Serious Eats: Talk

Your Go-To Pasta Dough Recipe

Do you make fresh pasta at home? I prefer a rich, eggy pasta such as this, which can be cut in half:

16 ounces unbleached all-purpose flour
1 tablespoon extra virgin olive oil
1 dozen large egg yolks
2 large whole eggs
2 tablespoons whole milk

I always season the cooking water, not the pasta. What's your go-to recipe? Do you add fresh herbs or perhaps squid ink on occassion? What do you use to form the pasta sheets? Good old-fashioned elbow grease and a rolling pin or the maybe the KitchenAid attachment?

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