GMA Recipe: Mario Batali's Basic Pasta Dough

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Mario Batali's Basic Pasta Dough
From chef and author Mario Batali
Friday, March 16, 2007

Renowned chef and restaurateur Mario Batali's recipe for basic pasta dough.

Ingredients

3 1/4 cups all-purpose flour, plus extra for kneading

5 large eggs

Directions

Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy). When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.

Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using. Makes about 1 1/4 lbs.

Recipe copyright, Mario Batali from his cookbook, "Molto Italiano" copyright 2005