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
706g 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
180g whole eggs
40g spinach (blanched)
Blend blanched spinach and eggs together (spinach should be grainy not smooth like a pure’e). 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.
Southern Egg Dough
238g semola rimacinata
79g 00 flour
212g eggs (2 whole eggs, rest egg yolks)
Rest dough for 1 hours or up to 24 hours in fridge for 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
150g 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
192g hot water (212F)
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
180g hot water (212F)
1g salt
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/Foglie Dulivo Dough
300 semola di grana duro
75g semola rimacinata
165g water (hot or tempered)
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
220g room temp 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
220g 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
250g 00 flour
225g water
1 tablespoon olive oil
55g butter
40g parmigiano
4g salt
3 whole eggs (between 155-160gs total)
melt butter in pot, then add water, olive oil, and salt.
once close to a simmer add flour all at once and whisk vigorously until smooth.
once thick convert to using a spatula and mix for 3-5 minutes until bottom of pot starts to form a skin.
remove and add mixture to a kitchen aid, start mixing low speed and add the cheese til fully incorporated then add the eggs until the mixture is smooth not grainy.
let do rest 15-20 minutes (covered) then add mixture to a pastry bag with nipple, and make gnocchi in boiling water. (once they float the are down).
let cool on tray with parchment with touch olive oil to ensure they don't stick. (make sure no access water is on pasta).
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
220g 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.