Chef Annes All-Purpose Pasta Dough – a delicious recipe with flour, eggs, extra virgin olive oil, Kosher salt. Easy to follow and perfect for any occasion.
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Mound the flour on a clean, dry work surface.
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Make a big hole (called a well) in the center of the flour pilebigger is definitely better here.
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Crack the eggs into the hole along with the extra yolk, olive oil, and 2 tablespoons water; season with salt.
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Using a fork, beat the eggs together with the olive oil, water, and salt and begin to incorporate the flour into the egg mixture.
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Be careful not to break the well or the egg mixture will run everywhere and youll have a big fat mess on your hands (and your board).
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When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well.
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If the mixture is tight and dry, wet your hands a bit.
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When the mixture is homogeneous, start kneading .
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To knead the dough, its VERY important to put your body weight into it, to get on top of the dough, and really stretch it.
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Be careful not to tear itthe idea is that you stretch the dough, not rip it.
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Use the heels of your palms and roll the mixture over itself.
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When its done it should be smooth, supple, and velvety and look like the head of a preemie Cabbage Patch doll.
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Kneading will take anywhere from 8 to 15 minutes, depending on how experienced you are.
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(Dont hold back: This is where the perfect, toothsome texture of your pasta is formed.
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Get in there and work it!)
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When the pasta is ready, wrap it in plastic and let it rest for at least an hour at room temperature before rolling.
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If youre making the dough ahead of time, wrap, refrigerate, and bring to room temperature before using.
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To roll out pasta, you need to run the dough through the pasta roller a bunch of times to get it long and thin.
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To start, cut off about a quarter of the dough (remember, the bigger the piece you start with, the longer your dough is going to get), keeping the rest wrapped up so it doesnt dry out.
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Squish the dough to flatten itthis will help it run through the pasta roller more easily.
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Where do we start?
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We start at the beginning!
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Run the dough through the pasta roller starting on the widest setting, number 1.
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Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times.
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If the dough ever feels sticky or tacky, give it a little dusting of flour.
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Now adjust the setting to number 2 and repeat the process againchanging the setting each time until your dough is the desired thickness.
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Once the dough is rolled out, be sure to keep the pasta sheets covered so they dont dry out.
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Depending on what I want to use the pasta for, I usually stop around number 5 or 6.
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For long noodles I keep it thicker, and for ravioli or stuffed pasta, I keep it thinner.
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All pasta machines are different, so you need to judge how your pasta machine works and adjust your rolling accordingly.
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Once you get the thickness you want, repeat this process with the remaining pieces of dough.
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For whole wheat pasta, substitute 2 cups of whole wheat flour for 2 cups of the all-purpose white.
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Whole wheat flour is really dry, so youll likely have to add some water.
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Start with 1/4 cup water and see how it goes.
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You dont want tight, nervous-feeling dough, but how much water you need to add depends on what the flour is telling you that day.
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Pasta needs to be cooked in lots of water thats salty like the ocean.
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Every single time I cook pasta I taste the water to make sure its correctly seasoned.
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This step is imperative; if you dont season your pasta water correctly, it doesnt matter how good your sauce is, your pasta dish will never recover.
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So heres what you need to do: Season your pasta water abundantly (as I said, like the oceannot the Dead Sea!
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), bring it to a boil, add the pasta, and give it a good swish to make sure the pasta doesnt stick together.
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Dont crowd your pasta; it needs plenty of room to swim around.
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You want dried pasta cooked al dente, which means on the tooth, so cook it about one minute less than the package directions recommend (its going to cook more once you add it to the sauce).
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When you bite into any well-cooked dried pasta, you should see a little nugget of hard pasta on the inside.
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It shouldnt be crunchy, but it should definitely have a toothsome bite.
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Fresh pasta is a different story.
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It has not been dried so its impossible to get that dry white center, and a limp noodle is no fun.
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Fresh pasta cooks very quickly, so its essential to pay attention.
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What youre looking for is a noodle thats tender but also has that toothsome texture when you bite into it.
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Once the pasta is cooked, whether fresh or dried, you need to perform the marriage of the pasta and sauce by draining the pasta and cooking it in the sauce for a couple minutes, until the sauce hugs the pasta.
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Its a good idea to always reserve a little of your pasta cooking water; you never know when youre going to need to loosen up your sauce, and this is the way to do it.
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As the pasta and sauce cook, give them a sprinkey-dink of grated Parm, a drizzle of big fat finishing oil, and stir or toss VIGOROUSLY.
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This is the glue that holds the marriage of the pasta and sauce togetherthey should cling to one another!
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Serve the pasta immediately, and know that proper etiquette is to start eating right awaydont wait for everyone to be served.
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Type of Pasta: Ravioli / Machine Setting: Approximately 6-7 / Desired Size/Shape: Thin pasta sheets
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Type of Pasta: Pappardelle / Machine Setting: Approximately 5-6 / Desired Size/Shape: 1-inch-wide ribbons
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Type of Pasta: Tagliatelle / Machine Setting: Approximately 5-6 / Desired Size/Shape: 1/4-inch-wide ribbons
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Type of Pasta: Tagliolini / Machine Setting: Approximately 4-5 / Desired Size/Shape: 1/8-inch-wide ribbons
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 pound all-purpose flour (about 3 3/4 cups), plus more for dusting, 4 large eggs plus 1 yolk, 1/4 cup extra virgin olive oil, Kosher salt.
Yes, Chef Annes All-Purpose Pasta Dough falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.