Pasta Dough Recipe

Flour: The base of the dough, providing structure and texture.

Eggs: Bind the dough together and add richness.

Olive oil: Adds flavor and helps to create a smooth, pliable dough.

Salt: Enhances the flavor of the pasta.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This helps develop the gluten in the flour, resulting in a smoother and more elastic pasta. If the dough feels too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as it can make the pasta tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used, though the texture may vary.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a vegan alternative that helps bind the dough.

• large eggs - Substitute with aquafaba: Use 3 tablespoon of chickpea brine per egg. This is another vegan option that mimics the binding properties of eggs.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor, making it a good alternative.

• olive oil - Substitute with coconut oil: Coconut oil can be used for a slightly different flavor and similar fat content.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer taste, making it a good alternative.

• After preparing your pasta dough, wrap it tightly in plastic wrap to prevent it from drying out.
• Store the wrapped dough in the refrigerator if you plan to use it within 24 hours. This helps maintain its freshness and texture.
• For longer storage, place the wrapped dough in a resealable plastic bag, ensuring to squeeze out as much air as possible. This minimizes the risk of freezer burn.
• Label the bag with the date to keep track of its freshness.
• Freeze the dough for up to 3 months. When ready to use, thaw it in the refrigerator overnight.
• If you’ve already cut the dough into pasta shapes, arrange the pieces on a baking sheet lined with parchment paper. Ensure they are not touching to prevent sticking.
• Flash-freeze the pasta shapes for about an hour. This step ensures they maintain their shape and don’t clump together.
• Once frozen, transfer the pasta shapes to a resealable plastic bag or airtight container. Again, remove as much air as possible and label with the date.
• When cooking frozen pasta, do not thaw. Simply add it directly to boiling water. Cooking time may be slightly longer than fresh pasta.
• For added flavor, consider tossing the cooked pasta with a drizzle of olive oil or a sprinkle of parmesan cheese before serving.

• Preheat your oven to 350°F (175°C). Place the leftover pasta dough on a baking sheet and cover it with aluminum foil. Heat for about 10-15 minutes until it's warmed through.

• If you prefer using a microwave, place the pasta dough in a microwave-safe dish. Cover it with a damp paper towel to prevent it from drying out. Heat on medium power in 30-second intervals, checking and stirring in between, until it's evenly warmed.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the pasta dough in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until it's warmed through.

• If you have a steamer, place the pasta dough in a steamer basket over boiling water. Cover and steam for about 5-7 minutes until it's heated through. This method helps retain the dough's moisture.

• For a quick and easy method, you can also use a toaster oven. Set it to 350°F (175°C) and place the pasta dough on a baking tray. Heat for about 10 minutes, checking periodically to ensure it doesn't overcook.

• Mixing bowl: Use this to combine the flour and salt, and to create the well for the eggs and olive oil.

• Fork: This will help you gradually mix the flour into the eggs until a dough forms.

• Floured surface: Essential for kneading the dough to prevent it from sticking.

• Plastic wrap: Wrap the dough in this to let it rest and prevent it from drying out.

• Rolling pin: Use this to roll out the dough to your desired thickness.

• Knife: Handy for cutting the dough into your desired pasta shapes.

• Pasta machine: Optional, but useful for rolling out and cutting the dough more uniformly.

• Bench scraper: Helps in handling and cutting the dough, and also in cleaning up the work surface.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a food processor: Combine flour, salt, eggs, and olive oil in a food processor to quickly form the dough.

Rest in the fridge: Let the dough rest in the fridge for 15 minutes instead of 30 to save time.

Roll in batches: Divide the dough into smaller portions and roll them out simultaneously to speed up the process.