the Breville Test Kitchen
Essential Fresh Pasta Dough
No elbow grease or flour-covered benchtops required here, just the Bakery Chef Hub quietly folding and kneading its way to smooth, perfectly-elastic dough. A quick rest, then just roll and cut. Silky homemade pasta, cooked al dente…one of life’s simple pleasures.
2 hrs 15 mins total time
15 mins active time
Easy
Serves 4
Ingredients
Measurements:
1⅔ cups (250 g)plus extra to dust
Pinch of salt
2 large eggs
3 large egg yolks
1 tbsp olive oil
Instructions
- 1Assemble the mixer using the mixing bowl and dough hook. Place the flour and salt in the bowl. Make a well in the centre. Add the eggs, yolks and oil. Slowly turn the mixer to Fold/Knead setting and mix for 5 minutes, or until the dough comes together. If dough hasn't combined, add 1-2 teaspoons water, if needed.
- 2Turn the dough out onto a floured benchtop and shape into a smooth ball. Cover with plastic wrap and allow to rest for 1-2 hours.
- 3Use a pasta machine to roll and cut the pasta. Alternatively, for hand cut pasta, lightly dust the benchtop with flour and roll the dough out, dusting both sides with flour as needed until 2mm thick. Cut into thin strips. Sprinkle flour onto a clean dry tea towel. Place the pasta strips onto the tea towel and set aside for 10 minutes, or until slightly dried.
- 4To cook, bring a large saucepan of salted water to the boil, cook the pasta in two batches for 5-7 minutes, or until al dente.
- 5Serve with your favourite pasta sauce.
