Pasta Dough Recipes

This page will be frequently updated with recipes from my travels, work experiences, and cook books.

There is no one size fits all when it comes to pasta. Different origins of Italy have a variety of techniques and recipes for creating pasta. The recipes on this page are based solely on handmade pasta (no machines).

Pasta Sfoglia (Egg Dough).

• 1,140g 00 Flour

• 750g 00 whole eggs

Creates three 630g dough balls for advanced sfoglia or four 472g dough balls for intermediate sfoglia making. Rest dough for 6 hours or up to 24 hours best results. Click on (pasta 101 option “A”) in the recipe tab for tips on how to make the dough.

Pasta Sfoglia (Spinach Dough). #1

• 300g 00 flour

• 190g whole eggs

• 40g spinach (blanched)

Blend blanched spinach and eggs together (should be grainy not smooth. Creates one 490-500g dough ball. Rest dough in refrigeration for 6 hours or up to 24 hours best results. Click on (pasta 101 option “A”) in the recipe tab for tips on how to make the dough.

Pasta Sfoglia (Spinach Dough) #2

• 600g 00 flour

• 250g whole eggs

• 250g spinach (blanched)

Blend blanched spinach and eggs together for recipe. Creates two 550g doughs balls. Rest dough for 6 hours or up to 24 hours best results. Click on (pasta 101 option “A”) in the recipe tab for tips on how to make the dough.

Cavatelli/Gnocchi (Egg dough)

• 250g 00 Flour

• 250g semola Rimacinata

• 125 egg yolk

• 175g water (room temp).

Rest dough overnight for best results. Click on (pasta 101 option “A”) in the recipe tab for tips on how to make the dough.

Trofie Dough #1

• 400g semola rimacinata

• 266g semola ri grana duro

• 412g boiling water 212F

• 6g salt

• 6g olive oil

This recipe creates 9-10 portions of pasta. Click on (pasta 101 option “B”) in the recipe tab for tips on how to make the dough. link below shows how to make the shape.

https://www.instagram.com/p/DVJfnyhDgP4/

Trofie Dough #2

300g 00 flour

75g semola rimacinata

225g boiling water 212F

2g salt

2g olive oil

This recipe creates 4-5 portions of pasta. Click on (pasta 101 option “B”) in the recipe tab for tips on how to make the dough.

Orecchiette Dough

• 400g semola di grana duro

• 100g semola rimacinata

• 245g boiling water 212F

• 2g salt

This recipe creates 7-8 portions of pasta. Click on (pasta 101 option “b”) in the recipe tab for tips on how to make the dough. link below shows how to make the shape.

https://www.instagram.com/p/DVY3f0cDoUo/

Basic Semola Dough

• 500g semola rimacinata

• 245g warm water

This recipe create 6-7 portions of pasta and can be used to make a variety of shapes. Click on (pasta 101 option “A”) in the recipe tab for tips on how to make the dough.

Lorighittas Dough

• 500g semola rimacinata

• 250g warm water

This recipe create 6-7 portions of pasta. Click on (pasta 101 option “A”) in the recipe tab for tips on how to make the dough. links below shows example of shape and how to make it.

https://www.instagram.com/p/DQ41iZOgUmD/

https://www.instagram.com/p/DRZ-gvhEbnh/?img_index=2

Gnocchi Ricotta Dough

• 408g ricotta

• 120g fine grate parmigiano reggiano

• 150g eggs

• 78g semolina rimacinata

• 108g 00 flour

Click on (pasta 101 option “A”) in the recipe tab for tips on how to make the dough. links below shows example of shape and how to make it. The only difference is the final resting period is 1 hour in refrigeration and roll out cold its way easier when ricotta isn’t tempered.

Source: Pasta by Missy Robbins

Parisian Gnocchi

• 200g 00 flour

• 225g water

• 1 tablespoon olive oil

• 55g butter

• 40g parmigiano

• 4g salt

• 3 whole eggs (between 155-165gs total)

1. melt butter in pot, then add water, olive oil, and salt.

2. once close to a simmer add flour 1/3 at a time and whisk vigorously until smooth.

3. once thick convert to using a spatula and mix for 3-5 minutes until bottom of pot starts to form a skin.

4. remove and add mixture to a kitchen aid, start mixing and add the cheese til fully incorporated then add the eggs until the mixture is smooth not grainy.

5. add mixture to a pastry bag with nipple, and make gnocchi in boiling water. (once they float the are down).

6. let cool on tray with parchment with touch olive oil to ensure they don't stick.

7. When cooking add a generous amount of butter to pan and cook the gnocchi until crisp and golden.

The recipe makes 4-5 portions of pasta.

Culurgiones dough

• 200g 00 flour

• 300g semola rimacinata

• 235g water

• 15g olive oil

• 4g salt

Click on (pasta 101 option “A”) in the recipe tab for tips on how to make the dough. links below shows example of shape and how to make it. The only difference is the final resting period is 1 hour in refrigeration and roll out cold its way easier when ricotta isn’t tempered.