Advertisement
Pasta Dough
- Makes about
1 pound
- Difficulty
Easy
Published 2003
The proportions for this recipe will depend on the type of flour used and the size of the eggs, but
The secret to making pasta by hand is a long, slow kneading until the texture of the dough is like satin.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe