• 1 3/4 cups au-purpose flour, preferably Italian type 00, plus extra for dusting
  • 2 eggs, lightly beaten
  • Salt


Sift the flour and a pinch of salt into a mound on a counter. Make a well in the center and add the eggs. Using your fingers, gradually incorporate the flour, then knead for about 10 minutes. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water, Shape the dough into a ball and let rest for 15 minutes, Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut out tagliatelle, lasagne, etc.

Serves 4

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Submitted 10/28/07.
Source: The Silver Spoon
Submitted By: b smith

Fresh Pasta Dough