The Thomas Keller Pasta Dough Recipe is simple, fresh and perfect for homemade pasta lovers. This recipe makes tender, silky dough that cooks beautifully.
You can shape it into fettuccine, tagliatelle, ravioli or any pasta you like. The Thomas Keller Pasta Dough Recipe uses few ingredients and gives professional-quality results at home.
In this guide, you will learn how to make Thomas Keller Pasta Dough Recipe step by step with clear, easy instructions.
My Experience With This Recipe
I tried this pasta dough recipe for a weekend dinner. The dough was soft, smooth and easy to roll. It felt luxurious yet simple. My homemade fettuccine cooked in just a few minutes and tasted fresh, not store-bought.
Making it was fun and relaxing, and my family loved it. It felt like a real Italian meal, straight from Thomas Keller’s kitchen. Now I use this dough for all my pasta dishes.
Recipe Card info
- Recipe Name: Thomas Keller Pasta Dough
- Servings: 4–6
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Course: Main Course / Pasta
- Cuisine: Italian
- Calories: 220 kcal per serving
Equipment List
- Mixing bowl
- Fork or whisk
- Clean work surface
- Rolling pin or pasta machine
- Knife or pasta cutter
- Plastic wrap
- Measuring cups and spoons
Ingredients You Need for Thomas Keller Pasta Dough Recipe
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil (optional for elasticity)
- ½ teaspoon salt
- Water as needed (1–2 tablespoons)
Instructions
1. Prepare the Flour
Place flour on a clean work surface. Make a well in the center for the eggs, oil and salt.
2. Add Eggs and Oil
Crack eggs into the well. Add olive oil and salt. Beat lightly with a fork to combine ingredients gently.
3. Mix into Dough
Gradually mix flour into eggs. Use your hands to pull flour from edges into the egg mixture until a shaggy dough forms.
4. Knead the Dough
Knead dough on a floured surface for 8–10 minutes until smooth, elastic and slightly firm. Add water if dough is too dry.
5. Rest the Dough
Wrap dough tightly in plastic wrap. Let it rest at room temperature for 30 minutes to relax gluten for easier rolling.
6. Roll Out the Dough
Flatten dough with a rolling pin or pasta machine. Roll to desired thickness depending on pasta type: thin for fettuccine, slightly thicker for ravioli.
7. Cut the Pasta
Use a knife or pasta cutter to shape noodles or sheets. Dust with flour to prevent sticking. Cut to your desired width.
8. Cook the Pasta
Boil salted water in a large pot. Cook fresh pasta 2–4 minutes until al dente. Drain and toss with sauce immediately.
Recipe Tips
- Use room temperature eggs for easier mixing
- Resting dough prevents it from shrinking when rolled
- Flour lightly when rolling to prevent sticking
- Pasta can be frozen before cooking for later use
- Olive oil is optional but improves elasticity
- Work on a clean, smooth surface for best results
- Do not overcook fresh pasta; it cooks faster than dried pasta
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sodium | 150 mg |
Serving Suggestions
Thomas Keller Pasta Dough Recipe is perfect with tomato sauce, Alfredo sauce, or simple olive oil and garlic. Use it for stuffed pasta like ravioli or tortellini. Toss freshly made fettuccine with butter and Parmesan for a classic dish.
Serve with fresh herbs like basil or parsley. Pair with a side salad, garlic bread or roasted vegetables for a complete meal. Fresh pasta enhances any sauce and impresses guests.
Best Sides To Serve With
- Garlic bread or focaccia
- Caesar salad or green salad
- Roasted or steamed vegetables
- Light tomato soup
- Grilled chicken or shrimp
- Fresh grated Parmesan cheese
Storage and Reheating Tips
Fresh pasta is best cooked immediately. Store uncooked pasta in an airtight container in the fridge for up to 24 hours.
You can also freeze pasta by laying it flat on a tray and transferring it to a freezer bag. Cook frozen pasta a minute longer than fresh. Avoid storing cooked pasta too long; it loses texture.
Thomas Keller Pasta Dough Recipe
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil optional for elasticity
- ½ teaspoon salt
- Water as needed 1–2 tablespoons
Instructions
Prepare the Flour
- Place flour on a clean work surface. Make a well in the center for the eggs, oil and salt.
Add Eggs and Oil
- Crack eggs into the well. Add olive oil and salt. Beat lightly with a fork to combine ingredients gently.
Mix into Dough
- Gradually mix flour into eggs. Use your hands to pull flour from edges into the egg mixture until a shaggy dough forms.
Knead the Dough
- Knead dough on a floured surface for 8–10 minutes until smooth, elastic and slightly firm. Add water if dough is too dry.
Rest the Dough
- Wrap dough tightly in plastic wrap. Let it rest at room temperature for 30 minutes to relax gluten for easier rolling.
Roll Out the Dough
- Flatten dough with a rolling pin or pasta machine. Roll to desired thickness depending on pasta type: thin for fettuccine, slightly thicker for ravioli.
Cut the Pasta
- Use a knife or pasta cutter to shape noodles or sheets. Dust with flour to prevent sticking. Cut to your desired width.
Cook the Pasta
- Boil salted water in a large pot. Cook fresh pasta 2–4 minutes until al dente. Drain and toss with sauce immediately.
Notes
- Use room temperature eggs for easier mixing
- Resting dough prevents it from shrinking when rolled
- Flour lightly when rolling to prevent sticking
- Pasta can be frozen before cooking for later use
- Olive oil is optional but improves elasticity
- Work on a clean, smooth surface for best results
- Do not overcook fresh pasta; it cooks faster than dried pasta
FAQs about Thomas Keller Pasta Dough Recipe
1. Can I use whole wheat flour?
Yes, but whole wheat flour makes dough slightly denser. Mix with all-purpose flour for softer texture.
2. Can I make dough in a food processor?
Yes, a food processor can mix flour and eggs quickly. Kneading by hand afterward improves texture and elasticity.
3. How thin should I roll the dough?
Roll pasta thin enough for fettuccine or tagliatelle, but thicker for stuffed pasta like ravioli. Adjust by type of dish.
4. Can I store dough before rolling?
Yes, wrap dough in plastic wrap and refrigerate up to 24 hours. Let it rest 10 minutes before rolling.
5. Why is pasta dough tough sometimes?
Dough can be tough if overworked or too dry. Add small water amounts and knead until elastic for tender results.
Conclusion
The Thomas Keller Pasta Dough Recipe is simple, fresh and versatile. Now you know how to make Thomas Keller Pasta Dough Recipe at home with easy steps. Fresh ingredients and proper kneading give tender, silky pasta.
Use it for noodles, stuffed pasta or any favorite Italian dish. Try it for family meals, date nights or dinner parties.
Once you taste fresh pasta, store-bought noodles will never feel the same again. This recipe becomes a kitchen favorite for any homemade pasta lover.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
