Jean-Georges Vongerichten, Mark Bittman

Pasta dough

Preparation info
  • Makes about

    1 pound

    , enough for the fillings in this section
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

If, when you mix this dough, it seems dry and won’t hold together, add another egg or a tablespoon or two of ice water.

Ingredients

  • 2 cups (about 10 ounces) flour
  • Salt
  • 3 eggs

Method

  1. Combine the flour and a pinch of salt in a food processor and pulse a couple of times. Add the eggs and turn the machine on until the dough begins to clump together.
  2. Knead the dough on a lightly floured surface until smooth and firm. (If you have time, wrap it in plastic and refrigerate for an hour or more before rolling it out; it will be easier to handle.) Divid