57 purpose pasta dough Recipes

semolina or 1 1/2 cups bread flour or 1 1/2 cups unbleached all-purpose flour, eggs, salt, olive oil

plain flour or 2 cups unbleached all-purpose flour (265 g), salt, eggs, at room temperature

semolina flour, all-purpose flour, eggs, room temp, olive oil, salt, water

semolina flour, all-purpose flour, eggs, room temp, olive oil, salt, water

all-purpose flour (unbleached ), cake flour, eggs, extra-virgin olive oil

all-purpose flour, semolina flour, eggs, olive oil, olive oil, salt

all purpose flour, salt, eggs, beaten lightly, olive oil, water , plus 3 tsp, washed and dried, large italian parsley leaves , dill, tarragon or cilantro

all-purpose flour, whole eggs , plus, egg yolk, extra virgin olive oil, kosher salt, water , if needed (or more)

all-purpose flour, whole eggs, plus 1 yolk, extra-virgin olive oil, kosher salt, water or more if needed

all-purpose flour, fine semolina, salt, eggs, extra-virgin olive oil

flour (all purpose or whole wheat), plus a bit more for kneading, eggs

all-purpose flour, eggs, egg yolks, salt, extra-virgin olive oil

basic pasta dough, recipe follows, rolled out to the thinnest setting on a pasta rolling machine and cut into 1/4-inch thick strips, butter, prosciutto , cut into julienne strips, fresh sweet peas, shelled, salt and pepper, besciamella , recipe follows, freshly grated parmigiano-reggiano, all-purpose flour, extra-large eggs, extra-virgin olive oil, butter, flour, milk, salt, freshly grated nutmeg

flour (all purpose), egg, salt, oil, water (you might want to add more, see if your dough is dry if it is add another tsp and if it s too w)

fresh spinach, blanched and squeezed dry, all-purpose flour, salt, egg, egg yolks, extra-virgin olive oil