Plain Pasta Dough

Basic Recipe 68

Preparation info

  • Makes

    880 g

    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 500 g Italian ‘00’ pasta flour, sifted twice
  • 300 ml Egg mix (3 Whole free-range eggs plus additional egg yolks)


Place the flour with a large pinch of salt into the bowl of a food processor. Whisk the eggs and egg yolks until liquified. With the motor running, add the egg, olive oil and water in a steady stream. Continue to process until the dough comes away from the sides of the bowl. Turn out the dough onto a work surface and knead for 5 minutes to a smooth ball of pasta. Wrap the pasta in clingfilm and