Basic dough for fresh egg pasta

Take it from us – homemade pasta isn’t as intimidating as you think. Here’s a foolproof recipe, complete with how to colour your pasta.
By epicure
Published on Friday, 28 Apr 2017
Cuisine
Italian
Type of Meal
Mains
Vegetarian-friendly
No
Level of Difficulty
Intermediate
Speed
Moderate

Serves 400g pasta

 

200g all-purpose flour
200g semolina flour
5g salt
4 eggs
all-purpose and semolina flours, for dusting

  • Pour flours and salt into a mixing bowl, then add eggs. Mix with your hands or a fork for 1 minute, until the dough comes together. Alternatively, use a stand mixer with a paddle attachment. If the dough seems dry or crumbly, add in just enough cold water so that the dough comes together.
  • Continue kneading dough for 10 minutes, dusting surface with additional flour when necessary. The dough should be elastic and a little sticky. Wrap dough in plastic wrap and allow it to rest for 30 minutes at room temperature before using.
  • Divide dough into 4 pieces. Knead each piece until smooth, then roll as thinly as possible (but not paper thin) with a rolling pin or pasta machine.
  • Slice each pasta sheet in half so that you get 8 smaller pasta sheets. Dust sheets lightly with semolina flour to keep them from sticking.
  • Stack 2 or 3 sheets, roll loosely, then slice into ½-inch wide strand. Alternatively, cut pasta sheets into your desired shape. Continue until all dough is used.
  • Gently fluff strands and spread on a semolina flour-dusted baking sheet. Refrigerate uncovered until ready to cook.

 

spinach dough
1-2 tbsp water
250g fresh baby spinach leaves
1 egg
2 eggs, for basic dough recipe

  • Pour 1-2 tbsp water into a pot over medium-high heat. Add baby spinach leaves, then cover and cook for 2-3 minutes until wilted and tender.
  • Drain spinach in a colander over the sink. When the leaves are cool enough to handle, use your hands to squeeze out as much liquid as possible.
  • Add spinach and 1 egg to a food processor, then blend into a smooth purée. Scoop spinach purée into a bowl.
  • Mix spinach purée into the flour well of the first step of the basic dough recipe, but use 2 eggs instead of 4.

 

beetroot dough
2 small beetroots, rinsed and trimmed
3 eggs, for basic dough recipe

  • Boil water in a large pot. Add beetroots and cook until easily pierced with a fork, about 40-45 minutes. Drain beetroots and allow to cool.
  • Peel beetroots and purée with a hand blender or food processor until smooth.
  • Mix beetroot purée into the flour well of the first step of the basic dough recipe, but use 3 eggs instead of 4.

 

tomato dough
2 tbsp tomato paste
3 eggs, for basic dough recipe

  • Mix tomato paste into the flour well of the first step of the basic dough recipe, but use 3 eggs instead of 4.

 

black squid ink dough
3 eggs, for basic dough recipe
1 sachet squid ink

  • Use 3 eggs instead of 4 in the basic dough recipe. Before adding the eggs to the flour well in the first step of the basic pasta dough recipe, whisk to combine squid ink with eggs. Mix squid ink mixture into the flour well of the first step of the basic dough recipe. You may need to add a little bit of extra flour to the pasta dough.