Basic Egg Pasta Dough
Basic Egg Pasta Dough
This homemade pasta dough is silky, rich, and perfect for any pasta shape—fettuccine, ravioli, or lasagna! With just a few ingredients, you’ll have fresh pasta in under an hour. It’s one of my go-to recipes for a quick and satisfying meal.
Making pasta is a relaxing process that feels like creating a piece of art. My kids love helping with the rolling and cutting, and it’s always a fun kitchen activity. I use a simple pasta machine, but you can also roll it by hand or use a stand mixer attachment. Fair warning: it can get messy, but that’s part of the fun!
Ingredients
Equipment
Method
- Make the Dough
- In a large bowl, combine 00 flour, semola flour, egg yolks, and a pinch of salt. Mix until a rough dough forms. Expect a little mess on the counter—this is normal!
- Knead
- Knead the dough on a lightly floured surface until smooth and elastic, about 8–10 minutes.
- Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour.
- Roll and Shape
- Use a pasta machine, stand mixer attachment, or rolling pin to roll the dough to your desired thickness. Cut into your favorite shapes.
- Cook
- Boil the pasta in salted water for about 8 minutes, or until al dente.
Notes
Tips & FAQs
• This dough works for all shapes—fettuccine, ravioli, tagliatelle, or lasagna sheets.
• Freeze uncooked pasta for 2–3 weeks.
• If rolling by hand, divide dough into smaller portions for easier handling.
Why I Love It
• Super quick and easy – only a few ingredients.
• Relaxing process – perfect for family cooking.
• Versatile – works with any sauce or filling.
• Messy but fun – the best kind of kitchen project!