Simple Parmesan Pasta Dough

This rustic and delicious pasta dough is made with only flour, parmesan and hot water. The lack of eggs gives it a softer texture that works beautifully with a rich ragù, or thick tomato sauce. Historically doughs like these were considered a poor dough since eggs were expensive. Parmesan was only added if you could afford it, likewise with eggs.

For this dough, it is important the water is very warm to ensure it comes together easily.

This dough can be used with any pasta recipe and I like to use it with our Strozzapreti shape.

Print Recipe

Simple Parmesan Pasta Dough

Cuisine: Homemade Pasta, Italian, Vegetarian Courses: Dinner, Lunch

Prep Time 10 mins Cook Time 5 mins Rest Time 30 mins Total Time 45 mins

Servings: 2

Description

A rustic and simple pasta dough made with only flour, parmesan and hot water. 

Ingredients

Servings

• 200 g Pasta flour
• 120 g Water (Warm)
• 20 g Parmigiano Reggiano

Instructions

1. Prepare the pasta dough

   Add flour and parmesan to a bowl or make a make a well in the flour on the counter. Mix in very warm water until a shaggy dough forms. 

   

2. Knead the dough

   Continue to knead the dough for 5-10 minutes or until elastic and smooth.  

    

   

3. Rest the dough

   Cover and let rest for 30 minutes.