Silky egg pasta from scratch
Fresh Pasta Dough
Fresh Pasta Dough
53 minMedium
Prep Time
20 min
Cook Time
3 min
Total Time
53 min
Servings
4
1 lb pasta
Difficulty
Medium
Cost
Budget
$
Fresh Pasta Dough
Silky egg pasta from scratch
A silky, golden pasta dough made with just flour and eggs. This versatile dough rolls into fettuccine, ravioli, lasagna, or any shape you dream up.
20m
Prep Time
3m
Cook Time
53m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Fresh pasta has a tender, silky texture that dried pasta simply cannot replicate. The dough is straightforward—flour and eggs—but the kneading and resting are what transform it into smooth, rollable sheets.
Ingredients
- 2 cups 00 flour or all-purpose flour
- 3 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
- Semolina flour for dusting
- Extra flour for rolling
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Mound flour on a clean surface, make a well in the center, and add eggs, olive oil, and salt.
- 2
Use a fork to gradually incorporate flour from the edges into the eggs until a shaggy dough forms.
- 3
Knead vigorously for 8-10 minutes until the dough is smooth, elastic, and springs back when poked.
- 4
Wrap in plastic and rest at room temperature for 30 minutes.
- 5
Roll through a pasta machine from the widest to thinnest setting, then cut into desired shapes. Cook in salted boiling water for 2-3 minutes.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
00 flourAll-purpose flour
Slightly less silky but perfectly good
Whole eggs2 whole eggs + 2 yolks
Extra yolks make richer, more golden pasta
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Knead longer than you think—10 minutes of vigorous kneading makes the smoothest dough.
Dust cut pasta generously with semolina to prevent sticking.
Storage
Dry pasta nests on a sheet pan for 1 hour, then refrigerate for 2 days or freeze for 2 months.
Reheating
Cook frozen pasta directly from the freezer—add 30 seconds to the cooking time.
Nutrition Facts
Per serving (140mg) · 4 servings
Calories250
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates4g
Fat42g
Fiber180mg
Sugar2g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make pasta without a machine?
- Yes—roll as thin as possible with a rolling pin on a floured surface.
- What is 00 flour?
- Extra-fine Italian flour that produces the silkiest pasta. All-purpose flour works too.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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