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Pasta by Louisville Tee

Posted in : Mains, Pasta on by : Christine

I got this recipe from an on-line poker friend who happens to be a great cook. I like this recipe because you don’t have to separate eggs and the dough keeps well if you don’t use it all right away. It’s a little more hardy than some doughs I have tried but I like that and it worked well for the rigors of ravioli. I also gave it a test by leaving it in the fridge a couple of days and then making fettuccine.  Best results yet so that is why this dough is now my go-to. Mangia!

p.s. Here is a link to the best pasta primer I have ever read. Please read first if you have never made pasta before: https://www.seriouseats.com/fresh-egg-pasta

Pasta by Louisville Tee
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Pasta by Louisville Tee
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  1. Make using your favorite pasta making method or continue on for some basics. (If you don't have one, or even if you do, here is a link to the best pasta primer you will ever read - definitely read if you have never made pasta before: https://www.seriouseats.com/fresh-egg-pasta It also has a recipe for my second favorite pasta dough and the one I used before I got this one. It's a little more fussy and delicate but still darn good.)
  2. Measure flour into a mound on a clean dry work surface. Sprinkle the salt on top and mix a little. Make a well in the center of the mound large enough to hold the eggs.
  3. Pour eggs into the well you created in the flour. Slowly start to mix the flour and eggs together using either a fork or your fingers, bringing a little of the flour into the center as you work your way around the mound. Keep mixing until all of the eggs and flour are combined. Towards the end a bench scraper really comes in handy. You may need to add a little water to the dough depending on how dry it is. Different climates and weather conditions can affect the how the dough behaves and feels.
  4. Once the dough comes together transfer to a stand mixer with a dough attachment and knead for 10 min on medium speed. (If you don't have a stand mixer hand knead firm and steadily for 10 minutes.)
  5. Wrap the dough tightly in plastic wrap and let rest in the refrigerator for 30 min. to 24 hours. This is crucial so the dough can hydrate.
  6. Proceed with whatever pasta recipe you are making: noodles, stuffed, sheets or extruded.
Recipe Notes

I saved some of this dough for two days before cutting to test it. The results are in the picture that graces the page. The noodles were soft and silken, you wouldn't know I had  made the dough days prior.

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