The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker—a rolling pin will do just fine. A combination of whole eggs and egg yolks contributes to the dough's easy workability and rich flavor. A blend of specialty flours, the super-fine "00" and coarser semolina, result in a pasta with a delicate texture and the perfect amount of chew. Give this dough a try when making Garganelli with Fennel Puttanesca or Ricotta Raviolo with Garlicky Greens.

Martha Stewart Living, October 2019


Credit: Paola + Murray

Recipe Summary

15 mins
1 hr 15 mins
Makes about 1 pound


Ingredient Checklist


Instructions Checklist
  • On a clean work surface or in a large bowl, combine both flours. Make a well in center; add eggs and yolks, 1 tablespoon warm water, and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into egg mixture until a ragged dough forms.

  • Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky.

  • Divide dough in half. Pat each half into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using. 

Cook's Notes

Look for "00" and semolina flour in the baking aisle of your local supermarket. Alternatively, you can find them online or at Italian specialty stores.