Fresh Pasta Dough

Fresh Pasta Dough
Photo by Scott Phillips


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

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

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