Pasta Dough

Preparation info
    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

The proportions for this recipe will depend on the type of flour used and the size of the eggs, but 4 ounces of flour to 1 egg plus a yolk is my general rule. Bread flour or good semolina flour is the best. When making pasta by hand, the secret is a long, slow kneading until the dough is like satin.