Fresh Pasta Dough

Fresh Pasta Dough
Photo by Scott Phillips


  • ½ tsp. kosher salt
  • 1 tsp. extra-virgin olive oil
  • 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
    • 4 teaspoons extra-virgin olive oil
    • 4 large eggs
    • 2 2/3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 1/3 cups fine semolina*
  • Fresh Pasta Dough
    • 1/2 cup all-purpose flour
    • 2 cups cake flour (not self-rising)
    • 1 teaspoon salt
    • 1/2 cup water
    • 4 large egg yolks

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