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basic pasta dough

11 September, 2015

Recipe created by Chef Adrian Brett Chinnery

Basic Pasta Dough

400g typo “00” flour or high grade flour

4 size 7 eggs whole

Tablespoon olive oil

Pinch of salt

Splash of water if needed


In a food processor add all ingredients.  Pulse the processor until you have something that resembles breadcrumbs.  Turn out onto a very  lightly floured board (you don’t want to dry your pasta out) and knead until the dough is smooth (around 5 minutes).  Wrap in glad wrap and rest in the fridge for around 20-30 minutes.


Tip – add a splash of water into the dough if it is taking a long time to come together.  Don’t make it too wet though!

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