Pasta Dough Recipe

At we are all about making you a chef! Teaching you the fine art of Italian cooking; and it doesn’t get more Italian than this Pasta dough recipe.

This Pasta dough recipe is affordable, easy to make and will really give you the Italian taste you want! Aldough ready-made dough can be just as good (really!), sometime you just want something special. Treat yourself on some homemade pasta dough.

All you need is some flour and an egg. Okay, some salt and olive oil may make the pasta dough taste a bit nicer. However, the basics are just flour and egg!

Although we promote to create your own recipes, it might be better to follow the exact letter of this Pasta dough recipe. Not because we hate you, but because we hate to have a bad quality pasta dough.

Pasta Dough Recipe

Techniques you’ll learn with this recipe

  • How to make fresh pasta from scratch
  • That you don’t need that much ingredients
  • How making a dough works: Dry & wet = dough
  • Persistence

With the recipe you want to invest

  • About 20min kitchen time
  • About 30min to rest the dough
  • About $1 for 16 ounces or 500 grams of fresh dough

Pasta Dough Recipe step-by-step

Pasta Dough Recipe Ingredients

Ingredient How much Imperial How much Metric
Olive oil 1 tablespoon 1 tablespoon
Egg 3 eggs 3 eggs
Flour 16 ounces 500 grams
Salt 1 teaspoon 1 teaspoon

Which pasta to make


  1. Cut the fresh pasta sheets in 8 inch x 1 inch rectangles. Or 20cm by 2cm for metric system chefs!
  2. Take a clean pencil and roll the rectangles in it’s length so the whole pencil is covers. You can also use any other object that is long and has a round shape
  3. Make sure the sides that are covered stick together well.
  4. Take out the pencil and cut the pasta with a sharp knife in about 2 inch or 4 cm pieces
  5. Cook immediately for about 3-5 min


  1. Cut the fresh pasta dough into 1 inch or 2cm squares
  2. Add a little filling in the middle
  3. Close the pasta squares by taking the top angle to the bottom angle.
  4. You will have a triangle shaped pasta now
  5. Close all the sides with a fork
  6. Now, bring the long sides of the triangle shapes together to get a tortellini shape

Pasta Dough Recipe Preparation

  • Wash your hands
  • Clean a surface such as your table kitchen

Pasta Dough Recipe Cooking Instructions

  1. Put the flour and salt in a bowl
  2. Make a little well in the center of the flour
  3. Add the eggs and oil in the center of the bowl
  4. Mix, whisk and knead the dough. Although this may seem simple, you really need to make an effort here.
    1. Start with a fork. Because the mixture might be too wet in the beginning it will really stick to your hands.
    2. When the dough is too thick to whisk with a fork, continue with your hands. You might want to knead this on a larger surface such as your kitchen table.
    3. The dough is ready when you have nice, smooth and even ball of dough
  5. When the dough is not smooth:
    1. Too wet: Add some flour
    2. Too dry: Add some oil or a bit of egg
  6. Take the smooth ball of dough and wrap it loosely in plastic so it can rest. You may also put it back in the bowl and put a cloth over the bowl. Both methods are okay!
  7. Let the dough rest for about 30 minutes.
  8. Split the dough in 4 even parts. This makes it easier to work with the dough.
  9. Use the rolling pin or a pasta machine and roll the dough as thin as possible! If you use a rolling pin, add some flour on the surface so the dough won’t stick. Like really thin, it should almost be possible to look through it.
  10. Now you should have a nice, thin and smooth sheet of fresh pasta dough!
  11. Create any form, shape of pasta to cook! Read our other articles about how to make for example spaghetti or macaroni shaped pasta!


  1. Take the pasta dough sheets and roll the sheets so you get many layers of fresh pasta dough
  2. Take a knive slice the pasta dough roll in thin slices, about 2mm this.
  3. Unroll carefully, you will have now fresh spaghetti


  1. Cut 1 inch or 2cm squares
  2. Add a filling such as cheese or spinach on each square
  3. Put another 1 inch or 2cm square on top
  4. Make the squares into a package by closing the sides with a fork