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How to Make Homemade Linguine Pasta With Chef Thomas Kelller

Written by MasterClass

Last updated: Dec 4, 2024 • 1 min read

Noodles were originally hand cut, so noodle width wasn’t always precise. Chef Thomas Keller demonstrates the width of cut for fettuccine and linguine using sheets of partially dried pasta.

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Find more culinary techniques in Chef Thomas Keller’s MasterClass.

Chef Thomas Keller’s Linguine Pasta Recipe

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makes

Ingredients

Pasta dough*

*Learn how to make pasta dough here.

Equipment:

Chef’s knife
Cutting board
Parchment-lined baking sheet, semolina-dusted

1
Cut off a piece of dough slightly smaller than a stick of butter. Flatten the dough into a rectangular piece to approximately ⅜ inch.
2
Run the dough through the pasta machine at its widest setting.
3
Fold the dough in half and run it through the machine once again feeding it into the machine at its folded edge.
4
Repeat this process 3 to 4 more times. This process helps develop a smooth, supple texture.
5
After the initial folding and rolling process, decrease the pasta roller width to the next setting and roll the dough through twice.
6
Repeat this process, progressively reducing the thickness each time until the dough is very thin and translucent (about 1 millimeter thick). While rolling, try to use as little flour for dusting as possible, as this will dry the surface of the pasta and prevent the pasta from adhering.
7
Cut your pasta sheet to the desired length of noodles. Hang the sheets on the pasta rack and allow it to dry just until the surface forms a light skin and is no longer tacky.
8
Place the pasta sheet on a lightly floured surface and very lightly dust the sheet of pasta with flour.
9
Roll the pasta sheet, press down lightly to flatten, and slice into ribbons of the desired width, approximately ⅛ inch for linguine.