Basic Pasta Dough


Marc Vetri is our favorite chef in Philadelphia. He has a cookbook, il viaggio di vetri: a culinary journey, that Mary bought after her first visit to Vetri. In his cookbook, Marc Vetri shares many of his recipes from his restaurants. From going to his three restaurants in Philadelphia, we have have grown to love his pasta dishes. We have been wanting to try our hand at making our own pasta and have also had our eye on one of Jamie Oliver’s recipes, Pappardelle with Mixed Mushrooms and Mozzarella. And so…Marc Vetri’s pasta with Jamie Oliver’s dish seemed to be a perfect match. Sure, you can choose to use dried pasta, but why would you do that when making your own pasta is so easy and tastes so much better? Jamie Oliver’s recipe is light and refreshing. The lemon zest and juice really give this dish a great taste. We thought that substituting the mozzarella with goat cheese would be a good change for next time. Adding spinach or topping each serving with a sprinkling of pine nuts would be a nice touch as well.

Marc Vetri’s Basic Pasta Dough

Makes 1 pound


  • 1 1/4 cups (6 1/2 ounces) type 00 flour or all-purpose flour, plus more for dusting
  • 1/3 cup plus 1 1/2 tablespoons (2 1/5 ounces) semolina flour
  • 9 large egg yolks
  • 3 to 4 tablespoons water
  • 1 tablespoon extra virgin olive oil


  1. Combine both flours in a stand mixer fitted with the paddle attachment. With the machine running on medium speed, add the egg yolks, water, and oil and mix just until the ingredients come together.
  2. Turn the dough out onto a lightly floured work surface and knead for about five minutes, or until silky and smooth, kneading in more flour if the dough is too sticky (the dough is ready if it gently pulls back into place when stretched with your hands).
  3. Shape the dough into a six-inch-long log, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to three days (it could get too soft and difficult to roll if left at room temperature).
  4. Cut the dough into six equal pieces and let them return almost to room temperature.
  5. Position the rollers on a pasta machine at the widest setting, and roll one piece of dough through the rollers 2-3 times, lightly dusting the dough with flour if necessary to prevent sticking. Flour and pass the dough 2-3 times through each progressively narrower setting, concluding with the narrowest setting. Between rollings, continue to dust the dough lightly with flour if needed, always brushing off excess. You should end up with a sheet four to five feet long and thin enough to see your hand through it when it is held up to the light.
  6. Lay the pasta sheet on a lightly floured work surface and sprinkle lightly with flour. Use a knife or the cutter attachment on the pasta machine to create the desired pasta shape.
  7. The pasta dough can be wrapped in plastic wrap and refrigerated for up to three days or frozen for up to three weeks. Bring the dough to room temperature before rolling and cutting.

rolling the pasta dough through the machine.

the long pasta sheet, pre-cut.

cutting the pasta sheets into pappardelle.

the pappardelle drying.

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