Fresh pasta dough

A recipe from The Silver Spoon

Preparation: 30 minutes plus 20 minutes resting

Serves: 4 people


200g (7oz) (1¾ cups) plain (all-purpose) flour, preferably Italian type 00, plus extra for dusting

2 eggs, lightly beaten



Sift the flour and a pinch of salt into a mound on a work surface. Make a well in the centre 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 leave to rest for 15 minutes.

Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut out shapes such as fettuccine, lasagne, maltagliati, orecchiette, pappardelle, stracci, tagliatelle, taglierini, trenette, and trofie.

You May Also Like



Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
Read more