Fresh Pasta Dough
If you’ve always wanted to try making your own pasta dough, this is the recipe to start with. I leave the work of kneading to my stand mixer, though I prefer to roll the dough through my hand crank machine. This basic recipe can be turned into any strand pasta and also makes a great ravioli wrapper.
Recipe information
Yield
Makes 12 ounces, or enough for 4 servings
Ingredients
1 1/3 cups fine semolina flour
3 large egg yolks
1 large egg
1 teaspoon extra-virgin olive oil
Preparation
Step 1
Combine the flour, egg yolks, egg, and olive oil in an electric mixer fitted with the dough hook. Mix until the dough comes together, scraping down the bowl as needed. Continue mixing in the machine for 9 minutes to knead the dough well.
Step 2
Wrap tightly with plastic and let stand at room temperature for 30 minutes before rolling through a pasta machine.
Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.
Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.
Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
