No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 lb. dough 401g Recipe makes 1 lb. dough)
Calories 1130
Calories from Fat 156		(13%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 634mg		211%
Sodium 796mg		33%
Potassium 468mg		13%
Total Carbohydrate 191.9g		63%
	Dietary Fiber 6.8g	27%
	Sugars 1.8g
Protein 44.7g		89%
how is this calculated?

Simple Pasta Dough

Recipe #56598 | 17 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Jangomango
Mar 19, 2003

This is a very traditional fresh egg pasta dough. It does not contain olive oil or water. When you cook it, it will be very light. In the cook time I said 2 minutes, but it really depends on what you are going to do with the dough. You could make lasagne sheets, or you could make fettucini, so these cooking times will be different.

1 lb. dough (change servings and units)

Ingredients

2 cups plain flour or unbleached all-purpose flour (265 g)
1/4 teaspoon salt
3 large eggs, at room temperature

Directions

1
In food processor, or by hand if you don't have a food processor, mix the flour and salt.
2
Add eggs, and process (mix) until just starting to come together.
3
Turn out onto a floured bench and knead until satiny, smooth and a bit springy.
4
This will take 5-10 minutes.
5
It should not be sticky.
6
If it's sticky, knead in a little more flour.
7
Wrap with plastic wrap and leave it on the counter to rest for an hour.
8
The dough will then be ready to roll either by hand or in a machine.

Questions about this recipe?

Featured Reviews for This Recipe

From: Provl8dy in training

On Nov 17, 2009

AWESOME!! Worked well with my Kitchen Aid pasta attachment. Will use again.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Trixyinaz

On Mar 21, 2003

This is almost exactly how I make mine. I do 1 egg and 1 cup of flour per person - nothing else. I never add salt either. Love this dough recipe, just minus the salt. Enjoy everyone!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef Lizard #440561

On Feb 4, 2007

I love this recipe, I am a novice at making pasta. I was given a pasta machine for Christmas, after falling in love with a butternut squash ravioli dish. This recipe is so easy, but periodically I make it too dry and have to add a little water to make it stick together. One other thing I found helpful is once it is fairly bound together, I run small peices of it through the pasta machine to make sure it is well blended, then I take the peices and knead for a short time to make a ball before I let it rest for an hour. Sure helps me to make a consistant dough. My husband loves this one and ask for me to make it every weekend and even sometimes on the weekdays. Fantastico!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews