Tuesday, May 8, 2012

Pasta Dough

This is the recipe I always use when I make homemade pasta. It comes out every time and it's simple to make. This is Anne Burrell's recipe. 


1 lb. all purpose pasta dough
4 eggs, plus 1 egg yolk
1/4 c. olive oil
1 tsp. kosher salt
1-2 Tbsp. of water, if needed


  1. Pour the flour onto your counter. Make a well in the middle and carefully add all of your ingredients in. 
  2. Use a fork to slowly start mixing up the ingredients. Each time your forks makes a turn in the well it will mix in a little bit of flour. Careful not to break the edges because your eggs will go all over the counter. Add the water if necessary.
  3. When the dough comes together you need to knead it for 15 minutes. You CAN'T skip this step.
  4. When you're done kneading the pasta dough will be very elastic, shiny, and smooth. It almost feels buttery to me. 
  5. Wrap tightly in plastic and let rest for 1 hour. Don't refrigerate if using right away. It will be too tough to work with then.
P.S. if you notice that your egg mixture is escaping through the flour just "patch it up." Put your hand over the leak and put a little bit of flour (from another side) to keep it from going anywhere. It will patch right up!


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