This easy homemade pasta dough gives you smooth, silky pasta every time using just flour and eggs. After years of testing ratios, kneading techniques and rolling methods, this is the reliable dough I use for all my pasta recipes, from pappardelle to ravioli. With this simple, step-by-step guide, you’ll be making perfect fresh pasta at home with total confidence.
Why this pasta dough recipe works
Foolproof ratios with zero guesswork
Eggs vary so much in size, so I give you the weight of the eggs, it makes this dough completely foolproof and perfectly hydrated every single time.
Flexible method, by hand or in a food processor
Bring the dough together by hand on the bench or pulse it in a food processor if you want a mess-free, quicker start.
Works for multiple pasta shapes
Use this dough for silky pappardelle, tagliatelle, or homemade ravioli.
Years of testing
After countless batches testing flours, hydration levels and kneading techniques, this is the reliable, consistent dough I use for every pasta shape on my site.
I’m so excited to share everything I’ve learned after years of testing, kneading and rolling pasta dough.
Once you understand the basics, this recipe becomes second nature. I’ll walk you through exactly how to bring the dough together and roll it into smooth, silky sheets, whether you use a Marcato, a KitchenAid attachment, or a rolling pin.
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Main ingredients
Flour - I use a combination of two types of flour, '00' flour and semola rimacinata, which is a very finely milled semolina flour. You can use all 00 flour, or substitute all-purpose flour if needed.
Room Temperature Eggs - Eggs vary so much in size, so I always give you a total egg weight rather than a number of eggs. Weighing the eggs makes this dough completely foolproof and ensures perfect hydration every time. Just place a bowl on your scales, crack in the eggs, and stop when you reach the right weight.
Equipment needed
- Scales - For the most accurate results, always weigh both the flour and the eggs. This removes all guesswork and ensures perfect dough hydration every time.
- Pasta Machine - A Marcato or KitchenAid roller makes it easy to get thin, even pasta sheets. Hand-rolling works too, it’s just more effort.
- Wooden Cutting Board - Ideal for kneading and shaping. Wood grips the dough slightly, making rolling much easier than a slippery countertop.
- Plastic Wrap - Fresh pasta dough dries out fast. Keep it tightly wrapped at all times so it stays smooth and easy to roll.
- Sharp Knife or Pasta Wheel - Use a knife, pizza cutter or fluted wheel to trim sheets or cut shapes like pappardelle.
My biggest tip!
Purists might not like this, but my biggest tip for making homemade pasta is to bring the dough together in a food processor! It’s cleaner, quicker, and so much easier.
Simply add your flour and eggs, pulse until the mixture looks like fine breadcrumbs, then take the blade out and use your hands to squeeze everything into a rough ball. Bring it out onto the bench and knead as usual.
The result is exactly the same as doing it by hand, just faster and far less messy. Once you’ve tried it this way, you’ll never look back!
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How to make pasta dough
The full recipe, exact measurements, and video are in the recipe card below. These step-by-step photos are just a visual guide.
You can make this dough by hand, in a mixing bowl, or in a food processor. All methods give the same silky, smooth result. In the photos I’m showing the traditional bench-top method, but choose whichever option works best for you.
- Tip your flour into a mound on the bench and make a well to tip your mixed eggs into.
3. Keep mixing, incorporating the flour until the middle is thick and a scrambled egg consistency.
5. It doesn't matter how you do this and it will be a mess but it comes together I promise!
6. With the scraper or fork use a cutting motion up and down to try and get everything really evenly incorporated.
8. Bring the mixture together with your hands, squeezing it into a rough ball.
9. Squeeze and squeeze until it forms a ball. Again, it will come together, don't stress!
10. Knead for 3 - 4 minutes quite vigorously.
11. When it looks dimpled like this wrap it up tightly in plastic wrap and rest for 10 minutes.
After the first rest
- Continue kneading for 3 minutes or so until you have a nice smooth dough.
2. Wrap up tightly again and rest for 30 minutes or up to an hour.
Why the double rest?
The first rest lets the flour fully hydrate, so the dough becomes cohesive and easier to knead.
