Homemade Basic Pasta Dough

I used this dough recipe to make Pappardelle Bolognese. It is from Mario Batali’s Cookbook,The Babbo Cookbook. Homemade pasta was something I thought I would never be able to make, but its not as intimidating as it seems. After a few practices, I was able to get it down right. My pappardelle turned out magnificent.

I do have to say that it would not be possible without my handy-dandy Kitchen Aid Pasta Maker Attachment (which I do not get payed to say). This tool really makes this incredibly easy.

Don’t be shy and give it a try!

Recipe: Basic Pasta Dough from The Babbo Cookbook by Mario Batali

Ingredients:

Makes 1 lb

 

3 1/2 to 4 cups all-purpose flour

4 extra-large eggs

1/2 tspn extra-virgin olive oil

Directions:

Mound 3 1/2 cups of flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil, then begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour has been incorporated.

Start kneading the dough with the heels of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 minutes. the dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature before rolling or shaping as desired.

Roll or shape as desired.