Homemade Pasta Dough

Bavette Cacio e Pepe


Serves 4 people

1 pound bavette or linguine fini
¼ cup plus 2 tablespoons extra-virgin olive oil
1 stick butter
3 tablespoons freshly ground black pepper
1 ½ cup freshly grated Cacio di Roma
1 ½ cup freshly grated Pecorino Romano, plus extra for serving
2 tablespoons Kosher salt


Bring 6 quarts of water to a boil with 2 tablespoons salt.


In a large sauté pan, heat the olive oil over high heat until it is almost smoking.


Meanwhile, cook the pasta in the boiling water according to the package directions until al dente. Drain the pasta, reserving the cooking liquid, and add to the sauté pan with the oil. Add the butter and toss over high heat for 1 minute.


Serve with plenty of grated cheese and black pepper, add salt if necessary and serve immediately.


Recipe Courtesy of Molto Gusto, 2010

Homemade Pasta Dough


2 Cups All-Purpose Flour
2 Cups 00 Flour (or 4 cups All-Purpose Flour)
4 large Eggs





Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour; starting with the inner rim of the well.


As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).


When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.


Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.



See the recipe

How-To Tuesdays

Homemade Pasta Dough

There is nothing like handmade pasta–it’s delicious, slightly chewy, and will take your pasta game to a new level.  In collaboration with Food52, Mario Batali brings you the step-by step, demonstrated by Josh Laurano from Tarry Market & Tarry Lodge.  Oh, and did we mention there are only 2 ingredients?


Click here to view the recipe!

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