Pasta Dough!

Pasta. Pasta is life. Carbs are life. But when you make it from scratch yourself, you appreciate it even more. I didn’t think I could love pasta anymore than I did, but I do when we make it from scratch. It is fresh, it has more taste than store bought and it is fun to make. It is time-consuming, but it really is easy, and it is worth it!

Grab a glass of wine and make some pasta!

Today I am sharing the recipe for just the pasta dough, and I have attached a video of our favourite chef on how to shape your pasta once it is made. I also will be sharing the ravioli recipe later, so make sure you subscribe and sign up to receive notifications for when I post, you will not want to miss this one!

A few things to note before I start. You must use Double Zero Flour to make pasta. Double Zero flour is finer than just regular flour and it will make your pasta smoother, almost a silky texture and maintains the chewy texture once cooked. If you are not sure where to find it, I have seen it at Superstore and a lot of speciality grocery stores. It is worth it! Trust me!

Ingredients:

150 grams of Double Zero Pasta

50 grams of Durum Wheat Semolina

2 eggs

Method:

Measure the flour and place on a hard surface, plate or a clean counter. Create a well and crack 2 eggs into it. Using a fork, or better yet your hands, mix the eggs and flour until well combined. On the counter, start kneading the dough until it is all mixed in and silky smooth. It takes about 5 minutes, depending on how hard you are kneading. Create a ball and wrap it in plastic wrap and let set on your counter for 30 minutes.

Easy!