You wont believe how quick and easy it is to make our Thermomix pasta dough! Yep, this is one super simple recipe and it's SO versatile too!
You can use your Thermomix pasta dough to make fettuccine, lasagne sheets, ravioli... anything! And best of all, there's absolutely no need for a pasta machine - all you need is your Thermie and a rolling pin. Easy, right!
I love to make ravioli with my homemade Thermomix pasta dough. Simply roll it into two similar shaped pieces. Dollop teaspoons of your favourite filling onto one of the pieces. Lay over the second dough sheet and cut out the ravioli into squares. Use a fork to enclose the edges and you're set!
Thermomix Pasta Dough
Our Thermomix Pasta Dough is so versatile!
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Servings: 6 serves
Calories: 387kcal
Cost: $5
Equipment
- Thermomix
Ingredients
- 500 g plain flour
- 2 tbs olive oil
- 4 eggs
- 50 g cold water
- pinch sea salt
Instructions
- Place all ingredients into the TM bowl.
- Mix on Speed 6, 10 seconds.
- Scrape down the sides of the bowl.
- Knead on Interval Speed (dough function), 4 minutes.
- Form into a ball shape.
- Cover and place into the fridge for 30 minutes.
- Sprinkle a flat surface or bench with flour.
- Roll the dough out using a rolling pin until very thin (approx 2mm).
- Cut into strips for fettuccine, squares for lasagne sheets, or small squares with filling for ravioli.
- Cook in a pot of salted boiling water for 3-5 minutes.
Nutrition
Calories: 387kcal | Carbohydrates: 64g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 44mg | Potassium: 130mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 158IU | Calcium: 29mg | Iron: 4mg
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Eloise says
I added green dye to my pasta and it was amazing in colour
Lucy says
Fantastic!
JennyM says
Best pasta dough I’ve made.
Jennifer Chambaraud says
Fantastic recipe, used kitchenaid pasta attachment to roll out. Fab fun with the kids. Have you tried doing half this recipe by any chance is it a straight spilt down the middle?
Lucy says
Hi Jennifer! I'm so glad you enjoyed it! I haven't tried halving the recipe sorry - but I would say that it should work fine!
Jennifer chambaraud says
I halved everything and still works beautifully - made pesto spaghetti, was lushhhhhhh ?
Jenny M says
Beautiful silky pasta. Will definitely make again.
Lucy says
I'm so glad you enjoyed it!
Jules says
I can't believe I haven't tried this earlier. Your recipe is perfect!!! I just used regular plain flour and water from fridge. Went through electric pasta machine like a dream. even the scraps stayed good for running back through. Worked great in the ravioli maker - no splits. Thank you so much. I wonder how the gluten free ones went? - might have to try. 🙂
Lucy says
That's fantastic to hear!!
Penny says
Hello
Can you kindly tell me...can it be just plain flour for this recipe? Or does it need to be OO flour? And does the water need to be fridge water?
Thankyou.
Lauren Matheson says
Hi Penny, you will get the best results using 00 flour, however you can use plain if needed.
Penny says
Thankyou so much. And does the water need to be at fridge temperature? Thanks again.
susie says
hi
can i freeze this uncooked to make lasagna later?
Lucy says
Hi Susie, I've only ever used it fresh (or assembled the entire lasagne and frozen it uncooked).
Wendy Bubb says
Does the dough freeze before rolling
Lucy Mathieson says
Hi Wendy, I find it easiest to roll/cut before freezing. xx
Jayne Jansen says
Hi there, do you know if this can be made with gluten free flour? Thanks
Lucy Mathieson says
Hi Jayne, I personally have not made it with gluten-free flour. xx
Nell says
My daughter can not have gluten or grains, do you think this may work with Chickpea flour? I'm hoping to make Lasagna with pasta sheets rather than vegetables:)
Lucy Mathieson says
Hi Nell, oh i really don't know to be honest! I've never tried our pasta dough with chickpea flour! Perhaps someone else can comment if they have! xx
Maryon Jeane says
Just tried this recipe this evening and, for the first time ever, I've made successful pasta! Thank you so much.
Re the gluten-free thing: I only use ancient wheat grains because the later developments in grains have caused so many problems (and obviously gluten intolerance is chief amongst these) and we just don't know how many more problems these are continuing to cause down the generations. So I needed to make wholegrain (I grind organic wheat each time) spelt pasta, and this always proved unworkable in the past.
Your daughter is likely to be able to eat spelt grain - so using spelt for this recipe is definitely worth a try.
Rachael says
How does this pasta go through a pasta machine?
Lucy Mathieson says
Hi Rachael, I just roll it out with a rolling pin, but it should be fine with a machine. xx
Sabina says
have you tried with wholemeal/spelt flour? Thanks
Lucy says
No I haven't!!! I'd love to hear how it goes if you do try it!
Elthea says
Thanks for this awesome recipe, I made it with white spelt and it was delicious!
Lucy says
Fantastic!