Fresh Pasta

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  • Level: Easy
  • Total: 45 min (includes resting time)
  • Active: 15 min
  • Yield: 1 1/4 pounds pasta dough
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Ingredients

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 

Directions

Special equipment:
Special equipment: pasta rolling machine or pasta rolling attachment for a stand mixer
  1. 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.
  2. 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.
  3. 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’s Note

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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