Classic Pasta Dough


Italians use soft wheat flour to make fresh pasta. We tested the recipe with soft wheat flour and all-purpose flour and tasted them side by side, and we much prefer the soft wheat version—it gives the pasta a silkier texture. Order Italian-style flour from, or look for Italian 00 flour at gourmet or online stores. Use this dough to make Ravioli with Herbed Ricotta Filling.


4 servings (serving size: 2 ounces uncooked pasta)

Recipe from

Cooking Light

Nutritional Information

Calories 178
Fat 2.9 g
Satfat 0.8 g
Monofat 1 g
Polyfat 0.3 g
Protein 6.9 g
Carbohydrate 30.2 g
Fiber 0.2 g
Cholesterol 106 mg
Iron 0.9 mg
Sodium 107 mg
Calcium 21 mg


5.6 ounces soft wheat flour (about 1 1/4 cups)
1/8 teaspoon fine sea salt
2 large eggs


1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and eggs in a food processor; pulse 10 times or until mixture is crumbly (dough will not form a ball). Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 4 minutes). Shape dough into a disc; wrap with plastic wrap. Let dough stand at room temperature for 20 minutes.

2. Unwrap dough. Divide dough into 8 equal portions. Working with 1 portion at a time (keep remaining dough covered to prevent drying), pass dough through pasta rollers of a pasta machine on the widest setting. Fold dough in half crosswise; fold in half again. Pass dough through rollers again. Move width gauge to next setting; pass pasta through rollers. Continue moving width gauge to narrower settings; pass dough through rollers once at each setting to form 8 (15 x 3–inch) pasta strips. Lay strips flat on a lightly floured surface; cover. Repeat procedure with remaining dough portions.

Faith Willinger,

Cooking Light

March 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note