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.
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.