• 3 ½ cups AP flour

  • 1 tsp. sea salt
  • 3 TBS coriander, ground
  • 5 eggs


Place flour in a large bowl with salt and coriander; mix to combine; create a well in the center; add eggs; whisk them in the center with a fork to combine; slowly begin to add flour from the side of the well and begin to incorporate working to the outside of the well; as you work the mixture will begin to come together; continue working flour in until all of it is incorporated; discard dried pieces; remove to floured surface and continue kneading for 10 minutes; finished dough will be elastic and slightly tacky; refrigerate for 1 hour; roll out to approximately 1/8” and cut to desired consistency.

At service, place 3 gallons water with 9 TBS sea salt to boil; add pasta and cook al dente; remove and serve.


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