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Basic Fresh Pasta Dough

Servings: 4

This recipe is excerpted from The Italian Farmer’s Table.


  • 3-1/4 to 3-1/2 cups all-purpose flour
  • 4 large eggs, at room temperature


  • Make a well with the flour and add the eggs to the center. With a fork, lightly beat the eggs and gradually pull some of the flour into the egg mixture. Mix the flour and eggs together until well combined. Knead the dough until it becomes smooth and elastic.Cover the dough with a towel and let rest for 20 minutes.

    Cut the dough into 6 pieces and cover with a towel. Pass one section at a time through a pasta machine. Start on the widest setting and pass the dough through. Begin lowering the machine’s setting down one notch at a time, and pass the dough through once on each setting, finishing on the last (thinnest) setting.

    Lay the dough on a flat surface sprinkled lightly with flour and let the dough dry slightly. It should still be a little tacky and pliable, or it will not cut properly. Cut the dough into desired shapes (tagliateele, taglierini, spaghetti) or use the sheets to make stuffed pastas (ravioli, cappelletti).


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