Pasta Dough

Preparation info

  • Difficulty


  • Makes about

    1 pound

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • 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, and bread flour or good semolina flour is the best.

The secret to making pasta by hand is a long, slow kneading until the texture of the dough is like satin.


  • 1 pound all-purpose flour, plus extra for kneading
  • 4 large whole 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, the salt, and the 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 non-smelling 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.