Italian Pasta Dough Recipe



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Homemade pasta dough is one of those things that is really rewarding to make. It tastes so much better than anything you can buy in a store and it takes less time to make than it does to get in the car, drive to the store, buy the pasta, and drive home.

Once you are proficient at making a basic pasta dough there is no end to the way you can flavor it. You can add fresh herbs, cracked pepper, red pepper, cocoa, spinach, and tomato to name just some of the ways to flavor pasta. Really the only limit is your imagination. 

Flour for pasta

Combine the flours in a large mixing bowl. Whisk to thoroughly mix them. Mound the flour on a cutting board or pasta board, making a well in the middle.

Adding eggs to a flour well for pasta

Add the eggs and egg yolks to the well in the flour. 

scrambling eggs in a flour well

Beat gently with a fork to scramble the eggs while incorporating some of the flour.

Working pasta dough

As you are incorporating the flour the dough will begin to look like this.

Working pasta dough

Keep beating the dough until it comes together into a shaggy mass.

Working pasta dough

Work the dough with your hands kneading until smooth.

Kneading pasta dough

As you continue to knead the dough will begin to form into a ball.

Fresh pasta dough

Once the dough becomes a smooth ball flatten it into a disc.

Fresh pasta dough resting

Wrap in plastic wrap and let it rest for 15 to 20 minutes. This allows the flour to properly hydrate and relaxes the gluten.

Rolling pasta with a pasta roller

Once the dough has rested, section the dough into four pieces. Working one section of dough at a time roll through pasta roller starting with the widest setting and working down to the thinnest.

Fresh Fettuccine

Simply run the pasta sheets through the fettuccine cutter, as you finish each sheet of pasta.

Homemade Pasta Dough Recipe

  • Yield: 8 servings
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes

Equipment

  • Pasta Machine

Ingredients

  • 250 grams / 9 ounces all-purpose flour
  • 250 grams / 9 ounces semolina
  • 3 whole eggs
  • 7 egg yolks

Method

Make The Pasta

  1. Combine the flours in a large mixing bowl. Whisk to thoroughly mix them. Mound the flour on a cutting board or pasta board, making a well in the middle.
  2. Crack the 3 whole eggs into a dish. Crack the eggs for the yolks into a separate dish and extract the yolk and add it to the 3 whole eggs. You can do this by gently removing the yolks with your fingers, allowing the egg white to run back into the bowl, or you can use an egg separator. You crack the egg into the separator and the egg white runs through while the yolk is caught.
  3. Add the eggs and egg yolks to the well in the flour. Beat gently with a fork to scramble the eggs while incorporating some of the flour. Keep beating the dough until it comes together into a shaggy mass.
  4. Work the dough with your hands kneading until smooth. Wrap in plastic wrap and let it rest for 15 to 20 minutes.

Roll Out The Dough

  1. Once the dough has rested, section the dough into four pieces. Working one section of dough at a time roll through pasta roller starting with the widest setting and working down to the thinnest. Be certain to keep remaining dough covered with plastic wrap or a damp towel to prevent drying out.
  2. As the dough stretches it is going to get very long and become difficult to work with. For the last two settings cut the dough in half and continue rolling. At this point you can cut it into any type of pasta you wish.
  3. Your pasta machine probably has a built in cutter for spaghetti and fettuccine. You could simply run the sheets through one of those. Alternatively you can lay the pasta sheet out on a cutting board and cut it into papperdelle.
  4. As you are cutting the pasta, coat or toss the pasta with flour to prevent sticking.

To Cook 

  1. Bring a large pot of water to a rapid boil. Salt it liberally, return to a full boil, and add the pasta. After you add the pasta bring the water to a full boil and cook until done, about 5 to 7 minutes.


Notes

  • Fresh pasta is never cooked al dente, that is only for dried pasta. When the pasta is fully cooked, strain in a colander and toss with sauce.
  • This authentic Italian pasta dough recipe is quick and easy to make. If that's not enough, fresh pasta is a comfort food classic.