Homemade Pasta Dough
Homemade pasta always tastes better than boxed, and we think it’s worth the effort. You can also freeze the dough, pasta, ravioli.
We tried this with both all purpose flour and semolina flour. Either will work, the semolina is a bit coarser, comes together easier, and has more structure to it after it’s cooked. The all purpose flour takes a bit more effort to get it to come together, and is a bit wetter after cooking. However, it’s easier to roll out and work with.
Ingredients
Prep time: 45 minutes, 30 min rest
Cook Time: 5 mins
Yield: 8 servings
2 1/3c flour
1/4 tbs salt
2 eggs
7+ tbs water
Making the Dough
Combine your flour and salt and make a well
Add eggs to the center of the well
Using a fork or the handle of a wooden spoon, scramble the eggs and swirl around the well to start incorporating flour.
Continue incorporating flour to the eggs until the eggs are no longer able to soak up any more flour
Add water 1 tbs at a time until all flour is incorporated. The dough should not be sticky.
Continue to knead dough until soft.
Wrap in plastic wrap and let sit on the counter for at least 30 mins. If using semolina flour this will not change the texture. If using all purpose flour, you will notice the dough is a lot softer after the 30 min rest.
Using a pasta roller, either cut into strips or roll out flat for ravioli.
Boil for 4-5 mins to cook.
