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Pasta dough recipe

Pasta dough recipe

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Created by The Tesco Real Food team

Fancy making your own pasta? It's not as tricky as it looks, you just a little patience and some elbow grease! This recipe is based on classic northern Italian pasta, which contains just two ingredients – flour and eggs, while southern Italy favours just flour and water. If possible, use 00 flour for making pasta – though plain works well if you can’t find it. The name refers to the Italian grading system: 00 flour is very finely milled, with a texture similar to cornflour. See method

  • Serves 4
  • Takes 15 mins, plus at least 30 mins resting
  • 440 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Dairy-free

Ingredients

  • 400g plain flour or 00 pasta flour, plus extra for dusting
  • 4 eggs
Source of protein; source of vitamin D

Each serving contains

  • Energy

    1860kj
    440kcal
    22%
  • Fat

    7g 10%
  • Saturates

    2g 10%
  • Sugars

    1g 1%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 75.4g Protein 17.6g Fibre 4.1g

Method

  1. Put the flour in a mixing bowl, make a well in the centre and crack in the eggs. Use a fork to mix to a shaggy dough. Add 2 tsp water and use your hands to bring the dough together in the bowl, kneading to a firm ball.
  2. Tip onto a clean surface and knead for 10 mins (or 8-10 mins if using a dough hook) or until smooth and elastic, adding a little more flour only if it sticks; the dough will feel quite stiff as you knead. Cover with a tea towel or upturned bowl for 30 mins to 2 hrs before rolling and shaping.
  3. Now you can cut your rested pasta dough into whatever shape you want - try our Beetroot and ricotta ravioli, served with this Sage and brown butter sauce with toasted hazelnuts.

Tip: Salt is added to the cooking water rather than the dough, and it should be added generously – about 1-2 tsp fine salt per litre of water for homemade pasta. Salt is important for flavour but also texture: it firms up the pasta, helping to prevent it becoming sticky. Add salt once the water’s already boiling, as this will help the salt dissolve better.

Freezing and defrosting guidelines

Freeze uncooked dough. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pasta recipes

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