Basic Pasta Dough

Have you ever made pasta dough from scratch? It is time-consuming, but a homemade pasta dough made with flour and eggs is just the best.

This recipe is a basic one for homemade pasta dough using a Kenwood kitchen machine. You need to have the K Hook and the C-Dough Hook at home. If you do not know how they look like, just click on them 🙂 This is what you need to make a basic pasta dough. Furthermore, you need to have the pasta maker to shape your pasta dough.

A pasta dough is made with the typical Italian 00 flour, which is also used for pizza dough. It has a very fine texture and is low in gluten. It’s also possible to make it with all-purpose flour, but the taste won’t be as good as with the Italian one. And I am speaking out of experience, as I didn’t have the Italian 00 flour at home when I made my first pasta dough. Furthermore, you need eggs, olive oil, and salt. Once your ingredients are well combined into a dough ball, it has to rest for 30 minutes at room temperature.

And now the fun part begins. We have to shape pasta with our dough, which is explained in the method below. You can cook your pasta right away or let it dry at room temperature for a few hours and use them within the next days.

Last but not least, don’t be disappointed if it doesn’t work perfectly the first time you try it. It needs a little bit of experience. I get the hang of it the third time I made it.

5 from 1 vote

Basic Pasta Dough

Have you ever made pasta dough from scratch? It is time-consuming, but a homemade pasta dough made with flour and eggs is just the best. Enjoy it very fresh or let the shaped pasta dry for a few days. 

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Prep Time 30 mins

Total Time 1 hr

Course Main Course

Cuisine Italian

Keyword Eggs, Pasta, Pasta Dough

Author Aline Cueni

Servings 2

Calories per serving 425kcal

Ingredients

Metric - US Customary

• 200 g flour type 00
• 2 eggs
• 1 tbsp olive oil
• 1 tsp salt

Instructions

• Place all ingredients into your kitchen machine and mix it at speed level one for 4 minutes using the K Hook. If the pasta dough is too dry, you can add one tablespoon of water.
• When your dough sticks together, switch to the C-Dough Hook and knead for another 4 minutes at speed level one.
• Form your dough into a ball and wrap with plastic foil. Leave it to rest at room temperature for 30 minutes.
• Meanwhile, set up your pasta maker.
• Switch on your kitchen machine to the lowest level and place a little bit of dough inside the pasta maker. Push it down with the long white stick. Always add more dough and push it down. When your first pasta shapes are coming out, you can turn your speed level up to one.
• If your pasta shapes have reached the length you want, cut it with the knife which is attached to the pasta maker. Repeat the procedure until all your dough is used. Don't forget to fill it with new pasta dough and always push it down.
• Bring a big pot of water and salt to boil and cook your pasta for about 2 minutes in it.

Notes

If you don't want to eat all pasta right away, you can let them dry for a few hours at room temperature. Store them in a glass jar and use them within the next days.

Nutrition per Serving

Calories: 425kcal | Carbohydrates: 51g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 1911mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 240IU | Calcium: 131mg | Iron: 4.1mg

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