Pasta dough from Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

  • eggs
  • all-purpose flour

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

  • eszpee on February 19, 2022

    Perfect and easy to remember ratio. I usually use one big egg per person plus one or two (so for a family of 4 I use 5 or 6 eggs), because we love second rounds.

  • Totallywired on September 28, 2018

    This has been my standard pasta recipe for some time and has not let me down over a variety of shapes including stuffed pastas. I've progressed to want a dough with more plasticity for shaping and stuffing but will continue to use this for other pastas for familiarity.

  • Jojobuch on January 07, 2018

    Perfect ratio and instructions, which are in line with many other sources.

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