Fresh Pasta Dough

As written in Field & Feast: If you’ve made pasta dough before, this luxurious version, with its deep golden color and fine texture might surprise you, but it makes for a superbly tender and versatile pasta. We use this dough for fettuccine, spaghetti, ravioli, and more. The quality of the eggs here makes a huge difference. Use the best and freshest you can find.

Makes about 1-3/4 pounds


  • 12 large Egg Yolks
  • 3 to 4 large whole Eggs
  • 4 cups All-purpose Flour


  1. Beat the yolks and 3 of the whole eggs together in a stand mixer using the whisk attachment until combined. Switch to the dough hook and, with the motor running, add the flour, 1 cup at a time. Knead the dough in the mixer until it comes together and no longer sticks to the side of the bowl, about 6 minutes. If the dough is too dry and will not come together, add the additional egg. Shape the dough into a ball and wrap in plastic wrap. Let the dough rest at room temperature for 1 hour.
  2. Cut the dough into 2-ounce pieces and cover with a kitchen towel. Roll out one piece of dough using a pasta roller set on the widest setting. Fold the dough in thirds, like a letter, then roll through the widest setting again. Repeat this folding and rolling on the widest setting 4 more times. Change the setting on the pasta roller, making it narrower each time, and rolling the dough through without folding until you reach the desired thickness. Repeat with the remaining pieces of dough.
  To make the ravioli: Roll the pasta sheets until you can see the work surface through them when they are laid flat on the surface (this is about setting 7 on most machines). Fill with ravioli filling, top with another sheet of pasta, and seal immediately. Uncooked ravioli can be arranged on a baking sheet in a single layer and frozen. Transfer to a resealable plastic bag and store in the freezer for up to 1 month

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