Thomas Keller Pasta Dough Recipe

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

Thomas Keller Pasta Dough Recipe

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.

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.
Pasta Dough By Thomas Keller

Preparation and Cooking Time

Preparation TimeResting TimeTotal Time
20 Minutes1 Hour1 Hour 20 Minutes 

How To Make Thomas Keller’s Pasta Dough At Home

Thomas Keller Pasta Dough Step 1
Thomas Keller Pasta Dough Step 2
Thomas Keller Pasta Dough Step 3
Thomas Keller Pasta Dough Step 4
Thomas Keller Pasta Dough Step 5
Thomas Keller Pasta Dough Step 6
Top Tips

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

Nutritional Information Per Serving

Calories131 kcal
Carbohydrates 1 g
Protein5 g
Fat12 g
Saturated Fat3 g
Polyunsaturated Fat2 g
Monounsaturated Fat6 g
Cholesterol338 mg
Sodium16 mg
Potassium40 mg
Sugar0.4 g
Vitamin A457 IU
Calcium45 mg
Iron1 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.

Pasta Dough Recipe

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

Thomas Keller Pasta Dough Recipe

Author : Anchra Sharma
Serving : 8 Servings
Calories : 131 kcal
Total time : 1 hour 20 minutes
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.
5 from 7 votes
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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 and form a mound into the flour and create a well in the center. Pour egg yolks into it.
    Thomas Keller Pasta Dough Step 1
  • Add the large egg to the bowl.
    Thomas Keller Pasta Dough Step 2
  • 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.
    Thomas Keller Pasta Dough Step 3
  • Once the eggs are partially incorporated, add olive oil to the mixture.
    Thomas Keller Pasta Dough Step 4
  • Continue gradually incorporating more flour until the mixture starts to form a shaggy dough. Now add milk to the bowl.
    Thomas Keller Pasta Dough Step 5
  • 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.
    Thomas Keller Pasta Dough Step 6

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.
Prep Time : 20 minutes
Cook Time : 1 hour
Total Time : 1 hour 20 minutes
Cuisine : American
Course : Chef’s Delight

Nutrition

Serving : 100grams  |  Calories : 131kcal  |  Carbohydrates : 1g  |  Protein : 5g  |  Fat : 12g  |  Saturated Fat : 3g  |  Polyunsaturated Fat : 2g  |  Monounsaturated Fat : 6g  |  Cholesterol : 338mg  |  Sodium : 16mg  |  Potassium : 40mg  |  Sugar : 0.4g  |  Vitamin A : 457IU  |  Calcium : 45mg  |  Iron : 1mg

More Thomas Keller Recipes That You Can Try

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.

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5 from 7 votes (6 ratings without comment)

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