Pasta Dough

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.


  • 1 pound flour, plus extra for kneading
  • 4 large eggs
  • 2 egg yolks
  • 1 teaspoon salt
  • 2 tablespoons olive oil


Put the flour in a bowl, make a well in the center of the flour and add the eggs, the additional yolks, salt, and olive oil. Mix the eggs gradually into the flour. Gather the dough into a ball, dust with flour, and knead it on a lightly floured surface until the dough is dry, elastic, and smooth. Wrap in a towel or plastic wrap and refrigerate for 1 hour.

Cut the dough into pieces and roll out by hand or in a pasta machine. Cut into the shapes you need. To cut the pasta for fettuccine, roll up the dough and cut in ½-inch sections, or put it through the appropriate cutter on the pasta machine.