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Dough

Pasta Dough

pasta dough

Pasta dough is an unleavened dough generally kneaded from semolina flour and eggs. After resting, it is rolled thin and cut into strips or shapes. It forms the basis of fresh pasta and filled pasta.

Where It’s Used

“Roll the pasta dough thin with a machine or rolling pin until it is translucent.”

Glossary

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N
Benzer

Noodle Dough

Noodle dough is an unleavened dough made by kneading flour, eggs, water, and salt, rolling it thin, and cutting it into strips. The strips are dried to make homemade noodles that can be stored for a long time. In regional cooking, they are often served with soup and pilaf.
R
Benzer

Ravioli Dough

Ravioli dough is an egg-enriched pasta dough kneaded from flour and egg and rolled out very thin. Filling is placed between two layers, which are then cut to make filled pasta. Its thinness and elasticity allow the filling to be sealed in without leaking.
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