Recipe: Pasta dough variations

Rating: 4.6 stars based on 1284 reviews

Jamie Oliver


  • 600g/1lb 6oz Tipo ‘00’ flour
  • 6 large eggs or 12 yolks.
  • Try to get hold of Tipo ‘00’ flour – this is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it’s called farina di grano tenero, which means ‘tender’ or ‘soft’ flour.

Gino d’Acampo


    • 200g/7oz ‘00’ or plain flour, plus extra to flour the pasta machine
    • 4 free-range egg yolks
    • ½ tsp salt



      • 200g Italian flour or plain white flour
      • 2 medium eggs
      • Semolina for dusting



        • 300g (11 oz) plain flour
        • 1 pinch salt
        • 2 eggs, beaten
        • 100ml (4 fl oz) semi skimmed milk
        • 1 tablespoon butter

        Allrecipes 2


          • 300g strong plain flour
          • 3 eggs
          • 1 tbsp olive oil
          • pinch of salt


  • Mix ingredients in a food processor until it looks like breadcrumbs.
  • Knead together to form a ball which should be soft but not too wet.
  • Cover with clingfilm and leave to rest in a cool place for at least 10 minutes – preferably 30 to 60 minutes.
  • Using a rolling pin flatten and fold over. Repeat this 7 times.
  • Divide into 2 or more pieces and put through pasta roller.
  • For first few times use the largest setting and fold and rotate.
  • When silky, roll to desired thickness.


This template modified by (c) Adrian Teakdesk.