Easy Handmade Pasta Dough Recipe
Hand cut pappardelle.
I love me some pasta. Homemade pasta dough is simple. Easy to make and gives your pasta dishes that nice homemade, rustic feel. 3 ingredients is really all you need for a good dough useable for many different types of noodles. This recipe is geared toward everyone that has ap flour in their pantry. It’s cost effective and is available at all grocery stores, whereas 00 pasta dough flour isn’t as easily accessible. Plus, homemade pasta dough cooks literally in 2 minutes. You can use right after cutting, freeze or dry!
Ingredients:
200 g ap flour (roughly 2-1/4 c)
2 whole eggs
1 tbsp oil
Pinch kosher salt
Water as needed (1 tbsp)
Tools needed:
Scale (recommended) or measuring cups
Mixing bowl
Bench scraper
Rolling pin
Sharp knife
Cutting board
Fork
How to make it:
Measure out your flour and place in mixing bowl. Make a well in the middle of the flour and crack open the eggs into the well. With a fork, break up the eggs and mix. Drizzle in oil while you’re mixing the eggs. Once eggs are fully broken up and mixed, flick in a little bit of flour with your finger until a solid mass forms. Now, go in with your hands to combine the rest of the flour with the eggs. If dough is too dry, add 1 tsp of water at a time to get the dough hydrated enough that is forms a ball. Flour your worktable and kneed dough for about 5 minutes. This will form a nice dough ball that will be slightly shiny when done.
Wrap dough in plastic wrap tightly and place in refrigerator.
Wrap dough ball in some plastic wrap and place in the refrigerator for minimum of 30 minutes (1 hour is ideal). This will help the flour in the dough hydrate and helps the gluten form. This is a necessary step for having a dough ball that with roll out nicely that holds together.
Dough is rolled thin enough to see numbers on bench scraper. You can also see your hand through it if you don’t have a scraper.
Remove dough from refrigerator and place on floured worktable. Let sit for 5 minutes and roll out with a rolling pin. I have to cut my dough in halve as I have a small work area to work with. Roll the dough from center out until it is paper thin. You will be able to see your hand through the dough when it is thin enough. My bench scraper has numbers on it that I use to gauge when the dough is rolled thin enough.
Gently cut rolled dough with a VERY sharp knife. I’m cutting mine into pappardelle. Other noodle types can be fettuccine, ravioli, lasagna (flat noodle types).
Flour the top of the dough and light roll into a log shape. With a very sharp knife, cut into desired thickness. When cooking your pasta, place in water that is boiling and salted. A good rolling boil is needed so your noodles don’t stick together. Gently stir noodles for the first 30 seconds to help noodles not stick together. Homemade noodles take one 2 minutes to cook through. They will have no al dente since they aren’t prepackaged, dried noodles. These are perfect for homemade pasta dishes like beef stroganoff and lasagna.
Enjoy
-Logan
