Homemade Fresh Pasta Recipe (Egg Pasta Dough)
This homemade fresh pasta recipe starts with a simple flour-and-egg dough. You’ll mix, knead, and rest the dough, then roll it thin and cut it into your favorite shape. If the dough feels dry, add a little water; if it gets sticky, dust with a bit more flour. It cooks fast, so keep an eye on the pot.
Ingredients
For the dough
Step-by-Step Method
Make a flour well
Pile the flour on a clean counter or place it in a wide bowl. Create a well in the center.
Add eggs and oil
Crack the eggs into the well and add the olive oil. Use a fork to whisk in the center, slowly pulling flour from the edges.
Knead the dough
Once it starts to come together, knead by hand. If it’s too dry, add water 1 tablespoon at a time; if sticky, dust with a little flour. Knead 8–10 minutes until smooth.
Rest the dough
Wrap the dough or cover it in a bowl. Let it rest at room temperature for 30 minutes so it rolls out more easily.
Roll it thin
Divide into 2–4 pieces. Lightly flour and roll with a pin, or use a pasta machine. Roll to your preferred thickness.
Cut and lightly dry
Slice into ribbons or your desired shape. Toss with a touch of flour and let it sit for about 10 minutes to reduce sticking.
Cook and serve
Boil in generously salted water for 2–3 minutes. Drain and mix with sauce right away; fresh pasta can stick if it sits.