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Jeremiah Tower

Pasta Dough

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Preparation info
    • Difficulty

      Easy

Appears in
Jeremiah Tower's New American Classics
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.

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