Step-by-step instructions on how to make the perfect homemade pasta dough with a ton of tips. No stand mixer needed, just 15 minutes of your time!
This recipe shows you how to make pasta dough by hand. The dough is perfect for rolling out so there is no pasta machine needed.
How to make pasta dough at home
Place the flour onto a clean worktop (kitchen counter works best). Make a well in the middle. Make sure the well is large enough to hold 3 egg yolks and 1 egg before you add these in.
Sprinkle with salt and drizzle with olive oil. You can also add water at this stage, or you can wait and see if it is needed, once you start kneading the dough.
Making homemade pasta dough from scratch is not difficult but it requires a little patience and let’s be honest, your arms will get a good work out from all that kneading and rolling.
Now before you start kneading the dough, you have to bring the eggs and flour together. To do this, start beating the eggs and slowly incorporate a little flour into the mixture while beating.
It’s like beating eggs when making an omelette but this time you add flour as well. The reason why the eggs are in the middle and you slowly add flour to them is simple: The flour acts like a border so that you won’t end up with egg mixture all over your worktop.
When you end up with a messy mixture, it’s time to knead. This takes time so count with about 10 minutes. Just knead until you end up with a nice ball of homemade pasta dough.
The dough will not be extremely soft. Just soft enough that you can knead and roll it.
Then, flatten it out slightly, wrap in a plastic wrap and refrigerate for half an hour.
What is the best flour for pasta dough?
Italian 00 is the best one. However, because it is hard to source for many of us, I use all-purpose flour. Half all-purpose + half semolina flour is also an option.
How long can you refrigerate pasta dough?
You can keep it in the fridge for 1-2 days.
Why is my pasta dough crumbly?
It needs more water. Always add a little at a time, knead and add more, if needed.
What to serve fresh pasta with?
There are so many possibilities. I personally love easy and quick sauces, that take 15 minutes or less to make.
One of the quickest and easiest recipes is Parmesan Chili Pasta with a good quality olive oil, Italian cheese and a generous sprinkle of red chili flakes.
Now that being said, you feel free to use any sauce you like.
Tips for making homemade pasta dough
- This dough will have nice yellow color but once cooked (after you have cut it into tagliatelle, pappardelle or farfalle) the pasta will turn white-ish/pale.
- The yellow color comes from the yolks. If you used whole eggs only, it would not be so yellow.
- If your dough seems to be tough and hard to knead, add more water. If it feels very soft, add more flour.
- It’s important to give the pasta dough some time to rest. 30 minutes is enough. You will also notice that it will become softer.
- For easier rolling, divide your homemade pasta dough in two equal pieces. Wrap one in a plastic wrap and set aside for later. Form the other piece into a ball and roll out.
- IMPORTANT: The dough has to be rolled out paper-thin in order to achieve the best results. You should be able to see your hand through it or the worktop you are rolling on.
- Rolling does not need much flour. Just a little for the worktop.
- Half of this homemade pasta dough should be rolled at least into 15 x 12 inches (40 x 30 cm).
- Also it is easier to roll the pasta on the same day of making it. The following day you might need more strength for rolling.
Note that this homemade pasta dough will change color when left in the fridge overnight. By kneading it for a few times, its color changes to pale yellow.
This is an old post that has been updated with new photos and an improved recipe that makes it easier to roll out by hand.
Homemade Pasta Dough
- Place the flour onto a clean worktop and make a well in the middle. Fill the hole with egg yolks, egg and olive oil. Sprinkle with salt.
- Start beating the eggs with a fork while slowly incorporating flour into the eggs, a little at a time.
- Once the eggs and flour are combined together into a messy mixture, start kneading. The dough will be flaky at the beginning but will come together. If you feel, it’s way to hard to work with, add water at this stage. Knead for 10 minutes. A well-kneaded dough should be smooth.
- Flatten it slightly with your hand and tightly wrap in a plastic wrap. Refrigerate for 30 minutes before rolling out.
- The rested dough can be then rolled out with a rolling pin.
- The overall time does not include 30 minutes resting time.
- Use medium or large eggs.
- If you feel that the dough is very stiff and it’s hard to work with, add more water and keep kneading. It will come together nicely.
- You will get about 12 ounces (340 g) of fresh pasta out of this recipe. This is enough for 3 portions (or 2 large ones).
- This dough can be stored in the fridge for up to 2 days. Just note that the longer it sits, the harder it is to roll. It will also lose its yellow color but if you take it out and knead several times, the color will change. It will not be as yellow as on the day of preparation though.
- Rolling out the dough will take about 10 minutes. It has to be paper-thin – you have to be able to see your hand or worktop underneath.
- For detailed information or if in doubt, I recommend reading the whole post.