The Best Basic Pasta Dough
If your are not of Italian heritage could you ever claim that you had the best pasta dough ever. Why not, in this digital age the recipes are immediately available. You have access to the best pasta dough recipes at your fingertips. The only magic ingredient yo need to add is love and a little experience.
Imagine savoring a plate of pasta, each bite infused with the satisfaction of knowing you crafted it with your own hands. The magic of homemade pasta isn’t just in its superior, delicate texture or the rich, fresh flavor that store-bought varieties can’t match; it’s in the joy of creation.
From rolling the dough to shaping each strand, making your own pasta transforms an everyday meal into a culinary adventure, connecting you to a timeless art and bringing a touch of Italian tradition right into your kitchen. Why settle for ordinary when you can experience the extraordinary with every forkful of your homemade pasta?
The Best Pasta Dough Ever
So lets delve into the world of pasta dough from the true Italians to the celebrity chefs. Will the world famous celebrity chefs pasta dough taste better than the mamas pasta?
All you need is basically 1 egg to 100g of 00 flour. There are some slight variations on this basic theme, some add extra egg yolks. There are recipes that add olive oil into the basic egg and flour mix. You could add a little semolina for dusting when rolling the pasta.
How To Mix
The purest will of course say always by hand. The modern day cook who is in a hurry will say in the mixer. So we will share both methods.
How To Roll
Today most pasta is rolled by using a pasta making machine however it wasn’t always this way. Well before the pasta making machine was invited originally the pasta was rolled by hand. Basically a rolling pin but much more delicate than the regular flour dough rolling pin.
Where Was Pasta Discovered
We all think of pasta as an Italian invention or discovery. Well it seems that may not be the case at all. In fact pasta was brought back to the Italian shores by Marco Polo from China. Source IPO. However an article in National Geographic disputes this claim completely. Of course whatever the true story is the Italians made pasta famous as we know it today. There are well over 300 different types of pasta, flat, curly, shells, round and filled. A pasta for everyones taste but what every pasta really needs is a good pasta sauce.
Jamie Oliver Basic Pasta Dough, eggs & 00 flour.
Bon Appetite Basic Pasta Dough, eggs, flour, & olive oil.
BBC fresh pasta dough eggs, + egg yolks & flour.
Why Homemade Pasta
- Ingredients and Freshness:
- Homemade pasta is typically made with just a few simple ingredients: flour, eggs, and salt. This results in a fresher taste and allows you to control the quality of the ingredients used.
- Store-bought pasta often contains additional ingredients for preservation and may not have the same fresh flavor as homemade pasta.
- Texture and Taste:
- Homemade pasta, when cooked, often has a more tender and delicate texture. The flavour is also richer and can be more egg-forward, depending on the recipe.
- Store-bought pasta tends to have a firmer texture and a more uniform taste, which some people prefer for certain dishes.
- Shape and Thickness:
- With homemade pasta, you have the flexibility to cut it into any shape or thickness you desire. This allows for customisation for different types of dishes.
- Store-bought pasta comes in standardised shapes and sizes, which can be convenient but less customisable.
- Nutritional Content:
- Homemade pasta can be more nutritious if you opt for whole grain or alternative flours. You also have the option to add extra nutrients, like incorporating spinach or beetroot.
- Store-bought pasta might contain added vitamins and minerals but can also include preservatives and additives.
- Time and Effort:
- Making pasta at home is more time-consuming and requires effort, from mixing and kneading the dough to rolling and cutting it.
- Store-bought pasta is convenient and time-saving, ideal for quick meals.
- Shelf Life:
- Homemade pasta, if not dried, has a short shelf life and usually needs to be cooked within a few days of making it (or frozen for longer storage).
- Store-bought dried pasta has a long shelf life, making it a staple pantry item that’s ready whenever you need it.
Where ever pasta was first discovered it is now embedded as a traditional Italian food forevermore. All you need to remember when making your own basic pasta dough is 1 large egg to 100g of flour
Basic Pasta Dough
- 3 large eggs
- 2 cups all purpose flour (plain flour) (you can use "00" flour for a more authentic texture)
- pinch of salt
- Olive Oil
- Make the Dough: On a clean surface, form the flour into a mound. Make a well in the center and crack the eggs into it. Add the pinch of salt and a drizzle of olive oil (if using).
- Mix: Using a fork, gently beat the eggs and start incorporating the flour from the sides of the well. Continue until the mixture is thick enough to work with your hands.
- Knead the Dough: Knead the dough for about 10 minutes, until it becomes smooth and elastic. If it's too sticky, add a little more flour.
- Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This helps the gluten relax and makes rolling out easier.
- Roll and Shape: After resting, divide the dough into smaller pieces. Roll each piece out to your desired thickness (you can use a pasta machine for even sheets). Cut the sheets into your preferred pasta shape, like fettuccine, spaghetti, or lasagna sheets
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta for 2-4 minutes, depending on thickness. Fresh pasta cooks much faster than dried pasta!
Common mistakes to avoid when making homemade pasta
When making homemade pasta, it’s important to avoid certain common mistakes to ensure the best results. Here are some mistakes to avoid based on the provided search results:
- Wet Dough: Using a high content of egg yolks can result in a wet dough, which can make the pasta too soft. It’s essential to ensure the right dry-to-wet ingredient ratio and not to add extra liquid.
- Tough Dough: Using too much flour can make the pasta tough, while not using enough can result in runny lumps. It’s important to find the right balance to achieve a firm and smooth pasta dough.
- Change in Color of Fresh Pasta: Fresh pasta may change color after rolling due to the eggs in the dough. Storing the rolled dough in the freezer or fridge can help extend its shelf life and prevent any undesirable colour changes.
- Soft Overcooked Pasta: Fresh pasta cooks quicker than dried pasta, so it’s important not to overcook it. Fresh pasta will typically cook in boiling water in 2 to 3 minutes, so it’s essential to monitor it closely to avoid overcooking.
By being mindful of these common mistakes, you can improve the quality of your homemade pasta and ensure a delicious end result.
To achieve the best results, it is recommended to let the pasta dough rest for at least 30 minutes at room temperature or up to overnight in the refrigerator. This resting period allows the gluten structure to become stronger, making the dough easier to roll out. The more egg yolks used in the pasta recipe, the longer the resting time should be, which could range from six hours to overnight in the fridge. Resting the dough for the specified time is crucial to the pasta-making process, as it allows the gluten to relax and the dough to hydrate evenly. By allowing the dough to rest, you will ensure that it is in the ideal state for rolling and shaping, ultimately leading to a better texture and flavor of the homemade pasta.
Yes, you can rest pasta dough in the fridge instead of at room temperature. The dough can be sealed in plastic wrap and left to rest for at least 30 minutes at room temperature or in the refrigerator overnight. The resting period allows the gluten structure to become stronger, making the dough easier to roll out. If you plan to cook the pasta within 1-2 hours, you can leave the dough at room temperature. Alternatively, you can store it in the fridge for up to 12 hours, checking occasionally to ensure the strands are not sticking. It’s important to cover the dough well to prevent it from drying out, and if storing it in the fridge for over 18 hours, be mindful that the pasta may start to absorb water and become oxidised.
The best way to thaw pasta dough that has been refrigerated is to let it thaw overnight in the refrigerator. Once the dough is thawed, it can be used to create your favourite pasta shape. Thawing the dough in the refrigerator allows for a gradual and even thaw, which is important for maintaining the quality of the dough. This method ensures that the dough is ready to be rolled and shaped without any risk of uneven thawing or drying out.
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)