Pasta Dough

Pasta dough with ingredients
By popular demand, sharing my pasta dough recipe. I don't always make my pasta, but when I do you can really taste the difference.


  • 400g “00” flour
  • 4 eggs (240g total with shells or 220g without. If they don’t weigh 220g without shell, I add water or yolks to make up the extra weight)
  • Semolina


  1. You can do this by hand or in a stand mixer with the dough attachment.
  2. Mix eggs into flour until a shaggy dough forms.
  3. Knead until smooth and elastic (around 10 minutes).
  4. Wrap and refrigerate for 30 minutes.
  5. Roll out using a rolling pin or pasta machine.
  6. Cut into your desired shape and dust in semolina.
  7. Will keep for a day/overnight in the fridge, or a couple of weeks in the freezer.

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