[WATCH] Fresh pasta dough

Watch Sean Gravina make fresh pasta dough for his asparagus ravioli. This recipe can be used for any kind of pasta dough to make anything from spaghetti and tagliatelle to ravioli and tortellini. 

Watch Sean Gravina make a simple pasta dough that is great for ravioli or tagliatelle.

Fresh pasta dough


  • 250g 00 flour
  • 250g semolina flour
  • 3 large eggs
  • 8 egg yolks


  1. Combine both flours and place on a clean surface.
  2. Make a well in the centre and add the eggs and yolks.
  3. With a fork break up the eggs as you bring in the flour.
  4. Stir with the fork until you have a dough which you can work with your hands.
  5. Knead well until you have a smooth, silky and elastic dough and a clean surface.
  6. Wrap the dough in clingfilm and rest it in the fridge for a while.
  7. Divide the pasta into 4 pieces and work one at a time, keeping the others covered to avoid drying out.
  8. Roll out with a pasta machine into thin sheets about 10cm wide and 1-2mm thick. It is possible to use a rolling pin, but this takes a lot more time, and elbow grease!
  9. Fresh pasta will keep in the fridge (covered) for one day or it can be dried and stored in an air-tight container.

This recipe first appeared on Gourmet Today TV, aired on TVM on 15 May, 2015.