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The Best Basic Pasta Dough Ever

by Karl
best basic pasta recipe

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.

best basic pasta recipe

Basic Pasta Recipe

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… Italian The Best Basic Pasta Dough Ever European Print This
Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 Calories estimated 20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 large eggs
  • 300g of 00 tipo flour

Instructions

By Hand

Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!

By Food Mixer

Place the flour in a food processor and pulse it. Add the  eggs keep whizzing until the mixture resembles fine breadcrumbs (it shouldn't be dusty, nor should it be a big, gooey ball). This takes 2-3 minutes.

Tip out the dough and knead to form into a ball shape. Knead it briskly for 1 minute, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in a cool place for 30 mins before using.

best pasta recipe

The Rolling

Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, I take the pasta down to the penultimate setting - especially for ravioli, as you are sandwiching two layers together when it is folded. Use straight away to make the ravioli.

 

Notes

However you shape your pasta it should take 3 minutes to cook maximum in a large pot of salted boiling water.

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 Basic Pasta Dough

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 The Basic Pasta Dough

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.

best basic pasta dough

Where Was Basic 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, curley, 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. 

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

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