A basic and easy recipe for homemade pasta dough. With this recipe, you can make lasagne sheets, farfalle, ravioli, tagliatelle, pappardelle and so much more. Making pasta at home is not as hard as it may seem and is so worth the extra effort!
Any Italian food lover loves homemade pasta, whether it's a rich and comforting lasagne layered with the most delicious meat ragu and silky, creamy bechamel sauce, fresh and delicious orecchiette with broccoli and chilli or pappardelle with earthy mushrooms and speck.
There are SO many variations when it comes to sauces and shapes I could happily eat pasta every day and never, ever get bored!
I don't think a meal can get any better when it's made with fresh homemade pasta dough. Not only is the flavour unreal but the texture and pure satisfaction of that first bite of cosy, home cooking is enough to send you straight to food heaven!
This step by step guide to homemade pasta dough will give you a basic recipe that can be made into all sorts of delicious and comforting meals. I've created step by step photos for making the pasta dough from scratch and then making into lasagne sheets, tagliatelle, pappardelle and fettuccine although the variations are endless.
So roll up your sleeves and get that pasta machine out because things are about to go down...
Egg To Flour Ratio
The general rule is 1 large egg to every 100g (3.5 oz) of 00' flour. I like to add 1 extra egg yolk to the whole mixture, please note I do not mean an extra egg yolk to every 100g.
As an example to make ravioli for 6 people I use 3 large eggs, 300g (10.5oz) 00' flour and 1 egg yolk.
The eggs must be the highest quality free range eggs you can find. In Italy, they have egg specifically for making pasta called 'Pasta Gialla' (yellow dough or yellow pasta). The yolks are bright orange giving the pasta a beautiful yellow colour.
Luckily I have found high quality eggs that are free range, delicious and have the perfect yolk to give homemade pasta that perfect colour. Have a search for the best you can find in your area.
P.S the size of the egg matters. If you use small or medium sized eggs you will need less flour. Stick to large eggs for the best results using this recipe.
How To Make Homemade Pasta Dough - Step By Step
Place the flour on a clean work surface, make a well in the middle and add the eggs (photo 1).
Using a fork whisk the eggs whilst slowly incorporating the flour until combined and looks like a very rough dough (photo 2 & 3). You may need to use your hands once most of the egg is incorporated to help it along.
Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth and pliable. Wrap the dough in cling film and leave to rest for 30 minutes, out of the fridge (photos 4-6).
Once the dough is rested it's time to roll it out. Cut the dough in half so it's easier to roll out and flatten it with the palm of your hand so it will fit through the first setting on the pasta machine, usually 0 (photos 7 & 8).
Pass the dough through the widest setting once then fold one side over the other as shown on photos 9 and 10. Flatten the dough with the palm of your hand again so it will fit through the widest setting and roll it through again.
Repeat this process folding the sides in and passing it through the widest setting four times (<< important step do not skip). Once you've done that pass the dough through each setting once from the widest to the second last setting (number 8).
The Best Pasta Thickness To Choose
I very rarely roll my pasta to the very last setting, I find it a little too thin and much harder to work with because it's so delicate.
If I'm making ravioli I roll it out to the third last setting, number 7. For lasagne, tagliatelle or pappardelle I roll it out to the second last setting, number 8.
How To Make Lasagne sheets, Tagliatelle, Pappardelle and Fettuccine;
Lasagne
Ok so, lasagne sheets are super simple just roll the pasta dough through the machine until you reach the second last setting (my personal preference) or the very last setting. Cut the lasagne sheets to the right size to fit your dish and you're good to go.
If you're looking for a classic lasagne recipe made with a rich ragu and silky creamy bechamel sauce check out my lasagne recipe here. I also have a recipe for a vegetarian lentil ragu lasagna and a butternut squash lasagna that's perfect for fall!
Tagliatelle, Pappardelle & Fettuccine
Each of the above calls for roughly the same process just different widths. The one exception is that pappardelle (the widest of the three) needs to be cut by hand.
Simply fold your lasagna sheet in half over and over again until you reach a 1-inch width (photos 13 & 14). Cut the roll of pasta into ½ inch pieces, you can trim the ends if you need to (photo 15).
Unravel the pappardelle and use as required. If you're not using straight away shape a few strands at a time into nests to dry out (photo 16).
Making tagliatelle and fettuccine are really simple. Place the relevant attachment on your pasta machine (most pasta machines come with this, here's the one I use). Roll the dough through the machine and you'll have tagliatelle or fettuccine (photos 17 & 18).
Use the same method and shape the pasta into nests to dry out if you're not using straight away.
