Fresh Pasta Dough
Fresh Pasta Dough
I use this dough recipe for all my pasta dishes. It is versatile, sturdy and comes together easily. Don’t stress too much about the proportions. If the dough seems to wet, add a little flour, if it seems a little dry, add some water. Letting it rest for an hour will allow the dough to really bind well and absorb any excess flour and egg. I use my stand mixer but you can easily make this by hand.
Ingredients
2 cups flour
1 teaspoon salt
2 eggs
4 egg yolks
1 tablespoon olive oil
Directions
In the bowl of a stand mixer with the dough hook attachment, combine the flour and salt.
Whisk the eggs, egg yolks and olive oil in a separate bowl.
Slowly add the egg mixture with the dough hook on low. Scrape down the sides and continue mixing until a dough ball starts to form.
Once most of the flour is absorbed, dump the whole thing out onto a lightly floured surface and knead until all the flour is absorbed. The dough should be smooth and firm. Wrap in plastic wrap and chill for one hour or up to 12.
