How To Make Homemade Pasta Dough

Fresh Pasta Dough

  • This is a recipe that I have used several times and it is always delicious! The dough was often too dry for me to work with, which was frustrating. This time, I followed the advice of one of the reviewers below and used a scale to weigh the flour and eggs, which resulted in a flawless result
  • I truly enjoyed this recipe. I used it in a quick evening spaghetti dish, and my twin brother raved about it to the point that he is considering packing some for lunch the next day to bring to work. I just mixed the dough according to the instructions provided by “Anonymous” in their remark on how to prepare fresh pasta. Delicious! I recently purchased a pasta machine (also known as my new toy), and I want to use this recipe for handmade ravioli
  • However, this is not the proper way to produce pasta. In order to make the pasta dough, one should first make a bowl out of the flower and then put the wet ingredients in the “bowl.” After that, one should gently press down on the wet ingredients and mix until it is a doughy consistency, then knead it and add more flower as needed
  • This is an excellent tasting pasta dough. My favorite pasta dish is this one, which I’ve tried a number of times and has become a staple in my kitchen. When I create it, it turns out beautifully every time, and it works well in a variety of applications. Fetachini with a white wine sauce is a favorite of mine and my family’s as well. It does have a tendency to be a little dry, so I occasionally add roughly half of a whisked egg to it. Apart from that, it is quite simple to prepare and is excellent for dazzling visitors
  • The secret to success with this recipe, it appears, appears to be to use weight measures rather than volume measurements for your flour and eggs. In a large mixing bowl, combine 250g of flour (flour should be 125g/cup) and 6 ounces of eggs in the shell (2oz per large egg). This is the second time I’ve prepared the recipe this way, and it has turned out perfectly both times. However, if you volume measure packed flour, you might obtain closer to 325g of flour in two cups, and of course the dough will be unworkably dry, necessitating the addition of another egg and other ingredients as needed. Adding only the yolk of one more egg, along with a dash of water, and the completed dough ball, as well as the pasta, was PERFECT
  • I have made this three or four times now and have discovered that you must add moisture to the dough ball and pasta. My hands have been involved every time I’ve required to add water and work the dough into a ball
  • In general, I don’t like to cook. My culinary snobbery has developed as a result of my years spent living in San Francisco’s foodie culture. Because I enjoy fresh pasta, I chose this dish as well as a handful of others to test. I have a pasta machine that is not electric. I followed the recipe exactly, and the first time I made it, it turned out perfectly. Since then, I’ve made it at least 5 or 6 times. Each time, the consistency is somewhat different, and it is necessary to adjust the consistency by adding a few drops of water here and there. When I’m working with pasta, it’s quite dry. It’s not sticky in this manner, and it has a wonderful hardness to it that I enjoy. This recipe, which I strongly suggest, should be made by hand. Instead of committing proportions in a mixing bowl that can’t be changed, mix in with a fork and knead with your hands until you obtain the texture you desire, leaving behind the flour you don’t need. You may eliminate the variables in this manner (humidity, egg size, flour composition and dryness, etc.). It takes a bit longer, but it is far more enjoyable, impresses people, and provides significantly more control. I’m seeking for a spaghetti recipe that incorporates artichokes into the mix. Artichoke pasta was brought home from Italy by one of my daughters, and I’ve been wanting to duplicate it ever since. Anyone have any ideas on how I could do this
  • The recipe is seriously flawed. First and foremost, flour quantities should never be given in cups since the type of flour used and the way of scooping have an affect on the volume. Instead, measurements should be given in grams or ounces. I used an additional egg and a small amount of water to make sure I got the correct amount of hydration. This was something I would have expected from an amateur blogger rather than a “big” publication
  • It was incredible! The fresh pasta I made was my first ever try, and it did not disappoint. Because I had never done this before, I viewed a number of videos to obtain a better understanding of the procedure. I really enjoy the 10 minutes of kneading that I get from using my mixer. I also used a roller and cutter to make the mixer, which was a lot of fun:) It was served with shrimp in a diavolo sauce, which was delicious. This is delicious, and I really enjoy it since I can use the mixer attachments. It is an incredibly wonderful pasta, however I agree that it is a touch dry unless you add a smidgeon of water or a smidgeon of additional oil to the mix. Normally, I roll and cut thin Fettucine and boil it for 3 minutes, but this evening I’m going to attempt a baked lasagne made with sheets. We’re crossing our fingers that this spaghetti dough recipe turns out well! Is it true that I struggled with it the first time it was rolled out? No, it was not your fault. When inoodles cooked ravioli for the first time, she used an incredible low-calorie cheese filling. However, with a pinch of sea salt, it becomes quite tasty. After 2 minutes in the boiling water, I transferred them to a saucepot and cooked them for a few more minutes. Thank you very much for your help. Hubby was overjoyed to no end. We’re following a low-sodium diet, which fits wonderfully with our lifestyle

Basic Fresh Pasta Dough Recipe

  • 2 cups 00 or all-purpose flour
  • 2 cups water 2 big eggs
  • 3 egg yolks, with more egg yolks as needed
  • Semolina flour, which is used for dusting

