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Fresh Pasta Dough

Make fresh pasta for Spaghetti alla Chitarra con Pomodoro using this simple recipe from A Voce chef Missy Robbins.

  • Servings: 4
  • Yield: Makes enough for 4 servings
Fresh Pasta Dough

Source: The Martha Stewart Show, February 2010


  • 2 cups "00" flour
  • 1 1/4 cups large egg yolks (about 16 yolks)


  1. Mound flour in center of a large work surface and make a well in the middle. Place egg yolks and 1 tablespoon water in well.

  2. Using a fork, slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands; knead dough until smooth and elastic. Cover with plastic wrap and let stand 20 minutes before using.

Reviews (2)

  • DrThea 29 Dec, 2011

    My husband & I made pasta along the lines of this recipe, & we made two beautiful meals from it. The 1st meal we cooked immediately with a home-grown parsley pesto. The 2nd meal is hanging on clothes racks drying for later. It was fairly easy with our manual pasta machine & so much fun! It tasted great, and the pasta ribbons didn't stick together whilst they boiled (which I feared). We used the egg whites to make a batch of almond macaroons & a batch of meringues, which will also store nicely.

  • TheGreenMama 25 Aug, 2011

    I am in heaven! Actually, me and the whole family are. This was our first time time making fresh pasta and it will be hard for us to ever eat noodles from a package again.

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