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Pastas, Doughs, & Bases

From-scratch building blocks—doughs and foundational recipes that become the backbone of breads, noodles, pastries, and more.

  • Fresh Lasagna Pasta Sheets

    Fresh Lasagna Pasta Sheets

    These fresh lasagna sheets are designed for structure, not just tenderness—giving you distinct, satisfying layers that hold their shape through baking. A blend of all-purpose flour and semolina adds just enough bite, while a slightly firmer dough ensures the pasta doesn’t disappear into the sauce. Rolled a bit thicker than traditional recommendations, this version creates a hearty, rustic lasagna with beautifully defined layers in every slice—perfect for dishes like our favorite recipe for Grandma’s Lasagna.

    Ingredients

    • 365 g all-purpose flour
    • 90 g semolina flour
    • ½ tsp table salt
    • 4–5 large eggs (target 240–250 g without shells)
    • 1 tbsp water, if needed

    Directions

    Mix the Dough:

    Add the all-purpose flour, semolina flour, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on speed 2 just to combine.

    Add 4 eggs, one at a time, mixing briefly between additions. The mixture should resemble coarse crumbs. If the dough does not begin to come together, add part or all of the remaining egg as needed. Add up to 1 tbsp water only if necessary to bring the dough together into a firm, slightly dry mass.

    Knead:

    Switch to the dough hook and knead on speed 2 for 2–3 minutes, until the dough becomes smooth and cohesive. It should feel firm but pliable, not sticky.

    Rest:

    Wrap the dough tightly in plastic wrap and let rest at room temperature for at least 30 minutes. For best results, refrigerate up to overnight, then allow to come to room temperature before rolling.

    Roll the Sheets:

    Divide the dough into 4 portions. Working with one piece at a time, flatten slightly and run through a pasta roller, folding and passing through the widest setting several times until smooth.

    Gradually reduce the thickness setting until reaching setting #3 or #4 . Cut sheets to fit your baking dish as needed.

    Prepare for Use:

    Lay sheets on a lightly floured surface and allow to rest for 10–20 minutes before using. This slight drying improves texture and handling.

    Cook (Optional):

    These sheets can be used directly in lasagna without boiling, especially when using a well-hydrated sauce.

    If parboiling is preferred, cook in well-salted boiling water for 2–3 minutes, then transfer to cold water and drain before layering.

    Notes

    Preparation

    • For best consistency, weigh the eggs. Aim for 240–250 g total egg weight.
    • The dough should feel slightly firmer than typical pasta dough—this helps it hold structure during baking.
    • Lightly flour sheets as needed to prevent sticking, but avoid excess flour which can dry out the layers.

    Serving Suggestions

    • Use with a rich meat sauce and béchamel for classic lasagna.
    • Pairs well with vegetable-forward lasagnas, including spinach and mushroom or roasted vegetable variations.

    Variations

    • For a more traditional, delicate lasagna, roll sheets to setting #4 or #5.
    • For a richer dough, replace 1 whole egg with 2 egg yolks.
    • For a softer texture, reduce semolina slightly and increase all-purpose flour.

    Make-Ahead & Storage

    • Dough can be refrigerated for up to 24 hours before rolling.
    • Rolled sheets can be lightly floured, layered between parchment, and refrigerated for up to 1 day.
    • For longer storage, freeze sheets flat and transfer to a sealed bag once solid. Cook from frozen or thaw before use.
  • Fresh Spaghetti Pasta

    Fresh Spaghetti Pasta

    This fresh spaghetti dough builds on the country-style noodles we’ve been using, but with a slightly firmer structure and cleaner bite—perfect for pairing with sauces like Chicken Parmesan. By blending all-purpose flour, bread flour, and semolina, the pasta rolls smoothly, cuts cleanly, and cooks up with that ideal balance of tenderness and elasticity. Mixing the dough in a KitchenAid stand mixer keeps the process simple and consistent, while a short finish by hand lets you dial in the texture before rolling.

    Ingredients

    • 1½ cups (180 g) all-purpose flour
    • ½ cup (60 g) bread flour
    • ½ cup (75 g) semolina flour
    • ½ tsp (3 g) table salt
    • 2 large eggs (about 100 g)
    • 2 large egg yolks (about 36 g)
    • 1 tbsp (15 ml) olive oil
    • 1–2 tbsp (15–30 ml) water, as needed

    Directions

    Mix the Dough

    Add the all-purpose flour, bread flour, semolina flour, and salt to the bowl of a KitchenAid stand mixer. Fit the mixer with the paddle attachment and mix briefly on low speed just to combine.

    Add the eggs, egg yolks, and olive oil. Mix on low speed until the mixture becomes evenly crumbly.

    With the mixer still on low, add water 1 tsp to 1 tbsp at a time, just until the dough begins to come together. It should still look fairly firm and somewhat shaggy at this stage.

