Jamie Oliver's Royal Pasta Dough

Updated at: Thu, 17 Aug 2023 03:55:45 GMT

Step 1

Pile the flour and semolina into a large bowl and make a well in the middle.

Step 2

Add the egg yolks, oil and 4 tablespoons of cold water to the well, then use a fork to whip up with the eggs until smooth, then gradually bring the flour in from the outside.

Step 3

When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic (eggs can vary in size and flour can vary in humidity; this dough shouldn’t be too wet or dry, but tweak with a touch more water or flour if you need to – use your common sense). Wrap in clingfilm and leave to relax for 30 minutes.

Step 4

Divide your pasta dough into four pieces, covering everything with a damp clean tea towel to stop it drying out as you go.

Step 5

One at a time, flatten each piece of dough by hand and run it through the thickest setting, then take the rollers down two settings and run the dough through again to make it thinner. Importantly, fold it in half and run it back through the thickest setting again – I like to repeat this a few times because it makes the dough super-smooth and turns it from a tatty sheet into one that fills out the pasta machine properly.

Step 6

Start rolling the sheet down through each setting, dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks, folds or ripples. Take it right down to the desired thickness, which is about 2mm for shapes like linguine, tagliatelle and lasagne. For anything turned into a filled pasta, such as ravioli and tortellini, go as thin as 1mm because when it’s folded around a filling it will double up to 2mm.

Step 7

Hang pasta on pasta rack to dry.

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