Use this master pasta dough recipe for satisfying Fettuccine with Cheesy Artichoke Sauce or for the showstopper dish that is Ricotta Roll-Ups in Creamy Pumpkin Sauce. Or use this homemade pasta dough recipe to make any other pasta shape you prefer: go for long noodles, like pappardelle, linguine, tagliatelle, or spaghetti; pasta sheets for lasagna, cannelloni, and even ravioli or agnolotti; or short-shaped pasta such as garganelli or farfalle (aka bow-ties). Note: This method is flexible depending on your equipment. Break out the pasta machine if you’ve got one, but if not, a rolling pin and some elbow grease will do just fine.
For Ricotta Roll-Ups
Lightly dust a baking sheet with flour. Working with 1 sheet at a time, cut each sheet crosswise into 3 smaller sheets (8 to 9 inches long). Lightly dust with flour. Transfer to baking sheet and cover. Repeat with remaining sheets, stacking as needed on baking sheet. (You should have 12 sheets.)
For Fettuccine
Lightly dust a baking sheet with flour. Hook fettuccine cutter attachment to machine. Working with 1 sheet at a time, pass through cutters. Lightly dust with flour and gently toss to separate strands. Trim stringy ends. Transfer to baking sheet, grouping into 2 nests, or loose piles; cover. Repeat with remaining sheets. (You should have 8 nests.)
To Roll and Cut Dough by Hand
Unwrap dough and cut in half. Place 1 piece on a work surface; rewrap remaining piece. Flatten dough into an oval with the heel of your hand. Roll dough with a rolling pin, starting in the center and working outward, turning 90 degrees clockwise every few rolls. Continue until a large, very thin oval sheet forms (about 1/16 inch thick) and you can see the outline of your hand through it.
For Ricotta Roll-Ups
Lightly dust a baking sheet with flour. Cut pasta sheet into 5 smaller sheets (about 7 by 5 inches each); discard scraps. Lightly dust with flour. Transfer to baking sheet and cover. Repeat with remaining dough, stacking sheets as needed on baking sheet. (You should have 10 sheets.).
For Fettuccine
Lightly dust a baking sheet and pasta sheet with flour. Loosely roll pasta sheet into a long, flat log about 2 inches wide. Cut crosswise into ¼-inch slices with a sharp knife. Loosen into strands. Lightly dust with flour and toss to separate strands. Trim stringy ends. Transfer to baking sheet, grouping into 4 nests, or loose piles; cover. Repeat with remaining dough. (You should have 8 nests.)
Recipes
Ricotta Roll-Ups In Creamy Pumpkin Sauce Fettuccine With Cheesy Artichoke Sauce
