Making Basic Pasta Dough

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

(Also see the step-by-step sequence overleaf.) Once you get the knack of feeding the dough through the rollers you will be cranking out fresh pasta with the best of them. Seek out Italian imported double zero (00) flour or use a high-protein bread flour for best results. The basic dough given here is made very quickly in a food processor, is cheap and suitable for a wide range of uses. As it is easy to handle and dries quickly, it is particularly suitable for ravioli.