Regular Pasta Dough

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Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

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The best method of working this pasta dough is by hand, but this requires strength, determination, stamina and a sense of humour. A combination of machine and hand will do nicely. The most effective machine is a food mixer with a dough hook; failing that, a food processor, but this is a very poor second best as it rather brutalises the dough where the hook stretches and kneads it.


  • 250 g type 00 flour
  • 250 g sermola dura (hard fine semolina)
  • 300 g pasteurised egg or 6 eggs, no. 3


Combine all the ingredients in the mixer. Run at low speed until the dough forms a ball and begins to come away from the sides of the bowl. If too wet add a little 00 flour; if too dry a few drops of water.

Turn out on to a floured surface and knead the dough by pushing it with the heel of your hand, stretching it away from you, and then pulling it back. Turn through a quarter circle and repeat. It needs 100 kneads, or as near as dammit. You should have an elastic ball of dough. Wrap it in clingfilm and refrigerate for 1 hour or up to 4 hours, but no longer, or the dough will oxidise and develop little black dots.

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