Pasta is one comfort food that everyone loves to eat. Whether it’s tossed in creamy white wine sauce and seafood or in olive oil and garlic, we simply enjoy having mouthfuls of everything al dente. But have you ever tried making fresh pasta at home?
If you have flour, salt, and eggs in your pantry, and a little time to spare, then you’re all set to start making your very own pasta dough that’s inexpensive, simple, and chewy delicious!
This fresh pasta dough recipe serves four and comes with easy-to-follow instructions for both pasta machine users and seasoned home cooks rolling by hand. Don’t be daunted by the steps as you’ll finish quicker than you think. Make this recipe for your weekend family dinner and get plenty of oohs and ahhs when they taste your usual bolognese now made from scratch and lots of love!
Of course, learning is always more fun when you get to do it with others who share the same passion for anything homemade. So check out and join our handmade pasta workshops and let talented mentors show you how to knead properly, make different types of pasta, cook delicious sauces, and more!
- Digital scale
- Measuring spoons
- Bench scraper
- Plastic wrap
- Pasta machine and pasta cutter
- Rolling pin
- Chef’s knife
- Kitchen or tea towel
- Parchment paper
- Baking tray
- Pasta pot
- 300g plain or strong white flour plus some extra for dusting
- 3 eggs
- 1g (¼ tsp) salt
Making the pasta dough
- Mound the flour and salt on a clean work surface and combine the two together using a fork. Use your hands to make a well and place the eggs in the centre.
- Use the fork to gradually whisk the flour into the eggs, working from the centre outward. Once it’s firm enough to knead, lightly flour your hands then use a bench scraper to help you gather your mixture into a ball of soft dough.
- Dust your counter with flour then start kneading the dough with floured hands until it becomes elastic and smooth. Dust your counter in between kneading whenever needed or when your dough is too sticky.
- Wrap your dough in plastic wrap and allow it to rest in the fridge for 30 minutes. While waiting, clean up your counter for rolling out your pasta dough and prepare a baking tray lined with parchment paper.
Rolling pasta dough with a pasta machine
- Remove your chilled dough from the fridge and allow it to come to room temperature. Unwrap your dough on the counter then use your bench scraper to divide it into portions about the size of a tennis ball.
- Using a rolling pin, roll out each portion of dough into small rough rectangles that can pass through the widest setting of your pasta machine. Place your portions of dough on the parchment-lined baking tray and cover them with a damp kitchen towel to protect them from drying out.
- Feed your well-floured dough into the machine, adjusting the machine setting until you achieve the right thickness. If your pasta sheet is too wide to fit the roller, fold it to the side so it becomes slightly narrower than the machine.
- Lay your first pasta sheet back into your tray, keeping it covered with a damp kitchen towel. Continue rolling out the rest of your dough.
- Once all dough portions have been rolled out, run each sheet through your cutting roller then pile your sliced noodles into loose mounds on the baking tray. Dust the noodles with a small amount of flour to prevent them from sticking together. Set aside until you’re ready to cook.
Rolling pasta dough by hand
- Remove your chilled dough from the fridge and allow it to come to room temperature. Unwrap your dough on the counter then use your bench scraper to divide it into portions about the size of a tennis ball. Take one portion of dough to work with while you keep the rest on the parchment-lined tray covered with a damp kitchen towel.
- Using a rolling pin, roll out your dough into a small rough rectangle. To start rolling it out evenly, position your rolling pin at the centre, roll upwards then down to the other side as if you’re rolling a rug. Keep doing this motion, turning your dough to the side from time to time to roll all sides evenly. Make sure to keep your rolling surface dusted with flour to prevent your dough from sticking to the counter. Use the bench scraper to help you move your pasta sheet around or lift it off the bench.
- Once you finished rolling it out to the right thickness, dust the blade of your chef’s knife with flour and slice your dough into strips or shapes that you want. Pile your sliced noodles into loose mounds on the baking tray. Dust the noodles with a small amount of flour to prevent them from sticking together.
- Continue rolling out and slicing your other portions of dough. Set aside until you’re ready to cook.
- To make green pasta: Measure ¼ cup of blanched spinach that has been well-drained and finely chopped. Add this together with the eggs.
- To make black pasta: Add 1 teaspoon or 4g (one sachet) of squid ink together with the eggs.
Cooking your pasta
- Fill your pasta pot with enough water then add enough salt to make it as salty as the sea. When the water begins to boil, fill your basket with your sliced pasta and submerge it into the water to cook for about 2 to 3 minutes. Fresh pasta cooks quickly so be sure to watch it closely while cooking.
- Toss your cooked noodles in a simmering pasta sauce of your choice. Serve hot.