Truth be told there are a million versions of a fresh egg pasta dough you can make, this is just the method I have settled on. I know it so well the process has become so comforting and familiar. My biggest piece of advice is don't rush it, try to enjoy the steps and think of it as a little kitchen meditation. You can check out my guide on where to start for homemade pasta if you haven't tried this before. Flour and water doughs are much easier, shapes like gnocchi sardi are a breeze for beginners.
What you will need to make the best pasta dough
Flour - I use a combination of '00' flour and semola rimacinata, which is a very finely milled semolina. To explain it quickly '00' is a soft, elastic flour and the semola is made from a durum wheat so it is 'harder'. That means it has more structure and bite. Using the two together works perfectly and you can use different ratios depending on what you are making. The only time I would use '00' on it's own is if I am making a silky handkerchief pasta or a papardelle but even then I personally quite like the bite a little semola can bring.
Eggs - I learnt early on in my pasta making journey when reading Evan Funke's cookbook that weighing your eggs is the best method. Eggs vary in size so much so by weighing them you reduce any risk of a dough that is either too wet or too dry. I put a bowl on my scales then crack the eggs in until I get the weight I need.
How to make homemade pasta dough
- Mix the flours together in a bowl then tip it out onto your bench. Create a well in the centre of the flour mound with the bottom of a bowl.
- Tip the eggs into the well and start to whisk them with a fork. Break up the yolks and gradually incorporating the flour from around the sides into the middle.
- Keep doing this until the mixture in the middle is thick enough that it won’t escape or run out – a scrambled egg consistency!
- I like to then go in with a bench scraper and start to fold it all together, cutting the egg mixture into the flour like you are cutting butter into flour when making pastry. You are trying to evenly incorporate the eggs and flour to create a loose shaggy dough as pictured.
- When you have an even, shaggy mixture, bring it all together into a mound with your hands.
- Knead the mixture vigorously for a few minutes until it comes together into a workable ball. I wash my hands at this stage to get rid of any dried pieces that are stuck. If it feels dry then run your hands under water and continue kneading.
- When it has a dimpled texture, wrap it in clingfilm and rest for ten minutes.
- After 10 minutes continue kneading for a 3 - 4 minutes until you have a nice smooth dough ball
- Wrap tightly in cling film and rest at room temperature for at least 30 minutes but preferably an hour or up to three.
Why the double rest?
A tip I also learnt from Evan Funke! It really is a game changer and does a lot of the work for you just by sitting untouched! When you are bringing a pasta dough together you are hydrating the flour with the eggs. It needs time to do this so by resting it for that first 10 minutes you are giving it a chance to do so. You'll be quite surprised how different the dough feels after that first rest. It means you won't have to knead it for as long as you would normally.
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The best pasta dough
- Total Time: 1 hour
- Yield: 4 people
Description
A fool proof pasta dough method that will have you creating pasta magic in your kitchen in no time!
Ingredients
350g '00' flour
50g semola rimacinata flour
228g eggs
Instructions
- Mix the flours together in a bowl then tip it out onto your bench. Create a well in the centre of the flour mound, I use the bottom of a bowl to do this so it is nice and firm.
- Tip the eggs into the well and start to whisk them with a fork, breaking up the yolks and gradually incorporating the flour from around the sides into the middle.
- Keep doing this until the mixture in the middle is thick enough that it won’t escape or run out – a scrambled egg consistency!
- Go in with a bench scraper and start to fold it all together, cutting the egg mixture into the flour in an up and down motion. You are just trying to get a really evenly incorporated shaggy mixture.
- Bring it all together into a mound with your hands. Knead the mixture for a few minutes until it comes together into a workable ball. It will – don’t fear! If it feels dry you can wet your hands and keep kneading.
- When it comes together and has a slightly dimpled surface wrap it in cling film and rest for 10 minutes. After 10 minutes knead for a further 3 - 4 minutes until you have a nice smooth dough ball. The double rest is key!
- Wrap tightly and rest for at least 30 mins but I prefer an hour or up to three.
Rolling
- Work with a quarter of the dough at a time, keeping the rest tightly wrapped as you work.
- Flatten the quarter out with your hand or a rolling pin, dust with flour and roll through the widest setting, then the next.
- Fold the piece in half and roll back through the widest then the next. I repeat this process a few times. By working the dough you are creating smoother and silkier sheets.
- Roll through the remaining settings twice each until it is your desired thinness, dusting with flour in between if it feels sticky.
