Fresh Pasta Dough
A practical home-kitchen method for making fresh pasta dough from scratch in Thailand, using gram weights for dry ingredients and millilitres for liquids.
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Ingredients
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-
300 00 Flour
All Purpose Plain Flour 1,000 g -
3 Eggs large
Chicken Eggs No.1 Pack 44 pack · ฿26.00 -
5 Fine Salt
Prung Thip Salt (330g)330 g · ฿0.30 -
10 Olive Oil
100% Pure Olive Oil 500 ML500 ml · ฿289.00
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Cooking instructions
Cooking Mode turns the method into large, slide-by-slide instructions with timers, read-aloud, screen-awake and optional voice controls.
- 1
Mix
Combine the flour and salt. Add the eggs or water gradually and mix to a firm dough.
- 2
Knead
Knead until very smooth; wrapper dough should be firm but pliable.
- 3
Rest
Wrap and rest so the gluten relaxes.
- 4
Divide
Divide into manageable portions and keep covered.
- 5
Roll
Roll very thin by rolling pin or pasta machine, dusting lightly to prevent sticking.
- 6
Cut
Cut into the correct rounds, squares or sheets and keep covered.
- 7
Fill or store
Use immediately, or dust lightly and separate before chilling or freezing.
- 8
Cook as required
Boil, steam, pan-fry or deep-fry according to the final filled recipe.

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Nutritional information
Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

Allergens and dietary notes
Useful substitutions
Cornstarch can be used for dusting thin wrappers.
Storage and reheating⌄
Storage
Best used fresh. Cool completely before covering; refrigerate enriched or filled doughs and freeze longer-term where appropriate.
Reheating
Refresh baked breads or pastry in a moderate oven until warmed through; do not microwave laminated pastry unless necessary.
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Fresh Pasta Dough



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