This fresh homemade egg pasta dough is an Italian classic made with 00 flour, semolina flour, eggs, salt, and olive oil and will forever change your mind about buying the boxed stuff. Here’s how to make it—with or without a machine—and cook it.
When making fresh homemade egg pasta dough, I almost always use the food processor as it makes quick work of the task. But I feel it’s also worth knowing how to mix pasta dough by hand. For one thing, nothing chases away fear in the kitchen like rolling up your sleeves and getting your hands dirty. For another, making egg pasta is a tactile experience. The more you touch and handle the pasta dough, the more familiar you’ll become with the proper consistency—how firm and how smooth it should be. I’ve included instructions for mixing the egg dough in the food processor and for mixing it by hand.–Domenica Marchetti
Can You Make Homemade Pasta Ahead Of Time?
If you plan to cook pasta later rather than sooner, sprinkle a baking sheet with plenty of semolina flour and place the pasta directly on the sheet in several small piles. Slip the baking sheet into the freezer until the pasta is firm. The pasta will keep for a month stacked in a large container with a tight fitting lid or in resealable freezer bags. When you’re ready to use it, just drop the frozen pasta into boiling water. [Editor’s Post: This freezing pasta trick will work for any shape you cut, either filled or unfilled.]
Fresh Homemade Egg Pasta Dough
- Quick Glance
- 25 M
- 25 M
- Makes about 1 pound
IngredientsEmail Grocery List
To make the pasta dough recipe by hand. Combine 2 1/4 cups “00” flour, the 1 tablespoon semolina flour, salt, and nutmeg on a clean work surface and pile into a mound. Make a well in the center of the mound, and break the eggs into it. Drizzle 1 tablespoon of the olive oil into the well. With a fork, break the egg yolks and whisk together the eggs and oil. Using the fork, gradually incorporate just enough of the flour from the inside wall of the well into the egg mixture to create a batter-like consistency. Work carefully so that you don’t break the wall of flour, causing the egg mixture to run out and cause a mess. (Although if this happens, don’t panic. Just use your palms to scoop up the egg mixture and work it back into the flour.) Now, use your hands to draw the remaining wall of flour over the thickened egg mixture and gently knead it just until it is incorporated.
Recipe Testers Reviews
The pasta dough turns out to be very pliable and I will use this easy recipe to make pasta dough in the future. Even at its thinnest, it was relatively easy to handle.
This was my first time making pasta from scratch, and this recipe looked like the perfect foil for my untrained hands. This dough is incredibly forgiving—I didn’t have extra-large eggs or semolina flour and it still came together smoothly. I just added a little extra olive oil. The fact you can make this in a food processor makes it foolproof. I’d recommend this recipe to anyone who has been nervous about making your own pasta. It’s a great way to start and I’ll be using this recipe again and again!