Basic Pasta Dough
This is the recipe I use to make my pasta dough for Lasagne and Ravioli, although it does work well for other types of pasta.
- 00 Grade Flour or 'Pasta' Flour - 100g per person
- Large Eggs at Room Temperature - 1 per person
- Salt (If required)
Level of difficulty Easy
Preparation time 30mins
Cost Budget Friendly
Weigh your flour to 100g per person. This amount works well for most portion sizings although I've found 200g works well for an average lasagne and tend to do a little extra with ravioli
On a clean work surface add a little additional flour and then pour your measured flour into a peak and make a well in the centre. If you wish to add salt now is the best point to do so. Into the well add your egg/s and combine using a fork.
As the mixture starts to come togther stop using the fork and work the dough with your hands. You need to kneed the dough for at least 15 mins or until it becomes soft and pliable and is not overly sticky. If finding the mix too wet add a small amount of additional flour. If it is overly dry add a tiny amount of water.
Having kneeded the dough the dough need to rest before you can use it. Wrap it up in cling film and allow at least 30 mins resting time at room temperature.
This dough will keep in the fridge for at least two days - so there is no harm keeping left overs or making it in advance.