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Fresh Pasta Dough
Recipes
Fresh Pasta Dough
4 servings
40 minutes total

Ingredients

  • 3 large eggs, divided
  • 2 cups flour (+more as needed)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon McCormick Garlic Powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 3–4 tablespoons chilled water
  • Plastic wrap

Steps

  1. Food Processor Method
    1. Separate 2 eggs for yolks (reserve whites for another use). Add to bowl of food processor: 2 cups flour, remaining 1 egg, 2 egg yolks, salt, pepper, garlic and onion powders, paprika, and oil; pulse for 1 minute. Add water, 1 tablespoon at a time, until large clumps form.
    2. Transfer flour mixture onto lightly floured work surface; knead until dough comes together (dough should be slightly tacky but hold together). Wrap tightly in plastic wrap and set aside to rest 20 minutes (or up to 4 hours).
  2. Countertop Method
    1. Separate 2 eggs for yolks (reserve whites for another use). Shape 2 cups flour into a mound on work surface. Make a well in the center and add remaining 1 egg, 2 egg yolks, salt, pepper, garlic and onion powders, paprika, oil, and 2 tablespoons water. Whisk eggs with a fork, then slowly start whisking flour, from sides of well, into eggs.
    2. Continue whisking until you have a soft dough. Work remaining dry flour into wet dough (spray with water as needed to adjust consistency; dough should be slightly tacky but hold together). Wrap tightly in plastic wrap and set aside to rest 20 minutes or up to 4 hours.

Amount per ¼ recipe serving: Calories 310, Total Fat 15g, Sat Fat 2.5g, Trans Fat 0g, Chol 140mg, Sodium 530mg, Total Carb 38g, Fiber 0g, Sugars 0g, Protein 11g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 15%