Recipe: Perfect Pasta dough

Pasta dough. A homemade pasta dough recipe from Jamie Oliver that shows you how to make fresh pasta. Serve with fresh pesto, or just Parmesan. This pasta dough is easy, texturally resilient, and versatile enough to form into any shape.

Pasta dough JamieOliver. "Consistently great and easy pasta dough. Homemade pasta dough—we're talking the fresh stuff made from scratch in your own kitchen according to Italian tradition—has a taste and texture that's every iota as spectacular as you'd imagine. Cut the dough to your ideal shape. You can have Pasta dough using 4 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pasta dough

  1. It's 2/3 cups of flour.
  2. Prepare Dash of olive oil.
  3. You need Pinch of salt.
  4. It's 1 of egg.

Loosen or unravel the cut dough immediately, so it doesn't stick, sprinkle with a bit of extra flour, or semolina, if using. So, for this pasta dough "recipe," I have turned a great Thomas Keller recipe into something that I Who said that pasta dough making has to be difficult? All you need is a bit of patience, the. See more ideas about Pasta dough, Homemade pasta, Dough recipe.

Pasta dough step by step

  1. Measure out the flour and salt on a clean counter. Use your hand and make a well in the center of it. Crack egg and add olive oil in the well and lightly beat the egg..
  2. Knead for 7 minutes or until fully incorporated. (I use a little drop of water if the dough does not stick and is a bit crumbly.).
  3. Let sit for an hour.
  4. After the dough has sat for an hour, use pasta maker (if you don't have one use a rolling pin) and spread out the dough. If using pasta maker then start at level 1 then level 3 then level 4 then level 6. If using rolling pin go until the dough is about 1/8 of an inch.
  5. Then cut however you'd like. ENJOY!.

Attach your pasta machine to the edge of a clean, long work surface. Flatten them slightly with your hand and dust them lightly with flour. Although making pasta dough is relatively simple, forming pasta can be challenging, but deeply rewarding and almost magical as your work takes shape. With the dough without eggs usually you get pasta like cavatelli, trofie, orecchiette, bucatini, fusilli, strozzapreti. For tagliatelle, tagliolini, lasagna and stuffed pasta it's better using the traditional dough.

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