Homemade Pasta Dough

Making fresh pasta dough is one of those kitchen projects that feels far more intimidating than it actually is. With just a handful of pantry staples and a little practice, you can make silky, tender noodles perfect for everything from fettuccine and pappardelle to ravioli and lasagna. This egg pasta recipe is designed to be reliable, approachable, and versatile enough to become your go-to dough for almost any pasta shape.

Is homemade pasta better than dried boxed versions?

Homemade pasta isn’t better than dried pasta—it’s just different. Fresh pasta has a tender, silky texture and cooks in minutes, making it perfect for filled pastas and homemade noodles like fettuccine, pappardelle, and lasagna sheets. Dried pasta has a firmer bite and is ideal to keep on hand for everyday meals. Both deserve a place in your kitchen; this recipe is for the times when you want the unmistakable texture and flavor of fresh pasta.

Why use all-purpose flour?

There’s no need to hunt down specialty flours for this egg pasta recipe. All-purpose flour creates a smooth, supple dough that’s easy to mix, roll, and shape. Because flours like 00, bread flour, and semolina absorb liquid differently, substituting them can throw off the dough’s hydration and texture. For the best results, stick with all-purpose flour.

Do I need a pasta machine?

Not at all—but it does make rolling the dough easier. A hand-crank pasta machine or KitchenAid pasta roller attachment helps create evenly thin sheets with less effort. If you don’t have one, you can absolutely roll the dough by hand with a rolling pin; it just takes a little more time and patience.

Why does pasta dough need to rest?

After mixing, let the dough rest for at least 30 minutes before rolling. This gives the gluten time to relax, so the dough stretches readily rather than springs back, making it much easier to roll into thin, even sheets.

How long does fresh pasta take to cook?

Fresh pasta cooks much faster than dried pasta. Drop it into a large pot of generously salted boiling water and start checking for doneness after 1–2 minutes. Have your sauce ready before the pasta goes into the pot—it won’t take long.

Recipe information

• Total Time

  40 minutes

• Yield

  Makes about 1 lb.

Total Time

40 minutes

Yield

Makes about 1 lb.

Ingredients

2

3

2

1

1

Need to make a substitution?

Preparation

1. Step 1

   Mix 2 large eggs, beaten to blend, 3 large egg yolks, beaten to blend, 2 cups (250 g) all-purpose flour, 1 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Attach dough hook to mixer and knead dough on medium-low speed until smooth and elastic, 6–8 minutes. Remove bowl from mixer and cover with plastic wrap. Let dough rest at least 30 minutes.

   Step 2

   Dust a large rimmed baking sheet with cornmeal or semolina flour. Set pasta machine to the widest setting; dust lightly with cornmeal or semolina flour. Uncover dough and divide into 4 equal pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than the mouth of the machine) and pass through rollers. Fold in ends of dough so they meet in the center, then fold dough in half and run through rollers again.

   Step 3

   Repeat process without folding pasta sheet, adjusting machine one setting thinner after every pass, dusting with more cornmeal if sticky, and catching with your hands as it comes out of machine to keep it from crumpling onto work surface (you can cut sheet in half if it gets too long), until ¹⁄₁₆" thick (setting 8 on most machines). Transfer pasta to prepared baking sheet. (Alternatively, you can roll out dough pieces lengthwise with a rolling pin until ¹⁄₁₆" thick.)

   Step 4

   Cut pasta into shapes as desired.

   Do ahead: Dough can be made 1 day ahead. Keep chilled.

Step 1

Mix 2 large eggs, beaten to blend, 3 large egg yolks, beaten to blend, 2 cups (250 g) all-purpose flour, 1 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Attach dough hook to mixer and knead dough on medium-low speed until smooth and elastic, 6–8 minutes. Remove bowl from mixer and cover with plastic wrap. Let dough rest at least 30 minutes.

Step 2

Dust a large rimmed baking sheet with cornmeal or semolina flour. Set pasta machine to the widest setting; dust lightly with cornmeal or semolina flour. Uncover dough and divide into 4 equal pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than the mouth of the machine) and pass through rollers. Fold in ends of dough so they meet in the center, then fold dough in half and run through rollers again.

Step 3

Repeat process without folding pasta sheet, adjusting machine one setting thinner after every pass, dusting with more cornmeal if sticky, and catching with your hands as it comes out of machine to keep it from crumpling onto work surface (you can cut sheet in half if it gets too long), until ¹⁄₁₆" thick (setting 8 on most machines). Transfer pasta to prepared baking sheet. (Alternatively, you can roll out dough pieces lengthwise with a rolling pin until ¹⁄₁₆" thick.)

Step 4

Cut pasta into shapes as desired.

Do ahead: Dough can be made 1 day ahead. Keep chilled.

Recipe notes