Embarking on the journey to create homemade pasta is a culinary adventure, and who better to guide you through it than the legendary chef Thomas Keller? His pasta dough recipe is a testament to his commitment to elevating simple ingredients into extraordinary dishes.
When I first decided to try my hand at making pasta from scratch, I knew I had to turn to a master chef for guidance. That’s when I found Thomas Keller’s pasta dough recipe.
His approach to pasta dough is a blend of simplicity and meticulous technique, promising an authentic and exquisite result. As I gathered the ingredients, I felt a sense of excitement and anticipation. I knew that following Keller’s recipe would teach me the art of pasta-making and elevate my cooking skills.
With each step, from mixing the flour and eggs to kneading the dough, I was ready to immerse myself in the process and discover the joy of creating homemade pasta, guided by one of the finest chefs in the world. Once you try this incredible pasta recipe, it’s sure to become a staple in your kitchen.
Whether you’re cooking for family, friends, or just treating yourself, this pasta recipe will be a hit. This detailed guide will walk you through each step, ensuring you always achieve pasta perfection. So, gather your equipment and ingredients, and let’s get started.
Equipments Required
- Mixing Bowl: I start with a large bowl to mix and knead the dough. It gives me plenty of space to combine the ingredients without making a mess.
- Fork or Whisk: I use a whisk to combine the egg yolks, whole egg, milk, and olive oil initially. It helps break down the yolks and mix everything together evenly before incorporating the flour.
- Large Cutting Board or Pasta Board: Once the dough comes together, I transfer it to a large cutting board for kneading.
- Plastic Wrap: After kneading the dough until it is smooth and elastic, I wrap it in plastic wrap. This step is crucial because it allows the dough to rest and the gluten to relax, making it easier to roll out later.
- Rolling Pin or Pasta Machine: I use a rolling pin to roll out the dough to the desired thickness. A pasta machine can make the process faster and more uniform, but the rolling pin works well and gives me a hands-on feel for the dough.
- Sharp Knife or Pasta Cutter: Once the dough is rolled out, I cut it into various pasta shapes with a sharp knife.
- Bench Scraper: A bench scraper is invaluable for handling the dough and cleaning the work surface. It makes lifting and turning the dough easy as I knead and scrape up any sticky bits from the board.
- Kitchen Scale: Although optional, my kitchen scale ensures that I measure the ingredients precisely. This accuracy is essential for pasta dough, where the right balance of ingredients is key.
- Sealable Plastic Storage Bag: After cutting the pasta, I place it in a sealable plastic storage bag to keep it fresh until I am ready to cook.
Thomas Keller’s Pasta Dough Ingredients And Substitutions
Note: With the Thomas Keller pasta dough recipe, you can make approximately 8 to 9 servings of pasta. Each serving is based on an estimated portion size of 100 grams of fresh pasta dough. You can always adjust the quantities accordingly if you want to make fewer or more portions.
- 500 Grams Tipo “00” Flour: When I don’t have Tipo “00” Flour, I use all-purpose flour, but sometimes I mix it with semolina flour. Also know that, Tipo “00” flour is finely ground and gives a tender texture, but all-purpose flour works well enough, even though the texture is slightly different.
- 250 Grams Egg Yolks (Ideally from Jidori Hens): I use regular egg yolks from high-quality, free-range chickens. Even though Jidori hens are known for their rich, flavorful eggs, the fresh, high-quality eggs I use are perfectly fine.
- 1 Whole Large Egg: I suggest using two additional egg yolks or sometimes a combination of egg yolk and a tablespoon of water in case you don’t have whole eggs.
- 30 Grams Milk: If you are out of regular milk, I recommend using water or sometimes almond milk. Milk adds a bit of richness, but water works just as well. You need to adjust the quantity to ensure the consistency of the dough.
- 25 Grams Extra-Virgin Olive Oil: Using a high-quality vegetable oil like canola or grapeseed oil, and sometimes melted butter instead of olive oil, is my go-to substitute for adding a lovely richness to the dough.
Preparation and Cooking Time
Preparation Time | Resting Time | Total Time |
---|---|---|
20 Minutes | 1 Hour | 1 Hour 20 Minutes |
How To Make Thomas Keller’s Pasta Dough At Home
Step 1
Place the flour in a large mixing bowl and separate the egg yolks in a different bowl. Form the flour into a mound and create a well in the center, resembling a volcano.
Step 2
Pour egg yolks into the well in the flour mound, crack one large egg and add it to the bowl.
Step 3
Add the large egg to the bowl.
Step 4
Using a fork or your fingers, gradually mix the flour from the sides of the well into the eggs. Be careful not to break the walls of the flour well too quickly to avoid the eggs spilling out. Keep extra-virgin olive oil ready to add.
Step 5
Once the eggs are partially incorporated, add olive oil to the mixture. Continue gradually incorporating more flour until the mixture starts to form a shaggy dough. Prepare the milk for the next step.
