Thomas Keller Pasta Dough Recipe

Thomas Keller’s approach to making pasta dough promises an authentic and exquisite result.

With each step, from mixing the flour and eggs to kneading the dough, you can create this exact same pizza dough at home. Once you try this incredible pasta dough recipe, it’s sure to become a staple in your kitchen.

Whether you’re cooking for family, friends, or just treating yourself, this dough recipe will be a hit.

What's In The Post

Equipments Required

Mixing Bowl: I start with a large bowl to mix and knead the dough.
Fork or Whisk: I use a whisk to combine the egg yolks, whole egg, milk, and olive oil initially.
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.
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.

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.
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.
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 and form a mound into the flour and create a well in the center. Pour egg yolks into it.

Step 2

Add the large egg to the bowl.

Step 3

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.

Step 4

Once the eggs are partially incorporated, add olive oil to the mixture.

Step 5

Continue gradually incorporating more flour until the mixture starts to form a shaggy dough. Now add milk to the bowl.

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 pasta dough is ready.

Expert Tips That I Recommend

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.
I replace part of the egg mixture with vegetable purees like spinach, beet, carrot, or pumpkin to elevate the dish, and make the pasta visually appealing and slightly more nutritious.
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.
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.
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

Why is your dough too dry?

Your dough can be too dry if it doesn’t have enough moisture in it. To make the dough soft, add small amounts of water and a teaspoon until the dough comes together. Ensure you’re measuring your flour correctly and using large enough eggs.

Why is your dough too wet or sticky?

Due to too much moisture, your dough can turn out too wet or sticky. To change the texture of the dough, add small amounts of flour, a tablespoon at a time until the dough reaches the desired consistency. Be sure not to add too much flour to avoid making the dough tough.

Why is your dough difficult to knead?

If you have overworked the dough or added too much flour, it can be tough and difficult to knead. To make the dough soft, you need to allow it to rest for 30 minutes to 1 hour before kneading again. This rest period helps to relax the gluten.

Why is your dough not smooth after kneading?

It can be because of incomplete kneading or improper resting. To smooth the dough, knead it until it becomes soft and elastic. Resting the dough is crucial to allow the gluten to relax.

How do you know that the dough is kneaded enough?

The dough should be smooth and elastic. If it springs back when you press it lightly, it’s ready.

Can you use a food processor to make the dough?

Yes, you can combine the ingredients in a food processor. Pulse until the dough comes together, then knead by hand until smooth and elastic.

Why is resting the dough important?

Resting allows the gluten to relax, making the dough easier to roll out, resulting in a more tender pasta.

Nutritional Information Per Serving

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 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, low-carb or ketogenic diets.

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.
Low-Carb/Keto: 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: Replace eggs with a vegan egg substitute (like a mixture of flaxseed meal and water).
Dairy-Free Diet: 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.

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.

Printable Version

More Thomas Keller Recipes That You Can Try

Roasted Turkey On Plate With Veggies — Thomas Keller’s Turkey

Quiche Served On Plate — Thomas Keller’s Turkey

Conclusion

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.