| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 45 min |
| Inactive: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 pound all-purpose flour
- 4 whole eggs, plus 1 yolk
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 1 to 2 tablespoons water or more if needed
Instructions
- Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
- Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
- Roll and cut the pasta into desired shape.
- How smooth and supple!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 396 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 11 g |
| Cholesterol | 107 mg |
| Sodium | 272 mg |
Reviews
Simply perfect each time, thank you!!!
THANK YOU CHEF!! You delivered a recipe that pretty much beat all odds for me this go-around with fresh pasta. First my well broke, then I thought maybe I over kneaded it because the dough felt like it was so tough the entire 10 minutes, but also under kneaded because it didn’t turn out quite as smooth as Chef said it should be. My pasta was just as tender as everyone else has claimed and I am looking forward to the other half I have saved in my fridge for some sort of pasta later; probably ravioli as I happened to stumble upon a recipe in my permanent files today which included Chef Burrell’s fresh pasta instructions as well as ravioli filling and pan sauce! This is a must keep recipe!!
My new go to pasta. So silky. Has just the right texture. I used it red sauce lasagna and it was wonderful. Guests stuffed themselves until the point of discomfort. And we’re happy to receive leftovers to take home. The recipe made enough for a large dish of lasagna with enough leftover for a small dish of fettuccine noodles for later.
My arms hurt I kneaded it so much!! Perfect!!!
Comes out perfect every time! I’ve made it every Sunday for over a month!
This is by far my favorite pasta recipe. I have done it using both AP flour and 00 flour and both work well! Happy pasta making!
I tried this recipe for making pasta to teach my grandson’s new wife how to make homemade pasta. We use the KitchenAid for about five minutes before hand kneading it. I thought the whole making it on the cutting board from scratch without the mixer would be too much for her. So we made the Pasta dough in the KitchenAid mixer using the hook for about five minutes and then we moved to the board to knead it. Seemed a little dry so at first I added a little wet hands to help move it along and then I added a little olive oil on my hands to keep it moving along! I’m not sure what happened I thought I was gonna have to throw it away but I let it sit for a while and that I kneaded it some more And then let it rest for two hours before cutting it. It just looked like it was more like a cookie dough then a pasta dough that I’m used to maybe because I usually don’t use olive oil. But let me tell you IT WAS THE BEST TASTING Pasta dough I have ever made! In addition it was the easiest though to work with as we made raviolis and then we made fettuccine using the KitchenAid pasta roller’s and cutters! This is definitely my go to Pasta dough from here on out! I bowed out of the Christmas and Thanksgiving dinners and let my sons and my daughter-in-law‘s Cook those meals! Usually the week after New Year’s Day I’ll cook a holiday dinner and have appetizers and fun stuff like that the movies and games! But this year I decided we’re having an Italian Dinner with homemade fettuccine pasta and this is the recipe that I will use for it. Thanks and Raul another awesome recipe!
I tried many different recipes for my fresh lasagna pasta, but Anne’s recipe is the best, I will stick with that from now on
Best pasta dough recipe ever! It was perfect for use in our Kitchen Aid pasta dough roller and cutter.
Fool proof!