Step 6
Continue to mix until all the flour is incorporated and the dough starts to come together. Knead the dough well for about 10 minutes, form it into a ball, and wrap it tightly in plastic wrap. Allow the dough to rest at room temperature for at least 30 minutes to 1 hour. Your Thomas Keller pasta dough is ready.
Expert Tips That I Recommend
- Flavored Oils: I often use truffle, garlic, or herb-infused oil. These oils add a subtle, sophisticated flavor to the dough.
- Herbs and Spices: I incorporate finely chopped fresh herbs (like basil, parsley, or rosemary) or ground spices (like black pepper or nutmeg) into the dough to add a fresh, aromatic element to the pasta.
- Vegetable Purees: I replace part of the egg mixture with vegetable purees like spinach, beet, carrot, or pumpkin to elevate the dish, add natural color and a hint of flavor, and make the pasta visually appealing and slightly more nutritious.
- Semolina Flour: I replace part of the “00” flour with semolina flour (e.g., 1 cup of semolina to 2 cups of “00” flour). It adds a slightly coarser texture and a bit more bite to the pasta.
- Cheese: I incorporate finely grated hard cheese, such as Parmesan or Pecorino, into the dough. It helps add a savory, umami flavor and a slightly richer texture.
- Colored Pasta: A pinch of saffron threads or ground turmeric dissolved in a small amount of warm water gives the pasta a beautiful golden color and a unique, mild flavor. Sometimes, I also incorporate a tablespoon or two of squid ink into the dough to a striking black color and a subtle briny flavor.
- Different Flours: I often experiment with other flour, such as whole wheat flour, spelt flour, or chickpea flour, for part of the “00” flour. It helps add different flavors, textures, and nutritional profiles to the pasta.
FAQs About Thomas Keller’s Pasta Dough
Nutritional Information Per Serving
Thomas Keller’s pasta dough recipe, which typically consists of flour, eggs, and salt, is not inherently unhealthy but may not align with specific dietary needs or health goals. ​You can enjoy it in moderation to maintain a healthy and balanced diet.
Here, I have mentioned the nutritional breakdown of the recipe for you:
Calories | 131 kcal |
Carbohydrates | 1 g |
Protein | 5 g |
Fat | 12 g |
Saturated Fat | 3 g |
Polyunsaturated Fat | 2 g |
Monounsaturated Fat | 6 g |
Cholesterol | 338 mg |
Sodium | 16 mg |
Potassium | 40 mg |
Sugar | 0.4 g |
Vitamin A | 457 IU |
Calcium | 45 mg |
Iron | 1 mg |
Thomas Keller’s pasta dough is a great option for nut-free diets, as it contains no nuts. However, it isn’t suitable for vegan and vegetarian diets due to the inclusion of eggs, nor is it appropriate for those following a gluten-free diet. Additionally, it is incompatible with low-carb or ketogenic diets, and it doesn’t align with the paleo diet either. However, various modifications can be made to certain ingredients by using alternatives. These modifications can make the recipe inclusive.
Recipe Variations For Different Diets
- Gluten-Free: I suggest replacing the all-purpose flour with a gluten-free flour blend or a specific gluten-free flour like almond flour, rice flour, or a gluten-free all-purpose flour mix designed for pasta. Follow the same process for making the dough, but be mindful that gluten-free dough may require additional resting time and careful handling to prevent cracking.
- Low-Carb/Keto: To reduce the carbohydrate content, I recommend using almond flour or a combination of almond flour and coconut flour. You may need to adjust the liquid ratio slightly.
- Vegan Diet: People following a vegan diet can also enjoy this pasta dough by replacing the eggs with a vegan egg substitute (like a mixture of flaxseed meal and water).
- Dairy-Free Diet: When making the pasta dough dairy-free, I like to swap out the milk with water or a dairy-free milk alternative. I find that almond milk, soy milk, or oat milk work wonderfully in maintaining the dough’s texture and adding a subtle flavor. If I aim for a neutral taste, I usually go with water, but when I want to experiment with a hint of nuttiness or creaminess, I reach for almond or oat milk.
Storing And Reheating This Recipe
Storing:
- In The Refrigerator: I wrap the dough tightly in plastic wrap and refrigerate it for up to 24 hours in the refrigerator. This not only helps develop flavors but also makes the dough more manageable.
- In The Freezer: For longer storage, I wrap the dough in plastic wrap, place it in an airtight container or freezer bag, and freeze it for up to 1 month. I always label it with the date for reference.
Reheating:
- Thawing: If the dough is frozen, I thaw it in the refrigerator overnight before using it. Then, I let it come to room temperature before rolling it out.
- Cooking: Fresh pasta cooks quickly in boiling salted water for 2-3 minutes. If I’m cooking frozen pasta, I cook it directly from the freezer, adding an extra minute or two to the cooking time.