The second rest relaxes the gluten, giving you a smoother, more elastic dough that rolls out beautifully with far less effort.
How to roll pasta dough
Rolling pasta dough is simple once you know the rhythm. Work with a quarter of the dough at a time (or even ⅙th) and keep the rest tightly wrapped so it doesn’t dry out. Smaller pieces are easier to control and help you achieve an even thickness.
- Press the quarter piece down flat with your hand or a rolling pin and dust with a little flour.
2. Roll it through the widest setting.
3. You'll have a long oval, so take the rounded ends and fold them into the middle to create a rectangle.
4. Roll it back through the roller at the widest setting and then the next setting (that is 1 and 2 on a marcato or kitchen aid)
5. Fold the rectangle in half and dust with a little flour.
6. Take it back through the widest setting.
7. Now roll it through each setting 1, 2, 3 and 4.
8. After setting 4 fold the sheet into three.
9. You might need to trim the edges if it gets too wide for the roller.
10. Now take it back to setting 2 and go through them all again stopping at 6 or whatever thickness you like.
11. This is what gets extra smooth perfect sheets, folding and re-rolling is the key!
12. You'll now have a perfect sheet to use however you wish!
You should end up with a smooth, silky sheet of pasta. Remember that there’s no single “right” way to roll pasta, every machine and every pasta maker works a little differently. Start on the widest setting and work your way thinner, and you’ll get there every time. Most of all, enjoy the process. Fresh pasta should be fun to make and even better to eat.
What is semolina flour (and the difference between semolina and semola)
Semolina is a type of flour made from durum wheat, a hard variety of wheat that gives pasta its signature bite and golden color.
The finer version of semolina is called semola rimacinata (or just semola). It’s milled extra fine, which makes it perfect for mixing into homemade pasta dough for a chewy, al dente texture. It's also used to make a Semolina Pasta Dough for hand rolled shapes.
The coarser grind, labelled semolina, is made from the same wheat but used differently, it’s ideal for dusting trays or preventing fresh pasta from sticking.
In short: semola goes into the dough, semolina goes on the tray. Both are fantastic to have on hand when making pasta from scratch.
What can I make with it?
So many things! If you’re new to making pasta at home, start simple by cutting your pasta sheets into wide ribbons for homemade pappardelle. Don't miss my pasta shapes and guides section for so many different shapes to make.
Most pasta machines include cutter attachments for fettuccine or spaghetti, which are great next steps. Just remember that fresh pasta cooks quickly, narrow shapes like these only need about two minutes in boiling water.
Once you’re feeling confident, try moving on to filled pasta. My homemade ravioli guide walks you through every step, and if you’re after something slightly easier, triangoli with a ricotta filling is another beautiful place to start.
Common pasta dough questions
I use a combination of '00' and fine semolina flour. The semolina gives a bit of bite and structure. You could use all '00' or all purpose flour too.
Yes! Traditional Italian pasta uses both egg doughs and flour and water doughs. The latter is usually made with semola rimacinata and is perfect for hand-rolled shapes like orecchiette or gnocchi sardi. For the simplest version, try my hand-rolled pici pasta, just plain flour (or '00') and water!
It depends on the shape and thickness. Thin pasta like pappardelle, fettuccine, or spaghetti needs around 2 minutes in boiling water, while filled pasta such as ravioli or cappelletti take 4–5 minutes. Always taste a piece before draining, fresh pasta cooks quickly!
I don’t recommend freezing the raw dough, it can change texture when thawed. Instead, shape the pasta first and freeze that. Fresh pasta shapes freeze beautifully, just arrange them on a tray to freeze for 20-30 minutes, then transfer to a container or bag. Boil from frozen.
In an ideal world the dough rest period is only 30mins - 1 hour at the most. You could stretch this to 3 if you have to. You could prepare it earlier and refrigerate but it will get more elastic and harder to work with the longer you leave it. It always needs to be room temperature when rolled.
Yes! Put the flour and eggs into the food processor and pulse to combine into an even mixture. Squeeze the mixture together and then knead on a clean work surface as usual. You could also knead the dough in the bowl of a stand mixer with the dough hook attached.
