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In Italy, we say that pasta is made with love — and you can taste it in every bite. Slow down, knead the dough, pour a glass of wine, and let your kitchen smell like tradition. Fresh pasta is not just food… it’s a story you create with your hands.
I have to confess that making fresh homemade pasta as always been linked to traditional holiday and family celebrations, but in the last few years I delve into the passion of homemade pasta and I made it a regular weekend habit.
This guide will teach you how to make fresh pasta dough in the comfort of your kitchen. Good things take time—and that the best meals are made with love and simple, quality ingredients. Whether you’re a beginner or a seasoned home cook, mastering homemade pasta dough opens a whole new world of culinary creativity. And trust me, once you taste fresh pasta, there’s no going back to the boxed stuff!
Why You’ll Love This Recipe
–It’s Simple Yet Authentic: With just a few basic ingredients—flour, eggs, and a pinch of salt—you can recreate the authentic flavors of Italy right in your kitchen. No fancy tools needed!
–Versatile for Any Pasta Shape: This dough is incredibly versatile. Whether you want to make silky tagliatelle, delicate ravioli, or hearty lasagna sheets, this one recipe does it all.
-Fresh Taste and Perfect Texture: Homemade pasta has a richness and tenderness you simply can’t find in store-bought versions. It absorbs sauces better and has that delightful “bite” (al dente) every good pasta should have.
Homemade Fresh pasta dough Ingredients
For this easy homemade pasta recipe you will need the following ingredients:
00 Italian flour: this is the finest Italian flour used to make fresh egg pasta. As usual I recommend to use a digital scale to weigh your flour as cups is not always the best way to measure flour to obtain a perfect pasta dough. I recommend Antimo Caputo 00 flour.
Durum wheat flour: you will need semolina to add to the dough. Semolina will give your pasta a full sensation of roundness into your palate. In addition you can also sprinkle it over your work surface.
Eggs: count 1 egg for every 100 gr. For this recipe I used 4 whole eggs. If you want a richer dough, add more egg yolks. If you want a more hydrated dough use the egg whites of one more egg. Make sure you remove the eggs from the refrigerator at least 1 hour before you start making the pasta dough.The eggs at room temperature disperse better into thee flour. Ideally you should have 57grams of egg for every 100 gr of flour.
Equipment you will need to make homemade pasta dough
Pasta machine – I use a marcato Atlas pasta machine. You can also find a more affordable model here. I recommed though marcato as with the time you can buy different attachments to vary your pasta shaping.
Wooden board – Key for any pasta making, you can use your own wooden board as a good start. If you fall in love with pasta making I recommend to upgrade to a bigger one, like this. A wooden board will precent your counter top to get ruined by cutting the dough and then the flattened noodle, and it will also be easier to clean up.
A rolling pin is always good to have especially to flatten the dough before using the pasta machine.
You will need also a bench scraper will help you to bring the dough together once you have cracked the eggs.
If you really get into the habits of making your homemade pasta, I also recommend a pasta cutter A knife or pizza wheel will also do the trick.
Finally I suggest investing in a good quality digital food scale: it will provide you with the precise measure for the ingredients, ensuring the correct ratio of flour to eggs.
How to make homemade pasta dough from scratch
My pasta dough recipe is pretty straightforward. There are 3 major steps when making homemade pasta dough.
1- Making the Dough
2- Rolling the dough into sheets
3- Cutting the sheets into pasta
Let’s delve into them:
1-Making the dough
The following are the inctructions to make homemade pasta dough by hand.
a) Form a Well:
On a clean surface, pile the flour into a mound and create a wheel l in the center. Crack the eggs into the well and add a pinch of salt.
b) Mix:
Whisk the eggs with a fork. Incorporate the flour from the edges of the wheel and incorporate it as you whisk. TIP: You might need to add a bit of chilled water to make the dough more loosely, but add a bit at a time, otherwise, you will have a mushy dough that will not be easy to adjust to maintain the ratio of flour to eggs.
Feeling the dough is important to understand the right level of elasticity that will result in a much better quality of fresh pasta.
c) Knead:
Use a bench scraper with cutting movements until all flour has been incorporated. Gather the dough together with your hands and start kneading. Knead firmly for about 8–10 minutes, until the dough becomes smooth and elastic. TIP: If it’s too sticky, sprinkle a little more flour; if it’s too dry, add a few drops of water.
d)Rest:
This is a very important step: Resting the dough will allow the pasta to fully absorb the eggs, giving the dough the right consisentcy for you to be able to shape it. Make sure you do not skip this step! Cover the dough in a plastic wrap, place it in the refrigerator for 30 minutes. Alternatively you can cover it with a tea towel or an upside down bowl and live it at room temperature, away from any source of heat or cold air.
