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Gordon’s Tips for Making the Perfect Pasta
- It’s important to make pasta dough on a cold surface such as marble.
- Too much flour and your pasta will be dry. Not enough flour and your pasta will be wet, sticking to the machines rollers when you feed the dough through. You can always add flour, but you can’t take it away.
- Lightly flour your machine before you feed the dough through every time to prevent it from sticking. Make sure your hands (both backs and palms), as well as your surface, are lightly coated in flour.
- Never wash your pasta machine.
Gordon Ramsay’s Homemade Pasta Dough Recipe
Prep Time10 min
Total Time30 min
- 2 cups 00 flour
- 1 teaspoon extra virgin olive oil
- 4 whole eggs (brought to room temperature)
- 2 egg yolks
- Dowel or rolling pin
- Pasta machine
- Plastic wrap
Step 1: Make the pasta dough
- Put 00 flour onto a cold surface and use a fork to form a well in center. Season the center of the well with salt and add olive oil.
- Crack eggs into bowl and gently whisk together.
- Add a third of whisked eggs into well.
- Use the fork to gradually incorporate flour into the eggs.
- Once mostly soaked in, add another third, continuing to mix into the flour, careful not to let eggs slide out.
- Create another well in the middle of the flour and egg mixture and add the remaining egg, combining until the dough looks like crumbs.
- Once all the egg is incorporated, flour your hands and begin forming a ball. Continue to flour your hands and knead the ball of dough until firm and elastic, turning and twisting the ball for about 10 minutes.
- Wrap in plastic wrap and rest for at least 20 minutes before rolling.
Step 2: Roll the pasta
Note: Gordon is rolling the pasta thin enough to make ravioli with a cooked filling. If you are making another type of pasta, or ravioli with raw filling, you will roll to a different thickness. Learn about the many pasta shapes you can make in our complete guide here.
- Unwrap your pasta dough and place it on a clean, cool, dry working surface, like marble.
- Lightly flour everything—your hands, the surface, the board, the pasta dough. This protects the pasta and helps you stretch it very thin. But be careful. Too much flour will ruin your dough. Remember: You can always add flour, but you can’t take it away.
- Start rolling the dough with the dowel or rolling pin. Roll it out to the width of your machine.
- Lightly flour your pasta machine and the back of your hands. Position the machine at one end of your workspace, so that you still have a clear workspace to aerate and stretch the dough.
- Starting with the machine on its highest setting, feed the rolled out pasta dough into the machine. When it’s halfway through, pull it out. When you’ve run it all the way through the machine, pull it out and aerate the dough. Repeat 2 or 3 times on the first setting. Lightly flour your hands each time.
- Using the back of your hand, fold the dough. Then change the setting on your pasta machine to 1.
- Crank the dough through the machine. After 10 turns of the machine, catch the dough and stretch and fold the dough. Change the setting on your machine to 2 and repeat.
- Repeat 10 times, flouring your hands and increasing the setting each time, until your pasta is smooth and as thin as tracing paper. Your pasta sheet may reach 10+ feet long, so call in assistance if you need it!
Learn more about home cooking in Gordon Ramsay’s MasterClass.