Preparation

  1. Fill the middle of a big, wide mixing basin with flour and set aside. Using a fork, make a well in the center of the mound and fill it with eggs and yolks. Begin by incorporating the flour into the eggs, starting with the inside rim of the well and working your way outward. It will begin to form a shaggy mass after approximately half of the flour has been added
  2. Once the last half of the flour has been added, the dough will form a smooth mass. Continue to combine the dough with your fingertips as needed. Any stray flour fragments should be pressed into the lump of dough. If necessary, add an additional egg yolk or a tablespoon of water to ensure that all of the flour is absorbed. The dough should be scraped from the bowl after it has gathered together into a compact mass. Transfer the dough to a lightly floured surface and knead by hand for another 4 to 5 minutes, or until it is smooth, elastic, and uniform in color, before transferring to the prepared baking sheet. Allow for at least 30 minutes (and maybe as long as 4 hours) at room temperature after wrapping the dough in plastic. Three baking sheets should be lined with parchment paper and lightly dusted with semolina flour before baking. Set aside a fourth of the dough and cut it into quarters. Remove the remaining from the oven and set it aside. Then, using the heel of your palm, flatten the dough into an oval that is roughly the same width as your pasta machine, or about six inches in width. Make use of the widest setting on the rollers and feed the dough through them
  3. Prepare a lightly floured cutting board or countertop and carefully press the dough together into halves, so that it is approximately the same width as the pasta machine. Feed the spaghetti through the machine once again at the widest possible setting. Consider these early rollings to be a prolonged kneading session. To finish, continue to fold and roll the dough in thirds until it is smooth, silky, and uniform in texture. Make every effort to stretch the sheet to fill the whole width of the machine. As soon as the dough has become silky and smooth, you may begin to roll it out thinner and thinner. Roll it through each of the next two or three settings once more, adding flour as required, until the dough is about 1/4-inch thick
  4. Repeat with the remaining dough. When the pasta is about 1/4-inch thick, continue rolling it through each setting twice more than once. If the pasta is adhering to itself as you roll it, lightly sprinkle all-purpose or 00 flour on both sides of the spaghetti as you roll it. When you hold the pasta sheet under a sheet, you should be able to see the shape of your hand, around 1/16-inch thick for noodles and 1/32-inch thick for a packed pasta, when you hold the pasta sheet under a sheet It is unlikely that you will get to the narrowest level on most devices.)
  5. Cut the spaghetti into sheets that are approximately 12 to 14 inches long. Lightly dust the sheets with semolina flour and stack them on one of the baking sheets that have been prepared. Cover with a clean, lightly wet dish towel to keep the sheets from drying out. Repeat the process with the remaining dough.

Homemade Pasta

Discover how to make homemade pasta at home! This four-ingredient handmade pasta recipe is simple to prepare and consistently produces chewy, tasty noodles every time. This handmade spaghetti dish has quickly become one of our favorite culinary projects. Recently, Jack and I have been spending even more time in the kitchen than normal, experimenting with bread, baked products, and even okonomiyaki (Japanese pancakes). However, handmade pasta remains a favorite of ours. Together, you’ll have a lot of fun putting this dish together because it only takes a few simple ingredients.

We make our own fresh pasta at home, and my homemade pasta recipe calls for the pasta maker attachment for the KitchenAid Stand Mixer, which is what we use to roll out our pasta dough.

You may also use a standard pasta maker to roll out this pasta dough, following the manufacturer’s directions.

Cooking with someone you care about is a simple and enjoyable way to spend an hour in the kitchen together, plus you get to eat a large plate of chewy noodles with a perfect al dente bite at the end of the process.

Homemade Pasta Recipe Ingredients

Make wonderful fresh pasta at home with only four ingredients, all of which are likely to be found in your pantry or refrigerator already:

  • Pasta produced using all-purpose flour has proven me incorrect in the past. I used to believe that you required 00 flour or semolina flour to make excellent fresh pasta, but this handmade pasta recipe has shown me wrong. Regular all-purpose flour produces chewy, bouncy noodles every time it is used in this recipe. Eggs– The most important element in the dough, since they provide richness and moisture. Olive oil– A few drops of olive oil, together with the eggs, moistens the dough and aids in its cohesiveness. For the finest flavor, salt should be added to both the dough and the pasta water.

The whole recipe, including measurements, may be seen below.

How to Make Pasta

Are you interested in learning how to make pasta? Check out this step-by-step tutorial first, and then scroll down to the bottom of this article to see the entire recipe! Create a nest of flour on a clean work area by sprinkling it about. Add the other ingredients to the center of the pan and gently break the eggs with a fork to combine them. Make every effort to preserve the flour walls as intact as possible! After that, carefully incorporate the flour into the mixture with your hands. Maintain your efforts to bring the dough together into a shaggy ball.

  • Although the dough will seem dry at first, persevere and the dough will come together.
  • To avoid the dough becoming too sticky, sprinkle more flour onto your work surface.
  • Allow the dough to rest at room temperature for 30 minutes before using it.
  • One should be carefully flattened into an oval disk using a rolling pin or your fingertips.
  • Before moving on to the next stage, I put the dough through the pasta machine three times on this setting before continuing.
  • After that, you may fold the dough.
  • This step is largely optional, but it will make the final pasta sheet more rectangular, which will result in longer strands of spaghetti when you are through.
  • Simply put the dough flat on a work surface and fold both short ends in to meet in the middle.
  • After you’ve folded the dough in half, roll it out to the thickness you choose.
  • I use a KitchenAid attachment to do this.
  • Each time you are finished with a piece of dough, place one half of it on a baking sheet that has been lightly dusted.

Also sprinkle flour on top of the dish! Finally, prepare the pasta by cutting it and boiling it. Pasta sheets should be run through the pasta cutter attachment of your choice. For 1 minute, cook the noodles in a saucepan of boiling salted water, then drain and serve!

Homemade Pasta Serving Suggestions

For those of you who have never tried fresh pasta before, you are in for a real treat! Its chewy, bouncy texture, as well as its rich flavor, distinguish it from the dry pasta available at the grocery store. In fact, these noodles are so delicious that we normally offer them in their most basic form. With marinara sauce, pesto, home-made Alfredo sauce, or just olive oil and vegan Parmesan or Parmesan cheese, they’re quite delicious. Of course, they’re also delectable in bigger pasta meals like rigatoni.

  • Tagliatelle with Asparagus and Peas
  • Spaghetti Aglio e Olio
  • Fettuccine Alfredo
  • Pesto Pasta
  • Tagliatelle with Asparagus and Peas Pasta with Roasted Vegetables
  • Linguine with Lemon and Tomatoes
  • Garlic Herb Mushroom Pasta
  • Linguine with Lemon and Tomatoes

More of my favorite pasta recipes may be found here.

Homemade Pasta

Preparation time: 30 minutes 30 minutes of resting time Serves 3 to 4 people Made from scratch, this fresh handmade pasta is incredibly tasty and simple to prepare! Make a simple dish out of it by tossing it with olive oil and Parmesan cheese, or use it into your favorite pasta dishes.

