Fresh Pasta Dough

Fresh Pasta Dough
Photo by Scott Phillips


  • 4 large eggs
  • 18 oz. (4 cups) unbleached all-purpose flour or "00" flour, or a combination
  • ½ tsp. kosher salt
  • 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*
    • 4 teaspoons extra-virgin olive oil
    • 1 teaspoon salt
    • 4 large eggs
    • 2 2/3 cups all-purpose flour
  • Fresh Pasta Dough
    • 3 tablespoons extra-virgin olive oil
    • 1/2 cup all-purpose flour
    • 1 teaspoon salt
    • 1/2 cup water
    • 4 large egg yolks

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