Some pasta shapes to try
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Recipe
How to Make Easy Homemade Pasta Dough
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Ingredients
- 400 grams '00' flour (please see notes on flour options below)
- 225 grams eggs (see notes on weighing below)
Instructions
- Please read all the information above plus step-by-step photos.
- Tip the flour 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.
- If you don't want to make a mess then mix in a food processor. Pulse the eggs and flour until evenly distributed (coarse breadcrumb texture) then take the blade out, squeeze into a ball and bring out onto the bench to knead as normal
Rolling
- Please check out my rolling guide in images above, it's easier to see in photos.
Lauri says
It worked! My first handmade pasta for my own ravioli! And it came together perfectly and was delicious! Thank you!
Emilie Pullar says
Yay so happy it worked so well!!
Nandini says
I tried this recipe with APF because I didn’t have the right ingredients that day. It came out really well despite that. I made butternut squash ravioli with brown butter sauce following another recipe on your blog. It was my very first time making pasta from scratch at home and without a pasta machine. Love your recipes! Thank you for sharing.
Emilie Pullar says
APF is all good for pasta dough! So glad it worked out so well 🙂
Ina Sellke says
I love this pastadough so much. Its a smoooooooth one!?
Laura Ouellette says
This is the perfect recipe and method and comes out perfect every time!
Catherine Rouse says
The best pasta dough, ever! Never fails to impress EVERYONE!
I would never use any other recipe…like, EVER!
Happy Birthday! ???
Giselle says
Really detailed, easy to follow instructions. The pictures were really useful. I used the recipe for a lasagne and it came out amazing!
Grace says
Perfectly perfect every time!
Madie says
The only fresh pasta dough recipe I will use. Works great in the freezer to boil from frozen. Just made and dehydrated some to give as Christmas gifts. Pairs well with the ever decadent and 5 star white pork ragu, which as converted me to white ragus.
Manuela says
Double kneading really IS the key. Thanks for this hint. Perfect. Also adding olive oil to make up the weight of the eggs.
Easy peasy.
Lisa says
Hi,
Can I make tagliatelle the night before a party & store in fridge? Would this change the cooking time & final texture at all? Would you wrap into nests & put in fridge straight after cutting?
Thanks
Emilie Pullar says
Hi, storing in the fridge is really risky, it can get so sticky as there's too much moisture in there. I would go for the freezer. As soon as you've made the tagliatelle, wrap it up in nests dusted REALLY well with course semolina and put them open on a tray in the freezer. After about 20 - 30 mins transfer them to bags or containers then cook straight from frozen. It will taste perfectly fresh and is my preferred storage method. Hope that helps! 🙂
Judith says
Great recipe, thank you very much! What would you do if your egg weight is f.e. 215 gr: add water to get to 228 gr or use less flour?
Emilie Pullar says
It's always tricky when it's really close to 228! I would add water or a bit of olive oil to make it up 🙂
Stella says
228g of eggs is equal to how many eggs??
Emilie Pullar says
Hi Stella, if you read the notes above the recipe it explains it. It will be around 4 but eggs vary so much in weight that is why I give a grams measurement. I have a bowl on my scales, set the scale to zero then crack one egg in at a time to get to that weight. You might need slightly more than four or slightly less. You can always crack the last egg into a cup, mix then dribble it in to make up the weight. Hope that makes sense 🙂
Imy says
Great recipe which made a super silky pasta dough that was lovely to work with!
Thao Rodriguez says
What kind of machine/device do you use to roll your pasta through? There are so many out there, it’s hard to chose. Appreciate any recommendations that you might have for home pasta making. We like all kinds of pasta.
Emilie Pullar says
Hi! I have a marcato atlas 150 which I highly recommend, they are a fantastic machine and really easy to find. I also have the pasta roller attachment for my kitchen aid too. Let me know if I can help with anything else 🙂
Jess says
My ten year old makes this pasta regularly on his own. It's easy to make and no fail. But most importantly, it makes delicious pasta!
Emilie Pullar says
Hi Jess!! This is so cool, so glad that the fam loves making pasta x