  • To construct a nest out of the flour, spread it out on a clean work area. To make the middle of the cake, place the eggs, olive oil, and salt in the center and gently break up the eggs with a fork, trying to keep the flour walls as intact as possible. To integrate the flour, gently press it into the batter with your hands. Working with your hands, bring the dough together into a shaggy ball. Knead the dough for 8 to 10 minutes until it is elastic. Although the dough will seem dry at first, persevere and the dough will come together. Initially, it may not appear as though the dough will come together, but after 8-10 minutes of kneading, the dough should become cohesive and smooth. To integrate a small amount of water if the dough is still too dry, sprinkle a small amount of water over your fingertips and work it in. If the mixture becomes too sticky, sprinkle extra flour onto your work surface. Make a ball out of the dough and cover it tightly in plastic wrap, then let it aside at room temperature for 30 minutes. Set aside 2 big baking sheets dusted with flour for later use. Using a sharp knife, cut the dough into four pieces. Gently flatten one into an oval disk using your hands. Place dough in the Pasta Roller Attachment and roll it out. the first three times on level 1 (the most expansive setting)
  • Place the dough piece on a counter or work surface to be worked on. Then fold both short ends in to meet in the center, then fold the dough in half to make a rectangle (as seen in the photograph above)
  • Feed the dough through the pasta roller three times on level 2, three times on level 3, and once on each of levels 4, 5, and 6 of the pasta roller. Half of the pasta sheet should be placed on the prepared baking sheet and sprinkled with flour before folding the other half on top of the first half. More flour should be sprinkled on top of the second half. Every side of the pasta should be floured to ensure that the final spaghetti noodles do not adhere to one another. Repeat the process with the remaining dough. Feed the pasta sheets through thePasta Cutter Attachment to cut them into shapes (pictured is the fettuccine cutter). Repeat the process with the remaining dough. Cook the pasta for 1 to 2 minutes in a saucepan of salted boiling water
  • Drain.
See also:  What Happens If You Overcook Pasta

Fresh pasta may be kept in the refrigerator for up to 2 days if it is tightly wrapped in plastic wrap. borrowed from the website Serious Eats

Easy Homemade Pasta Dough

I made these raviolis today without using a machine; instead, I rolled them out by hand. Despite my husband’s reservations, the entire family enjoyed it! I can now make my own pasta, which is fantastic! In addition, because I was out of olive oil, I substituted normal old vegetable oil. It was fantastic!

Most helpful critical review

I didn’t end up using any water, and the dough was a little sticky at first, but it worked fine after being coated with flour before rolling and cutting. However, the spaghetti was a little too eggy in flavor. 102 people have given their opinions.

  • 5star ratings received: 93
  • 4star ratings received: 7. 2 stars for 3 stars
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  • 0 stars for 1 star

I made these raviolis today without using a machine; instead, I rolled them out by hand. Despite my husband’s reservations, the entire family enjoyed it! I can now make my own pasta, which is fantastic! In addition, because I was out of olive oil, I substituted normal old vegetable oil. It was fantastic! It’s simple to create the dough.

Making this dish for the sixth time, I decided to go out and experiment with garlic-infused oil, which really improved the flavor.

It was my first time attempting to make pasta.

My finicky husband was a big fan of it!

Continue readingAdvertisement I followed the recipe exactly as described and used the dough to create spinach and mushroom ravioli, which turned out beautifully!

I’m going to use this for all of my handmade pasta dishes!

I skip the water and replace it with one extra egg to give the pasta a creamier texture.

When I make it, it always comes out with a terrific bite, and every now and then I add turmeric to make a beautiful yellow hue.

This was a breeze to work with, in my opinion.

The only thing I changed was that I used “00” flour instead of regular flour, which is what I generally do.

I set the dial to 3 and ran each section through the machine many times, folding it in on itself each time I went through it.

Thank you for the recipe, it turned out perfectly.

I made sure to follow the recipe exactly as given.

To flatten the dough, use the pasta attachment on a Kitchenaid mixer.

Even my finicky eaters were able to enjoy these!

I used “00” flour, and the pasta turned out just as excellent as the pasta I had at the Italian restaurant that gave me the idea to create my own.

The “00” flour gives it a fresher and softer flavour.

I didn’t end up using any water, and the dough was a little sticky at first, but it worked fine after being coated with flour before rolling and cutting.

However, the pasta was a little too eggy.

Homemade Pasta

It is possible that this content includes affiliate links. Please take the time to read my disclosure policy. My favorite handmade pasta recipe has only four ingredients and can be cooked by hand, in a stand mixer, or in a food processor. In addition, there are instructions on how to roll out your pasta by hand or using a pasta maker. It seems like I’ve had an uncontrollable obsession with handmade pasta recently. And, oh my god, you guys, I am in love with it to the extreme. When Barclay and I returned from our trip to the Amalfi Coast last spring, we were certain that we wanted to make more authentic Italian food from scratch in our own small kitchen at home.

  1. Consequently, this spring, Barclay set his eyes on making handmade mozzarella (more on that to come), while I returned home eager to plunge into the realm of homemade pastas, gnocchi, and breads of all types (more on that to come).
  2. It turns out that making handmade pasta is even more enjoyable — as well as simple, tasty, and entertaining — than I had anticipated!
  3. It takes less than 5 minutes to prepare the dough if you have a food processor, which is highly recommended.
  4. For those who prefer to roll out pasta by hand, I’ve provided instructions below on how to do it with a stand mixer and a rolling pin as well.) I’ve also had a lot of fun experimenting with different types of pasta flour and determining which ones I prefer for particular situations.
  5. However, we’ve really just been enjoying some delicious fresh spaghetti.
  6. And it has immediately raised the quality of several of our favorite pasta dishes by several notches.
  7. On a Friday night, I’m inviting a group of girls over to share a bottle of rosé as we make a batch of handmade pasta together.
  8. Surprise friends and neighbors with a tupperware full of adorable little fresh pasta nests as presents, or make them yourself.
  9. And if you’re a lover of very fantastic pasta, I have a feeling this may become one of your new favorite things as well.
  10. I’ve attempted to provide a variety of approaches and alternatives that may be used with whatever you happen to have in your kitchen.

If you want to make handmade pasta, please experiment and find the way that works best for you – and please report back if you succeed! I’d be interested in hearing how things turn out.

