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CIA FOODIES


Basic Pasta

Makes 1 1/4 pounds dough

Ingredients

  • 14 oz (3 cups) all-purpose or tipo 00 flour
  • 4 large eggs

Directions

  1. Combine the flour and eggs by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough in plastic wrap or place it in a covered bowl and let it rest for at least 30 minutes.
  2. Dust a work surface with flour. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough with a pasta machine or with a rolling pin into sheets about 1/16 inch thick.
  Tagliatelle: Cut the sheets into pieces about 10 inches long and then into 1/4-inch-wide noodles with a knife or using the cutting attachment for a pasta machine. Fettuccine: Cut the sheets into pieces about 10 inches long and then into 3/8-inch-wide noodles with a knife or using the cutting attachment for a pasta machine. Pappardelle: Cut the sheets into pieces about 8 inches long and then into 1-inch-wide noodles with a knife or using the cutting attachment for a pasta machine.

Copyright © 2019 The Culinary Institute of America

2 Comments

  1. alwaysmaggiev@gmail.com

    The photo accompanying this pasta recipe shows olive oil being poured onto the dough. The ingredients don’t list EVOO or water.
    How much is needed?

    • laura.monroe@culinary.edu

      Hi there — whoops, that photo certainly doesn’t help illustrate what happens in this recipe! Some pasta recipes do contain olive oil or water, but this one doesn’t have either, so you can follow the recipe as written. Thanks for checking in, we’ll change that photo out so it’s not confusing going forward.

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