Extra Tips For Making Homemade Pasta Dough
- Use 00' flour for the best results when making pasta dough from scratch.
- Use the highest quality free range eggs possible.
- Knead the dough for no less than 10 minutes. It should be smooth and elastic in texture. If you're unsure cut the dough in half, if there are tiny air bubbles inside the dough it's ready.
- Make sure to rest the pasta dough for 30 minutes before rolling out.
- Make sure to lightly sprinkle flour or semola on your work surface when rolling out.
- Always sprinkle a little flour on the rollers of your pasta machine to stop it sticking.
Pasta Sauces To Serve Your Homemade Pasta With;
- Artichokes and Peas
- Sun-Dried Tomato & Roasted Red Pepper
- Eggplant Pasta Alla Norma
- Parmesan and Butter
- Easy Sausage Ragu
Homemade Pasta Dough
Ingredients
- 14 oz 00’ Flour (400g)
- 4 large eggs free range
- 1 egg yolk free range
Instructions
- Place the flour on a clean work surface, make a well in the middle and add the eggs (photo 1).
- Using a fork whisk the eggs whilst slowly incorporating the flour until combined and looks like a very rough dough (photo 2 & 3). You may need to use your hands once most of the egg is incorporated to help it along.
- Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth and pliable. Wrap the dough in cling film and leave to rest for 30 minutes, out of the fridge (photos 4-6).
- Once the dough is rested it's time to roll it out. Cut the dough in half so it's easier to roll out and flatten it with the palm of your hand so it will fit through the first setting on the pasta machine, usually 0 (photos 7 & 8).
- Pass the dough through the widest setting once then fold one side over the other as shown on photos 9 and 10. Flatten the dough with the palm of your hand again so it will fit through the widest setting and roll it through again.
- Repeat this process folding the sides in and passing it through the widest setting four times. Once you've done that pass the dough through each setting once from the widest to the second last setting (number 7).
How To Make Lasagne sheets, Tagliatelle, Pappardelle and Fettuccini;
Lasagne
- Ok so, lasagne sheets are super simple just roll the pasta dough through the machine until you reach the second last setting (my personal preference) or the very last setting. Cut the lasagne sheets to the right size to fit your dish and you're good to go.
- If you're looking for a classic lasagne recipe made with a rich ragu and silky creamy bechamel sauce check out my lasagne recipe here. I also have a recipe for a vegetarian lentil ragu lasagna and a butternut squash lasagna that's perfect for fall!
Tagliatelle, Pappardelle & Fettuccine
- Each of the above calls for roughly the same process just different widths. The one exception is that pappardelle (the widest of the three) needs to be cut by hand.
- Simply fold your lasagna sheet in half over and over again until you reach a 1-inch width (photos 13 & 14). Cut the roll of pasta into ½ inch pieces, you can trim the ends if you need to (photo 15).
- Unravel the pappardelle and use as required. If you're not using straight away shape a few strands at a time into nests to dry out (photo 16).
- Making tagliatelle and fettuccine are really simple. Place the relevant attachment on your pasta machine (most pasta machines come with this, here's the one I use). Roll the dough through the machine and you'll have tagliatelle or fettuccini (photos 17 & 18).
- Use the same method and shape the pasta into nests to dry out if you're not using straight away.
Notes
The Best Pasta Thickness To Choose
I very rarely roll my pasta to the very last setting, I find it a little too thin and much harder to work with because it's so delicate. If I'm making ravioli I roll it out to the third last setting, number 7. For lasagne, tagliatelle or pappardelle I roll it out to the second last setting, number 8.Egg To Flour Ratio
The general rule is 1 large egg to every 100g (3.5 oz) of 00' flour. I like to add 1 extra egg yolk to the whole mixture, please note I do not mean an extra egg yolk to every 100g. As an example to make ravioli for 4-6 people I use 3 large eggs, 300g (10.5oz) 00' flour and 1 egg yolk. The eggs must be the highest quality free range eggs you can find. In Italy, they have egg specifically for making pasta called 'Pasta Gialla' yellow dough or yellow pasta. The yolks are bright orange giving the pasta a beautiful yellow colour. Luckily I have found high quality eggs that are free range, delicious and have the perfect yolk to give homemade pasta that perfect colour. Have a search for the best you can find in your area. P.S the size of the egg matters. If you use small or medium sized eggs you will need less flour. Stick to large eggs for the best results using this recipe.Extra Tips For Making Homemade Pasta Dough
- Use 00' flour for the best results when making pasta dough from scratch.
