Pasta Fresca

Fresh Pasta Dough

Preparation info
  • Makes about

    750 g

    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

If you want to make a smaller quantity, use 100 g flour per egg for each 150 g pasta dough. This quantity of dough will make about eight serves.


  • 3⅓ cups (500 g) 00 flour, plus extra for dusting
  • 5 x 60 g


Sift the flour into a large bowl, break the eggs on top and mix in with a fork.

Using your hands, bring the mixture together to form a firm dough. Tip onto a clean, dry workbench lightly dusted with extra flour and knead the dough for 5 minutes or until smooth; dust your hands or the bench with a little more flour if the dough starts to stick. Wrap in plastic film and refrigerate for at