Sorry, due to website types of pasta we are unable to display the requested page. Go the extra mile for a classic Italian meal and make your own fresh pasta dough.
If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible. Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Store in a sealed container in the fridge and use within a couple of days, or freeze for 1 month. What flour do you use for pasta? 00’ flour is used for egg pasta as it’s high in gluten, which stops the pasta from snapping when rolling out or cutting into strands.
This ’00’ flour is wheat flour that has been put through the mill twice, so it’s very fine. It has a higher protein count than plain white flour, which is important for the structure of the dough. It can be found in most large supermarkets. You can also make pasta with plain or plain strong flour, but it will be harder to work with. See our guide for how to make pasta for more info on pasta shapes and ingredients.
What if my dough is too dry? You may need to add a touch of water to the dough if it feels too dry. Make the dough with your hands so you can feel the texture. Add 1 tsp water at a time and work it into the dough before adding more. What if my dough is too wet?
Add a sprinkling of flour under the ball of dough while you’re kneading it on the work surface, adding a little at a time until the dough stops sticking. How long will fresh pasta last? Fresh pasta that has been dried out properly will last a week in an airtight container in a cool place. Undried fresh pasta should either be used that day or frozen.