Homemade Pasta Recipe | 1-Minute Video

Okay, before we get into the details of the recipe, here are a few crucial points to remember about the pasta components you will need to produce 1 pound of classic handmade egg pasta:

  • Flour: I truly enjoy making my own handmade pasta with “00” flour, which produces the silkiest spaghetti possible. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which makes the pasta a little more robust and helps the sauce adhere to the pasta a little more effectively. That being said, any of the three flours listed below (or a mix of them) will work with this recipe:
  • “00” flour: This is my personal favorite because it gives the texture an extra silky feel
  • Semolina flour: This is a heartier flour that can help the pasta cling to the sauce more effectively. (Semolina is also my favorite flour to use as a dusting on the cutting board and pasta while you are in the process of rolling out the dough. All-purpose flour: If this is the only flour you have on hand, it will also work reasonably well.
  • Eggs: This recipe asks for four big eggs, which are not hard boiled. Also useful for moistening the dough is olive oil (extra virgin). (If the dough is still too dry, you may add a few tablespoons of water to moisten it more.)
  • A teaspoon of fine sea salt will be added to the recipe as well as a pinch more to the pasta water as it is being cooked.

Homemade Pasta Equipment:

I’ve provided step-by-step directions for making handmade pasta entirely by hand in the section below. Alternatively, if you happen to own a food processor (which is my preferred technique) or a stand mixer, you can save yourself some time as well. In terms of rolling out the spaghetti, you can do so by hand if you want to save time (with a rolling pin and a knife). Alternatively, you may also consider investing in a:

  • Pasta maker: I acquired the Atlas 150pasta maker, which I really adore and would highly suggest. Alternatively, if you happen to possess a KitchenAid stand mixer, its pasta roller attachment will work just as well
  • Pasta drying rack: This is optional, but it is quite useful (and attractive!). I chose this wooden pasta drying rack, which I just adore

How To Make Pasta In A Food Processor:

This is my fave method of preparing handmade pasta since it is the quickest and most straightforward! Simply place all four ingredients in the bowl of a food processor and pulse until smooth (fitted with the normal blade attachment). In a food processor, pulse for approximately 10 seconds, or until the mixture achieves a crumbly texture (see above). Remove the dough from the bowl and pat it into a ball with your hands before transferring it to a lightly floured cutting board to rest. Make sure the dough is smooth and elastic by kneading it for 1-2 minutes.

Use right away or store in the refrigerator for up to 1 day.

How To Make Pasta In A Stand Mixer:

Another super-simple technique is (especially convenient if you are also going to be using a stand mixerroller attachmentto roll out the pasta dough). Simply place all of your ingredients in the bowl of a stand mixer and blend until smooth. On low speed, mix and knead the dough for 8-10 minutes, or until it is smooth and elastic, with the dough hook until it is smooth and elastic. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the mixture appears to be too moist or sticky, simply add a little more flour; nonetheless, you want the dough to be rather dry.) Form the dough into a ball with your hands, cover it securely in plastic wrap, and allow it to rest at room temperature for 30 minutes before using it as directed.

How To Make Pasta By Hand:

It’s not a problem if you don’t have a food processor or stand mixer. Make a pile of flour on a big chopping board and set it aside. Then, using your fingers or a spoon, make a well in the center of the flour mound that is about an inch deep (kind of like a volcano). Place the eggs in the center of the well and cover with plastic wrap. On top of the eggs, sprinkle with salt and drizzle with olive oil to finish. To begin whisking the eggs, start with a fork. As soon as they are incorporated, begin gradually whisking in part of the surrounding flour, gradually adding more and more until the egg mixture is nicely thickened (about 5 minutes).

Then, using your hands, fold the remainder of the dough into the first until everything is well incorporated.

You can add an extra tablespoon or two of water if the dough appears to be too dry; nevertheless, you want the dough to be rather dry.

Form the dough into a ball with your hands, cover it securely in plastic wrap, and allow it to rest at room temperature for 30 minutes before using it as directed. Use right away or store in the refrigerator for up to 1 day.

How To Roll Fresh Pasta With A Pasta Maker:

As soon as you have finished resting the dough for 30 minutes and it is ready to use, take it from the plastic wrap and place it on a cutting board again. Take your knife and cut the dough into four equal wedges, similar to pie-slicing. Set one wedge away and immediately wrap the remaining three in plastic wrap again to keep them from drying out while they bake. To prepare the cutting board (or big baking sheet), generously sprinkle it with flour and lay it aside. Shape the dough wedge into an oval-shaped flat disc with your hands, using your fingers.

  • In my pasta maker, this is the first setting on the dial.) Once the sheet has been removed, fold it in thirds, much like you would fold a piece of paper to fit it into an envelope, to make it more compact.
  • Once the dough has been sent through the rollers a few times, progressively lower the settings one at a time, until the pasta has reached the thickness you wish.
  • If your dough sheet becomes too lengthy to handle, just cut it in half using a knife to make it manageable again.
  • Then, put the cutter attachment to your pasta machine and begin cooking!
  • Fill your pasta maker with your preferred form of pasta by feeding the sheet through the attachment.
  • Repeat the process with the remainder of the pasta dough.

How To Roll Fresh Pasta With A Stand Mixer:

The procedure for making pasta using a stand mixer is nearly identical to that for making pasta with a traditional pasta maker. (Besides the fact that it’s less difficult because you don’t have to use one hand to spin the machine!) Connect the pasta roller attachment to your stand mixer in a few simple steps. To widen the adjustment knob, turn it all the way to the left. Then, following the directions above, form and feed the pasta dough through the roller until it reaches the appropriate thinness, lightly flouring the pasta as you go to keep it from sticking to the roller.

Once you’ve finished with the roller attachment, you may connect the cutter attachment of your choosing.

Feed the dough through the cutter until it is completely cut through. To finish drying, either transfer the cut pasta to a drying rack or swirl it into little pasta “nests” and place them on a floured surface to dry for 30 minutes. Repeat the process with the remainder of the pasta dough.

How To Roll Fresh Pasta By Hand:

To roll out your pasta by hand, form one wedge into an oval-shaped flat disc, as described above. Repeat the process with the remaining wedges. Transfer the disc to a cutting board and roll out the dough with a rolling pin until it reaches the required thickness (usually between 1-2 mm thick), adding additional flour to the cutting board as needed to keep the dough from sticking. In general, if you gently raise the dough up, you should be able to see your hand through it, which indicates that the dough is sufficiently thick.

Using a little additional flour, sprinkle each part of the pie.

Repeat with the remaining portions (see above).

To finish drying, either transfer the cut pasta to a drying rack or swirl it into little pasta “nests” and place them on a floured surface to dry for 30 minutes.

See also:  How To Tell If Pasta Is Overcooked

How To Cook Fresh Pasta:

Using a big stockpot of liberally salted water, bring to a rolling boil over high heat while you prepare the fresh pasta. Add in the new pasta and immediately begin to gently mix it in order to prevent the noodles from sticking together. Cook the pasta until it is al dente, maybe another minute or so. (Be sure to keep an eye on it because fresh pasta cooks more faster than dry spaghetti!) After that, drain the fresh pasta and use it right away. It is important to note that the cooking time for fresh pasta will be totally dependent on the thickness of the pasta; thus, it is important to check the pasta often to ensure that it has reached the right al dente texture.

How To Store Fresh Pasta:

Ensure that the pasta is allowed to air out on a drying rack or on a baking sheet for at least 30 minutes before using it (or up to 2 hours). Fill a large airtight jar with the mixture and store in the refrigerator for up to 2 days or the freezer for up to 2 weeks. In order to use frozen fresh pasta, place it in the refrigerator to defrost for at least 4-6 hours before continuing with the recipe as usual.

Recipes To Make With Fresh Pasta:

Now comes the fun part: figuring out what to do with your beautiful batch of fresh pasta! Please feel free to peruse our whole pasta library right here on the site, but I’ve included a few of my personal favorites below.

  • Cacio e Pepe (shown above)
  • Pasta Carbonara
  • Pasta Marinara
  • Pasta Arrabbiata
  • Pasta Aglio e Olio
  • Fettuccine Alfredo
  • Cacio e Pepe (shown above)
  • Cacio e Pepe (

Description

Easy to prepare by hand, in a stand mixer, or in a food processor, this 4-ingredient handmade pasta dish is a family favorite. See the suggestions above for instructions on how to roll out the pasta by hand, using an apasta maker, or with a stand mixer.

How To Make Pasta In A Food Processor:

  1. Place all of the ingredients in the bowl of a food processor fitted with the standard blade attachment. Process until smooth. Pulse the mixture for about 10 seconds, or until it achieves a crumbly texture (as shown in the photographs above)
  2. Remove the dough from the bowl and shape it into a ball with your hands, then transfer the dough to a lightly floured cutting board. Make sure the dough is smooth and elastic by kneading it for 1-2 minutes. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the mixture appears to be too moist or sticky, simply add a little more flour
  3. Nonetheless, you want the dough to be rather dry.)
  4. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

How To Make Pasta In A Stand Mixer:

  1. All of the ingredients should be combined in the bowl of a stand mixer fitted with the dough hook. Knead the dough on a low speed for 8-10 minutes, or until it is smooth and elastic, depending on your preference. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the dough appears to be too moist or sticky, simply add more flour
  2. Nonetheless, you want the dough to be rather dry.)
  3. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

How To Make Pasta By Hand:

  1. Make a pile of flour on a big chopping board and set it aside. Make a well in the midst of the flour mound with your fingers or a spoon, making sure it is a fair size (kind of like a volcano). Place the eggs in the center of the well and cover with plastic wrap. Sprinkle the salt and sprinkle the olive oil on top of the eggs and whisk them together with a fork until they are well blended. Afterwards, continue to gradually whisk in part of the surrounding flour into the egg mixture, gradually increasing the amount of flour used until the egg mixture is lovely and thick. It’s okay if a few eggs accidently slip out
  2. Simply use your hands or a bench scraper to gently remove them back into the bowl. Fold in the remainder of the dough with your hands until the dough forms a loose ball of dough. Knead the dough for approximately 10 minutes, or until it is smooth and elastic, putting some more flour on the cutting board if necessary to prevent sticking or if the dough appears to be too moist or sticky at any point throughout the process. In addition, if the dough appears to be too dry, you can add an additional tablespoon or two of water
  3. Nonetheless, the dough should be reasonably dry.)
  4. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

Notes

Flour: As previously stated in the blog article, I make handmade pasta with “00” flour the majority of the time since it produces the silkiest pasta. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which results in pasta that is a little more firm and also helps the sauce adhere more effectively to the pasta.

Having said that, any of the three flour alternatives stated above will be satisfactory. A post published on May 15, 2019 by Ali

Making Fresh Pasta Dough Is Worth Every Single Step

Pasta night calls for an unique pasta dish. Making your own dough takes a little time, but the procedure itself is not difficult. Making the dough is simple and takes only a few minutes; it only requires three basic ingredients. It is strongly advised that you use a pasta machine because rolling out the dough by hand takes a long time and is difficult to get the right thickness of the dough. Make careful to wrap any section of the dough that isn’t being worked on in plastic wrap or a clean kitchen towel to prevent it from drying out.

