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Chef Thomas Keller’s Pasta Dough Recipe
- 500 grams Tipo “00” flour
- 250 grams egg yolks (ideally from Jidori hens)
- 1 whole large egg
- 15–30 grams milk
- 25 grams extra-virgin olive oil
- Large cutting board or pasta board
- Bench scraper
- Sealable plastic storage bag
- In the center of your work surface (a large cutting board or pasta board), place the flour in a mound. Use a bench scraper in hand, set aside about 1/6 of the flour. This flour is reserved for if your dough is too wet, as it is easier to add flour to a wet dough than to add liquid to a dry dough.
- Make a large well in the center of the mound. Pour in the yolks, the whole egg, milk, olive oil, and salt. With two fingers, begin swirling the ingredients together, incorporating in flour a little bit at a time, until it becomes a thick paste.
- Use the bench scraper to fold flour over the paste and cut in the flour.
- Once the flour as been incorporated, knead the dough until it resembles a smooth ball. If the dough is very sticky, add a small amount of the reserve flour as needed. It takes practice to know when the dough has reached the right tightness.
- Put dough into a sealable plastic storage bag and refrigerate at least 4–5 hours so that the gluten has time to relax before rolling out the pasta. The dough can also be made a day ahead.
Once you’ve made your dough, you’ll roll it out using either a rolling pin or a pasta machine, depending on the type of pasta you will make.
- Learn how to make spaghetti alla chittara here.
- Learn how to make linguine and fettuccine here.
- Learn how to make agnolotti (filled pasta) here.
Learn these pasta recipes and more in Chef Thomas Keller’s MasterClass.