Pasta Dough

Preparation info

  • Difficulty


  • Yields

    1½ Pounds

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

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


Put the flour in a bowl, then make a well in the center of the flour and add the eggs, the additional yolks, salt, and olive oil. Mix the eggs and oil 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.