  • A broad, long noodle such as pappardelle or fettuccine is the most frequent and best for a bolognese sauce like this.
  • The dough is made from the same basis as forraviolias.
  • Any leftover dough will keep nicely in the freezer.
  • After it has dried out, it may be kept in a freezer-safe bag for up to three months at room temperature.
  • Just add a minute or two to the cooking time to make up for it.
  • In any case, you are about to savor some of the most delicious pasta you have ever tasted.
  • Please share your experience with us in the comments section below!
  1. In a medium-sized mixing basin, combine the flour and salt. Fill a large mixing bowl halfway with flour and set aside. Create a well in the center of the flour with your hands. Crack the eggs into a well and, using a fork, slowly mix in the flour until a shaggy dough forms
  2. Set aside. Knead the dough with your hands until it is smooth and no longer sticky, approximately 5 minutes. If required, sprinkle flour on the work surface to prevent the dough from sticking. Wrap the dough in plastic wrap and place it in the refrigerator for at least 1 hour. Cut the dough into quarters when you’re ready to roll the pasta. Wrap everything but one in plastic wrap and set it back in the refrigerator. Roll out the dough on a lightly floured surface into a long rectangle that’s a bit narrower than the width of your pasta roller. Repeat with the remaining dough. Make use of the largest setting on your pasta roller and run the rolled out dough through it three times. Fold the short ends of the dough together to meet in the center of the rectangle, then fold in half so that the dough is divided into four equal pieces. Roll out the pasta dough until it is only slightly narrower than the width of the pasta roller once more, and then repeat the process. If the dough is springing back excessively, cover it with a kitchen towel and set it aside for 10 minutes to rest. 3 to 4 more times, or until the dough is extremely smooth
  3. Decrease setting by one degree and run pasta dough through once
  4. Reduce setting by one degree after each pass through until you’ve reached the desired thickness of pasta
  5. Reduce setting by one degree and run pasta dough through once more
  6. Regular pasta is around 1/16 of an inch thick, whereas filled pasta is approximately 1/32 inch thick. If you’re using a Kitchenaid attachment, we recommend stopping at setting 5. To make the pasta dough, run it through twice on the final desirable setting on the machine. If your spaghetti sheet gets too lengthy to handle, split it in half to make it more manageable. Repeat the process with the leftover dough in the refrigerator. Cover the rolled-out dough with a clean kitchen towel while it rises. 2 big baking sheets should be lightly floured. Trim the dough’s edges to create a neat rectangle, and then cut the pasta into the appropriate form. In order to make fettuccine-like pasta, we want 11″ long and 1/4″ width. Place the spaghetti on floured baking sheets and cover with a clean kitchen towel to keep the pasta from drying out. Allow for approximately 30 minutes of drying time. To prepare a meal: Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is al dente, about 7 to 9 minutes. Drain the pasta and combine it with the selected sauce.

Emily Hlavac Green is a writer and editor based in New York City. Emily Hlavac Green is a writer and editor based in New York City. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Makinze Gore is a food editor who works as an associate. Makinze works as an Associate Food Editor for the website Delish.com. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

Homemade Pasta Dough

Preparation time: 15 minutes Plus standing time

Makes

This recipe makes 6 servings. Take a chance. Once you’ve had handmade pasta, you’ll never go back. Milwaukee resident Kathryn Conrad shared her thoughts. Photo courtesy of Taste of Home of Homemade Pasta Dough Recipe.

Ingredients

  • 1.5 cups all-purpose flour
  • 1/2 cup semolina flour
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 2 large eggs yolk

Directions

  1. To begin, mix together the first six ingredients in a small bowl. Prepare a mound of all-purpose and semolina flours on a clean work area by mixing them together. Create a huge well in the center of the table. Fill up the well with the egg mixture. Using a fork or your fingertips, gently incorporate the flour mixture into the egg mixture to make a soft dough (the dough will be somewhat sticky)
  2. Work surface should be lightly dusted with flour, and the dough should be kneaded 5 times. Divide the mixture into 6 parts
  3. Cover and set aside for 30 minutes. To create fettuccine, roll each ball into a 10×8-inch rectangle with a little sprinkling of flour and set aside. Roll up in a jelly-roll fashion. Cut the strips into 1/4-inch wide strips. Cook for 1-3 minutes in boiling water
  4. Remove from heat.

How-to: Learn how to create this homemade dough in this video. Check out the video.

Nutrition Facts

1 serving: 217 calories, 5 grams of fat (1 gram of saturated fat), 93 milligrams of cholesterol, 124 milligrams of sodium, 34 grams of carbohydrate (0 sugars, 1 gram of fiber), 8 grams of protein

How to Make Fresh Egg Pasta Dough

Making fresh pasta may appear to be a difficult task, but it is a simple pleasure that you can enjoy on a daily basis. Just likenonna, learn how to make fresh pasta by following our five-step instruction and using only your hands and a rolling pin. We’re going to make a basic egg pasta dish, which is the most prevalent type of fresh pasta in Italy. Following the perfection of this dough, play with other forms and variants.

HOW TO MAKE FRESH EGG PASTA DOUGH

This recipe makes six servings of pasta, with each dish containing one egg and 3/4 cup (or 100 grams) of flour (per serving). 3 cups (400 grams) unbleached all-purpose flour or Type 00 flour (or a combination of both) 4 big quail eggs 1. Form a ball with your hands. Pile the flour into a mound on a marble or wooden work surface and set aside. A well should be dug at the mound’s middle. In a small bowl, whisk the egg with a fork until thoroughly combined, and then pour the mixture into the well.

  1. If necessary, moisten your hands under the faucet and continue to massage the dough until it is smooth and elastic.
  2. 2.
  3. Surface cleaning should begin with a bench scraper and end with a moist cloth or sponge to remove any remaining debris.
  4. Knead the dough by pressing the heel of one hand deep into the ball while keeping your fingers high, then pressing down on the dough while pushing it firmly away from you, as shown in the picture.
  5. Turn the dough over and press the knuckles of one hand into the dough, followed by the knuckles of the other hand; repeat this process about ten times with the knuckles of each hand.
  6. Nota bene: the weather, the age of your flour, the size of your eggs, and a variety of other circumstances can all have an impact on the texture of your dough.
  7. If the dough is too moist, gradually add flour, about a tablespoon at a time, until it is manageable.
See also:  Which Has More Carbs Rice Or Potatoes Or Pasta

3.

Place the dough in a small bowl and cover it with plastic wrap to keep it from drying out.

4.

Form the dough into a rough round using your hands.

Begin rolling the dough with a rolling pin in the same manner that you would a pastry crust, starting in the middle and working your way out to the edges.

When the dough begins to adhere to the surface or the rolling pin, sprinkle a little bit of flour on top of it to prevent sticking.

Traditional Italian practice mandates that the sheet of dough be translucent enough to allow you to read a newspaper behind it (while doing so isn’t particularly hygienic, try doing the same thing with your palm – you should be able to see it behind the sheet of dough).

The shape.

Roll the sheet of dough around the rolling pin gently, then transfer it to a clean, lightly floured work area to be cut into tagliatelle shapes by hand.

Gently lift the strips in the air and place them on a dishtowel, separated.

6.

