Basic Fresh Pasta Dough Recipe

This is a classic Italian recipe that works perfectly for most types of pasta, such as tagliatelle, ravioli, or lasagna sheets.

Ingredients (serves about 4):

• 4 dl (approximately 2 cups) all-purpose flour (or “tipo 00” for a finer, more elastic dough)
• 4 eggs
• A pinch of salt
• (Optional: 1 tsp olive oil for extra smoothness)

Instructions:

1. Place the flour in a mound on a clean surface and create a "well" in the center.
   
   
2. Crack the eggs into the well and add the salt.
   
   
3. Use a fork to gently whisk the eggs, gradually incorporating the flour from the edges.
   
   
4. When it becomes hard to mix with a fork, start kneading the dough by hand. Knead for about 10 minutes until smooth and elastic.
   
   
5. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes before rolling it out.

Different Types of Pasta Dough:

1. Classic Egg Pasta (above)

   • Used for most fresh pasta types. The eggs make the dough rich and elastic.
     
     

2. Durum Wheat Pasta (Egg-Free)

   • Made with just durum wheat flour and water. This is ideal for dried pasta like spaghetti or penne since it’s firmer and has better shelf life.
     
     

   Recipe:

   • 4 dl (2 cups) durum wheat flour
     
     
   • 1.5 dl (approximately ⅔ cup) water
     
     
   • A pinch of salt
     Mix and knead as usual.
     
     

3. Colored Pasta Dough:

   • Green: Add about 50 g (1.75 oz) of finely chopped, blanched spinach or kale to the egg dough.
     
     
   • Red: Add 2 tbsp tomato paste or beet juice.
     
     
   • Black: Add 1-2 tbsp squid ink for a dramatic color (great for seafood pasta).
     
     

4. Gluten-Free Pasta Dough:

   • Use gluten-free flour (like rice flour or chickpea flour) with eggs or water. You may need to add a binding agent, such as psyllium husk, to achieve the right consistency.