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Pasta dough (fresh) Recipe

Italian · Main course · 33 min total

This simple pasta dough yields silky, tender noodles that are perfect for any sauce. Made with just flour, eggs, and olive oil, it's a staple of Italian home cooking.

Ingredients

• 2 cups all-purpose flour (or 00 flour), plus more for dusting
• 3 large eggs, at room temperature
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt

Instructions

1. Mound the flour on a clean work surface and make a well in the center. Crack the eggs into the well, add the olive oil and salt.
2. Using a fork, gradually incorporate the flour into the eggs, starting from the inner edge of the well. Continue until a shaggy dough forms.
3. Knead the dough with your hands for 8-10 minutes until smooth and elastic. If too sticky, add a little flour; if too dry, add a few drops of water.
4. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
5. Divide the dough into 4 pieces. Roll out one piece at a time using a pasta machine or rolling pin to desired thickness, dusting with flour as needed.
6. Cut the pasta into desired shapes (e.g., fettuccine, pappardelle) and cook in salted boiling water for 2-3 minutes until al dente.

Tips

• 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.
• Cook fresh pasta immediately after cutting for best texture.

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