Here’s a simple demonstration on how to make fresh pasta dough using the “well” method. There’s just a few ingredients and you don’t need any special equipment. After mixing the dough, let it rest for about 30 minutes in the refrigerator prior to rolling it out.
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Of course … make sure your hands are clean… 🙂 Looking good.
Never heard of pouring oil on it before you cover it… I know you do that
with pizza dough…. Hmmmmm….
A tip for when your dough is done and ready to be stored: while the gluten
is still warm and pliable, make your dough into a shape that’s going to be
easy to roll out when you take it back out of the fridge. Work easy, not
hard!
Man this video saved me from never trying to make pasta again. Great video
and thank you for making it, the pasta was tasty
I really liked the way my pasta came out with this method.
Why is it that nobody in these “how to make pasta” videos ever uses
semolina flour, but only white flour? I don’t think I’ve ever seen a
package of noodles of any kind other than egg noodles that wasn’t made with
at least some semolina flour. What gives?
Can you put fried chicken in it or watermelon im black
Hi, I noticed you didnt mention the amounts in grams, does it not have to
be accurate in terms of flower/egg ratio?
How long does this dough keep?
hello dave can you tell me how can i make pasta noodles
rice flour
Thanks man!
Great video!
All you need then it’s a good Pasta Drying Rack. See the best one at
http://www.laspirale.ca
It’s made in Canada.
Thanks alot! Im planning on making Miso Ramen, and i thought i should learn
to make pasta dough beforehand, since it’s similar! I enjoyed the video
I definitely want to try this! This is going to be my first time cooking
(at all haha) a recipe with pasta in it, and I wanted to try and make it
with fresh pasta.
I feel the need,, The need to knead!
Is it okay to use cake flour or bread flour?
Bravo. Se vuoi perfezionarti guarda il sito TAGLIATELLE FATTE IN CASA.
Hi Dave, I have samolina flour. Will that work? tx
thank so mucccccccccccccccccccc
Thanks you just me with GCSE cooking xx
Good recipe.
Every time I try to roll out pasta dough with a rolling pin the noodles
turn out slightly bumpy. I can never get them smooth unless I use a machine
roller, and I can’t find a decent one to buy anywhere. Any tips/tricks to
make them smooth by rolling by hand?
Can we do this with whole weat flour?
Thanks for the demo. I tried making homemade pasta a few weeks ago and
didn’t care for it. I learned more from your demo though and will try
again. After you roll out your dough and make you noodles how long should
I boil my pasta for?