Fresh Pasta Dough

Fresh Pasta Dough
Photo by Scott Phillips


  • ½ tsp. kosher salt
  • 18 oz. (4 cups) unbleached all-purpose flour or "00" flour, or a combination
  • 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
    • 4 teaspoons extra-virgin olive oil
    • 2 2/3 cups all-purpose flour
    • 4 large eggs
    • 1 1/3 cups fine semolina*
    • 1 teaspoon salt
  • Fresh Pasta Dough
    • 1 teaspoon salt
    • 2 cups cake flour (not self-rising)
    • 3 tablespoons extra-virgin olive oil
    • 4 large egg yolks
    • 1/2 cup water

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