vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Pasta Dough

Pasta Dough
Horlicks Oats Pongal

Horlicks Oats Pongal

Horlicks Oats Pongal is a quick and easy to make wholesome flavorful dish. This serves as...

HOMEMADE NOODLES

Homemade Noodles

Homemade noodles are much easier to make than you think and you don't even need a pasta m...

ALOO VADI

Aloo Vadi

Aloo Vadi (patra) is a steamed or fried vegetable leaf roll recipe with taro root/ coloca...

Bhuna Ghost

Bhuna Ghost

Bhuna Gosht is a traditional Indian recipe which is a delicious classic lamb curry flavor...

DRUMSTICK CORN AND DAL PORIYAL

Drumstick Corn And Dal Poriyal

Drumstick corn and dal poriyal is a simple basic curry served with rice and roti. ...

RAINBOW SALAD

Rainbow Salad

Rainbow salad is a color full salad made with a combination of vegetables, fruits, which ...

Pasta Dough Recipe, How To Make Pasta Dough Recipe

This homemade pasta dough recipe is made from scratch by hand. Learn the recipe of Pasta Dough by vahchef.

Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.

About Recipe

How to make Pasta Dough

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Pasta Dough
Author : Vahchef
Main Ingredient : Maida flour
Servings : 0 persons
Published date : November 19, 2016


Ingredients used in Pasta Dough
• All purpose flour (maida) - 250 grams.
• Semolina - 250 grams.
• Egg - 3 numbers.
• Egg yolk - 8 numbers.
Method:
  • Place both flours on a clean surface. Make a well in the center and add the eggs and yolks. With a fork break up the eggs as you bring in the flour. Stir with the fork until you have a dough which you can work with your hands. Knead well until you have a smooth, silky and elastic dough and a clean surface.
  • Wrap the dough in cling film and rest it in the fridge for a while. I use a pasta machine to roll out my pasta into sheets about 1- cm (4 inches wide).
  • Divide your ball of pasta into 4 pieces and keep covered. Working with one ball at a time, flatten out with your hand and run through the thickest setting on your machine. Fold in half and repeat this process several times, to give you perfect, textured pasta.
  • Dust the sheet of pasta on both sides with flour running it through the settings. I usually repeat this 4 or 5 times, dusting and moving the setting in each time until I have the desired thickness (normally about 1-2 mm thick, depending on the type of pasta I am making).





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter