Fresh Pasta Dough

From Nearline Storage
Jump to navigation Jump to search


10 ounces (2 cups) all-purpose flour
2 tablespoons olive oil
2 whole eggs
6 egg yolks


  • Place all ingredients in bowl of food processor with sharp blade.
  • Process until a ball is formed, about 45 seconds. Dough should be tacky to the touch, not sticky, not dry.
  • Remove ball and knead on counter briefly to bring together the dough, 2 or 3 turns.
  • Form dough into loose 6" cylinder by rolling on counter and shaping with hands.
  • Wrap dough tightly in plastic wrap and let rest at room temperature for 4 hours.
  • Unwrap dough and cut into six equal pieces.
  • For each of the six pieces:
    • Lightly flour dough piece. (It is critical not to over flour the dough, use flour sparingly throughout these steps.)
    • Using hands, form dough piece into 3” square.
    • Using rolling pin, roll out to a six inch square, turning dough 90° every few strokes. Lightly dust with flour when finished.
    • Using rolling pin, rolling from the middle of the dough to the ends, roll out dough into 6”x12” sheet. Lift and lightly dust with flour.
    • Continue rolling from the middle, lifting the sheet to prevent sticking, stretching the sheet out to about 20” in length.
    • Lay sheet on kitchen towels to dry.
  • The sheets can be used as is for lasagna, just add to the dish and cook in oven.
  • To slice into thinner pasta shapes, let the sheets dry on the towels until they are firm around the edges, about 15 minutes, fold up up one sheet at a time, lengthwise, using 2” folds, and cut with sharp knife to desired width. Gently unroll and separate the cut pieces.
  • Cook fresh pasta in boiling water (plus tablespoon of salt, splash of olive oil) until it floats, 2 - 3 minutes.
  • Fresh pasta can be frozen for up to two weeks. Take directly from freezer and place in boiling water to cook.


4 servings



America's Test Kitchen TV show, 4-12-2013