Fresh egg pasta cooks in a short amount of time (think: 1 to 2 minutes).

A taste test will determine whether or not it is ready.

7. Put the food on the table. Every type of pasta and shape has its own set of sauces that complement it. Tagliatelle’s ribbons are especially delicious when served with a heartier sauce that includes meat or seasonal vegetables, such as broccoli.

HOW TO MIX UP YOUR DOUGH

There are countless possibilities for experimenting with fresh pasta! Here are a number of samples, but you may customize it to suit your needs. Green Spinach Pasta: For each egg/portion, use around 14 pound of fresh spinach. Cook the spinach in boiling water until it is completely wilted, about 2 minutes (only a minute or two). Remove the spinach from the water and cut it as thinly as possible. Step 1: Combine it with the eggs and flour in a well in the flour. Step 2: Continue as before. Serve with a variety of meat sauces.

Step 1: Combine the squid ink and the flour in a mixing bowl.

Serve with a variety of seafood sauces.

Every day, our professional chefs hand-shape our variety of fresh pasta using the finest ingredients available.

Homemade Pasta

Fresh pasta dough created from scratch! All you need are four ingredients, and it’s very simple to make (and so versatile). Suitable for any body type! There is absolutely nothing better than fresh pasta prepared from scratch. The process may appear intimidating at first, but once you put the dough through the pasta roller a few times, you will be hooked! On our third date, my husband demonstrated how to prepare this same spaghetti dish (using his Italian grandmother’s recipe), and, well, the rest is history.

  • Our family likewise followed this recipe consistently during the epidemic, delivering pots of spaghetti to our friends and family members.
  • I’m not even sure where to begin.
  • It may appear to be a little intimidating at first, but with time and effort, it becomes second nature.
  • Promise.

Types of flour – all-purpose, semolina, and 00 flour

Most pasta recipes use for semolina or 00 flour, which are both gluten-free options. Semolina has a heartier texture that allows it to better absorb rich sauces, whereas 00 flour has a powdered texture that results in silkier pasta strands. These flours can be purchased at specialty Italian markets and specialty food stores. According on what I have on hand, I like to use a combination of all-purpose flour and semolina or 00 flour instead of all-purpose flour. All-purpose flour, on the other hand, is quite effective.

Make-ahead

Because pasta dough may be prepared in advance, it is quite convenient.

If stored in the refrigerator, it will last up to one day, and if placed in the freezer, it will last up to four weeks. If you choose either method, make sure to let the dough to come to room temperature before kneading and passing through the pasta attachment.

Recipes to use homemade pasta

  • Spaghetti Aglio e Olio, Brown Butter Mushroom Pasta, Instant Pot Bolognese, Quick Tomato Sauce, Vodka Sauce, and Easy Baked Meatballs are just a few of the recipes you’ll find on this page.

Homemade Pasta

1 pound of produce is produced. Preparation time: 1 hour and 30 minutes the overall time is 1 hour and 30 minutes Fresh pasta dough created from scratch! All you need are four ingredients, and it’s very simple to make (and so versatile). Suitable for any body type!

Ingredients:

  • 3 cups all-purpose flour
  • 3 cups semolina or 00 flour* (all-purpose flour can be used)
  • 3 cups butter (can be substituted with all-purpose flour)
  • 3 cups sugar (can be substituted with all-purpose flour)
  • 6 big eggs (about). 1 tablespoon extra-virgin olive oil
  • A pinch of salt 3/4 cup water (or more if necessary)

Directions:

  1. Set aside 5-10 minutes in the bowl of an electric mixer fitted with the dough hook attachment to mix the flours and eggs along with the olive oil, salt, and water on medium-low speed until a soft and smooth ball of dough forms, around 5-10 minutes. As needed, add additional water if the dough becomes too dry. The dough should be elastic and slightly sticky to the touch when it has finished baking. Make a well in the center of the dough, then knead it three or four times until it comes together
  2. Allow it stand at room temperature for at least one hour before using, or place in the refrigerator overnight and allow to come to room temperature before using. Adjust the thickness of the pasta with the KitchenAid® Stand Mixer Pasta Roller Attachment to the desired thickness. Work on a lightly floured surface and divide the dough into four equal halves. Using only one piece of the dough at a time, switch on the stand mixer to speed 2 and run the dough through the pasta roller to knead, lightly flouring the dough as necessary to keep it from sticking. Using a rolling pin, fold the dough in half and roll again, continuing as necessary, until the dough is smooth. Make the necessary adjustments to the thickness. 2. Feed dough into the machine one more
  3. Adjust thickness to desired setting feeding dough and repeating one more
  4. Adjusting thickness to desired setting 3. 4. Feed dough into the machine, repeating once. Using a KitchenAid® Stand Mixer Fettuccine Cutter Attachment, turn on the stand mixer at speed 4 and feed dough through the pasta cutter before putting pasta on a baking sheet for 30 minutes, lightly flouring the dough as required to keep it from sticking
  5. Remove baking sheet from oven. Remove from the oven and put in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 weeks.

Did you Make This Recipe?

On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation.

Homemade Pasta Dough

Made with only eggs, flour, olive oil, and salt, this homemade pasta dough is failsafe and simple to create by hand or in a stand mixer. Through and through, I’m an Italian. Here’s how to do it. Produced-from-scratch pasta dough (we’re talking about the fresh kind made from scratch in your own home according to Italian custom) has a flavor and texture that’s every bit as fantastic as you’d expect it to be. There are innumerable different variants on how to create fresh pasta, some of which are significantly more complex than others.

  1. Through and through, this is an authentically Italian experience.
  2. Then, feed the pasta dough through an apasta machine set on the widest setting possible.
  3. 4 or 5 trips through this identical configuration will give you a total of 4 or 5 passes.
  4. Once again, feed the sheet of pasta dough through the machine many times, progressively lowering the settings one by one until the pasta has reached the appropriate thickness.
  5. The second-from-last setting is often the best for tagliatelle, while the final setting is generally the most effective for ravioli and any other forms that will be filled.
  6. This will make it simpler to cut in humid weather since the dough will be less sticky.
  7. Using your hands, shape the pasta (see directions below) or run it through your selected cutters (tagliolini, tagliatelle, etc.) and then drape the cut pasta over the broom handle or chair back again to dry just a little more until you’re ready to cook it.

