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fresh fettuccine pasta with cracked brown egg and bowl of all purpose flour
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5 from 1 vote

Basic Homemade Pasta Dough

Simple and basic pasta dough for rolling out delicious, homemade pasta at home. 
Prep Time30 minutes
Cook Time2 minutes
Total Time32 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: dough, fresh, homemade, pasta
Servings: 6 servings
Calories: 217kcal
Author: Erin
Cost: $0.25

Ingredients

  • 2 cups all purpose flour plus more for dusting
  • 2 large eggs
  • 2 tablespoon olive oil
  • 1-2 tablespoon water optional

Instructions

  • Combine flour and eggs, in a food processor, using the dough hook, standing mixer, or just knead it well by hand, kneading until smooth ball forms. Dough will start out a bit shaggy, but if it seems to dry add a tablespoon of water.
    ball of pasta dough on floured wood surface
  • Work in batches of 4 to 6, begin to roll out pasta into sheets starting with the thicker setting, to the desired thickness, and finally to the desired shape, dusting lightly with flour as you go to prevent sticking.
    rolling fresh pasta dough out of a roller
  • Let the sheets air dry on the counter for about 15 minutes before feeding through the desired cutting side. (Let the sheets dry for another 15 minutes if they seem to be sticking when they go through the cutter.) Arrange each batch into "nests".
    two homemade fettuccine pasta ribbons in nests on floured wood butcher block surface
  • To cook, bring a large stock pot of water to a boil, salt generously and boil gently for 1 to 3 minutes.

Notes

  • To freeze pasta dough, form into ball, dust with a bit of flour and wrap well in saran wrap or freezer zip lock bag. 
  • The dough will start off looking shaggy; continue to knead until smooth ball is formed. If it is still too dry, add a teaspoon or two of water. 
  • Conversely, if the dough is too wet to form a ball, add more flour, 1 tablespoon at a time. 
  • Form pasta ribbons or shapes can be air dried on dry surface, pasta drier, or in nests. Fresh pasta ribbons and ravioli can be cooked immediately and don't need to dry. 
  • If the pasta ribbons are struggling to come out cut from the pasta roller, it's possible the dough is too sticky. Try dusting them with more flour, or letting the sheets air dry a bit on the counter before rolling them through the cutting side. 
  • Before forming ribbons into "nests" dust them with a tad bit more flour to prevent them from sticking. 
  • Boil in salted water. 

Nutrition

Calories: 217kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 25mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Calcium: 16mg | Iron: 2mg