Pasta Dough Recipe

All-purpose flour: This is the main ingredient that forms the structure of the pasta dough.

Large eggs: These provide moisture and richness to the dough, helping to bind it together.

Salt: Enhances the flavor of the pasta dough.

Olive oil: Adds a subtle richness and helps to make the dough more pliable.

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 helps develop the gluten, giving the pasta its chewy texture. If the dough feels too sticky, sprinkle a little more flour on the surface, but be careful not to add too much, as it can make the pasta tough.

• all-purpose flour - Substitute with semolina flour: Semolina flour gives the pasta a slightly coarser texture and a more authentic 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 egg yolks: Using only egg yolks makes the pasta richer and more tender.

• large eggs - Substitute with water and oil: For a vegan option, mix water and oil to mimic the moisture and fat content of eggs.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and a bit of umami to the dough.

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

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used if olive oil is unavailable.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in pasta dough.

• Allow the pasta dough to rest for 30 minutes after kneading. This helps the gluten relax, making it easier to roll out.
• If you plan to use the dough within a few hours, wrap it tightly in plastic wrap and keep it at room temperature.
• For longer storage, wrap the dough in plastic wrap and place it in an airtight container or a resealable plastic bag. Store it in the refrigerator for up to 2 days.
• To freeze the dough, first wrap it in plastic wrap, then place it in a resealable plastic bag. Squeeze out as much air as possible before sealing. The dough can be frozen for up to 1 month.
• When ready to use frozen dough, transfer it to the refrigerator to thaw overnight. If you're in a hurry, you can let it sit at room temperature for a few hours until it's pliable.
• After thawing, let the dough rest at room temperature for about 30 minutes before rolling it out. This ensures the dough is soft and easy to work with.
• If you’ve already cut the dough into pasta shapes, lay them out on a baking sheet lined with parchment paper. Dust with a bit of flour to prevent sticking.
• For short-term storage, cover the pasta shapes with a clean kitchen towel and keep them at room temperature for up to 2 hours.
• To freeze cut pasta, spread the shapes out on a baking sheet in a single layer and freeze until solid. Once frozen, transfer the pasta to a resealable plastic bag or airtight container. This method prevents the pasta from clumping together.
• When cooking frozen pasta, do not thaw. Simply add it directly to boiling salted water. It may take an extra minute or two to cook compared to fresh pasta.

• Gently bring a pot of water to a simmer, not a rolling boil. Submerge the pasta dough for about 1-2 minutes until it warms through. This method ensures the pasta remains tender and doesn't become overcooked.

• Use a steamer basket over simmering water. Place the pasta dough in the basket, cover, and steam for 2-3 minutes. This gentle reheating method helps maintain the pasta's texture.

• For a quick fix, microwave the pasta dough on medium power. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through. This prevents the pasta from drying out.

• If you have a sauce ready, toss the pasta dough in a pan with the sauce over medium heat. Stir frequently for about 2-3 minutes until the pasta is heated evenly and absorbs some of the sauce's flavors.

• For a crispy twist, sauté the pasta dough in a skillet with a bit of olive oil. Cook over medium-high heat for 2-3 minutes, flipping occasionally, until the edges are golden and crispy. This adds a delightful texture contrast.

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

• Whisk: Useful for beating the eggs before adding them to the flour mixture.

• Wooden spoon: Handy for initially mixing the dough before kneading.

• 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: Useful for cutting the rolled-out dough into desired 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.

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