- Use the highest quality free range eggs possible.
- Knead the dough for no less than 10 minutes. It should be smooth and elastic in texture. If you're unsure cut the dough in half, if there are tiny air bubbles inside the dough it's ready.
- Make sure to rest the pasta dough for 30 minutes before rolling out.
- Make sure to lightly sprinkle flour on your work surface when rolling out.
- Always sprinkle a little flour on the rollers of your pasta machine to stop it sticking.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Jess
What do you do with your leftover scraps? I just made agnolotti and re-rolled the scraps to make ravioli. Having used your pasta dough recipe and your mushroom filling recipe, I'm wondering if I've made the dough too tough as the edges were quite chewy or if i've simply undercooked the pasta. I used a Marcato Atlas 150 and took it to setting 7 as suggested so I know for a fact that I have the thickness just right.
Emily
Hi Jess, you can freeze leftover scraps of pasta and use them in soups straight from frozen. Hmm, it sounds like they were undercooked ever so slightly try giving them an extra minute or so next time. Hope this helps!
Teresa Lumley
Hello!
Made homemade pasta for first time yesterday (I am 55yo) with my girlfriend, we both are very good cooks and it was the most difficult cooking I've ever done. I followed the recipe exactly..the dough was impossible to work wit, very very dry and crumbly. I needed more liquid and/or should never have started with all the flour and stopped adding it whenever dough felt right. We felt like failures so ended up trying 2 other recipes, same outcome, too dry. On our 4th attempt, we used the recipe on the back of my ravioli
press box and it was perfect...beautiful elastic easy to work with dough that fed through the pasta machine great. This recipe had oil and water and that made allllll the difference. I don't know how your recipe could have worked...please give me any advise..I'd be willing to give it a second try but honestly don't know how just egg and flour can be pliable enough to work with. P.S. your mushroom ravioli filling was delicious..would 100% make again!! Thanks
Emily
Hi Teresa, so sorry to hear that you had trouble with your pasta making. I can assure you that all you need is flour and eggs, no oil. If you can see the step by step photos in the recipe post you'll see that I create a well in the middle of the flour and add the eggs. This way you can incorporate the flour into the eggs until a rough dough has formed without adding any extra flour that you don't need. The size of the egg matters too, if they are on the smaller side you might not need all of the flour. Once you're at that stage you need to knead the dough for about 10 minutes so the gluten develops, it starts off feeling stiff but will then knead into a smooth and elastic dough. I have to stress that when it comes to making pasta dough I always weigh the flour with a scale as cups can be unreliable when you need an accurate measurement. I hope this helps!
Natalie
This recipe is perfect. I had tried ravioli using several other recipes, but this one is the best by far. I don't have a pasta machine at all, so it's all hand-rolled. The way it works is that you just keep rolling and flipping over until you can't roll any thinner. Also, best to add a fair amount of garlic salt/seasoning to the actual dough...
Inside the rustic kitchen
So happy you enjoyed the recipe, thanks for adding the great tips for rolling out by hand 🙂
J.R.
I gotta try this recipe, I make pasta but never added an extra egg yolk and I always seal my ravioli with water (Marcato told me to in the manual) I gotta try both. And I gotta try rolling it on 7. As per Marcato in their ravioli tablet manual they say this:
"The pasta sheet thickness for the ravioli tablet must be set on 6" those Italians are really damn serious with their instructions lol.
Inside the rustic kitchen
Hey J.R, the extra egg yolk makes a richer dough which I love (I like to add it for fancier dishes). If sealing with water works for you then that's great! I find that I have more control over the sealing without water but sometimes need it if the pasta has dried out a little. Have fun pasta making!
DAni
Excellent recipe - what can i do without a pasta machine?
Inside the rustic kitchen
Hi Dani, you can use a rolling pin to roll it out instead of a pasta machine.
Monika
Thank you for the recipe!
Do you think past dough can be made in the machine, like Thermomix or other with the strong motor?
Kim
I tried your recipe for the first time after trying many others and yours was spot on first time. Thank you!!
Inside the rustic kitchen
So happy you enjoyed it, thanks so much!
Jessica
Can this pasta be dried and used at a later day?
Inside the rustic kitchen
Hi Jessica, yes, you can dry the pasta out then store it in containers for a later date.
Maggie
Absolutely delicious! My husband was super impressed and said it was restaurant quality! Thanks for sharing 🙂
Inside the rustic kitchen
Hi Maggie, so happy you enjoyed it! Thanks so much for stopping by.
Lucy Parissi
All the pictures make your step by step guide very easy to follow. Great post.