This recipe for fresh homemade pasta dough is designed to be flexible. Instead of the extra egg yolks many recipes call for, it uses oil, giving it a bendy texture ideal for ravioli and agnolotti. But its wonderful for fettuccine, lasagna, and pappardelle too.
Learn how to make fresh pasta dough with our Boulder culinary school chef in this tutorial video. And be sure to look out for the other video that shows you how to make homemade egg yolk ravioli using the pasta.
How to Store Homemade Pasta. Fresh pasta has a short shelf life, but for cut pastas, like fettuccine, you can either air-dry or freeze the pasta. You can buy special pasta drying racks, or you can dry strands in little nests on a baking sheet.
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Fresh pasta dough. An average of 3.5 out of 5 stars from 51 ratings.The fresh pasta can be cut by hand into wide ribbons of pappardelle, fed through the pasta cutter into tagliatelle or spaghetti, or made into delicious lasagne or ravioli.
This pasta dough recipe is a slightly modified take on the first versions of egg pasta dough I was taught while living in Emilia Romagna. It requires only two ingredients, but they should be of the best quality available.
Make and Rest Fresh Pasta Dough. Start with the flour: Measure by weighing the flour to 300 grams, or by spooning it lightly into a measuring cup, then sweeping off the excess. Youll need about 2 1/4 cups.
