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Basic pasta dough

Preparation 20 minutes


Recipes and Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz
Food Preparation Maddy Jeffreys and Breesa Swann


1 egg yolk
2 eggs
3 tsp extra virgin olive oil
4 tsp fine salt
500g ‘00’ flour
extra flour for dusting


1 Place the egg yolk, eggs, oil and salt in an electric mixer fitted with a paddle. Mix until combined. Add flour and mix on low-medium speed until fine crumbs form. You may need to add a little water to bring the dough together. Place dough on a work surface and knead until smooth.

2 Divide into 2 balls and wrap in plastic wrap and press as flat as possible. Refrigerate for an hour or overnight. Bring dough to room temperature before rolling.

3 Divide dough into 6 pieces and, working with one piece at a time, flatten then roll through a pasta machine, starting at the widest setting and dusting with extra flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings notch by notch each time, until dough reaches desired thickness.