This Gordon Ramsay Fresh Pasta Dough recipe is so simple and easy. Pasta may have its origins in Italy, but now it’s enjoyed by people worldwide. I would have usually bought pre-made pasta in my young years of cooking, but now I enjoy making my own.
Gordon Ramsay demonstrates how easy it is to make fresh pasta dough using eggs and flour. With some practice and imagination, you can create infinite types of pasta dough with different flavors using the procedures shown below.
Making your pasta dough can be intimidating, but it’s incredibly satisfying. Chef Gordon Ramsay says, “if it’s a ravioli, tortellini, lasagna, cannelloni, tagliatelle, spaghetti, whatever you want, that dough is the base. That is it. That’s your passport to great Italian dishes.”
If you love making pasta, a pasta machine will become one of your essential kitchen tools. They are inexpensive and easy to use. Gordon uses one with a hand crank. The thickness of your pasta sheet will depend on the type of pasta you’re ultimately making. All machines have different thickness settings.
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Equipment You Need To Make Gordon Ramsay’s Fresh Pasta Dough
- Measuring Cup: Take some lukewarm water in a cup or a glass.
- Dough Mixer: You can either use the dough mixer to knead the dough properly, or your hands can get the job done.
- Rolling Pin: The rolling pin is used to flatten the dough and form a circular shape.
- Bowl: Keep the kneaded dough in a bowl.
I have used and recommended the Marcato Atlas 180 Pasta Machine. You hardly have to roll the dough out to fit it through the machine, and you can quickly turn the machine’s dial down to create thinner pasta sheets. The attachment makes perfect fettuccine and angel hair every time.
Gordon Ramsay’s Top 15 Kitchen Essentials
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon.
How to Make Gordon Ramsay Fresh Pasta
Fresh pasta has a specific flavor you can’t get from dry pasta. Once you start making your fresh pasta dough, you’ll have a completely different confidence level about your cooking skills, and you’ll never want to go back to buying the pre-made dry pasta from the store again.
Step 1. Put the ingredients in the food processor and mix until you get a cohesive mixture that’s soft and just a little sticky – about 45 sec.
Step 2. Knead the dough by hand, make a uniform ball, and tightly wrap it in a plastic film for 30 to 4 hours.
Step 3. Divide the dough into equal portions and feed it through the pasta machine rollers twice (with rollers in their most extended position).
Step 4. Seal the dough’s tapered ends together by pressing and feeding it again through the rollers, still set in the most extended position (remember to keep the seal at the top).
Step 5. Reduce the roller width by one setting and pass the dough through the machine twice. Keep reducing the roller width and passing the dough twice through each setting until you get an almost transparent consistency.
Gordon’s Tips for Making the Perfect Pasta
Follow Gordon’s cooking tips for making fresh pasta dough, and you’ll leave the boxed stuff behind forever. You’ll need a rolling pin, a manual pasta maker, a lot of flour, and a lot of patience.
- It’s crucial to make pasta dough on a cold surface like marble.
- Too much flour and your pasta will be dry. Not enough flour and your pasta will be wet, sticking to the machine’s rollers when you feed the dough. You can always add flour, but you can’t take it away.
- Lightly flour your machine before you feed the dough every time to prevent it from sticking. Ensure your hands (both backs and palms) and your surface are lightly coated in flour.
- Never wash your pasta machine.
Gordon Ramsay Fresh Pasta Dough
Course: MainCuisine: Italian4
servings10
minutes30
minutesThis Gordon Ramsay Fresh Pasta Dough recipe is so simple and easy. Pasta may have its origins in Italy, but now it’s enjoyed by people worldwide.
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Ingredients
2 cups 00 (double zero) flour
½ tsp. Salt
1 tsp. extra virgin olive oil
4 whole eggs at room temperature
2 egg yolks
Directions
- Put the ingredients in the food processor and mix until you get a cohesive mixture that’s soft and just a little sticky – about 45 sec.
