recipes
Basic Pasta Dough
Yield: 1½ pounds, 6 to 8 servings for cut pasta
Basic Pasta Dough
Yield: 1½ pounds, 6 to 8 servings for cut pasta
Homemade pasta dough is a breeze to make with the help of your food processor!
Nutritional information per serving (3 ounces):Calories 222 (13% from fat)
carb. 40g
pro. 10g
fat 4g
sat. fat 1g
chol. 116mg
sod. 254mg calc. 19mg
fiber 2g
carb. 40g
pro. 10g
fat 4g
sat. fat 1g
chol. 116mg
sod. 254mg calc. 19mg
fiber 2g
Ingrédients
- 2½ cups “00” flour, plus more for dusting
- ⅔ cup semolina flour
- 1½ teaspoons kosher salt
- 5 large eggs, lightly beaten
Preparation
- Insert the chopping blade into the work bowl of the food processor. Add the flours and salt to the bowl and process on Low to sift. With the machine running on Low, pour the beaten eggs through the feed tube as fast as the flour absorbs them. Process until the dough cleans the sides of the work bowl and forms a rough mass. Continue to process for 30 seconds to knead the dough. Dough should be tacky, but not wet.
- Transfer dough to a lightly floured surface and knead by hand for an additional 2 to 3 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes, or in the refrigerator for up to 24 hours.
