This easy Jamie Oliver pasta dough recipe is perfect for making fresh, homemade pasta that’s smooth, silky, and al dente. It’s quick to prepare with just two ingredients—eggs and Tipo 00 flour—and can be rolled by hand or with a pasta machine. Use it for everything from lasagne sheets to tagliatelle or ravioli.
Ingredients Needed
- 600g (2 ¾ cups) Tipo 00 flour
- 6 Large free-range eggs
How To Make Pasta Dough
- Mix Ingredients: Place the flour on a board or in a bowl, make a well in the center, and crack in the eggs. Beat the eggs with a fork until smooth, then mix with the flour using your fingers until combined.
- Knead Dough: Bring the mixture together and knead thoroughly to develop gluten. Continue kneading until the dough is smooth and silky.
- Rest Dough: Wrap the dough tightly in clingfilm and refrigerate for at least 30 minutes to relax.
- Roll Dough by Hand: Divide dough into smaller pieces, then roll each piece into a thin, circular shape using a rolling pin. Aim for the desired thickness.
- Roll Dough with a Machine: Clamp your pasta machine to a clean work surface. Start at the widest setting and roll the dough through. Gradually reduce settings, rolling and folding until smooth.
- Determine Thickness: For tagliatelle or lasagne, aim for the thickness of a beer mat or playing card. For ravioli or tortellini, roll thinner until translucent.
- Shape and Cut Immediately: Shape or cut the pasta straight away to prevent drying. Cover with a damp tea towel if not cutting immediately.
Recipe Tips
- Use Tipo 00 flour: This fine Italian flour gives the pasta its smooth texture and helps create silky, elastic dough. Don’t substitute it with regular flour for the best results.
- Knead well: Knead the dough for at least 10 minutes until it feels smooth and not sticky. This step is crucial to develop gluten, which gives the pasta its structure and springiness.
- Rest the dough: Always rest the dough in the fridge for at least 30 minutes. This makes it easier to roll out and improves the texture of the pasta.
- Dust with flour sparingly: When rolling out the dough, lightly dust it with Tipo 00 flour to prevent sticking. Too much flour can make the pasta tough.
- Work in small batches: Roll small pieces of dough instead of the whole lump. This makes it easier to handle and ensures you get even, thin sheets.
How To Store Leftovers?
- Refrigerate: Let the pasta dough cool to room temperature, then wrap it tightly in clingfilm to prevent it from drying out. Store it in the fridge for up to 2 days.
- Freeze: Wrap the dough tightly in clingfilm and place it in a freezer-safe bag or container. Freeze for up to 1 month. To use, thaw in the fridge overnight before rolling and shaping.
Nutrition Facts
Serving Size: 1 serving (approximately 128g)
- Calories: 373
- Total Fat: 17.3g
- Saturated Fat: 3.9g
- Total Carbohydrate: 41.1g
- Dietary Fiber: 1.6g
- Sugars: 0.8g
- Protein: 13.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Green Pasta
- Jamie Oliver 5 Ingredients Cavolo Nero Pasta Recipe
- Jamie Oliver Vegetarian Pasta Bake
- Jamie Oliver Broccoli Pasta 15 Minute Meals
Jamie Oliver Pasta Dough
Description
This easy Jamie Oliver pasta dough recipe is perfect for making fresh, homemade pasta that’s smooth, silky, and al dente. It’s quick to prepare with just two ingredients—eggs and Tipo 00 flour—and can be rolled by hand or with a pasta machine. Use it for everything from lasagne sheets to tagliatelle or ravioli.
Ingredients
Instructions
- Mix Ingredients: Place the flour on a board or in a bowl, make a well in the center, and crack in the eggs. Beat the eggs with a fork until smooth, then mix with the flour using your fingers until combined.
- Knead Dough: Bring the mixture together and knead thoroughly to develop gluten. Continue kneading until the dough is smooth and silky.
- Rest Dough: Wrap the dough tightly in clingfilm and refrigerate for at least 30 minutes to relax.
- Roll Dough by Hand: Divide dough into smaller pieces, then roll each piece into a thin, circular shape using a rolling pin. Aim for the desired thickness.
- Roll Dough with a Machine: Clamp your pasta machine to a clean work surface. Start at the widest setting and roll the dough through. Gradually reduce settings, rolling and folding until smooth.
- Determine Thickness: For tagliatelle or lasagne, aim for the thickness of a beer mat or playing card. For ravioli or tortellini, roll thinner until translucent.
- Shape and Cut Immediately: Shape or cut the pasta straight away to prevent drying. Cover with a damp tea towel if not cutting immediately.
Notes
- Use Tipo 00 flour: This fine Italian flour gives the pasta its smooth texture and helps create silky, elastic dough. Don’t substitute it with regular flour for the best results.
- Knead well: Knead the dough for at least 10 minutes until it feels smooth and not sticky. This step is crucial to develop gluten, which gives the pasta its structure and springiness.
- Rest the dough: Always rest the dough in the fridge for at least 30 minutes. This makes it easier to roll out and improves the texture of the pasta.
- Dust with flour sparingly: When rolling out the dough, lightly dust it with Tipo 00 flour to prevent sticking. Too much flour can make the pasta tough.
- Work in small batches: Roll small pieces of dough instead of the whole lump. This makes it easier to handle and ensures you get even, thin sheets.
Jamie Oliver Pasta Dough