Recipe: Pasta dough variations

Rating: 4.3 stars based on 923 reviews

Jamie Oliver



Ingredients:-

  • 600g/1lb 6oz Tipo ‘00’ flour
  • 6 large eggs or 12 yolks.
  • Try to get hold of Tipo ‘00’ flour – this is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it’s called farina di grano tenero, which means ‘tender’ or ‘soft’ flour.

Gino d’Acampo



    Ingredients:-

    • 200g/7oz ‘00’ or plain flour, plus extra to flour the pasta machine
    • 4 free-range egg yolks
    • ½ tsp salt

    Waitrose



      Ingredients:-

      • 200g Italian flour or plain white flour
      • 2 medium eggs
      • Semolina for dusting

      Allrecipes



        Ingredients:-

        • 300g (11 oz) plain flour
        • 1 pinch salt
        • 2 eggs, beaten
        • 100ml (4 fl oz) semi skimmed milk
        • 1 tablespoon butter

        Allrecipes 2



          Ingredients:-

          • 300g strong plain flour
          • 3 eggs
          • 1 tbsp olive oil
          • pinch of salt

Method:-

  • Mix ingredients in a food processor until it looks like breadcrumbs.
  • Knead together to form a ball which should be soft but not too wet.
  • Cover with clingfilm and leave to rest in a cool place for at least 10 minutes – preferably 30 to 60 minutes.
  • Using a rolling pin flatten and fold over. Repeat this 7 times.
  • Divide into 2 or more pieces and put through pasta roller.
  • For first few times use the largest setting and fold and rotate.
  • When silky, roll to desired thickness.

None

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