Carmelo Cipri’s fail-safe pasta dough recipe. This can be used as a base for majority of pasta forms. Join us for a hands-on masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect dough and shaping it into your favourite pasta.

  • 100g flour (tipo 00) per person (plus extra flour for dusting)
  • 1 large egg per person

How to make

Step 1

Mound the flour in a bowl or on your kitchen bench.

Step 2

Make a well in the centre of your flour and add the eggs.

Step 3

Using a fork, beat the eggs together and then slowly start to incorporate the flour, starting with the inner rim of the well.

Step 4

As you mix, the well will expand.  Keep pushing the flour up to retain the well shape.

Step 5

When half of the flour is used, the dough will begin to come together. Fold the dough in on itself a few times and then start to knead by hand on the bench for around 3 minutes.

Step 6

Rub your hands together to clean your hands of all dried dough. The dough will still be a little sticky.

Step 7

Place dough in a bowl and cover with a tea towel or table cloth to rest at room temperature for around 15 minutes before rolling out.

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