Perfect Pasta Dough

Perfect Pasta Dough Author: Amanda Barnier and the Canadian Living Test Kitchen Credits: Ryan Szulc/TC Media

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2012


  • 2 cups all-purpose flour
  • 3 eggs
  • 1/4 teaspoon salt


Mound flour on work surface; make well in centre. Break eggs into well; sprinkle with salt.

Using fork, beat eggs. Starting at inside edge and working around well, gradually incorporate flour into egg mixture until soft dough forms. Scoop up and sift flour left on work surface, discarding any bits of dough; set aside.

On lightly floured surface, knead dough, dusting with sifted flour, until smooth and elastic, about 10 minutes. Cover with plastic wrap; let rest for 20 minutes. Cut into thirds.

Keeping dough covered to prevent drying out, roll or press 1 piece into 5-inch (12 cm) wide strip; dust with flour. Set pasta machine rollers to widest setting; dust rollers with flour. Feed dough through rollers; fold dough in half and lightly dust with flour. Feed dough lengthwise through rollers 3 more times or until edges are smooth.

Without folding but cutting dough in half if too long to handle easily, continue feeding dough through rollers until next-to-finest setting is reached. Lightly flour dough; run through finest setting. Repeat with remaining dough.

Hang pasta strips on pasta drying rack or over back of chair; let stand until leathery but not dry, 15 to 20 minutes. (If dough dries, remove from rack and pat with damp cloth.)
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Perfect Pasta Dough