Fresh pasta dough
Making your own pasta takes a little bit more work than simply opening a packet but the difference in quality makes it worth your while. Use this recipe to make simple pasta shapes like spaghetti or tagliatelle, or make your own filling for the best ravioli or tortelloni that you’ve ever eaten.
24 March 2017, 10:18am
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Fresh pasta dough
Ingredients
- 400g 00 flour
- 75g semolina
- 12 egg yolks, lightly beaten
- 2 tbsp olive oil
Method
- Mix the flour and semolina in a bowl and tip onto a clean surface.
- Form a well in the flour and pour in the egg yolks and the olive oil.
- Beat the eggs with a fork slowly incorporating some flour from the sides. When the mixture becomes too thick, get rid of the fork and use your hands.
- Add a little bit of water if the mixture needs more moisture until a dough forms.
- Knead the dough for approx. 4 mins until the dough the smooth and elastic.
- Allow the dough to rest in the fridge for an hour before rolling out.
- Use this dough for any fresh pasta in any shapes or filled pasta like ravioli.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
