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How to Make Pasta Dough by Laurent Gras

Chef Laurent Gras Recipes

How to Make Pasta Dough by Laurent Gras

Alta Editions

This Pasta Dough recipe is a preview from Chef Laurent Gras's IACP award-winning cookbook, "My Provence." Get step-by-step photos, videos, and tips from Chef Gras for this and over 50 other Provence-inspired recipes. Buy it today for just $4.99 or visit our Laurent Gras page to learn more.


This recipe produces basic pasta dough that can be used for ravioli, cannelloni, or any other recipe that calls for fresh pasta.


Yield: 1 ¾ pounds (800 g), enough for 6 to 8 servings

  • 5 large (250 g) eggs
  • 3 large (60 g) egg yolks
  • 1 ½ cups (200 g) semolina or durum wheat flour
  • 2 ½ cups (300 g) Italian “00” pasta flour, or all-purpose flour


In a small mixing bowl combine the eggs and egg yolks and beat lightly. In a large mixing bowl, combine the flours and make a well in the center. Pour the eggs into the well. Using a fork, mix the flour with the eggs together until the mixture forms a stiff dough. Don’t worry if not all the flour is incorporated. Turn out the dough and the flour onto a work surface and knead until smooth and elastic, about 10 minutes. Cover with plastic wrap and let the dough rest in the refrigerator for at least 3 hours.

Divide the dough into quarters. Keep covered. Either by hand with a long wooden dowel rolling pin or using a pasta machine, roll out one quarter of the dough at a time into a very thin, rectangular sheet, and then use as called for in the recipe.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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