{"id":2822,"date":"2026-08-31T09:55:19","date_gmt":"2026-08-31T14:55:19","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2822"},"modified":"2026-08-31T09:55:19","modified_gmt":"2026-08-31T14:55:19","slug":"homemade-pasta-dough-david-leite","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/homemade-pasta-dough-david-leite","title":{"rendered":"Homemade Pasta Dough &#8211; David Leite"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>400 GR eggs<\/li>\n\n\n\n<li>752 GR Italian &#8220;00&#8221; flour, or 660 GR &#8220;00&#8221; flour and 92 GR semola rimacinata<\/li>\n\n\n\n<li>Pinch kosher salt<\/li>\n\n\n\n<li>56 GR olive oil<\/li>\n\n\n\n<li>Cornmeal, for dusting<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Make the homemade pasta dough:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a small bowl, beat the eggs well until combined.<\/li>\n\n\n\n<li>Dump the flour in a pile on a work surface (I like using a wooden cutting board) and make a well in the center with your hand. Pour the eggs into the well. Add a pinch kosher salt and the olive oil if using.<\/li>\n\n\n\n<li>Using a fork, mix in the flour a bit at a time. Keep adding flour from the well wall and mixing until a firm, shaggy dough forms. If the dough feels dry, add a bit of water; if it feels too wet, sprinkle with a bit of the flour.<\/li>\n\n\n\n<li>Knead the pasta dough until it\u2019s smooth and homogenous, 5 to 10 minutes. (Keep at it, it takes some muscle!) Roll the dough into a ball, wrap it with plastic, and let it rest at room temperature for at least 30 minutes so it can relax and hydrate.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Pass the dough through a pasta machine\/attachment:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cut the pasta ball in half. Wrap one half in plastic and set aside. Flatten the other half into a \u00bd&#8221; thick rectangle and carefully feed the dough through a pasta machine set on the widest setting. Once the pasta dough runs through the machine, fold it in thirds and feed it through once more, still on the widest setting.<\/li>\n\n\n\n<li>Repeat this process of passing the dough through the machine and folding it in thirds 4 more times. This conditions the dough, removes air bubbles, and makes it satiny smooth.<\/li>\n\n\n\n<li>Continue passing the sheet of pasta dough through the machine, gradually narrowing the setting, one notch for each pass, until the pasta achieves the desired thickness.<\/li>\n\n\n\n<li>Sprinkle a rimmed baking sheet liberally with cornmeal, lay the pasta sheet on top, and sprinkle with more meal. Let the dough air dry for about 5 minutes while repeating with the remaining pasta half<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Cut the pasta by hand:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>On a lightly floured cutting board, fold over the pasta in 2&#8243; sections to create a roll.<\/li>\n\n\n\n<li>With a sharp knife, cut the pasta crosswise into your preferred width. (I tend to cut these on the generous side.)<\/li>\n\n\n\n<li>Pappardelle about 1&#8243; wide<\/li>\n\n\n\n<li>Tagliatelle about \u00bd&#8221; wide<\/li>\n\n\n\n<li>Fettuccine about \u00bc&#8221; inch wide<\/li>\n\n\n\n<li>Linguine about \u215b&#8221; inch wide<\/li>\n\n\n\n<li>Immediately shake loose each bundle and toss it with cornmeal. Place the bundles on the rimmed baking sheet while you boil the water.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Notes:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Don\u2019t worry if the dough seems rough, stiff, and slightly dry after kneading. The rest period helps it to soften and become smooth.<\/li>\n\n\n\n<li>To scale the recipe, allow approximately 1 egg for every \u00be C of flour per entr\u00e9e portion.<\/li>\n\n\n\n<li>Fresh pasta can be stored in the fridge, wrapped tightly with plastic, for up to 2 days. Freeze individual nests of 00-flour-dusted noodles in resealable bags or airtight containers for up to 4 weeks.<\/li>\n\n\n\n<li>Fresh pasta cooks much faster than dried pasta, but the exact timing depends on how thick your noodles are. On average, 2 to 3 minutes should be enough to cook freshly-made flat pasta, such as fettuccine, pappardelle, and linguine. After adding the pasta to boiling salted water, stir immediately and frequently to prevent sticking.<\/li>\n\n\n\n<li>Fresh pasta is also more delicate than its dried cousin, so treat it more gingerly.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Yields 8 portions. Will make ~140 2&#8243;x2&#8243; ravioli.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Calories: 475 kcal | Carbohydrates: 72 g | Protein: 16 g | Fat: 13 g | Saturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 186 mg | Sodium: 73 mg | Fiber: 3 g | Sugar: 1 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/leitesculinaria.com\/40229\/recipes-homemade-pasta-dough.html\">https:\/\/leitesculinaria.com\/40229\/recipes-homemade-pasta-dough.html<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Make the homemade pasta dough: Pass the dough through a pasta machine\/attachment: Cut the pasta by hand: Notes: Yields 8 portions. Will make ~140 2&#8243;x2&#8243; ravioli. Calories: 475 kcal | Carbohydrates: 72 g | Protein: 16 g | Fat: 13 g | Saturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 1 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[4],"tags":[],"class_list":["post-2822","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2822","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2822"}],"version-history":[{"count":1,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2822\/revisions"}],"predecessor-version":[{"id":2823,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2822\/revisions\/2823"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}