- Knead the dough by hand, make a uniform ball and tightly wrap it in a plastic film for 30 to 4 hours.
- Divide the dough into equal portions and feed it through the pasta machine rollers twice (with rollers in their most extended position).
- Seal the dough’s tapered ends together by pressing and feeding it again through the rollers, still set in the most extended position (remember to keep the seal at the top).
- Reduce the roller width by one setting and pass the dough through the machine twice. Keep reducing the roller width and passing the dough twice through each setting until you get an almost transparent consistency.
Recipe Video
Notes
- Note: If the dough feels sticky, add about 1 tablespoon of flour and repeat. Maximum additional flour shouldn’t be more than 1/4 cup. You may add a teaspoon of water and process it for 30 seconds.
- Note: Repeat the kneading process without folding till your dough is barely sticky and smooth. You may use a little bit of dry flour to dust it.
How do You Add Flavor to Fresh Pasta Dough?
You can create different flavors of pasta dough by changing the above procedure a little bit. Some of the most loved flavors are discussed below; you can make the flavor you like.
- Make Whole Grain Pasta Dough: Replace 1 cup of the all-purpose flour with an equal quantity of sifted farro flour, whole wheat, or spelled. Add water or egg yolk as per requirement and keep it aside for about an hour before rolling.
- Make Saffron Pasta Dough: Grind a pinch or two of saffron with a bit of salt and add 1 tablespoon of boiling water. Rinse the saffron from mortar and pestle with some water and add it to the tea, which has been allowed to cool down before whisking with the eggs. Use this mix and follow the same process as above.
- Make Green Pasta Dough: Take about 6 cups of baby spinach and saute or steam it until it wilts. Spread it on a baking sheet (parchment-lined). After the leaves have cooled down, squeeze and chop them. Make a puree by blending these with 2 eggs and egg yolk. Use this mix to make the dough as usual.
- Make Herb Pasta Dough: Mix finely chopped chives, parsley, tarragon, chervil, basil, etc., with eggs and use the mix in the dough-making process.
Frequently Asked Questions About Fresh Pasta
Some FAQs to help you with dough making are given below.
How Do I Cook Fresh Pasta?
- Boil 4 quarts of water, adding 1 tablespoon salt for a pound of pasta.
- Add your freshly made pasta and cook for 1-2 min after preparing your gravy.
- Avoid overcooking as it’ll make it mushy.
- Keep tasting while it’s cooked, and turn off the heat just before the noodles are al dente, that’s firm yet tender to chew.
Why Reserve Some Cooked Pasta Water?
- The starchy water taken out from cooked pasta before draining it away helps spread and loosen the sauce while still allowing it to stick to the pasta.
How Do I Store Fresh Pasta?
- Store the pasta strand by tossing a little dry flour and then letting it dry. Put the noodles in zipper bags.
- The stuffed pasta like tortellini or ravioli should be uncovered for 30 minutes. Freeze it and use it within a month. Remember not to thaw it before using it.
- To frPlacepieces on a sheet pan and keep it in the freezer until firm. This will allow the pieces to become dry and stiff. Wrap it up in plastic and store.
- Transfer the pieces into a zipper bag and freeze. Use the frozen pasta within 4 hours.
How Long Can You Store Fresh Pasta?
- Homemade fresh pasta lacks the carbon dioxide and nitrogen used in factory-made pasta for longer storage life. The atmospheric oxygen reacts with egg yolks iron to cause discoloration.
- This typically happens after 18 hours of refrigeration. Can freezer the homemade pasta for about a month.
What is 00 Flour?
- The Italian “Tipo 00” flour, or simply the 00 flour, is a superfine flour that makes soft and delicate bread and pancakes.
- The flour has shallow protein content, meaning the water requirement is much lower (around 20% less than other flours).
- Some stores sell it as “Italian-style flour.”
Last Updated on October 13, 2023 by John Siracusa
