Homemade Fresh Pasta Dough

Homemade fresh pasta dough is a simple yet rewarding culinary adventure. With just a few basic ingredients, you can transform flour and eggs into a smooth, elastic dough that's ready to be transformed into endless pasta shapes. The kneading process is therapeutic, and the satisfaction of enjoying homemade pasta is unmatched.

5 from 1 vote

Course: main dish

Cuisine: Italian

Diet: Vegetarian

Prep Time: 15

Cook Time: 0

Resting Time: 20

Total Time: 35

Servings: servings

Calories: 348kcal

Author: Michelle

Ingredients

2 cups unbleached flour
1/2 cup semolina
3 eggs
1/4 cup water

Instructions

Place the dry ingredients in a food processor. Add the eggs and process until it’s well combined. If it it super dry and you can’t get it to come together, slowly – very slowly – drizzle in a tiny bit of water at a time while the processor is g oing.
2 cups unbleached flour, 1/2 cup semolina, 3 eggs, 1/4 cup water
Form into two flat discs, and allow to rest for at least 20 minutes. Roll out in a pasta maker until it’s smooth and the thickness you desire.
To cook and serve, plunge the pasta into boiling salted water and cook until tender. It will only take about 2 minutes. Serve at once with your favorite sauce.

Equipment

Food Processor

Rolling Pin

Chef's Knife

Notes

You can use up to half whole wheat flour, which may result in a slightly denser dough.
The amount of water needed can vary based on humidity; adjust accordingly.
Start with the widest setting on your pasta machine and work your way down, folding the dough in half after the first few passes for a smoother texture.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.