Homemade Pasta Dough
This homemade pasta dough is going to be your go-to whenever you’re craving freshly made pasta! It’s super simple and super delicious.
Contrary to what some people might think, making your own pasta from scratch is super easy and accessible! You don’t need a fancy pasta maker or high-end tools to make a beautiful batch of ravioli or tagliatelle, either – all you need is flour, eggs, oil, salt, and something to roll and cut with.
Here are some pasta recipes to make using this dough: Creamy Pumpkin Ravioli, Feta and Spinach Marsala Pasta, and Homemade Sweet Potato Ravioli.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this homemade pasta dough:
- pasta maker (optional)
- rolling pin
- flour
- eggs
- olive oil
- salt
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Have fun with shapes. You don’t need a specific mold if you’re making ravioli – cut them into circles, squares, triangles, stars… any shape you want, especially if you have fun cookie cutters!
- Pick a sauce, any sauce! The beauty of fresh pasta dough is that you can literally add any sauce and it will taste good. Try out some new ones, go with a classic, or stick to your favorites – there’s no wrong answer.
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- How to roll pasta dough: If you don’t have a pasta maker, a rolling pin or even a wine bottle will do just fine! It will take more time and elbow grease, but you’ll be able to roll your dough thin enough to fill and shape even if you don’t have fancy tools.
More pasta recipes:
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Homemade Pasta Dough
Ingredients
- 4 large eggs
- 2 cups all-purpose flour
- 1 tbsp olive oil
- 1 tsp salt
Instructions
- In a large bowl or on a cutting board/countertop, place flour in a mound. Make a well in the center of the flour and crack your eggs into the well.
- Add your salt and olive oil on top of the eggs, and then begin to whisk the eggs gently, not yet incorporating the flour.
- Slowly start pulling the flour into the beaten eggs as you whisk, eventually using your hands to fully incorporate all the flour and work into a dough.
- Knead for about 10 minutes until dough is elastic and smooth. If it is too dry, add a small amount of water with your fingertips until the dough feels smooth, not rough. If it's too wet, do the same with flour. The dough should bounce back when you poke it with your finger gently.
- Form the dough into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for at least 30 minutes.
- After resting, divide, roll out, and cut it however you'd like!
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