Serves 10
75 min
Homemade Pasta Dough
Recipe GLPR04de82e46fbce3
A classic Italian pasta dough made from flour, semolina, and eggs. This versatile dough can be rolled thin for fettuccine, pappardelle, or other fresh pasta shapes. The combination of all-purpose flour and semolina creates the perfect texture for tender yet slightly textured pasta. After mixing and kneading, the dough rests to allow the gluten to relax, making it easier to roll and shape.
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Ingredients
7 ounces All-purpose flour
7 ounces Semolina flour
4 Large eggs, room temperature
Directions
Combine the all-purpose flour and semolina in a large bowl or on a clean work surface. If using a bowl and stand mixer, create a well in the center, add the room-temperature eggs, and mix with the paddle attachment until the dough begins to come together. If mixing by hand on the counter, mound the flour mixture and create a deep well in the center, crack the eggs into the well, and use your fingers to gradually incorporate the dry ingredients into the eggs, working from the inside out. Use a pastry scraper to help gather any stubborn bits of dough. Continue mixing until a rough, shaggy dough forms.
Transfer the dough to a clean surface and knead firmly with the heel of your hand for at least 3 minutes, folding the dough over itself repeatedly. The dough will gradually become smoother and more elastic. Continue kneading until the surface is smooth and no longer sticky. If the dough feels tacky or sticks to your fingers, sprinkle in just a small amount of flour and continue kneading until it pulls away cleanly.
Wrap the dough tightly in plastic wrap or cover it with an inverted bowl. Allow it to rest at room temperature for at least 1 hour before rolling and shaping into pasta. The dough can be kept at room temperature for several hours if needed; wrap it well to prevent drying.
