Traditional recipes

Fresh Pasta Dough

Fresh Pasta Dough


  • 3 large eggs, beaten to blend

Recipe Preparation

  • Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.

  • Do Ahead: Dough can be made 1 day ahead; tightly wrap and chill.

Reviews SectionI use this recipe all the time. In order to prevent the dough from being dry I measure my flour by weight, 240 grams of flour equals 2 cups.MusikLyncConnecticut08/10/20This recipe was awesome. I added another 2 tsp of water based on recommendations from the reviews, then mixed with my stand mixer hook attachment. I don't know if it would have been dry if I hadn't made this addition, but it was just right with these extra 2 tsp of water. Also, I left it to sit 20 minutes rather than 30. I've made many other fresh pasta recipes, this one is my go-to from now on. It is by far the best one.Great, easy pasta recipe. I thought it was a bit dry when first combing but I was patient and it came together nicely. I weighed the flour and used 3 large eggs that bordered jumbo. Not my first, nor last time making this recipe.the recipe was slightly dry as I had a double yolk i didn't want to add another egg, but ended up doing so anyway so had 4 yolks in the dough. I also just lay a cloth over the bowl as it was metal and the plastic wrap didn't stick and it turned out fineAnonymousMelbourne05/19/20Pasta turned out so good! I used 230g of ap flour and 3 eggs plus the oil, used this dough to make ravioli for my family and everything done by hand (no machine)Delicious and easy to make - stand mixer or not. I've done it both ways, and taught 4 kids to make it....As other reviewers have mentioned it is a bit dry as written so use a slight bit less flour. I also found it is great with 1/2 and 1/2 all purpose to semolina or "00" flour.Kathy GoldieVernon BC Canada05/13/20I made this recipe today. It was too dry with the initial 3 eggs so I added about 3/4 of another egg to bind the flour together. It would be good to mention that the recipe may require some fine tuning based on the user's eggs and flour! Other than that, great recipe. I made 4 servings and was able to freeze 3 of them.AnonymousWashington State05/13/20we made this!! without a stand mixer, or a pasta machine, or a pasta extruder. just a rolling pin and some elbow grease! it did seem a bit dry, so we added 1/2 tbsp of water slowly and kneaded until it felt smooth and soft.cut it in half (for 2 portions), rolled it out as wide as it would go on our small counter, then cut into sections. rolled each section as thin as possible, folded up, and cut into strips for ugly tagliatelle. cooked for 3 minutes in boiling salty water and mixed into a creamy ragu sauce. y u m. so easy!! so good!! so satisfying!!!penguimeliaLondon, UK05/11/20Is it ok to sub with 00 or bread flour ?Simply add about 2 or 3 tablespoons of water during the kneading process. It was still loose for me so I added the water and it came together and worked perfect!This recipe tends to come out a little bit dry and tough. Try it with 1 3/4 cups flour instead of 2. If its sticking just pinch in a little more flour until it's right. It's easier to add flour to a sticky dough than it is to hydrate a dough that is already too tough.AnonymousPortland, OR04/27/20Amazing dough! I never made pasta before and this worked out just perfectly, without any struggle. The dough is stretchy, sticking only to itself and generally fun to work with.Very reliable, very forgiving recipe. If it turns out too wet, add a little more flour. Too dry? A teaspoon or two of water. I always knead by hand, you can tell after it comes together whether it is too wet or dry. Should not stick to your hands and should not break apart, like the recipe says, smooth and elastic. I've tried mixing half semolina half flour, as well as all semolina, they turn out slightly different as to the level of al dente, but all are delicious.bricklayer67Charlotte, NC04/24/20This is our go-to recipe for pasta dough. Simple and delicious every time!jennylee413New York04/19/20For those that want measurements:3 Large eggs250g all purpose flour13.3g olive oil6g (I use Diamond) kosher saltAnonymousChicago, IL04/16/20This recipe was so easy and forgiving. We live in a dry climate so we had to add about 2 tsp. of water to bring the dough together but it rolled out perfectly. We let the sheets air dry for 15 minutes and cut into tagliatelli. So good!!I’m stuck at home and wanted to play in the kitchen, so I dug out my rarely-used KitchenAid Pasta Extruder. I had tried several dough recipes in the past, but they never worked very well. This one, however, was perfect. I made the mistake of doubling the recipe, and it was too much for my 7-quart mixer. The bowl kept popping off the rear clip, so I ended up doing most of the kneading by hand. I’ll try making it 1.5X next time. I used half the dough for bucatini and the other for fusilli. They’re perfect! Thanks for this super simple recipe.Yummy! I wanted to make dinner so my parents didnt have to and this was perfect! I cut it into gnocchetti sardi and it fed a family of 6 perfectly!fishyyygalCalifornia 03/31/20Best pasta recipe ever! Best I’ve ever made and some of the best I’ve had. I worry with homemade pasta that it won’t have enough tooth and chew as it’s not made with semolina. This was not the case. Perfect chew, bounce and flavor. Loved it!I have never made pasta before but was really excited to make this recipe cuz of all the good reviews unfortunately it did not work well for me not sure what I did wrong ☹️It never came together and was really toughThis is my new go-to pasta recipe. I've tried a few different recipes in the past with varied success. Often things would turn out fine, but I'd have a random batch that just didn't develop the gluten elasticity and I'd be left with a flour & egg puck. This recipe hasn't failed me yet. It has great texture for a pasta machine but it also has the durability needed to be stretched extra thin for thinner cut pasta. Don't go cheap on the olive oil - it provides a lot of flavor for this pasta.I have to say, I made this recipe minus both the Olive Oil and Salt...Yup! I ONLY used the Eggs and All-Purpose Flour...Just call me a Minimalist (ingredients-wise at least)Btw, Wth is "shaggy" dough?..*shrugs*..Meh!, I survived not knowing (and I presume it is a semi-formed dough ball with a bunch of crumbly tiny dough balls surround it? which point I lost patience and stopped the process, reached in and manually mushed the loose tiny dough into the bigger hunk of dough to create my dough ball..*laughs*.."patience" isn't one of my main virtues..*smiles*...I have to say that I made this recipe and used it to make Lasagna Strips for Spinach/Ricotta Lasagna...and WOW! I never knew that Lasagna Strips in Lasagna actually had flavor! ..Umm..the 'taste' is hard to describe except to say that it had a light flavor...*shrugs*...I could tell the difference and Boy was it a difference to me!..*smiles*, Thank You!Oh!, and I liked the way the Pasta Dough/Lasagna Strips turned out so much that I made a blog post about it on my own food blog...However, I'm not going to hopelessly plug my blog here..*chuckles*, you'll have to trust me, I really did post about it...*thumbs up*..Good Luck with Your own attempts! I'ts definitely worth it!..*smiles*Bonnie BuchananSouthern Gulf Coast02/25/20I am on the Paleo diet and was wondering if I could substitute almond or coconut flour??MVicic0218Cleveland01/16/20This was my first time making pasta from scratch, if I had known it was this easy I would have started long ago! This dough came together in just a few minutes and I only needed some pantry staples. I used the kitchen aid attachment for rolling and cutting the pasta and it could not have been easier!Could you possibly provide a weight in grams for the flour? Volumetric measures of flour are so variable!

Watch the video: Chef Tutorial: How To Make Fresh Pasta Dough (September 2021).