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.
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- 200 g Pasta flour
- 120 g Water (Warm)
- 20 g Parmigiano Reggiano
- 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.
- Knead the dough
Continue to knead the dough for 5-10 minutes or until elastic and smooth.
- Rest the dough
Cover and let rest for 30 minutes.