Fresh Pasta Dough

Fresh Pasta Dough
Photo by Scott Phillips


  • 1 tsp. extra-virgin olive oil
  • ½ tsp. kosher salt
  • 18 oz. (4 cups) unbleached all-purpose flour or "00" flour, or a combination
  • 4 large eggs

Dump the flour in a pile on a work surface. Make a deep, wide well in the center and pour in the eggs, olive oil, and salt. Begin mixing the eggs with a fork, staying in the center and being careful that the eggs don't breach the wall. Little by little, mix in flour from the sides until the dough...

View full recipe at Fine Cooking


Variations on Fresh Pasta Dough

  • Fresh Pasta Dough
    • 2 2/3 cups all-purpose flour
    • 4 teaspoons extra-virgin olive oil
    • 1 1/3 cups fine semolina*
    • 1 teaspoon salt
    • 4 large eggs
  • Fresh Pasta Dough
    • 3 tablespoons extra-virgin olive oil
    • 2 cups cake flour (not self-rising)
    • 1/2 cup all-purpose flour
    • 1 teaspoon salt
    • 4 large egg yolks

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