and add a small amount of water or broth to the pasta dough. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 1-2 minutes, stirring halfway through.

• Steam the pasta dough by placing it in a steamer basket over boiling water. Cover and steam for about 3-5 minutes until heated through. This method helps retain the dough’s moisture and texture.

• Mixing bowl: A large bowl used to combine the flour and salt, and later to mix in the eggs and olive oil.

• Wooden spoon: Useful for initially mixing the ingredients together before the dough forms.

• Plastic wrap: Used to wrap the dough and let it rest, preventing it from drying out.

• Rolling pin: Essential for rolling out the dough to the desired thickness.

• Knife: Used to cut the rolled-out dough into desired pasta shapes.

• Floured surface: A clean, flat surface dusted with flour to prevent the dough from sticking while kneading and rolling.

• Kitchen scale: Optional but helpful for measuring ingredients accurately.

• Pasta machine: Optional but can make rolling and cutting the dough easier and more uniform.

• Bench scraper: Useful for handling and cutting the dough, as well as cleaning the work surface.