Basic Pasta Dough
This dough is a classic pale yellow and extremely versatile. If you have never made pasta before, this is a great place to start!



Making the Dough:

1. Combine the Caputo “00” Pasta Fresca and eggs in the bowl of a standing mixer fitted with a paddle attachment and mix on. low speed until a ball of dough forms. 

2. Continue to knead so that the dough develops elasticity, smoothness, and silkiness. 

3. Seal the ball of dough in plastic wrap or an airtight container and let it rest at room temperature for 30 minutes before sheeting. Alternatively, you can let the dough rest up for up to 24 hours in the refrigerator.

Sheeting the Pasta:

1. Divide a standard batch of dough in half. Reserve the dough you are not using in an airtight container and repeat the following steps with the remaining half of the dough after the first half is sheeted. 

2. Using a rolling pin, roll the dough into a rough rectangle, about 1/4″ thick, and no wider than your pasta machine rollers. Dust with flour as needed so that the dough doesn’t stick to the pin or surface. 

3. Set the roller on your pasta machine to the widest setting and feed the pasta dough through the rollers on that setting. Feed it through again on the second-widest setting. Fold the dough in half lengthwise, and flour both sides.

4. Feed it through on the widest setting again. Now feed it through on the third-widest setting and then fold it in thirds, like a letter destined for an envelope. Never fold the dough wider than the pasta rollers in your machine, or the dough will not pass between the rollers easily and it will tear. If the dough does tear, sandwich the two torn pieces together and re-roll it. 

5. Flour both sides of the pasta sheet. Feed the dough through on the widest setting, and then the third-widest setting. Repeat the letter fold and feeding two more times, in order to develop strength and elasticity in the dough, flouring as needed.

6. Once you have gone through the sequence above, you are ready to roll the dough to your desired level of thinness. I tend never to go thicker than the fourth-thinnest setting, and for very delicate pasta such as tajarin or angel hair, I roll the dough to the thinnest setting my pasta sheet will allow without tearing.

7. After the pasta is sheeted to your desired thinness, lightly dust it with flour and cut into your desired shape.

Meet the chef


Linda Miller Nicholson Chef's Bio Photo
Linda Miller Nicholson Chef's Bio Photo

Meet the chef


Print Friendly, PDF & Email
Related Products