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Pasta Dough
This dough can be made up to 2 days in advance, if kept airtight in the fridge. Bring the dough to room temperature before rolling out.
Freezing pasta is best done after it has been rolled out and cut into the required shape. Cook from frozen, allowing a little extra cooking time for stuffed pasta shapes.
Ingredients
MAKES ABOUT 55OG / 1 ¼ LB
350g/12oz strong plain flour
1 tbsp salt
60ml / 4tbsp sunflower oil
12ml / 1 tbsp water
3 eggs
Method
In a large mixing bowl, combine the flour and salt. Make a well in the centre. In a mixing jug, combine the sunflower oil and water and beat well. Break the eggs into the well and add the oil and water mixture gradually. Mix until the dough forms clumps.
Turn out on to a lightly floured surface and knead the dough for about 5 minutes, adding the minimum amount of extra flour to stop the dough sticking, if necessary.
Place the dough in a polythene bag or seal in clingfilm and leave to rest, at room temperature, for at least 30 minutes.
Roll out the dough and cut to any shape you require.
TIPS FOR COOKING PERFECT PASTA:-
• Use good-quality pasta.
• Add a dash of oil to the cooking water to help prevent the pasta sticking together.
• Use a saucepan which is large enough to hold the pasta with the water and still have at least one third of the saucepan free.
• Cook the pasta until al dente, or tender.
• Bring the water to the boil before adding the pasta, then simmer for the duration of the cooking time.
• To halt the cooking process, drain the pasta through a sieve and rinse under cold running water.
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