Pasta Dough, DIY [project #55]

Fresh Pasta Dough

Total Time: 1 hour and 20 minutes: Active Time: 20 minutes

Skill Level: Moderate. Budget: $. Serves: Makes 1 pound pasta dough

For fresh pasta use this and if you’re making ravioli you can also use won ton wrappers. I will not lie to you, the won ton wrappers are the quicker ravioli option.


  • 10 oz. flour
  • 1 tsp. kosher salt
  • 2 eggs
  • 1 tsp. extra-virgin olive oil
  • 3 tbsp. water


  1. In the bowl of a large food processor add the measured out flour and salt. Pulse a few times to combine.**
  2. In a small bowl, add water and oil, then add the eggs and whisk to combine.
  3. With the food processor running slowly and steadily pour the egg mixture in through the top and allow the dough to form a ball. Stop the food processor when the ball is formed. Remove the ball and wrap the dough in plastic wrap and refrigerate. Refrigeration must be a minimum of 1 hour but can be up to three days.
  4. Once the refrigeration period has passed, allow the dough to warm at room temperature for at least 30 minutes before rolling out.
  5. Use one of the above mentioned methods for rolling out your dough. The type of pasta that you cut will determine how long that pasta is to cook. Taste is a better test than time, but I typically allow 3-4 minutes and you want the pasta a little under done if you are going to put it over heat with a sauce. 


*Thank you to Alton Brown for this wonderful recipe and method.

**The making of the dough can be done on a counter top by hand, but I prefer the less mess approach.

The dough in the photo was cut and used in the application for Pappardelle topped with Sweet Corn!


One thought on “Pasta Dough, DIY [project #55]

  1. Pingback: Goat Cheese Ravioli with Pink Peppercorns [project #351]li | thekitchenreed

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