Pasta Dough With Milk

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Pasta Dough

Prep Time10 minutes
Resting Time30 minutes
Total Time40 minutes
Yield: 2 servings


  • 250 grams “00” flour
  • 125 grams egg yolks
  • 1 large egg
  • 1-2 tablespoons milk
  • 2 tablespoons extra virgin olive oil


  • Place the flour in a mound in the middle of a cutting board and make a well in the centre. Pour the eggs, large egg, milk and extra virgin olive oil into the well.
  • Using your fingertips, begin mixing the wet ingredients with the flour, incorporating a little at a time until everything is combined.
  • Kneading the pieces of dough together until you have one large, smooth ball of dough. If the dough is too wet, dust a little extra flour over it as needed.
  • Once you have formed the ball of dough, place the dough in a piece of plastic wrap, and cover tightly so that the dough does not dry out. Place the dough in the fridge for at least 4-5 minutes to allow the gluten to relax. This dough can be made a day ahead of cooking
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