Dinner
Classic Pasta Dough
Get the taste of fresh, homemade pasta right at home – it’s easier than you think using this recipe. All it takes is flour, eggs, water, canola oil and fresh, chopped chives for added flavour. Roll out to your desired thickness or use with a pasta machine. Whether your preference is ravioli, lasagna, fettuccine, or cannelloni, it tastes better made fresh. Pair with our Classic Pasta Sauce.
Updated
Ingredients
- 1 1/4 cup all purpose flour (310 mL)
- 1/2 cup cake flour (125 mL)
- 1/2 tsp salt (2 mL)
- 2 eggs, beaten slightly
- 2 Tbsp canola oil (30 mL)
- 1 Tbsp water (15 mL)
- 3 Tbsp chopped chives (45 mL)
Directions
- In a stand mixer with dough hook attachment, add flours, salt, eggs, canola oil, water and chives into a stand mixer with dough hook attachment.
- Mix until a dough to forms a ball. If dough is dry, add more water one Tbsp (15 mL) at a time. Dough should be firm and not sticky. Knead for 5 minutes by hand. Form dough into a ball, wrap with plastic wrap and let rest at room temperature for 1 hour. Dough is now ready to make into ravioli, lasagna, fettuccine, or cannelloni noodles.
- On a floured surface, roll-out dough to desired thickness and cut into strips or use pasta machine to form noodles. Boil in salted water for 2 minutes.
Nutritional Analysis
| Calories | 190 |
|---|---|
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 60 mg |
| Sodium | 220 mg |
| Carbohydrates | 27 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Protein | 6 g |
| Potassium | 73 mg |
