• 500grms "00" flour
  • 3 large eggs, plus 2 extra egg yolks. all at room temperature.
  • A pinch of salt.


1. Sieve the flour in a clean bowl, then turn it out into a mound on a clean surface and make a well in the middle.( In Italy they call this fontana di farina, fountain of flour) ,sprinkle the salt into the well and crack in the eggs .

2. Have a bowl of water on one side, so you can wet your hands, to help bring the dough together if it is being stubborn towards the end of kneading.

3. To begin, break the yolks with fingertips of one hand, and then begin to move your fingers in a circular motion, gradually incorporating the flour, until you have worked in enough to start bringing it together in a ball.

4. Then you can start working the ball of dough by pushing it with the heel of your hand, then folding the top back on itself, turning it a little clockwise, and repeating, again and again, for bout 10 minutes, wetting your hands if it helps, until the dough is springy but still feels quite firm and difficult to work.

5. If you are using food processor, sieve the flour into the bowl, add the salt, then start the machine, and slowly add the egg yolks followed by the whole eggs. keep the motor running slowly, or it will beat up the pasta too much and it also beats not mix! Once the dough has come together, take it out and put it on clean work surface.

6. Don't worry that the dough feels hard; after it has relaxed for a while it will be perfect.

7. Divide the dough into 2 balls, wrap each in a damp cloth and allow to rest for about 1 hour before use.

This is perfect for Ravioli, Tortellini, Tortilglioni and Lasagna. It can be also cut in long strips of pasta, such as tagliatelle and pappardelle. Preferably, you should make pasta by hand, especially if you are making small quantity like this which will be difficult for a food processor to mix well.