Homemade Fresh Pasta Dough Recipe

Making fresh pasta at home is simple and quick with just a few basic ingredients. This homemade pasta dough cooks fast, tastes better than store-bought, and is perfect for noodles or stuffed pasta.

What You Need for This Pasta Dough

Everything you need to make homemade pasta for 4–6 servings.

• 2 cups 00 flour (or all-purpose)
• 3 large eggs
• 1 tablespoon olive oil
• ½ teaspoon salt
• Semolina flour, for dusting

Use of Ingredients

• Flour: I usually stick to all-purpose flour because it’s easy to work with and still makes pasta chewy and springy. If you have “00” flour, that works too, or you can mix both for extra smoothness.
• Eggs: Good-quality eggs make a big difference. They add richness and keep the dough moist. Use large eggs the yolks give the pasta that lovely yellow color we all love.
• Olive Oil: A splash of olive oil helps bring the dough together and keeps it soft while kneading.
• Semolina: I dust my pasta with semolina instead of regular flour because it absorbs less moisture and stops the dough from sticking as I roll and cut it.

My Favorite Pasta Making Tools

• Pasta machine or roller
• Bench scraper
• Large baking sheet
• Clean kitchen towel
• Parchment paper for freezing

How to Make Pasta Dough

1. Make a well: On a clean surface, mound 2 cups of flour and create a well in the center about 4 inches wide.
2. Add wet ingredients: Crack in the eggs, add olive oil and salt.
3. Mix: Use a fork to gently beat the eggs, slowly pulling in flour from the sides until a shaggy dough forms.
4. Knead: Fold the dough together and knead by hand for 10-15 minutes until smooth and elastic. If sticky, add flour 1 tablespoon at a time. Shape into a ball, wrap in plastic, and let rest 1-3 hours at room temperature.
5. Roll: Divide the dough into 4 pieces. Flatten each piece into a ¼-inch rectangle, dust with semolina, and pass through a pasta machine starting at the widest setting. Gradually reduce the thickness until you reach your desired thinness.
6. Cut & use: Dust the finished sheets with semolina, fold gently, and cut into noodles or shapes. Cook immediately or freeze for later.

Tips for Making the Best Pasta Dough

• If you are cutting pasta by hand, fold the pasta sheet a few times and cut across to make even ribbons. Then just unfold them into long noodles.
• If the dough feels too stiff while kneading, add a little water, one tablespoon at a time. If it is too soft or sticky, sprinkle in a little more flour. The dough should feel smooth, elastic, and easy to work with.
• Don’t skip resting the dough! Letting it rest relaxes the gluten, which makes it much easier to roll out without it springing back.
• You can knead the dough by hand, with a stand mixer, or even in a food processor. After kneading, always let it rest before rolling.
• Don’t have a pasta machine? No problem! Use a rolling pin, but make sure the dough is thin enough that you can see your hand through it. This helps the pasta cook evenly and makes it light and tender.

Recipe Variations

1. Classic Egg Pasta Dough
Made with flour and eggs, smooth and elastic perfect for fettuccine, tagliatelle, or ravioli.

2. Spinach Pasta Dough
Adds puréed spinach for a green color and mild earthy flavor. Great for stuffed pasta or lasagna.

3. Tomato/Red Pasta Dough
Tomato purée gives a natural red hue and subtle tang, perfect for colorful pasta dishes.

4. Whole Wheat Pasta Dough
Part flour replaced with whole wheat for a nutty flavor and firmer texture. Works well with hearty sauces.

5. Semolina Pasta Dough
Made with semolina flour, giving a slightly rough texture that holds sauces beautifully. Ideal for gnocchi or spaghetti.

6. Herb-Infused Pasta Dough
Fresh herbs kneaded in for aroma and flavor. Perfect with light olive oil or cream sauces.

Fresh Pasta Dough Recipe

This homemade pasta dough recipe uses just 4 basic ingredients and comes together in about 1 hour. The dough is smooth, elastic, and easy to roll, with a soft yet slightly chewy texture that works perfectly for noodles or filled pasta.

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Prep Time 30 minutes mins

Cook Time 3 minutes mins

Rest Time 30 minutes mins

Total Time 1 hour hr 3 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Calories 270 kcal

Equipment

• Mixing bowl or clean work surface
• Fork
• Bench scraper or knife
• Rolling pin or pasta machine
• Plastic wrap
• Baking tray

Ingredients

  

• 2 cups all-purpose flour plus extra for dusting
• 3 large eggs room temperature
• 1 tablespoon olive oil
• ½ teaspoon salt
• Semolina flour for rolling and dusting

Instructions

 

• Place the flour on a clean surface and make a wide well in the center. Add eggs, olive oil, and salt into the well.
  
• Use a fork to gently beat the eggs, slowly pulling flour from the edges into the center until a thick, shaggy dough forms.
  
• Use your hands or a bench scraper to gather the mixture into a rough dough ball. If it feels dry, add a few drops of water.
  
• Knead the dough for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky.
  
• Shape into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes. This relaxes the gluten.
• Divide the rested dough into 4 pieces. Flatten one piece and roll through a pasta machine (or with a rolling pin), starting thick and gradually thinning.
  
• Cut into desired pasta shapes like fettuccine, tagliatelle, or sheets for ravioli.
• Cook immediately in salted boiling water for 2–3 minutes, or dust with flour and store for later use.
  

Notes

Recipe Notes

• Refrigerator: Wrap the pasta dough tightly in plastic wrap and store in the fridge for up to 24 hours.
• Freezer: Freeze shaped pasta in an airtight container for up to 1 month.
• Cooking from Frozen: No need to thaw cook straight from frozen and add about 1 extra minute to the cooking time.

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