Fresh Pasta

Total Time:
45 min
15 min
30 min

1 1/4 pounds pasta dough

  • 2 cups cake flour
  • 1 cup all-purpose flour, plus extra for dusting
  • 4 large egg yolks, at room temperature
  • 1/8 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.

  • Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

  • Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.

Cook Notes: The pasta dough can be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8- to 1/16-inch thick.

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    Fresh Pasta Rollatini with Spinach and Ricotta

    Recipe courtesy of Giada De Laurentiis