Homemade Pasta Dough Recipe

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This pasta dough recipe is easy to follow and uses 5 simple ingredients. Learn how to make fresh pasta from scratch right in your own kitchen!

Once you taste the difference in both flavor and texture, you’ll never want to buy boxes of dried noodles again.

bowl of fettucine made from scratch

Use these fresh noodles in all of your favorite dishes like chicken marsala, creamy shrimp alfredo, or cacio e pepe.

Or, make a few small adjustments to this pasta dough recipe and you’ve got perfectly tender ravioli!

You can even bake no-yeast bread or crispy pizza crusts with ingredients you have sitting in your pantry. There’s no limit to what you can make yourself!

overhead: ingredients for homemade pasta dough recipe

Pasta Dough Recipe Tips

  • Experiment with different flours. 00 flour, which is used for pizza doughs, will create a silkier texture while semolina is known for its chewy bite.

    That said, all-purpose works just as well if you don’t want to buy something special.


  • Try a machine. It’s much easier to roll the sheets out nice and thin, and every piece will be an even thickness as well.


  • Use rice flour for dusting! Because it doesn’t contain gluten, it won’t bond with the glutens in the homemade pasta dough.

    It’s especially great if you want to make those lovely little piles of swirled noodles – they will separate more easily when you throw them in boiling water if they have been generously dusted throughout the process with rice flour.


  • Cutting long noodles by hand? Sprinkle your surface liberally with rice flour, then fold the dough over on itself to cut more pieces in each slice.
mixing egg into mound of flour on counter top

How To Make Fresh Pasta

Start with a clean surface – either a countertop or large cutting board – and mound the flours together.

Create a well in the center of the mound, then add the oil and eggs. Whisk the eggs with a fork while incorporating more and more of the flour as you go.

Finish mixing the dough by handing, kneading until it transforms from a shaggy texture to soft and pliable. Wrap in plastic and let it rise for 30 minutes.

Then, cut out your shapes and drop them into salted, boiling water to cook. Or, hang dry to save for a future meal.

running homemade pasta dough through pasta sheet roller

Homemade Pasta Recipe FAQ

Can I use cake flour for this pasta dough recipe?

Since it doesn’t have the same protein content that other varieties do, it cannot be used in full. We did use cake flour mixed with all-purpose to create a softer 00-type blend for this recipe.

You can also use 100% all-purpose or 00 flour, as well as a combination of either of those two with some semolina.

homemade pasta on a drying rack

How do you store homemade pasta?

If you won’t be cooking it immediately, it will need to be dried on a special rack or baking sheet. Transfer the strands to an airtight container and refrigerate for up to 2 days.

Or, freeze for up to 2 weeks and thaw in the refrigerator before boiling. Add a piece of parchment between layers to prevent sticking.

freshly made noodles in piles on counter top

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plate of pasta made with homemade pasta dough recipe

Other Easy Pasta Recipes

fresh homemade fettucine in white bowl

Homemade Pasta Dough Recipe

Donna Elick
This pasta dough recipe is easy to follow and uses 5 simple ingredients. Learn how to make fresh pasta from scratch right in your own kitchen!
Tried this recipe?Please comment and review!
Prep Time 45 mins
Cook Time 5 mins
Total Time 50 mins
Course Main
Cuisine Italian
Method Stovetop
Servings 4

Ingredients
 

  • 1 1/2 cups all purpose flour
  • 1/2 cup cake flour
  • 3 large eggs
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • Semolina and/or rice flour for dusting

Instructions
 

  • Mound all-purpose and cake flours on clean countertop or cutting board.
  • Add 1 1/2 teaspoons of olive oil and three eggs to a well in the center of the flour.
  • Use a fork to whisk the eggs, drawing in the flour as you whisk until as much of the flour is incorporated as possible. Use your hands to continue mixing the dough when most of the flour is incorporated.
  • Knead the dough for 10 minutes, noticing that the shaggy dough gradually becomes more soft and pliable.
  • Form a ball with the dough and place in a plastic bag or wrap with plastic wrap. Set aside to rest for 30 minutes.
  • Bring a large pot of salted water to a boil.
  • Divide the rested pasta dough into 2-4 sections. Work with one section at a time, keeping the remaining sections wrapped.
  • Use a rolling pin or a pasta machine to roll out a long rectangle of dough. Roll it as thin as possible if working by hand. With a pasta machine, roll the dough on gradually smaller settings until you can roll it out on the second to thinnest or thinnest setting (experiment with various thicknesses for desired preference. Shape the dough into as close to a rectangle shape as possible by folding in tapering sides and re-rolling as needed.
  • Now, cut the pasta dough into thin strips with a pizza cutter (for a fettucine). You can also run the dough through the fettuccine, spaghetti, etc. attachment on your pasta machine.
  • Regardless of cutting method, sprinkle surfaces and pasta machine with semolina flour to keep it from sticking to the surfaces.
  • If folding the dough over on itself for bulk cutting OR if storing the cut pasta in a pile or layered, it is most helpful to sprinkle generously with rice flour to prevent the pasta from sticking to itself.
  • Cook fresh pasta for 2-3 minutes in a pot of salted, boiling water until the pasta is cooked through – it will lighten slightly in color and expand a bit.
  • Or, hang the pasta in separate pieces on a pasta drying rack. Alternately, spread pasta out on a cookie sheet to dry. Pasta takes 1-2 days to dry and can then be stored in an airtight container.

Donna’s Notes

There are lots of different types of flour that can be used for pasta dough. All-purpose flour works perfectly well. 00 flour is great if available for a more silky pasta. Semolina flour will make a chewier pasta. We used some cake flour mixed with the all-purpose flour here for an approximation of a softer “00” type flour. Cake flour does not have the same protein content that 00 flour does, though, so cannot be substituted in full. You can also use 100% all-purpose flour, 100% 00 flour, or some combination with semolina.
Rolling the pasta dough is quite a bit easier to get nice and thin if you use a pasta machine.
Rice flour does not have gluten in it so it will not bond with the glutens in the pasta dough – it’s a really great dusting flour, especially if you want to make those lovely little piles of swirled noodles. They will separate more easily when you throw them into the boiling water if they have been generously dusted all throughout with rice flour.
If you are cutting pasta by hand and want to make long fettuccine-type noodles, sprinkle the rolled surface liberally with rice flour; then fold it over on itself to cut more pasta in each slice.
Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1 | Calories: 287cal | Carbohydrates: 47g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 339mg | Sugar: 1g | Fiber: 2g | Calcium: 28mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled pinterest collage for homemade pasta dough recipe

Originally published December 2021

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