    Knead

    Switch to the dough hook and knead on speed 2 for 5–7 minutes, until the dough becomes smooth, firm, and elastic.

    Transfer the dough to a clean work surface and knead by hand for 1–2 minutes to finish bringing it together and check the texture.

    The dough should feel firm and slightly resistant, but still pliable. It should not be sticky.

    Rest the Dough

    Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

    Roll the Dough

    Divide the dough into 3–4 pieces. Flatten one piece into a rectangle and pass it through a pasta roller, starting on the widest setting.

    Fold and re-roll as needed, then gradually reduce the thickness setting until you reach a medium-thin sheet, typically setting #4 or #5.

    Cut the Spaghetti

    Pass the sheet through a spaghetti cutter attachment. Lightly dust the strands with flour and lay them on a floured surface or hang them to dry for 15–30 minutes.

    Cook

    Bring a large pot of salted water to a boil. Cook the pasta for 2–3 minutes, until tender but still firm (al dente). Drain and serve immediately.

    Notes

    Preparation

    • This dough is intentionally firmer than country-style noodles to create a cleaner bite and better structure for spaghetti.
    • The addition of bread flour increases elasticity and chew, while semolina adds texture and helps the pasta hold sauce.
    • You may need the full 2 tbsp (30 ml) water due to the higher protein content. Add it gradually, stopping as soon as the dough just comes together.
    • If the mixer strains or struggles, stop and finish kneading by hand.

    Serving Suggestions

    • Perfect with Chicken Parmesan, marinara, or light olive oil-based sauces.
    • Also works well with garlic butter, pesto, or simple tomato sauces.

    Variations

    • For a more traditional, tender pasta, replace the bread flour with additional all-purpose flour.
    • Increase semolina slightly for a firmer, more rustic texture.
    • Skip the olive oil for a more traditional Italian-style dough.

    Make-Ahead & Storage

    • Fresh pasta can be refrigerated for up to 24 hours before cooking.
    • To freeze, portion into loose nests, dust lightly with flour, and freeze on a sheet pan until solid before transferring to a container or freezer bag. Cook directly from frozen.
    • Freshly cut pasta can also be dried thoroughly and stored at room temperature for several days if fully dried.
  • Fresh Country-Style Pasta

    Fresh Country-Style Pasta

    This country-style pasta is designed for a firm, satisfying bite—closer to traditional semolina pasta than soft egg noodles. Built on a semolina-forward dough and lightly dried before cooking, it holds its shape beautifully and maintains its texture in sauces and stir-fries. Cut slightly narrower than classic country noodles, this version is perfect when you want that same hearty chew in a longer, more versatile format.

    Ingredients

    • 350 g semolina flour
    • 100 g bread flour
    • ½ tsp table salt
    • 200–220 g water

    Directions

    Mix the Dough:

    Add the semolina flour, bread flour, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on speed 2 just to combine.

    With the mixer running, slowly add the water until the mixture forms a coarse, crumbly dough that just begins to come together. The dough should feel firm and slightly dry—avoid adding excess water.

    Knead:

    Switch to the dough hook and knead on speed 2 for 3–4 minutes, until the dough becomes smooth and cohesive. It should be firm but pliable, not sticky.

    Rest:

    Wrap the dough tightly in plastic wrap and let rest at room temperature for 30–45 minutes to allow the flour to fully hydrate.

    Roll the Dough:

    Divide the dough into 4 portions. Working with one piece at a time, flatten slightly and pass through a pasta roller on the widest setting. Fold and repeat several times until smooth.

    Gradually reduce the thickness setting until reaching setting #4.

    Cut the Pasta:

    Run the sheets through a fettuccine cutter. Lightly dust with flour and arrange in loose nests or straight lengths to prevent sticking.

    Dry:

    Let the pasta air dry for 60–120 minutes. In a dry environment, this step helps develop a firmer texture and improves how it holds up during cooking.

    Cook:

    Cook in well-salted boiling water for 3–5 minutes, or until tender but still firm to the bite. Drain and use immediately.

    Notes

    Preparation

    • This dough is intentionally firmer than egg-based pasta dough—resist the urge to add extra water.
    • If the dough feels too dry to come together, add water 1 tsp at a time until it just holds.
    • Resting the dough is essential for proper hydration and smooth rolling.

    Serving Suggestions

    • Works well for stir-fried noodle dishes.
    • Works well with hearty sauces where a firmer pasta is preferred.

    Variations

    • For slightly richer pasta, replace 25–40 g of water with 1 large egg.
    • For a softer texture, increase bread flour slightly and reduce semolina.
    • For a more traditional pasta texture, shorten the drying time to 30–45 minutes.

    Make-Ahead & Storage

    • Pasta can be dried longer (up to overnight) for a firmer, more shelf-stable texture.
    • For short-term storage, refrigerate for up to 1 day.
    • For longer storage, freeze in loose nests and cook directly from frozen.