Standard egg pasta dough from Pasta Every Day: Make It, Shape It, Sauce It, Eat It (page 45) by Meryl Feinstein

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute semolina flour for semola rimacinata.

  • jdejong on January 24, 2026

    I have used this recipe the last three times I have made pasta, all with consistent results. I use 00 flour, semolina from Anson Mills and fresh eggs from a friend. The dough is supple, not sticky, after resting. I usually rest it for at least 45 minutes before shaping. Excellent results from a very simple recipe.

  • SKidd on January 16, 2026

    I use AP and semolina. Sometimes a little dry flour left after mixing, but she says this is normal—or you can drizzle a little water to work it in. Works great, I often make a half batch for 2 people.

  • dbuhler on October 13, 2025

    Easy and straightforward recipe that worked well. I used 00 flour, semolina flour and weighed my eggs.

  • kkmatti on January 02, 2025

    Worked well. Solid recipel

  • JuneHawk on June 26, 2024

    This is too dry.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.