Thomas Keller Pasta Dough Recipe
The Thomas Keller Pasta Dough Recipe is simple, fresh and perfect for homemade pasta lovers. This recipe makes tender, silky dough that cooks beautifully.
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