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Pasta dough

Who doesn't like a fresh rolled handmade pasta!!??? Lets make his at home and create our dining experience to be amazing and perfect.

Ready in: 45 minutes

Makes: 400gms


Different shapes can be experimented with as desired.

Don't worry, the dough has to be hard.

Don't worry if you don't have a past machine you can roll sheets and cut them with the help of a knife to make tagliatelle and spaghetti.


  • 200 gms refine flour

  • 100gms semolina (rava)

  • 2 large egg yolks

  • 1tsp Salt

  • Water to combine (if required)


  1. Grind semolina into a fine powder and sieve along with refined flour.

  2. Sprinkle salt and create a well in the center.

  3. Add yolk and start combining the dough slowly by mixing everything in the center.

  4. Do not knead the dough, just get it all together. If you feel its not coming together keep sprinkling water to combine it.

  5. Wrap in cling wrap and refrigerate for 30 mins.

  6. Roll in desired shape and store in the freezer for upto 2 weeks.

  7. When you want to use it, directly black directly out of the freezer for 4 mins with oil and salt. Do not run under cold water.

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