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 workout 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 omelet 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.
Frequently asked questions
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.
You can keep it in the fridge for 1-2 days.
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.
You can also use fresh basil pesto or cheaper alternatives – parsley pesto or arugula pesto.
One of the quickest and easiest recipes is Parmesan chili pasta with 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.
Expert tips
- This dough will have a 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 15×12 inches (40×30 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
Ingredients
- 2 cups all-purpose flour
- 3 egg yolks
- 1 egg
- 1 tablespoon olive oil
- a pinch of salt
- 2 tablespoons water
Instructions
- 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 too 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.
Notes
- The overall time does not include 30 minutes of 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 grams) 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.
James Austin says
Thanks for this great tutorial. My Mrs totally surprise to see your tutorial. She didn’t know how to make pasta. But I find your tutorial is easier than other tutorials. My child loves to eat pasta, and now they also know how to make pasta.
Pam says
I’ve never considered trying homemade pasta before, but you’re inspiring me to give it a try. Great tutorial with lots of tips.
Caroline says
I don’t make pasta at home nearly enough but do love it when I do – the flavor is so good and it’s really not that difficult either.
Heidy L. McCallum says
I love finding new recipes to make homemade pasta, totally trying yours this coming week. Saving your recipe for later.
Toni says
Thank you so much for the recipe! This is so easy to make!
Angela says
Beautiful photos! I love the step-by-step guide. Excellent recipe with excellent results. Made the most delicious pasta. Thanks! :)
Penelope says
Excellent recipe with excellent results. Made the most delicious pasta.
Karly says
Always wanted to try making pasta! Pinning!
Charles says
For the Non-Italian, me, how do you cook It?
Julia | Happy Foods Tube says
Hi Charles. I usually throw the pasta in a pot of boiling water (salted) and when they come up I taste one. They are usually ready within minutes. Hope this helps.
Stacia Jackson says
Can this pasta be dried and stored in the pantry? Suggestions for this? I’d like to make a bunch at once.
Julia | Happy Foods Tube says
Yes, it can. You will need a large tray (baking sheet or anything really) where you can spread the pasta in a single layer. Then let them dry. You might need to stir them after several hours so all pieces dry out evenly. The time will depend on their shape, size and thickness but count with at least 24 hours. Hope this helps.
Kirsten says
Mmmmm! Delicious and worth the effort! Can this be frozen?
Julia | Happy Foods Tube says
Hi Kirsten. I have never tried freezing the dough, but you can freeze the fresh pasta.
Kirsten says
How long will it store for when dried?
Julia | Happy Foods Tube says
If pasta is air-dried properly, they should last for several weeks. My grandmother keeps it until she uses it all up :).
Sheryl says
I must be terrible at this. Mine was so hard and I kept adding water but it was still not as smooth looking as yours. I added almost 5 tbsp of water. Is there something else j may be doing wrong ?
Julia | Happy Foods Tube says
Hi Sheryl. No, you are definitely not terrible at this! Homemade pasta dough can be pretty hard (stiff) and that is how it should be, but it can be quite challenging especially when doing it first time. The stiffness is due the egg to flour ratio I believe (for that reason, my grandmother would use less eggs and more flour, but the pasta would be pale). To make it easier for you to knead, you can add a little bit more liquid, if you feel like you can’t put it together without. But, it has to come out smooth like on the pictures. You just keep kneading and it will turn smooth. You could try and use a stand mixer on low speed. I haven’t but am planning to test in the future. Hope this helps and you will try again.
Patrice says
Can I use sweet potato flour?
Julia | Happy Foods Tube says
Hi Patrice. I have never worked with sweet potato flour so cannot say. However, the flour needs to contain gluten so it will turn stretchy after kneading and won’t break easily when rolling the dough. Hope this helps!
Jeff says
What a great and simple recipe. Pasta turned out great.
Family loved it.
I ended up needing a good bit more water, but “large” eggs do seem to be getting smaller these days.
Julia | Happy Foods Tube says
Thanks for your feedback, Jeff!
Sydney says
My friend and I made this recipe (served with homemade pesto) on our quest to make a recipe from a different culture every week. We followed the recipe carefully, and when we were at the kneading stage needed to add a good bit more water to make it come together- it was very dry and crumbly until we added about 1/2 to 2/3 of a cup. I’m not totally sure why this was necessary but the pasta came together into a cohesive dough after this point and rolled and cooked extremely well. It was absolutely delicious! If it wasn’t so time-consuming I would make it every time I wanted pasta.