Master pasta dough from Tipo 00 The Pasta Cookbook: For People Who Love Pasta (page 23) by Andreas Papadakis

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

  • d.giginyc on April 06, 2026

    I’m trying to figure this dough out. I know it says it’s meant to be a dryer one but I had to add more egg than called for because it was way too dry. To the point where it wasn’t coming together. I know the restaurant is based in Australia and it’s possible their eggs are better (I’m in the US) idk. Nonetheless, it came out good. I’d also go smaller in terms of thickness in regard to the pasta but that’s on me.

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