Basic Pasta Dough

June 10, 2009

Pasta (the Italian word for dough)—from the Latin pasta “dough, pastry cake, paste”, and before the Greek πάστα (pasta) “barley porridge”—has such convoluted origins, that its history demands much more than this brief space allows. In any event, making pasta has been an ancient and time honored tradition.

One of life’s simple pleasures, airy and delicate fresh pasta opens with that slight al dente resistance, but still almost melts in your mouth on the back-end. Whether by machine or hand, the goal is simple: dough with a smooth texture, elastic and pliable, yet sturdy.


3 organic free range eggs, beaten
Pinch of sea salt
2 C all purpose flour
Water, as needed

By Machine:

Attach the flat beater to your stand up mixer, then add half of the flour mixture and the eggs, turning to a low speed and mix 30 seconds. Add the rest of the sifted flour mixture and mix an additional 30 seconds, adding sprinklings of water as needed. Variables such as humidity, temperature, egg size and gluten content of the flour will govern water needs.

Note: To test for correct consistency, pinch a small amount of dough together after mixing with the flat beater. If it stays together and not gluing to your fingers, the dough is in good shape. It may be necessary to adjust by adding flour or water to reach the proper harmony.

Exchange flat beater for the dough hook. Again turn to a low speed and knead for 2 to 3 minutes, until a dough ball is formed. Remove dough from bowl and on a lightly floured surface hand knead for a couple of minutes. The dough should be smooth and elastic with a slight hint of stickiness. Form into a ball and wrap in plastic wrap to prevent a dry skin from forming. Let rest for at least 30 minutes before dividing, rolling and cutting.

By Hand:

Mound flour in a bowl or on a large wooden bowl. Make a well in the center of the flour and then add the eggs. Using your fingers, begin to blend flour and eggs from the center out, slowly gathering the flour from the perimeter. When the flour and egg are mixed, add a couple drops of water if necessary.

When the dough forms a mass, transfer it to a lightly floured surface and start kneading, using primarily the palms of your hands. Continue kneading for a minimum of 10 minutes, dusting the board with additional flour as necessary. The dough should be smooth and elastic with a slight hint of stickiness. Form into a ball and wrap dough in plastic wrap. Let rest for at least 30 minutes before dividing, rolling and cutting.

Rolling and Cutting:

Divide the dough, but cutting into 4 pieces, wrapping 3 of them in plastic or covering them with a towel. Flour the dough very lightly then flatten until it is about 1/4″ thick. Set the rollers of the the pasta machine to the widest setting. Feed the dough into and through the machine with your hands. As the flattened dough comes out of the machine, retrieve it gently with your open palm. Avoid pulling the sheets of dough out of the machine; instead allow the pasta to emerge and support it lightly with your hand. Fold the dough into thirds, flatten it slightly with your hands and roll it through again and repeat this process 4 or 5 more times.

If throughout the process the pasta sheets become become too long to work with, cut into two pieces and continue.

Set the rollers to the next thinnest setting and lightly flour the dough, but do not fold. Pass the dough through the machine on each progressive setting until the dough is at desired thinness (usually the next to last or last setting). Repeat the entire process with the remaining pieces of dough.

Let the dough rest on towels or a floured work surface. Use machine to cut into desired shapes or strands.

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