Easy Pasta Dough Recipe

Ingredients

• 240 g All-Purpose Flour (sifted)
• 3 pieces Large Eggs (room temperature)
• 0.5 tsp Salt (fine sea salt)
• 1 tbsp Olive Oil (extra virgin)
• 2 tbsp All-Purpose Flour (for dusting the work surface)
• 1 tbsp Semolina Flour (optional, for dusting)

Instructions

1. Create a flour well

   Dump the flour onto a clean countertop and shape it into a mound with a well in the center, forming a “pasta volcano.”

   Time: PT5M

2. Add wet ingredients

   Crack three large eggs into the well, sprinkle ½ tsp salt over them, and drizzle 1 tbsp olive oil into the center.

   Time: PT2M

3. Incorporate flour with a fork

   Using a fork, beat the eggs while gradually pulling in flour from the edges of the well, mixing until a shaggy mass forms.

   Time: PT5M

4. Bring dough together with bench scraper

   Switch to the bench scraper, folding the dough over itself and pulling more flour into the mixture until it forms a cohesive ball.

   Time: PT5M

5. Knead the dough

   Knead the dough by folding, pressing forward, and turning it over for 10‑15 minutes until it becomes smooth, elastic, and slightly bouncy to the touch.

   Time: PT15M

6. Adjust consistency

   Test the dough; add up to ¼ cup flour a tablespoon at a time if overly wet, or a teaspoon of olive oil if overly dry, kneading briefly after each addition.

   Time: PT5M

7. Rest the dough

   Cover the dough tightly with plastic wrap or a reusable beeswax cloth and let it rest at room temperature for 1‑3 hours (or refrigerate overnight).

   Time: PT0M

8. Divide and shape dough

   Cut the rested dough into four equal pieces and pat each piece into a flat square to make it easier to feed through the pasta machine.

   Time: PT5M

9. Roll the dough

   Using a pasta roller attachment (or rolling pin), pass each square through setting 1, fold into thirds, and repeat. Gradually increase the setting one number at a time, passing the dough through twice per setting until you reach setting 7 (or 8 for ultra‑thin).

   Time: PT10M

10. Cut noodles or sheets

    Attach the fettuccine cutter (or use a knife) to cut the rolled sheets into desired noodle widths, or leave whole for lasagna or ravioli sheets.

    Time: PT5M

11. Form pasta nests for freezing (optional)

    Gather strands into loose nests with your fingers, place on parchment, and freeze. Transfer frozen nests to an airtight container for up to one month.

    Time: PT5M

12. Cook the fresh pasta

    Bring a large pot of water to a rolling boil, add a generous amount of salt, then drop the fresh pasta in. Cook 3‑5 minutes until al dente, then drain.

    Time: PT5M

    Temperature: 212°F

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

35 g

Fat

8 g

Fiber

1 g