How to Make Homemade Spaghetti Dough

Making homemade spaghetti dough is easier than you think, and the result is incomparable to store-bought pasta. Here is a detailed recipe for perfectly elastic and delicious spaghetti dough:

Ingredients (for 4 servings of spaghetti):

• 400 g all-purpose flour (type 00 or regular flour)
• 4 large eggs (at room temperature)
• A pinch of salt
• Optional: 1 tablespoon of olive oil for extra dough elasticity

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Preparation:

1. Preparing the ingredients and mixing the dough:

1. Sift the flour onto a work surface or into a large bowl to remove any lumps. Create a well in the center of the flour (like a volcano).
2. Crack the eggs into the well, add a pinch of salt, and, if desired, a bit of olive oil.
3. Using a fork or your fingers, slowly start mixing the eggs, gradually incorporating the flour from the sides of the well. Continue mixing until the eggs and flour form a sticky dough.

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2. Kneading the dough:

1. Once the mixture becomes too thick to mix with a fork, transfer it to a floured work surface.
2. Knead the dough by hand for 8-10 minutes, pressing it with your palms and folding it over until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour, but be careful not to overdo it—the dough should be firm but not dry.
3. Shape the dough into a ball, wrap it in plastic wrap, or place it in a plastic bag. Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out later.

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3. Rolling and shaping the spaghetti:

1. After the dough has rested, divide it into four pieces for easier handling.
2. Take one piece of dough (keep the remaining pieces covered to prevent drying out) and flatten it using a rolling pin or a pasta machine. Start with the thickest setting on the machine and gradually work your way to thinner settings until you reach the desired thickness.
3. Once the dough is thin enough, dust it lightly with flour to prevent sticking, and feed it through the spaghetti cutter attachment on the pasta machine, or cut it into thin strips by hand.

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4. Drying or cooking:

• If you want to cook the spaghetti immediately, place it in a large pot of boiling, salted water and cook for 2-3 minutes, or until al dente.
• If you want to store it, let the spaghetti dry on a rack or dust it lightly with flour and place it in plastic bags. Fresh spaghetti can be kept in the refrigerator for up to 2 days or frozen for up to 1 month.

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Tips:

• Use quality flour: If possible, use type 00 flour for the best results, as it gives the dough a smooth and elastic texture.
• Add flavor: You can add dried herbs like oregano or basil to the dough or even a bit of spinach powder for green spaghetti.
• Testing elasticity: When kneading, the dough should spring back when pressed with a finger, indicating that the gluten is well developed.

Now you’re ready to enjoy making homemade spaghetti and impress your guests with this authentic Italian dish!