Basic Pasta

This pasta recipe comes from Thomas Keller at The French Laundry.  I’ve made pasta a number of ways, but this recipe produces a vibrant, silky product like no other.  The dough can be made a day ahead, or can be frozen for a short time.

 

Basic Pasta

Adapted from The French Laundry Cookbook

 

1 3/4 cups (8 ounces) all-purpose flour
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk

 

Place the flour in a bowl and make a well in the centre.  PLace the other ingredients in the well and begin mixing with your fingers, pulling the flour into the centre.  When the dough comes together, transfer to a floured counter and knead the dough until smooth, about 5 minutes.  Wrap with saran and allow to rest for 30 minutes before rolling.

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