This homemade 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.
Homemade Pasta Dough Recipe
Or, make a few small adjustments to this homemade 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!
Homemade 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.
- Use rice flour for dusting!
Because it doesn’t contain gluten, it won’t bond with the gluten in the homemade pasta dough.
It’s especially great if you want to make those lovely little piles of swirled fresh 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 fresh pasta dough over on itself to cut more pieces in each slice.
How To Make Fresh Pasta Dough
Start with a clean surface – either a countertop or a 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, and kneading until it transforms from a shaggy texture to soft and pliable. Wrap it 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.
Italian Pasta Dough Recipe FAQ
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 Italian pasta dough recipe.
You can also use 100% all-purpose or 00 flour, as well as a combination of either of those two with some semolina.
If you won’t be cooking the fresh pasta dough 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.
With love, from our simple kitchen to yours.
Other Easy Pasta Recipes
Homemade Pasta Dough Recipe
- 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
- 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.
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.
Originally published December 2021, updated and republished February 2023
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