Pasta Dough Recipe

With this pasta dough recipe it isn't difficult to make fresh egg pasta, most important thing is to measure out well all the ingredients.

Here you will learn how to make pasta and feel satisfied after that you have created it from your own hands.

For certain dishes only fresh pasta will do, you can't make "ravioli" or "tortellini" without fresh pasta.

Cream sauces are much better with flavorful fresh pasta, lasagna is better with fresh pasta and homemade is better than anything you can buy, and making it should be a simple project.

For example think about the time that you can have with your kids or nephews involving them in a sort of game. They will have fun shaping the pasta with you.

Pasta Dough

Pasta Dough


Makes about 1 pound (gr.454) enough fettuccine for 4 to 6; enough filled pasta for 6 to 8

  • 2 cups (gr.454) all-purpose flour
  • 3 large eggs
  • 1 tablespoon extra virgin olive oil
  • salt


  1. Prepare your working surface and place a heap of flour on it, and on the top make a well in the center.
  2. Break the 3 eggs with the white and start beat them with a fork.
  3. Add a pinch of salt with the tablespoon of oil, and begin with the fork to pound the flour with the eggs.
  4. Little at a time draw the mix close to the center until all ingredients are completely absorbed.
  5. Now start working the pasta dough by hands, knead over your working surface several times until the dough is smooth.
  6. At last you'll have the pasta dough that looks like an elastic ball. You'll need to cover it or wrap it and set aside for at least 30 minutes up to 2 hours to relax.

I will give you further extra tips now to solve some difficulty that you might have doing this basic pasta dough recipe.

If the dough sticks add flour, 1 tablespoon at a time. If it breaks up very easily add water, ½ teaspoon at a time. It has to form a rough, smooth ball.

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