Homemade Pasta Dough
This recipe guides you through creating a silky, tender homemade pasta dough, perfect for pairing with rich, vegetable-heavy sauces or light, fresh preparations. The delicate bite of fresh pasta elevates any meal into a true culinary experience.
For 4 servings
On a clean, dry work surface (like a large cutting board or countertop), mound the flour into a neat pile. Create a deep well in the center of the flour, ensuring the walls are thick enough to hold liquid.
Crack the eggs into the well. Add the fine sea salt and olive oil (if using) to the eggs. Using a fork, gently whisk the eggs, salt, and oil together, being careful not to break the flour walls.
Gradually begin to incorporate small amounts of flour from the inner rim of the well into the wet ingredients using the fork. Continue whisking and incorporating flour until a thick, shaggy paste forms in the center.
Once the mixture is too thick to whisk, use a bench scraper or your hands to gently fold the remaining flour into the wet mixture. Bring the dough together into a cohesive ball. If the dough is too dry, add a few drops of water; if too sticky, add a pinch of flour.
Knead the dough vigorously for 8-10 minutes. Use the heel of your hand to push the dough away from you, then fold it back over itself, rotating it slightly with each push. Continue until the dough is smooth, elastic, and springs back when gently poked.
Form the dough into a ball, lightly dust with flour, and wrap it tightly in plastic wrap. Let it rest at room temperature for at least 30 minutes, or up to an hour. This allows the gluten to relax, making the dough easier to roll.
Once rested, unwrap the dough and cut it into 2-4 manageable pieces. Lightly flour your work surface and a rolling pin, or prepare your pasta machine. Roll each piece of dough through the pasta machine, gradually decreasing the thickness setting until it reaches your desired thinness (typically setting 6 or 7 for fettuccine, about 1/16 inch).
Cut the rolled pasta sheets into your desired shape (e.g., fettuccine, tagliatelle, pappardelle, or use a ravioli stamp). Lay the cut pasta on a lightly floured baking sheet or hang it on a pasta drying rack to prevent sticking.
To cook, bring a large pot of heavily salted water to a rolling boil. Add the fresh pasta and cook for 2-4 minutes, or until al dente. Fresh pasta cooks much faster than dried. Drain and toss immediately with your favorite sauce.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Adjust hydration: The amount of flour absorbed by eggs can vary based on humidity and egg size. Always start with the recommended flour, but be prepared to add a tiny bit more flour if too sticky, or a few drops of water if too dry, during kneading.
- 2Use '00' flour: While all-purpose flour works, '00' flour (Italian double-zero) is finely milled and has a specific protein content that yields a silkier, more tender pasta with excellent elasticity.
- 3Don't skip the rest: Resting the dough is crucial. It allows the gluten to relax, making the dough much easier to roll out thinly without tearing and results in a more tender cooked pasta.
- 4Proper kneading: Kneading develops the gluten, which gives pasta its structure and chew. A well-kneaded dough will be smooth, elastic, and resilient, bouncing back when poked.
Adapt it for your goals.
Spinach Pasta
Blanch 100g fresh spinach, squeeze out all excess water, then purée it. Replace one of the eggs with the spinach purée for a vibrant green pasta with a subtle earthy flavor.
Herb PastaHerb Pasta
Finely chop 2 tablespoons of fresh herbs like parsley, basil, or chives and knead them directly into the dough for an aromatic twist. This pairs wonderfully with light, olive oil-based sauces.
Whole Wheat PastaWhole Wheat Pasta
Substitute up to half of the '00' flour with whole wheat flour for a nuttier flavor and increased fiber. You may need to add a little extra water as whole wheat flour absorbs more liquid.
Why this is on our healthy list.
Energy Source
Pasta, particularly made with quality flour, provides complex carbohydrates, offering a sustained energy release to fuel your body and mind.
Protein Boost
The eggs in homemade pasta contribute essential amino acids, providing a good source of protein vital for muscle repair and overall bodily functions.
Digestibility
Fresh pasta, often made with fewer ingredients and no preservatives, can be easier for some individuals to digest compared to highly processed dried varieties.
Frequently asked questions
Yes, you can make the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature for about 30 minutes before rolling.