Notes
- You can use 400g '00' flour if you wish
- If the dough feels dry at any stage, wet your hands with water and knead
- Prep Time: 1 hour
Will says
Super easy and super tasty! My 7 year old daughter and I had so much fun making it!
★★★★★
Emilie Pullar says
Hi Will, so glad you loved making it! A great project to make with your daughter 🙂
Sophie says
This is my go to pasta recipe now. So easy and therapeutic! Makes a really fantastic, smooth dough every time.
★★★★★
Emilie Pullar says
Yay that's so great, thank you!! 🙂
Harriet says
Have used this a few times now and it’s the best pasta recipe! Always get a beautiful smooth dough..double rest is key!
★★★★★
Emilie Pullar says
Thank you so much! It really is a game changer I can't believe I ever made dough with one rest!
Kylie Robinsonn says
First time I've confidently made pasta dough by hand!
Family loved it and my daughter loved helping me to roll it out!
★★★★
Emilie Pullar says
Yay that makes me so happy!! Thank you so much for the review 🙂
Scott says
If you're letting the dough rest for 2 or 3 hours before making should you refrigerate or leave out?
Emilie Pullar says
No leave it out, 3 hours would be the maxiumum I would let it sit out 🙂
Jane Jess says
We just purchased a pasta maker as we had a lesson in Italy and had to try it. Used your recipe and the noodles were amazing!
Two questions for you. Can you make the dough and freeze and then roll out. And secondly can you make the noodles and freeze?
I’m looking ahead to a dinner party for ten and feel like it would be nice to have either dough or noodles ready ahead of time.
I love your site and it will be a regular go to for recipes and tips!
Thank you!
★★★★★
Emilie Pullar says
Hi Jane! I would personally never freeze dough but definitely freeze the finished pasta shapes! I freeze the shapes open on a tray for about 30 mins then transfer to a snaplock bag or container. Feel free to DM me anytime on insta with questions 🙂
Raeoni says
I picked up making pasta as a lockdown hobby and was never happy with the end result of the many inconsistencies I experienced with most recipes.
I now swear by weighing the eggs and getting this ratio right after seeing this on Emilie’s Instagram. Following this formula results in a hardy but workable dough that only gets silkier with each pass through the rollers. V happy to have found this!
★★★★★
Emilie Pullar says
Hi Raeoni thanks for such a lovely comment! People think weighing the eggs is too hard basket but when you get a perfect dough every time it's so worth it! 🙂
Laura says
Really easy and delicious, thanks so much for this recipe ??
★★★★★
Emilie Pullar says
Yay so glad you found it easy! 🙂
Charline says
I had never tried making my own pasta because it always seemed too difficult but honestly, it was suuupeer easy! Wasn’t quite on point with the shape of my pasta but it tasted so good!!!
★★★★★
Emilie Pullar says
Hi Charline, so glad you had success with the dough recipe! Thanks so much for making it!
Michelle says
Made this dough and it was lush!
★★★★★
Emilie Pullar says
Yay thank you Michelle! 🙂
Maja says
My first time making pasta, recipe was SO easy to follow and the videos/photos really helped! Will definitely make again, thank you!
★★★★★
Emilie Pullar says
Yay that is awesome, thank you! 🙂
Ruby says
Loved this pasta dough recipe. I have tried a few others and my dough kept turning out dry and I would have to remember to leave flour out to get the right consistency. This recipe worked out perfectly. So soft and rolled out wonderfully. I can’t wait to try some other recipes of yours.
Emilie Pullar says
Hi Ruby, so glad it worked well for you! 🙂
Andrea says
Loved making this recipe! Such a great explanation of all the steps and my dough was smooth as silk and perfect! I felt like a total pro! Thanks so much for your gorgeous pasta inspiration Em- your page is truly a visual delight!
Emilie Pullar says
Yay so glad it worked for you so well!! 🙂
RMN says
What a fabulous recipe! I’ve tried so many recipes but this was the first time I was able to produce such smooth, supple, beautiful sheets of pasta. So delicious! Your terrific instructions made it so easy and now I can happily make fresh pasta a part of my weekly repertoire!
Emilie Pullar says
This makes me SO happy! Thank you 🙂
Vidushi (@vidushieats) says
I have been making pasta from scratch for years and have tried numerous variations methods, but I recently found this recipe and thought it was an excellent, easy dough recipe. The double rest really is key!
★★★★★
Emilie Pullar says
Yay so glad it worked well for you! 🙂