Pasta Dough

Preparation info
  • Yields

    1½ Pounds

    • Difficulty


Appears in

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.