Food Recipes Dinner Pasta and Noodle Dishes Fresh Pasta Dough Be the first to rate & review! The recipe for this fresh, golden-hued pasta dough includes three methods for making it: by hand, with a food processor, or using a stand mixer. By Ali Ramee Ali Ramee Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. A College of Charleston graduate with a communications major, Ali began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. After an internship with America's Test Kitchen in Boston, Ali moved to San Francisco to continue her culinary education in some of the top tier restaurants in the city, like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for the meal kit company Sun Basket before making the move to Dotdash Meredith Food Studios. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Andrew Bui / Food Styling by Caitlin Haught Brown Active Time: 15 mins Rest Time: 30 mins Servings: 6 to 8 Yield: 1 1/4 pounds This dough uses a combination of whole eggs and egg yolks. The yolks add fat, which helps create a smooth dough with a lovely yellow hue. The whites in the whole eggs add both moisture and protein for a stronger, more elastic dough. Because different seasons and climates affect the moisture levels of the flour used in the dough, you may need a touch more or less water. If you live in a hot humid place, the dough will stay more moist and may need a little less water. But if you live in the desert (or it's winter and the heater is cranking), the dough will be drier, requiring more water. Keep this in mind as you make the dough, adding more water or flour as needed to reach the right consistency. (And you'll likely need a pasta drying rack to make this process a lot easier.) Cook Mode (Keep screen awake) Ingredients 10 large eggs 1 tablespoon olive oil 2 ⅓ cups all-purpose flour (321 grams), 00 flour (356 grams), or semola rimacinata flour (fine ground semolina, do not use regular semolina flour; 404 grams), plus more as needed Directions By hand (requires 10 extra minutes of active time) Place 2 whole eggs, 8 egg yolks, and oil in a medium bowl; whisk to blend. Reserve egg whites for another use (egg whites can be frozen in an airtight container for up to 1 year). Place flour on a clean work surface, forming a mound. Using your hands or a spoon, make a 5-inch-wide well in the center. Pour egg mixture into well. Using your fingers or a fork, gradually begin to mix egg mixture into flour, working from the center out, until a thick paste forms. Using your hands, press in remaining flour until a shaggy dough forms. Roll and knead dough with your hand and forearm until dough is smooth and elastic and all flour has been incorporated, about 10 minutes. Dough should have consistency of modeling clay. If it is too sticky, sprinkle with additional flour, 1 teaspoon at a time; if it is dry and cracking, sprinkle with water, a few droplets at a time. Wrap dough in plastic wrap and let rest at room temperature at least 30 minutes or up to 2 hours before rolling and shaping. With stand mixer Place 2 whole eggs, 8 egg yolks, and oil in a medium bowl; whisk to blend. Reserve egg whites for another use (egg whites can be frozen in an airtight container for up to 1 year). Place flour in bowl of stand mixer, attach to mixer, and fit with dough hook. With machine running on low speed, slowly add egg mixture. Mix until mostly incorporated (there will be some loose flour in bottom of mixing bowl), 30 to 40 seconds. Continue beating on low until dough is smooth and flour has been incorporated, 2 to 4 minutes, stopping once or twice to scrape dough off hook and press into loose flour in bottom of bowl. Transfer dough to a clean work surface and knead by hand until elastic, 3 to 5 minutes. Dough should have consistency of modeling clay. If it is too sticky, sprinkle with additional flour, 1 teaspoon at a time; if it is dry and cracking, sprinkle with water, a few droplets at a time. Wrap dough in plastic wrap and let rest at room temperature at least 30 minutes or up to 2 hours before rolling and shaping. With food processor Place 2 whole eggs, 8 egg yolks, and oil in a medium bowl; whisk to blend. Reserve egg whites for another use (egg whites can be frozen in an airtight container for up to 1 year). Place flour in a food processor. With processor running, pour egg mixture slowly through food chute until dough comes together in clumps, 25 to 35 seconds. Transfer mixture to a clean work surface and knead by hand until dough is smooth and elastic and all flour has been incorporated into dough, 8 to 10 minutes. Dough should have consistency of modeling clay. If it is too sticky, sprinkle with additional flour, 1 teaspoon at a time; if it is dry and cracking, sprinkle with water, a few droplets at a time. Wrap dough in plastic wrap and let rest at room temperature at least 30 minutes or up to 2 hours before rolling and shaping. Make Ahead Regardless of mixing method, pasta dough may be wrapped in plastic wrap and stored in refrigerator up to 2 days; let come to room temperature before rolling and shaping. Rate It Print