Thomas keller pasta dough

“Renowned chef Thomas Keller's egg pasta dough recipe from The French Laundry for exquisite homemade pasta surpassing Italian trattorias.

Pasta all’uovo is a classic Italian pasta dough recipe that never fails to impress with its delicate, golden hue derived from the addition of eggs. The literal translation of "pasta all’uovo" is 'egg dough', and it serves as the base for a variety of pasta shapes, like pappardelle, fettuccine, and spaghetti, among others.

This recipe is the same recipe that you’d find in Thomas Keller’s the French Laundry Cookbook. I use it for almost every pasta I make at home because the hydration in the dough is usually the best and doesn’t really need any adjustments if the recipe is followed correctly and accurately.

Print Recipe

With ImageWithout Image

Egg Dough Pasta

Yield 4

By Denise Martinez

Prep time

35 Min

Cook time

12 Min

Inactive time

30 Min

Total time

1 H & 17 M

This is the standard egg dough recipe I follow that is none other than Thomas Keller's recipe he used at the French Laundry. It's my tried and true.

Cook modePrevent screen from turning off

Ingredients

• all purpose flour, semolina or double 00, 8oz
• whole egg, 1
• egg yolks, 6
• olive oil, 1 1/2 tbsp
• milk, 1 tsp
• salt, pinch

Instructions

1. In a bowl, measure your flours and add a heaping pinch of salt. Whisk to combine.
2. On a clean working surface, dump flour and using the bottom of a bowl create a well in the center of the flour.
3. Carefully, crack egg and add in the yolks, oil, and milk.
4. Using a fork, gently whisk together the egg mixture carefully so that you are not creating any spillage.
5. Once the eggs in the well are fully whisked, slowly start incorporating the flour until the egg resembles a paste-like texture. You should still have flour that is not fully encorporated.
6. Once this texture is achieved, using a bench scraper create an up and down tapping motion to coat the rest of the egg and flour.
7. Continue doing this until most of the dough is no longer wet.
8. Using both of your hands, start to knead the dough and incorporate the rest of the dry bits into the dough.
9. Continue kneading the dough, using a pushing motion with the bottom of your palm and push away from you and the working surface.
10. Knead for a total of 15 minutes. The longer you knead the more gluten is developed which creates a better bite.
11. Your dough is ready when you use an index finger to press the center of the dough and there is some spring back.
12. Let the dough rest in the fridge for 30 minutes or overnight. Do not let the dough sit longer than 1 day.
13. Once the dough has rested, cut into four equal pieces with a bench scraper and cover the rest with a towel to prevent drying out the dough.
14. One piece of dough at a time, knead through a pasta roller at the widest setting, (which is 1) once the dough goes through the roller once, fold in half like a letter and repeat the process 15 more times.
15. Once this step is done, continue with the piece of dough and turn knob setting with each roll until reaching the narrowest setting. Working your way from 2, 3, 4, and so forth. Do this only once. Do not fold the dough between each setting.
16. Form sheets, gently fold into 1/3 and cut accordingly to your desired thickness.
17. Cook the pasta in boiling salted water until desired doneness, approximately 12 minutes.
18. Drain and serve with your sauce.

https://www.babycocinera.com/babyblog/pasta-all-uovo

Did you make this recipe?

Tag @babycocinera babycocinera

hi, i’m denise!

I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.

Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.

I can help you cook and conquer kitchen challenges for amazing meals.

---