Pasta dough Recipe

Italian · Main course · 33 min total

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

Ingredients

• 2 cups all-purpose flour (plus more for dusting)
• 3 large eggs
• 1 tablespoon 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 olive oil and salt.
2. Using a fork, gently beat the eggs, gradually incorporating flour from the sides of the well until a shaggy dough forms.
3. Knead the dough with your hands for about 8-10 minutes until smooth and elastic. If sticky, add a little more flour; if 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 each piece through a pasta machine or with a rolling pin to desired thickness, dusting with flour as needed.
6. Cut into desired shapes (fettuccine, pappardelle, etc.) and cook in boiling salted water for 2-3 minutes until al dente.

Tips

• For best results, use room temperature eggs.
• Resting the dough relaxes the gluten, making it easier to roll.
• Fresh pasta can be refrigerated for up to 2 days or frozen for up to 1 month.

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