Homemade Pasta Dough
A simple egg pasta dough with olive oil, easy to knead by hand or mixer and ready to roll into fresh noodles after resting.
Prep 8 min · Total 1 hr 8 min · Makes 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons olive oil
- 3 tablespoons water
Directions
- Combine the flour and semolina in the bowl of a stand mixer, or blend them on your work surface and shape the mixture into a hill with a hollow in the middle. For the mixer method, add the eggs and work everything with the paddle or dough hook until the mixture is evenly combined.
- If you are working by hand, break the eggs into the hollow. Use your fingertips to pull the flour mixture into the eggs a little at a time, folding and stirring as you go. It will seem stubborn in the beginning, and a pastry scraper is useful for gathering the shaggy bits, but the dough will eventually hold together and start to smooth out.
- Use the heel of your hand to knead the dough for at least 3 minutes, continuing until it becomes very smooth. It should not be tacky; if it clings to your hands, work in a small dusting of flour, only enough that your fingers come away clean. Cover the dough and leave it at room temperature for an hour. You can also hold it at room temperature for several hours.