Italian Fresh Pasta Dough Recipe
Italian · Main course · 30 min total
This classic recipe for fresh pasta dough yields silky, tender noodles that are perfect for fettuccine, lasagna, or ravioli. Made with just a few simple ingredients, it's a rewarding project for any home cook.
30
min prep
min prep
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Mound the flour on a clean work surface and make a well in the center. Crack the eggs into the well, add olive oil and salt.
- Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well until a shaggy dough forms.
- Knead the dough with your hands for 8-10 minutes until smooth and elastic. If too sticky, add a little more flour; if too dry, add a few drops of water.
- Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
- Divide the dough into 4 pieces. Roll out each piece with a rolling pin or pasta machine to desired thickness, dusting with flour as needed.
- Cut into desired shapes (fettuccine, pappardelle, etc.) or use for filled pasta. Cook fresh pasta in boiling salted water for 2-4 minutes until al dente.
Tips
- For best results, use a kitchen scale to measure flour: 250g flour to 3 eggs.
- Resting the dough relaxes the gluten, making it easier to roll out.
- Fresh pasta can be refrigerated for up to 2 days or frozen for up to 1 month.
- To cook frozen pasta, do not thaw; add directly to boiling water and cook 1-2 minutes longer.
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