Beginner's Guide to Fresh Homemade Pasta Dough | Recipe Cart

Name: Beginner's Guide to Fresh Homemade Pasta Dough | Recipe Cart
Total time: 1 min
Ingredients: 300 g Tipo 00 Flour (I recommend Molino Grassi or Caputo); 3 large eggs (see note below); 1 large egg yolk; Semolina flour, for dusting (rice flour can be used); Kitchen Aid Stand Mixer (w/ pasta attachments); Pasta Machine; Make space. You’ll need a long, clutter-free work surface to handle the dough. The kitchen table or kitchen island is perfect.; Weigh your ingredients. This will ensure the correct texture of the dough. If your eggs are too small, the dough will be dry and crumbly.; Wrap it up. Pasta dough can dry out quickly. Keep it covered with wrap or a kitchen towel.

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With just 2 ingredients- flour and eggs- and 15 minutes initial hands on time, use fresh pasta dough to make fettuccini, pappardelle, ravioli and more. For timi

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Ingredients

300 g Tipo 00 Flour (I recommend Molino Grassi or Caputo)
3 large eggs (see note below)
1 large egg yolk
Semolina flour, for dusting (rice flour can be used)
Kitchen Aid Stand Mixer (w/ pasta attachments)
Pasta Machine
Make space. You’ll need a long, clutter-free work surface to handle the dough. The kitchen table or kitchen island is perfect.
Weigh your ingredients. This will ensure the correct texture of the dough. If your eggs are too small, the dough will be dry and crumbly.
Wrap it up. Pasta dough can dry out quickly. Keep it covered with wrap or a kitchen towel.