Mollie’s Perfect Pasta Dough

by Shawnda on January 18, 2008

in Pasta, Rice, and Grains

Fresh Fettuccine with Arabbiata Sauce

We do love our pasta around here. My “I don’t feel like cooking tonight” meal is pasta, it’s our version of frozen pizza for an easy dinner. He gets meat sauce or Arrabbiata sauce from the freezer and I’ll take Arrabbiata sauce or whip up some aglio e olio.

One thing we’ve never done is make our own pasta (wait for it…) ’til now. I’ve seen plenty of fresh pasta recipes and contemplated making it many times but then I realize that it’s just me and a rolling pin.

We received a pasta roller for Christmas from Jason’s aunt (does she know her nephew, or what?!). It hadn’t been home for 24 hours before it and the kitchen island were covered in flour.

Fresh Fettuccine with Arabbiata SauceFresh Fettuccine with Arabbiata SauceFresh Fettuccine with Arabbiata SauceFresh Fettuccine with Arabbiata Sauce

This pasta dough recipe was adapted from former blogger friend Mollie. It was one part of her mother-in-law’s arsenal for homemade ravioli. It caught my eye because it contained white wine and the recipe itself was insanely easy to remember – 2 of everything! The recipe is definitely a keeper. The pasta was tender and flavorful, with the white wine providing the subtlest of undertones.

Fresh Fettuccine with Arrabbiata Sauce

Mollie's Perfect Pasta Dough

A soft, tender pasta dough flavored with white wine.


  • 2 cups AP flour
  • 2 egg yolks
  • 2 Tbsp water
  • 2 Tbsp dry white wine (I used our Pinot Grigio)
  • 2 Tbsp olive oil


  1. Combine ingredients in a food processor and pulse until it completely combined. It won't quite form a ball, but when you squeeze together the resulting crumbs, a smooth dough should come together. If it's too dry, add a bit more wine, 1/2 a Tbs at a time.
  2. Turn dough out onto a lightly floured board and kneed 3-4 times and form into a ball. Wrap in plastic wrap and let rest for half an hour. Roll and shape as desired*.
  3. *As desired: I followed the recipe exactly, adding a couple extra teaspoons of water and white wine (equal amounts) to make the dough just right. We used our new pasta roller to make fettuccine noodles, dried them on an unused Ikea wine rack, and then boiled the noodles for 4 minutes in salted water. I tossed the pasta with two spoonfuls of Arrabbiata sauce and a couple teaspoons of pasta water.


Yields: 6 servings

Adapted from Mollie

Estimated time: 1 hour

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