Homemade Fresh Pasta Dough Recipe
Classic Italian-style pasta dough made with eggs and soft wheat flour. Mix in a food processor or by hand, knead until elastic, rest for 30 minutes, then roll and shape as desired. Cooks in salted water in just 1 to 2 minutes.
Ingredients
- 2 ½ cups 00 flour, or all purpose flourall purpose flour1:1gluten
already listed as alternative
- 2 eggs, large
- 2 egg yolks
- 1 tablespoon olive oil
- 1 tablespoon water
- salt, to taste(optional)
Instructions
- 1
Combine all ingredients in a food processor and mix until crumbly dough forms.
- 2
Turn dough onto floured surface and knead until elastic and firm, adding more flour if too wet.
- 3
Wrap in cling film and refrigerate for 30 minutes.
- 4
Alternatively, make a mound of flour with a well in the center, add remaining ingredients, and mix with finger or fork, gradually incorporating flour from the mound sides until dough comes together, then knead for 5 minutes and rest wrapped for 30 minutes.
- 5
Roll out dough into desired shape.
- 6
Cook in plenty of salted water until al dente, then drain and serve immediately.
Tips
Pasta dough texture improves with proper resting; do not skip the 30-minute refrigeration step to allow gluten to relax.
If mixing by hand, work slowly to avoid splashing eggs outside the flour mound.
Good to Know
Wrap tightly and refrigerate up to 2 days, or freeze for up to 3 months.
Prepare dough up to 2 days in advance and refrigerate wrapped in cling film.
Roll and shape immediately after resting, cook fresh until al dente.
Common Mistakes
Do not skip resting time to avoid tough, difficult-to-roll dough.
Add flour gradually if wet to avoid overly dry, crumbly dough.
Do not overcook in boiling water to avoid mushy texture.