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Pasta Dough

Posted on: February 4, 2016     |     0 comments

Pasta Dough


275g Plain Flour or “00” Flour

10g Olive oil

2 Whole Eggs

3 Egg Yolks

You can add a touch of saffron water or squid ink if desired.


Pile the flour on a clean, dry surface and make a well in the centre.

Beat the other ingredients together.

Place this in the well in the centre of the flour.

Mix it all together gradually until fully combined. You may have some of the egg mix left over.

Knead until you have a soft, elastic dough.

Wrap in cling film and allow to rest for an hour.

Use a pasta roller and set the rollers to their widest setting.

Feed through the pasta.

Fold it in on itself and put it through again.

Set the rollers to a thinner setting.

Keep decreasing the width of the rollers until at the thinnest setting. If the pasta starts to stick any stage, dust the rollers with flour.

When the pasta has been passed through the thinnest setting, it should be ready to use.



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