Pasta Dough

Preparation info

  • Makes 450 g to serve


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This pasta dough can be used for lasagne, fettucine, ravioli and many more pasta dishes. You can make it by hand or in a food processor. It also freezes very well.


  • 250 g (9 oz) fine semolina or plain flour
  • A pinch of sa


Mix the semolina or flour with the salt and olive oil, and mix well for 1 minute. Add the eggs and egg yolks and stir well until it becomes a dough. Knead the dough for 1–3 minutes until it has a smooth texture. It should now be wrapped in cling film and chilled for 30 minutes to rest.

The pasta is now ready to use. It can be rolled, cut and cooked straightaway, or cut and left to dry a