Chapter 3 - TheBasics of Pasta Dough

Welcome Back to the Pesto Pasteria Pasta School!

Now that you know how to choose the perfect flour, it’s time to get your hands messy — in the best way possible! In this chapter, we’ll walk you through the fundamentals of making flawless pasta dough from scratch. Whether you're going for a rich egg-based dough or a simpler eggless version, this guide will help you achieve smooth, elastic, and delicious results.

Step-by-Step Pasta Dough Preparation

The foundation of perfect pasta dough is mastering the balance between ingredients and technique. Follow these steps for consistent success.

Step 1: Measure Your Ingredients

Accurate measurements are key. Use a kitchen scale for precision.

For egg-based dough:

• 1 cup 00 flour (or all-purpose flour if preferred)

• 1 large egg per cup of flour

For eggless dough:

• 1 cup semolina flour

• 1/2 cup warm water

Step 2: Form the Dough

1. Create a Well: Pour your flour onto a clean countertop or in a mixing bowl. Form a well in the center like a mini flour volcano.

2. Add the Liquid: Crack your eggs (or pour your warm water for eggless dough) into the well. Using a fork, gently whisk the eggs or water while gradually incorporating the flour from the edges.

3. Combine: Once the mixture thickens, start kneading it by hand.

Step 3: Knead the Dough

• Kneading develops gluten, giving your dough its structure and elasticity.

• Press the dough forward with the heel of your hand, then fold it back on itself. Rotate and repeat.

• Knead for 8-10 minutes until the dough feels smooth, firm, and elastic.

Pro Tip: If the dough feels dry, add a teaspoon of water. If it’s too sticky, sprinkle a little more flour.

Step 4: Rest the Dough

Resting is crucial — it allows the gluten to relax and ensures your pasta won’t snap back when rolled.

• Wrap the dough tightly in plastic wrap or cover it with a damp cloth.

• Let it rest at room temperature for at least 30 minutes. For maximum flexibility, refrigerate overnight and bring it back to room temperature before rolling.

Step 5: Test for Elasticity

After resting, poke the dough with your finger — it should spring back slightly but still hold its shape. If it’s too firm, knead it briefly to loosen it up.

Egg Dough vs. Eggless Dough: Which One’s Right for You?

Egg-Based Dough

• Best for: Fresh pasta types like tagliatelle, ravioli, and fettuccine.

• Texture: Rich, smooth, and silky — ideal for creamy sauces and delicate fillings.

Eggless Dough (Semolina-Based)

• Best for: Sturdy shapes like orecchiette, cavatelli, and dry pasta varieties.

• Texture: Firm and chewy — perfect for bolder sauces like Bolognese.

Common Dough Problems (And How to Fix Them)

❌ Too Dry: Cracking or crumbly dough? Add 1 teaspoon of water at a time until the dough is smooth.

❌ Too Sticky: Dough sticking to your hands or surface? Add flour a little at a time until it firms up.

❌ Too Tough After Cooking: You may have over-kneaded it. Next time, knead just until the dough feels smooth and elastic.

Your Pasta School Challenge

This week’s challenge is simple but powerful: Make two doughs — one with eggs and one without — and compare them.

1. Follow the steps above to prepare each dough.

2. Cook both in lightly salted water and notice the difference in texture, flavor, and sauce absorption.

3. Pair each pasta with a sauce — creamy for the egg dough, chunky for the eggless dough — and see which you prefer!

Share Your Results!

Tag @PestoPasteria on Instagram with your dough creations using #PestoPastaSchool for a chance to be featured.

Next Chapter Preview

In Chapter 4, we’ll explore rolling and shaping techniques to transform your perfect dough into stunning pasta shapes. From silky spaghetti to picture-perfect ravioli — we’ll cover it all!