What To Serve With This Recipe
Here, I have mentioned some serving suggestions for you to try with your pasta dough to elevate your total dining experience:
- Simple Sauces: For a traditional Italian meal, I love serving my homemade pasta with classic sauces like marinara, Alfredo, or pesto. These sauces complement the fresh pasta beautifully.
- Filled Pasta: For a more indulgent dish, I use the dough to make ravioli or tortellini filled with ricotta, spinach, or meat. The fresh pasta dough works perfectly for these filled pasta dishes.
- Pasta Salads: When I’m in the mood for something lighter, I cook the pasta and toss it with fresh vegetables, olive oil, and herbs to make a delicious pasta salad. It’s refreshing and perfect for a quick meal.
- Seafood Pairings: I paired my pasta with seafood like shrimp or clams in a garlic and white wine sauce for a sophisticated dish. The combination is always a hit at dinner parties.
- Soups: I sometimes cut the pasta into small shapes and add it to hearty soups like minestrone. It turns a simple soup into a comforting and filling meal.
Printable Version
Thomas Keller Pasta Dough Recipe
Ingredients
- 500 Grams Tipo “00” Flour
- 250 Grams Egg Yolks
- 1 Whole Large Egg
- 30 Grams Milk
- 25 Grams Extra-Virgin Olive Oil
Equipment
- Mixing Bowl
- Fork or Whisk
- Large Cutting Board or Pasta Board
- Plastic Wrap
- Rolling Pin or Pasta Machine
- Sharp Knife or Pasta Cutter
- Bench Scraper
- Kitchen Scale
- Sealable Plastic Storage Bag
Instructions
- Place the flour in a large mixing bowl and separate egg yolks in a separate bowl. Form the flour into a mound and create a well in the center, resembling a volcano.
- Pour egg yolks into the well in the flour mound, crack one large egg and add it to the bowl.
- Add the large egg to the bowl.
- Using a fork or your fingers, gradually mix the flour from the sides of the well into the eggs. Be careful not to break the walls of the flour well too quickly to avoid the eggs spilling out. Keep extra-virgin olive oil ready to add.
- Once the eggs are partially incorporated, add olive oil to the mixture. Continue gradually incorporating more flour until the mixture starts to form a shaggy dough. Prepare the milk for the next step.
- Continue to mix until all the flour is incorporated and the dough starts to come together. Knead the dough for about 10 minutes, form it into a ball, and wrap it tightly in plastic wrap. Allow the dough to rest at room temperature for at least 30 minutes to 1 hour. Your Thomas Keller pasta dough is ready.
Video
Notes
- Flavored Oils: I often use truffle, garlic, or herb-infused oil. These oils add a subtle, sophisticated flavor to the dough.
- Herbs and Spices: I incorporate finely chopped fresh herbs (like basil, parsley, or rosemary) or ground spices (like black pepper or nutmeg) into the dough to add a fresh, aromatic element to the pasta.
- Vegetable Purees: I replace part of the egg mixture with vegetable purees like spinach, beet, carrot, or pumpkin to elevate the dish, add natural color and a hint of flavor, and make the pasta visually appealing and slightly more nutritious.
- Semolina Flour: I replace part of the “00” flour with semolina flour (e.g., 1 cup of semolina to 2 cups of “00” flour). It adds a slightly coarser texture and a bit more bite to the pasta.
- Cheese: I incorporate finely grated hard cheese, such as Parmesan or Pecorino, into the dough. It helps add a savory, umami flavor and a slightly richer texture.
- Colored Pasta: A pinch of saffron threads or ground turmeric dissolved in a small amount of warm water gives the pasta a beautiful golden color and a unique, mild flavor. Sometimes, I also incorporate a tablespoon or two of squid ink into the dough. It adds a striking black color and a subtle briny flavor.
- Different Flours: I often experiment with other flour, such as whole wheat flour, spelt flour, or chickpea flour, for part of the “00” flour. It helps add different flavors, textures, and nutritional profiles to the pasta.
Nutrition
More Thomas Keller Recipes That You Can Try
Conclusion
Thomas Keller’s Pasta Dough is a versatile and essential recipe for any home cook looking to elevate their pasta-making skills. With a few simple ingredients and some time, you can create delicious, homemade pasta that rivals any restaurant dish.
Whether you’re a novice or an experienced cook, this recipe will impress. I hope you enjoy making and experimenting with Thomas Keller’s pasta dough recipe as much as I did! It’s versatile and can be adapted to suit various dietary needs and culinary preferences.
So, are you ready to take your pasta-making skills to the next level? Thomas Keller’s pasta dough recipe is your ticket to easily crafting delicious, homemade pasta. Give it a go today and watch your kitchen transform into a pasta paradise. I’d love to hear how it turns out—share your pasta creations with me, and let me know what twists you added to the recipe!
PERFECT THANKS