Three Different Pasta Doughs: Semolina, Egg and Egg Yolk
Below, you will find three simple recipes for pasta dough. Whichever one you choose to cook with, make sure you have good quality ingredients and lots of patience for kneading and resting the dough! If you're looking for pasta shapes you can easily make at home, have a look in the text above!
Ingredients
Semolina Pasta Dough (Pasta Bianca):
- 200 g fine semolina flour
- 120 ml warm water
Egg Eggs (Pasta all’uovo):
- 200 g 00 flour
- 2 large eggs
Egg Yolk Pasta (Pasta al tuorlo d’uovo):
- 200 g 00 flour
- 7-8 medium egg yolks
Instructions
- Tip your semolina or 00 flour on a work surface. Create a well. If you're using water, add it little by little and mix pinching the sides in, creating a paste-like consistency. If you're adding eggs, crack the eggs/ egg yolks in the well and pinch with your fingertips to start combining (see videos below).
- Carry on until the pasta dough completely absorbs the moisture and the dough comes together.
- Start kneading the dough by pressing your palm toward forwards on the dough, then fold the dough back and repeat the motion. Keep kneading for 10 minutes, until the dough looks smooth and shiny.
- If your dough feels too dry and doesn't come together, add a tablespoon of water at a time, and keep kneading. If it feels too sticky, add a sprinkling of semolina/ 00 flour.
- Wrap a dough ball in cling film to prevent drying out and leave to rest for 30-60 minutes.
- Rested dough is ready to be used! Videos below show how to create various pasta shapes with or without a pasta machine.
Video
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