2- Rolling the dough into sheets
a) Divide the dough into 4 parts:
After you rested the dough for 30 minutes, divide it into 4 parts and cover them with a linen towel to prevent your dough to dry. With a rolling pin well-floured, start by rolling each piece from the center to the outer part on a floured countertop. When it reaches around 1/8 inch of thickness, the you are ready to use a pasta machine.
b) Use a pasta machine: and pass the dough through its rollers. I use the thickness of 0 at first, then I pass it to more times into thinner thickness. I usually proceed from 0 to 2, then 3, then 4 and then 6. By doing this, you will obtain the lasagna, which is a wide stripe of pasta.
TIP:You will know it is the right thickness when you will see clearly the shadow of your hands if you will elevate your sheet against the window. In general for long shape should be thinner, you can set the rolling pin up to 8. For filled pasta, I would not go more than 8. For shorter pasta I suggest stopping at 5, as a slight thicker oasta will hold better the shapes.
3- Cutting the sheets into Pasta
a) Cut the sheets: At this point you need to cut your sheets into the desired shapes of pasta. Please refer to the following recipes depending on what you would like to make.
Pesto lasagna roll ups: this is easy to make as after you roll the dough, you need just to cut some lasagna noodle. It is great if you are a beginner and it is a recipe that works well in spring and summer. It is also great to freeze!
Pappardelle: this is quite easy as well. You will use a knife to cut your pappardelle and you can dress it up with many sauces.
Straw and Hay Fettuccine (Paglia e Fieno): a bit more complicated as you will need to make a classic fresh egg dough and a spinach dough.
b) Drying the pasta: once you cut the pasta, I recommend to let it dry depending if you will store it or not. More in the FAQ.
How to cook fresh homemade pasta
Fresh pasta cooks so quick. Once the water has reacheed roaring boil, add the salt. Once the water boil again, add the pasta. It will be ready after 2-3 minutes. I recommedn to do a taste test after 2 minutes. Have your water boiling while making your sauce and when it’s almost ready drop the pasta into the water. Transfer the pasta straight into the sauce, with a spider strainer. It will also bring some pasta cooking water into the sauce, which is great to make a great sauce.
Best Sauce for Homemade Fresh Pasta
A classic brown butter sage sauce, will be great with any kind of homemade pasta. Another great sauce ideal in the spring time is wild ramp pesto.
A Classic Italian tomato sauce, it will be easy to make and you will taste more the classic flavor of Italy in a more elevated version.
Other great sauce are:
Ragu, especially with Lasagne!
Variations and Tips
– Flavored Dough: Add finely chopped herbs like basil or parsley, or even a spoonful of tomato paste or squid ink, for colorful and flavored pasta.
-You can make a cute pink dough by adding beetroot juice to the eggs and dough, like this colorful Beetroot Ravioli.
-Green dough:spinach will add a nice color, check this Garganelli recipe.
–Farro blend: For a more rustic texture, replace some of the flour with farro flour and try my recipes for spelt tagliatelle with kale and mushrooms.
How to Store Fresh homemade pasta
In terms of storing it is better to store the pasta once you have cut it in your favorite shape.
You can keep your pasta in an airtight container for 2-3 days. A better option is to freeze your pasta. To freeze, place the dried pasta in the freezer open on a tray for 20 minutes until it hardens, then transfer to an airtight container or freezer bag to cook from frozen. They will live happily in the freezer for up to three months. Fresh pasta can be stored in the fridge for 1–2 days or frozen for up to a month.
Homemade Pasta Dough: FAQ
What type of flour should I use for pasta dough?
Traditionally, Italian pasta is made with 00 flour (very fine, soft flour) for a silky, delicate texture. You can also use all-purpose flour for a more rustic dough, or mix in semolina flour for a firmer bite. In general adding 1-2 tablespoon of durum wheat flour-semolina will aid the pasta to rich a better consistency, and to hold better the sauce.
Why is my pasta dough too dry/too wet?
• If it’s too dry, add a few drops of water at a time and knead until it comes together.
• If it’s too wet or sticky, sprinkle a little extra flour while kneading.
Humidity, flour type, and egg size can all affect the texture, so adjust as needed.
How long should I knead the pasta dough?
I usually knead the dough by hand for about 8–10 minutes until it becomes smooth and elastic. This develops the gluten, giving the pasta its structure.
What’s the ideal hydration for pasta dough?
For egg-based pasta, a hydration level of about 57% is standard. This means that for every 100g of flour, you’d use approximately 57g of liquid (eggs, in this case).
Do I really need to let the dough rest?
