No image available
Member recipe

Pasta dough

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by


Serves 2

Simple and tasty paste dough

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 200 g flour tip '00'
  • 1 whole egg
  • 3 egg yolks
  • 1 tbsp extra virgin olove oil
  • a pinch of sea salt


    1. All you need do is to mix flour with eggs, olive oil and salt. If too dry, sprinkle with water and add flour if too sticky.
    2. It is now important to wrap dough in plastic and leave it in the refrigerator for 30 minutes or until you want to use it. Humidity will bind the dough.
    3. For the dough using a pasta machine. We get a smooth dough and flavored. Add flour if necessary, it does not stick and we'll cut to desired shape.
    4. We leave them to dry for another day or we boil water with salt for 1-2 minutes.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3rd Sep, 2017
Hi "BBC Good Food".... This recipe is spot on, works well..... However, it is painful to read, put together lazily. You need better proof readers. Flour "tip 00"....really? Using the US spelling of flavoured? Stage 3 of the method is barely legible. If you are going to Google translate then copy and paste please first check for the spelling, punctuation and grammar mistakes that WILL crop up, it makes the site look like nobody gives a damn. Shame because most things here, like the recipes, are excellent. This page is poor though!
25th Aug, 2011
this was the first time I attempted to make pasta and I was suprised how well it turned out
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.