Basic Pasta Dough

Yield 1 pound


  • eggs 4 ea
  • oil, olive 1/4 fl oz
  • salt 1 tsp
  • flour, bread 6 oz
  • flour, semolina 6 oz


  1. Place the eggs, oil and salt in a large mixer bowl.
  2. Use the paddle attachment to combine.
  3. Add one-third of the flour and stir until the mixture begins to form a soft dough. Remove the paddle attachment and attach the dough hook.
  4. Gradually add more flour until the dough is dry and cannot absorb any more flour.
  5. Remove the dough from the mixer, wrap it well with plastic wrap and set it aside at room temperature for 20 to 30 minutes.
  6. After the dough has rested, roll it into flat sheets by hand or with a pasta machine. Work with only a small portion at a time, keeping the remainder well covered to prevent it from drying out.
  7. While the sheets of dough are pliable, cut them into the desired width with a chef’s knife or pasta machine. Sheets can also be used for making ravioli, as illustrated next.
  8. Semolina flour can be substituted for all or part of the bread flour in this recipe, although it makes a stronger dough that is more difficult to work with by hand.

Chef John’s Alfredo Sauce:


  • 2 cup heavy cream
  • 2 cup half and half
  • 2 tbsp flour
  • 4 oz unsalted butter
  • 2 cup grated Parmigiano-Reggiano
  • 1 tsp freshly cracked black pepper
  • ½ cup chopped fresh flat-leaf parsley, for garnish
  • 1 tbsp Prosciutto chopped and crisped
  • 2 clove garlic chopped
  • 1 tbsp anisette


  1. Heat butter in heavy pot
  2. Add flour and cook slightly
  3. Add prosciutto and anisette
  4. Add garlic
  5. Add hot cream
  6. Add spices
  7. Sprinkle in cheese and stir to incorporate.
  8. Toss into pasta and top with more grated cheese and chopped parsley.
  9. Serve immediately.

Marinara Sauce


  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 garlic clove, finely chopped
  • 1 celery stalk, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 each 15 oz cans crushed tomatoes
  • 2 dried bay leaves
  • 1/2 tbsp Basil
  • 1 tsp oregano


  • In a pot heat the oil over a medium-high flame.
  • Add the onions and garlic and saute until the onions are translucent.
  • Add the celery, carrots, and 1/2 teaspoon each of salt and pepper.
  • Saute until all the vegetables are soft, about 10 minutes.
  • Add the tomatoes, bay leaves, oregano, and basil and simmer uncovered over low heat until the sauce thickens, about 2 hours. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.

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