Pasta Dough
By Charlie
Updated Feb. 5, 2026
This recipe modifies the classic Italian ratio of about 100g tipo 00 flour to 1 egg in order to add more egg yolk. The additional egg yolks lend this pasta a silkier texture and richer flavor, which clings to sauces well. Enjoy this pasta dough as fettuccine, spaghetti, ravioli, and more.
Pasta Dough
Servings: 6
Ingredients
- 2 ½ cups tipo 00 flour (320g)
- pinch of salt
- 3 eggs
- 2 egg yolks
Instructions
- Whisk together the flour and salt and place the mixture on a dry, clean surface.
- Create a hole in the center of the flour and salt mixture and place the eggs and egg yolks. Using a fork, gradually incorporate small amounts of the dry ingredients into the egg mixture, moving in a circle around the center. Work until the dry ingredients have been fully incorporated. If the dough crumbles or does not remain together, add 1 tbsp of water or olive oil and knead until incorporated. (This step can also be performed in a stand mixer by first using the flat paddle attachment, followed by the dough hook attachment.)
- Working on a flat surface, knead the dough for one minute. Then, roll the dough to about one-inch thickness, cover it with plastic wrap, and let it rest for 45-60 minutes.
- Divide the dough into manageable pieces, such as halves or thirds. Using one piece at a time, roll the dough to about ½-inch thickness and let it rest for 5-10 minutes.
- Using a pasta roller, feed the dough through the machine until the desired thickness is achieved. If using a Kitchenaid past making attachment, begin at setting 2. Roll the dough once, then fold the dough by thirds, before rolling it again at this setting. Increase to setting 3 and pass the dough through the machine again. Repeat this step, increasing to settings 4, 5, and 6.
- At this stage, the dough can be cut or used to make ravioli or any other pasta dish.
Notes
- See our recipe for fettuccine for instructions on how to cut the dough to make fettuccine.
- Consider trying our recipe for pumpkin ravioli.