Homemade Pasta Dough

Homemade Pasta Dough

Blogger Paula Jones from Bell'alimento shows us how to make pasta at home. Learn to make this recipe with our how-to article.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

2 3/4
cups Gold Medal® all-purpose flour
3
eggs
1/2
teaspoon kosher (coarse) salt
  1. Place flour in a mound on clean large work surface. Make a well (hole) in center of flour. Crack eggs into center of well. Sprinkle salt over eggs.
  2. Using fork, gently break up eggs. With fork, begin to incorporate flour into eggs. Once mixture is somewhat combined, use hands to squeeze and work dough into a ball. (Dough should be tacky but not sticky.)
  3. Knead pasta dough like bread dough—push down dough with palm of hand, fold dough over itself and repeat—until dough is smooth, about 8 to 10 minutes.
  4. Cover dough with clean kitchen towel. Let rest about 30 minutes.
  5. Cut dough into 4 equal pieces. Remove 1 piece of dough; cover remaining with towel. Flatten piece of dough with palm of hand. Using rolling pin or pasta machine, roll to about 1/16-inch thickness or to desired thickness. Repeat with remaining pieces of dough.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use a stand mixer in place of hand mixing and hand kneading.
Use a pasta machine to roll and cut pasta in place of hand rolling and cutting.
Fresh pasta can be wrapped in plastic wrap and stored in the refrigerator for up to a week until you’re ready to cook.
Fresh pasta cooks much faster than dried pasta. Do not walk away from the pot or your pasta will be overcooked.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.