This recipe for fresh pasta dough comes from the Argentine Institute of Gastronomy (I.A.G.), a prestigious culinary school in Argentina. The recipe is thoroughly tested by students training to be chefs, ensuring minimal margin for error. It's a versatile base dough that can be flavored with spinach, tomato, or bell pepper for creative variations. Let me know how it turns out!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix the eggs, water, and olive oil in a bowl.
Gradually add the flour to the liquid mixture until a smooth dough forms.
For spinach variation, replace 2 eggs with 120 g of blanched and processed spinach.
For tomato variation, add 2 tablespoons of tomato paste to the base dough.
For bell pepper variation, replace 2 eggs with 120 g of peeled, seeded, and processed bell pepper.
Ensure the dough is kneaded thoroughly to achieve a smooth and elastic texture.
If the dough feels too dry, add a small amount of water or olive oil to adjust the consistency.
Allow the dough to rest for at least 30 minutes before rolling it out to make it easier to handle.
What is 0000 flour?
0000 flour is an extra fine flour commonly used in Argentina for making pasta and pastries. It has a very fine texture, ideal for smooth doughs.
Can I use regular all-purpose flour instead of 0000 flour?
Yes, you can use all-purpose flour, but the texture of the dough may not be as fine and smooth as with 0000 flour.
How do I store the pasta dough?
Wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. For longer storage, freeze it and thaw before use.
Can I make the dough without eggs?
This recipe relies on eggs for structure and richness. For an egg-free version, you may need to adjust the liquid and flour ratios.
How do I roll out the pasta dough?
Use a rolling pin or a pasta machine to roll the dough to your desired thickness. Dust with flour as needed to prevent sticking.
