EGG PASTA DOUGH
Everyone is looking for the perfect pasta recipe.
Scroll through social media, open a cookbook, or speak to any chef, and you’ll find countless recipes claiming to be the best. Most conversations revolve around the sauce—and rightly so—but what often gets overlooked is the foundation of every great pasta dish: the dough itself.
A great sauce can elevate a dish, but without a well-made pasta dough, the final result will never reach its full potential. The texture, the bite, the elasticity, and even the flavour all begin with the dough.
Like many cooks, I spent years searching for that one reliable recipe. I wanted a dough that had the perfect chew, rich flavour, and enough versatility to work across multiple pasta shapes. I was constantly asking myself: What makes a truly great pasta dough?
The answer didn’t come overnight.
During menu development at the restaurant, we found ourselves deep in the world of pasta. Every day became a new experiment. We tested different flours, different egg ratios, and different techniques. We debated whether free-range eggs produced a better result than organic eggs. We questioned hydration levels, elasticity, and workability.
At one point, we were producing nearly twenty different pasta shapes in a single day just to test whether a single dough recipe could handle them all.
Some doughs were too soft.
Some were too firm.
Some rolled beautifully but lacked flavour.
Others tasted great but became difficult to shape.
The search became an obsession.
Then one evening, while scrolling through Instagram, we came across a reel featuring someone reviewing a collection of pasta books. That rabbit hole led us to new recipes, new techniques, and countless more trials. We learned a lot, but something was still missing.
Eventually, after combining everything we had learned through books, testing, and practical kitchen experience, we arrived at a ratio that finally gave us exactly what we were looking for.
Simple.
Reliable.
Versatile.
And most importantly, delicious.
