Pasta dough recipe
Created by The Tesco Recipes team
Fancy making your own pasta? It's not as tricky as it looks, you just a little patience and some elbow grease! This recipe is based on classic northern Italian pasta, which contains just two ingredients – flour and eggs, while southern Italy favours just flour and water. If possible, use 00 flour for making pasta – though plain works well if you can’t find it. The name refers to the Italian grading system: 00 flour is very finely milled, with a texture similar to cornflour.
See method- Serves 4
- Takes 15 mins, plus at least 30 mins resting
- 440 calories / serving
- Freezable
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 400g plain flour or 00 pasta flour, plus extra for dusting
- 4 eggs
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Shop ingredientsEach serving contains
- Energy
- 1860kJ 440.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 75.4gProtein 17.6gFibre 4.1g
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Method
- Put the flour in a mixing bowl, make a well in the centre and crack in the eggs. Use a fork to mix to a shaggy dough. Add 2 tsp water and use your hands to bring the dough together in the bowl, kneading to a firm ball.
- Tip onto a clean surface and knead for 10 mins (or 8-10 mins if using a dough hook) or until smooth and elastic, adding a little more flour only if it sticks; the dough will feel quite stiff as you knead. Cover with a tea towel or upturned bowl for 30 mins to 2 hrs before rolling and shaping.
- Now you can cut your rested pasta dough into whatever shape you want - try our Beetroot and ricotta ravioli, served with this Sage and brown butter sauce with toasted hazelnuts.
- Tip: Salt is added to the cooking water rather than the dough, and it should be added generously – about 1-2 tsp fine salt per litre of water for homemade pasta. Salt is important for flavour but also texture: it firms up the pasta, helping to prevent it becoming sticky. Add salt once the water’s already boiling, as this will help the salt dissolve better.
- See more Pasta recipes
Freezing and defrosting guidelines
Freeze uncooked dough. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
