Chef Thomas Keller’s Linguine Pasta RecipeEMAIL RECIPE
- Pasta dough*
*Learn how to make pasta dough here.
- Chef’s knife
- Cutting board
- Parchment-lined baking sheet, semolina-dusted
- Cut off a piece of dough slightly smaller than a stick of butter. Flatten the dough into a rectangular piece to approximately ⅜ inch.
- Run the dough through the pasta machine at its widest setting.
- Fold the dough in half and run it through the machine once again feeding it into the machine at its folded edge.
- Repeat this process 3 to 4 more times. This process helps develop a smooth, supple texture.
- After the initial folding and rolling process, decrease the pasta roller width to the next setting and roll the dough through twice.
- Repeat this process, progressively reducing the thickness each time until the dough is very thin and translucent (about 1 millimeter thick). While rolling, try to use as little flour for dusting as possible, as this will dry the surface of the pasta and prevent the pasta from adhering.
- Cut your pasta sheet to the desired length of noodles. Hang the sheets on the pasta rack and allow it to dry just until the surface forms a light skin and is no longer tacky.
- Place the pasta sheet on a lightly floured surface and very lightly dust the sheet of pasta with flour.
- Roll the pasta sheet, press down lightly to flatten, and slice into ribbons of the desired width, approximately ⅛ inch for linguine.
3 Fresh Linguine Recipes
- Chef Thomas Keller’s spaghetti aglio e oglio. Aglio e oglio, meaning garlic and olive oil in Italian, is a simple pasta dish, though Chef Keller elevates it by finishing it with garlic confit and bottarga.
- Pasta with pomodoro. Cook linguine al dente and serve it with pomodoro sauce, a quick tomato sauce with fresh herbs that makes for a beautiful meal of convenience.
- Cacio e pepe. Make use of reserved pasta water to create a decadent cheese and black pepper cream sauce. (The cheese must be Pecorino for true Italian cacio e pepe - never parmesan cheese!)
Find more culinary techniques in Chef Thomas Keller’s MasterClass.