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+---
+title: Pasta Dough
+---
+
+# Pasta Dough
+
+A lot of people just wing it when it comes to fresh pasta. I derived this recipe
+from [a piece by Niki
+Achitoff-Gray](https://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html)
+and it has never steered me wrong, so I've never found a reason _not_ to just
+follow these measurements. But, of course, do what feels right.
+
+This recipe is more about the ratios and is written as the smallest irreducible
+quantity. I typically at least double this.
+
+## Ingredients
+
+- 1 whole egg
+- 2 egg yolks
+- 1/2 tsp kosher salt
+- AP flour
+
+## Procedure
+
+Weigh the egg and yolks together. Multiply their total weight by 1.5625 and
+measure out that much flour. Yes, it's an overly precise decimal but maybe
+you're making 500lbs of pasta, who am I to judge.
+
+Beat the eggs. Make a well in the flour and add the eggs and salt. Incorporate
+the flour into the egg mixture. Knead for about 15 minutes, adding as little
+cold water as needed to get the dough to hold together. Err on the side of
+letting the dough feel too dry.
+
+Shape into discs, cover in clingfilm, and let rest in refrigerator for 1 hour.
+
+Remove from refrigerator and shape.