For best results, use a kitchen scale to measure the flour. This ensures accuracy and consistency. If the dough feels too dry, add a teaspoon of water at a time during kneading. If it's too sticky, add a little extra flour. Allowing the dough to rest properly is crucial for a tender pasta. Don't skip this step! Fresh pasta cooks very quickly – usually in just a few minutes. Keep a close eye on it and test for doneness.
Authentic Homemade Italian Egg Pasta Dough
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS13
Experience the unparalleled satisfaction of crafting your own fresh pasta. Using just flour, eggs, and a touch of salt, this recipe unlocks the secret to authentic Italian pasta, perfect for everything from delicate ravioli to hearty lasagna. Embrace the simplicity and create pasta magic in your own kitchen – no pasta machine required!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol140 mg
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Fiber2 g
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Protein13 g
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Saturated Fat1 g
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Sodium93 mg
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Sugar1 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Mound the flour on a clean, dry marble or wooden work surface. Create a large well in the center, ensuring the walls of the well are thick enough to contain the eggs. Crack the eggs into the well and add the salt. (5 minutes)
02
Step
5 mins
Using a fork, gently whisk the eggs, gradually incorporating the flour from the inner walls of the well. Continue until a thick, slurry-like mixture forms. Be patient and work slowly to avoid breaking the well. (5 minutes)
03
Step
5 mins
Once a thick mixture forms, use a bench scraper to begin pulling the remaining flour from the outer edges into the center, incorporating it into the egg mixture. Continue until a shaggy dough forms. (5 minutes)
04
Step
10 mins
Begin kneading the dough by hand. Flatten the ball, stretch it away from you, and fold it back towards the center. Rotate the dough 45 degrees and repeat. Continue kneading for 8-10 minutes, until the dough becomes smooth, elastic, and slightly tacky. (10 minutes)
05
Step
2 mins
Shape the kneaded dough into a smooth ball. Place it in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap to prevent drying. (2 minutes)
06
Step
1 hrs
Refrigerate the dough for at least 30 minutes, or up to 1 hour, to allow the gluten to relax. This step is crucial for easy rolling. (30-60 minutes)
07
StepAfter resting, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough using a pasta machine or a rolling pin to your desired thickness. Cut into your favorite pasta shapes. (Varies)
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Please Rate
Adrian Wilkinson
Jun 30, 2025This recipe is a game-changer! My homemade pasta has never been better.
Jalyn Cronin
Jun 23, 2025The instructions are so clear and easy to follow, even for a beginner like me.
Kristoffer Kirlin
May 23, 2025Resting the dough really does make a difference. My pasta was so smooth and easy to roll out.