Shape the fresh homemade pasta dough by hand

  • Tagliatelle Lay one sheet of dough out on a lightly floured surface and roll or fold one side loosely towards the center of the sheet, then repeat this process with the second side until they almost meet in the centre. Set aside. Gently fold one side over the other, but do not push down on the folded portion of the paper. With a sharp knife, cut the dough into thin slices, slicing through the folded dough swiftly and skillfully in a single stroke. (It just takes a few minutes of practice to get the hang of this). Remove the pieces from the pan as soon as possible to show the spaghetti ribbons. (You may accomplish this by gently shaking each slice with the dull side of a big knife.) If you wait long enough, they will band together. (Believe us.) To dry out the pasta before cooking, hang it to dry a little or lightly sprinkle it with semolina flour and arrange it in loose nests on a baking sheet coated with a clean dish towel
  • Pappardelle Using a fluted pastry cutter, cut the dough into broad ribbons on a lightly floured board, and set aside. Before boiling the pasta, allow it to air dry for a few minutes. Tortellini To make the pasta rounds, gently dust a work surface and stamp out the shapes with a round cookie cutter. Fill the center of each round with your chosen filling, which you may pipe or spoon in. Brush the sides of the round with beaten egg and carefully fold it into a crescent shape, squeezing the dough around the filling to force any trapped air out of the dough. Apply firm pressure to the two corners of the crescent as you bring them together in the middle, using your fingertips to seal it. Repeat the same with the remainder of the dough. Allow the pasta dough to dry for approximately 30 minutes on a floured kitchen towel before cooking
  • RavioliIf the pasta dough is still on a single sheet, cut it into two equal halves. Cover one piece of the dough with a clean kitchen towel or plastic wrap while you continue to work with the remaining portions of the dough (see Notes). Filling should be placed in little mounds (about 1 teaspoon) on the dough in even rows, with 1 1/2-inch gaps between them. Lightly brush the dough between the mounds with the beaten egg, using a pastry brush to do so. Roll the leftover sheet of dough over the mounds, pushing down hard between the pockets of filling to force out any trapped air. Cut the ravioli into squares with a serrated ravioli cutter, a pastry cutter, or a sharp knife, depending on your preference. Wrapped in a floured kitchen towel, set the ravioli aside for 1 hour before cooking.

Cook the fresh homemade pasta dough

  • When cooking fresh or dried pasta, you will need around 4 quarts of water and 3 teaspoons of salt for every 13 to 18 ounces of pasta. The pasta will not hold together because of the huge amount of water in the recipe. In a big pot or saucepan, bring the salted water to a rolling boil. Place the pasta in a large pot of boiling water. Stir the spaghetti soon after it has been added to the water, and maybe a second time as well. Only once or twice should the spaghetti be stirred. Even if you use a large amount of water and stir the pasta constantly while cooking, it should not stick. DO NOT COVER THE POT, otherwise the water will boil over. Bring the pasta back to a boil over high heat, stirring constantly, and cooking until al dente, or firm to the bite, about 2 minutes. A firm core or soggy and floppy pasta are both undesirable characteristics. If you’re following a recipe that calls for a certain cooking time, start counting from the minute the pasta begins to boil again and have a colander ready to drain the pasta. Cooking times for both fresh and dried pasta vary depending on the size and quality of the pasta used in the recipe. The only way to tell is to take a bite of it. The essential method of cooking, on the other hand, stays the same: drain the pasta, reserving 2 to 3 tablespoons of the cooking water, and serve. Return the pasta to the pan and toss to combine (the dissolved starch in the water helps the sauce cling to the pasta). Dress the pasta right away in the pan with the sauce that has been simmering in the pan. Immediately serve the hot pasta with your preferred sauce (the Italian approach is ALWAYS to mix the cooked, hot pasta with the sauce before serving. )
  • It’s not necessary to use a lot of sauce when the pasta is this delicate and delicious
  • Simply pour on a generous amount of olive oil or butter and cook until it’s somewhat nutty and toasted brown in color, then toss with fresh herbs, and you’ve got yourself a meal.

How to color Homemade Pasta Dough

Follow the directions for the Basic Pasta Dough recipe. Make a clean work area by sifting the flour on top of it. In a food processor, blend 3/4 cup frozen cooked leaf spinach (which has been pressed to remove as much moisture from it as possible). Fill up the hole in the flour with it. Continue with the Basic Pasta Dough recipe as directed. Follow the directions for the Basic Pasta Dough recipe. Fill the well in the flour with 2 teaspoons of store-bought or homemade tomato paste or sun-dried tomato paste, and mix thoroughly.

  1. Follow the directions for the Basic Pasta Dough.
  2. Allow for cooling.
  3. Fill the well in the flour with 2 tablespoons grated cooked beet and mix thoroughly.
  4. Pasta with SaffronFollow the directions for the Basic Pasta Dough.
  5. Remove the particles from the water by straining it.
  6. Follow the directions for the Basic Pasta Dough recipe.
  7. Fill the well in the flour with at least 3 tablespoons of finely chopped fresh green herbs, and mix thoroughly.
  8. Combine the eggs and squid ink (one sachet) in a separate bowl with a whisk before adding to the flour mixture.

Serving:1portion Calories: 475 kilocalories (24 percent ) 72 g of carbohydrate (24 percent ) 16 g of protein (32 percent ) 13 g of fat (20 percent ) 3 g of saturated fat (19 percent ) Unsaturated Fatty Acids: 2g 7 g of monounsaturated fat 1 gram of trans fat Cholesterol: 186 milligrams (62 percent ) Sodium: 73 milligrams (3 percent ) Potassium: 169 milligrams (5 percent ) 3 g of dietary fiber (13 percent ) 1 gram of sugar (1 percent ) 270 International Units of Vitamin A (5 percent ) Calcium: 42 milligrams (4 percent ) 5 milligrams of iron (28 percent ) The original version of this article was published on May 20, 2010.

Maxine Clark created this recipe in 2010.

All intellectual property rights are retained.

If you prepare this dish, take a photo of it and tag it with the hashtag #LeitesCulinaria.

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