A classic Italian fresh pasta recipe you can make ... well in the centre and add the eggs. Gradually draw the flour into the eggs with your hands to create a dough. The dough will become less ...

The traditional ratio of eggs to flour for fresh pasta results in the gluten-free dough being very brittle. Instead, my recipe uses a higher quantity of eggs to flour. Weighing the flour will be ...

However, the reward is more than worth it. Thomas Keller's pasta dough recipe uses six egg yolks and another whole egg mixed with about 8 ounces of all-purpose flour. The chef often uses finer 00 ...