1/2 Photos of Perfect Pasta Dough
1 hr 5 mins
After not making pasta for 15 years, I have made it three times in the past week and this, my final attempt was the best and rolled perfectly for linguine. Posting so I remember the next time I make pasta......probably tomorrow! I used a mixer to assemble the ingredients, and a hand crank pasta machine to roll and cut the pasta.
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Units: US | Metric
- 1Place the first 5 ingredients in a mixer using the paddle attachment (not dough hook).
- 2Gradually add the water (you may not need it all) until the dough begins to form a ball and is sticky.
- 3Remove and place on floured service; kneed for 4-5 minutes incorporating enough additional flour into the dough until the tackiness is gone.
- 4Allow to sit for 15-20 minutes.
- 5Cut into 6 pieces, and flatten (with roller or by hand) into a rectangular shape. Keep a dish towel over the other pieces to keep them from drying out.
- 6Run through the pasta machine at the widest setting 6-10 times until the dough is smooth. If one end is narrower than the other, fold the narrow end until the width evens a bit. To make linguine, I then begin narrowing the roller width step by step, sending the noodle though once on each setting, through the second thinnest setting. (Thinnest setting for spaghetti) Place on a lightly floured baking sheet and cover with another towel.
- 7Repeat with the remaining pieces, slightly flouring in between noodles as you stack them. If the noodles are longer than your baking sheet, cut them in half with a pastry cutter.
- 8Allow the noodles to sit for 10 minutes before cutting them. It usually takes me longer than 10 minutes to roll the noodles, so I flip the noodles over and start cutting the first one rolled.
- 9Your sheets of noodles should no longer be tacky, and should process through the cutter without sticking. If the noodles are still sticky, you may want to flour them a bit before putting them through your cutter.
- 10Place noodles through desired cutter and lay on baking sheet to dry for 10-20 minutes before cooking. Dust each batch with a tiny bit of flour and separate them with your fingers to ensure they don't clump.
- 11Place in boiling, salted water and cook until they float to the top; 5 minutes or until your desired tenderness.
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Nutritional Facts for Perfect Pasta Dough
Serving Size: 1 (69 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 194.7
- Calories from Fat 38
- Total Fat 4.2 g
- Saturated Fat 0.9 g
- Cholesterol 62.0 mg
- Sodium 412.1 mg
- Total Carbohydrate 31.2 g
- Dietary Fiber 1.3 g
- Sugars 0.1 g
- Protein 6.8 g