Yes! Resting (at least 30 minutes) relaxes the gluten, making the dough easier to roll out and preventing it from shrinking or tearing.
How thin should I roll the pasta dough?
It depends on the pasta type:
• For tagliatelle, fettuccine, or lasagna sheets, aim for 1–2 mm thin.
• For ravioli or stuffed pasta, thinner is better — about 1 mm to avoid heavy edges.
What if I don’t have a pasta machine?
No problem! You can roll pasta by hand with a rolling pin. It takes a little muscle, but it’s very traditional (and satisfying).
Can I make pasta without eggs?
Yes! But in this case you will use that dough to shape your pasta by hand. Traditional southern Italian pasta is made with just flour and water. Eggless dough is perfect for vegan pasta too. If you would like to master pasta dough without eggs check my recipes: cavatelli, orecchiette and trofie.
How long does fresh pasta take to cook?
Fresh pasta cooks very quickly — usually 2 to 4 minutes depending on the thickness. Taste test early to avoid overcooking!
Why does my pasta dough tear when I roll it out?
This usually means the dough hasn’t rested enough or it needs a little more kneading. Also, if it’s too dry, it can crack — sprinkle a few drops of water and knead it back together.
How can I avoid my pasta to stick while it dries?
If you ever find your fresh pasta sticking while it dries, dust it lightly with semolina or extra flour!
Do I always need to dry out the pasta?
If you’re cooking it fresh (right away):
• No need to dry it fully.
• Just let the pasta rest for about 15–30 minutes after shaping. This helps it firm up a little so it doesn’t stick together when you cook it.
• Then boil it directly in salted water — it will cook in just 2–4 minutes.
If you’re storing it for later:
• Yes, dry it!
• You can let pasta air dry for a few hours (or overnight) until it’s completely dry and brittle.
• Once fully dry, you can store it in an airtight container for several weeks at room temperature.
For stuffed pasta (like ravioli):
• Don’t dry too much — stuffed pasta should be cooked fresh or frozen quickly. If you let it dry too much, the dough can crack.
Can I use a food processor to make homemade pasta dough?
You can use a food processor or a Kitchen Aid processor, in this case you will need to add the sifted flour, then the eggs and mix it until combined. While this method is less romantic, I have to admit it will make the clean up much easier and you can focus more on the following steps.
I hope you liked this Guide on how to make homemade pasta dough! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Equipment
- 1 Pasta Machine Marcato
- 1 wooden board
- 1 knife
Ingredients
- 350 gr flour 00 Italian flour
- 50 gr durum wheat flour semola
- 4 whole eggs
Instructions
1-Making the dough
- a) Form a Well:On a clean surface, pile the flour into a mound and create a wheel l in the center. Crack the eggs into the well and add a pinch of salt.
- b) Mix:Whisk the eggs with a fork. Incorporate the flour from the edges of the wheel and incorporate it as you whisk. TIP: You might need to add a bit of chilled water to make the dough more loosely, but add a bit at a time, otherwise, you will have a mushy dough that will not be easy to adjust to maintain the ratio of flour to eggs.
- c) Knead:Use a bench scraper with cutting movements until all flour has been incorporated. Gather the dough together with your hands and start kneading. Knead firmly for about 8–10 minutes, until the dough becomes smooth and elastic.
- d)Rest:Cover the dough in a plastic wrap, place it in the refrigerator for 30 minutes. Alternatively you can cover it with a tea towel or an upside down bowl and live it at room temperature, away from any source of heat or cold air.
2- Rolling the dough into sheets
- a) Divide the dough into 4 parts: After you rested the dough for 30 minutes, divide it into 4 parts and cover them with a linen towel to prevent your dough to dry. With a rolling pin well-floured, start by rolling each piece from the center to the outer part on a floured countertop. When it reaches around 1/8 inch of thickness, the you are ready to use a pasta machine.
- b) Use a pasta machine: Pass the dough through its rollers. I use the thickness of 0 at first, then I pass it to more times into thinner thickness. I usually proceed from 0 to 2, then 3, then 4 and then 6. By doing this, you will obtain the lasagna, which is a wide stripe of pasta.
3- Cutting the sheets into Pasta
- a) Cut the sheets: At this point you need to cut your sheets into the desired shapes of pasta. Please refer to the article above where there are links to different pasta shapes recipes.
- b) Dry out the pasta before cooking it.
- 4- Cook the pasta: Fresh homemade pasta cooks quickly in 2-3 minutes. You will need to bring a hot pot of water to boiling, add salt and then add the pasta. Drain it with a spider, as it is delicate and place it in the pot where you have made the sauce.
Nutrition
