Regular Pasta Dough

Preparation info

    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

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.