We love fresh pasta. It took us a more than a few batches to consistently find the right texture we were after, but now we make pasta frequently every couple of weekends. It’s a fun and soothing activity to just put music on and roll out the pasta in all different shapes and sizes. You can even store some in your freezer to take out whenever you want for a nice authentic Italian meal. We personally love making ravioli and agnolotti – being able to stuff pasta with your own filling makes the possibilities endless. Check out the simple step-by-step recipe below, but you can follow along with some great visuals from the following YouTube links to see the full process before you attempt to make your dough.
Ingredients and Recipe
Fresh Pasta Dough
- Digital Kitchen Scale
- Measuring Spoons
- Measuring Cups
- Mixing Bowl
- Bench Scraper
- Plastic Wrap
- Pasta Machine or Rolling Pin
- Sheet Trays or Baking Sheets
- Parchment Paper
- 480 g tipo 00 flour (about 3 ¾ cups), alternatively, use 600g ((about 4¾ cups) of all-purpose flour and don't include the semolina flour mentioned below
- 120 g semolina flour (about 1 cup)
- 6 eggs
- 1 tbsp extra virgin olive oil
- 1 tsp salt
For the Pasta Dough
- Combine the tipo 00 and semolina flours in mixing bowl.
- On your counter, take three-quarters of the flour mixture and make a large well with the flour big enough to hold the egg yolks. You want the well to be big enough so that the eggs don't over flow when added, so make sure it can hold all the eggs.
- Pour out the remaining flour on the counter in a separate pile nearby to use, if needed. The reason you want to set aside some flour at the start because you might not need it all, depending on temperature and humidity of where you live. As you're moving through making the dough and you find that the consistency needs more flour to firm up, you can pull in some of the extra flour gradually to get it into the right place.
- Crack the eggs into a bowl and then pour them into the flour well with 1 tbsp of olive oil and 1 tsp salt. Whisk together with a fork. Once the eggs are whisked, put the fork aside and use your index and middle fingers to slowly start pulling in the sides from the flour, mixing and incorporating with your fingers until the egg yolks become combined with the flour and the dough is shaggy.
- Using a bench scraper, start folding the dough into itself a few times to start forming a more firm piece of dough and scrape up any other egg bits off the counter. Start combining and working the dough with your hands.
- Time to knead! To knead, press down on the dough with your palms, then pull it back with your fingers over itself. Turn the dough 90° and repeat. This will take time, about 7-10 minutes, to get to the right consistency. As you knead, feel the dough to see if you need to pull in any of the extra flour you have set aside until you get the right feel of your dough. You want it to be dense, but light and springy so that when you lightly press your thumb in at the end, the dough springs back a little and doesn't leave much of an indentation from your finger.
- Once ready, wrap the dough in plastic wrap and place it in refrigerator for a minimum of 30 minutes or up to 8 hours.
Rolling Out the Pasta Dough
- Set up your pasta maker and mount on the counter with a clamp. Lightly dust a working surface close to the pasta maker on the counter with flour to prevent the dough from sticking when rolling out.
- Remove your dough from the fridge and unwrap, but save the plastic wrap, and cut the dough into 3-4 pieces. Take one of the pieces to roll out and keep the remaining wrapped in the plastic and place back into the fridge. This is done to prevent the dough from drying out.
- Set your pasta machine to the widest setting (normally 0). Flatten out the dough using your hands and add a sprinkle of flour, then run it through on the widest setting, about 2-3 times. Then fold the dough in half and run it through 2-3 times more.
- Start moving the setting on the machine up by increments, one at a time, and run the pasta dough through. It will start getting thinner as you move up. Once you hit setting 3, run it through and then fold the dough in half.
- Change the setting back to 0 and repeat the last step. Repeat as needed until the dough feels smooth to the touch, adding a light dusting of flour as needed along the way. This will likely be done about 2-3 times.
- Once the dough is smooth, progress up the settings until you reach setting 6 or 7, depending on how thin you want your pasta. A good way to tell if your pasta is ready is that you'll want to be able to see the outline of your fingers through the dough. The pasta will be pretty long at this point, so be sure to work carefully as you're putting the dough through the pasta machine. If needed, you can cut the pasta in half to work with more manageable pieces.
Shaping the Pasta
- Once the pasta is ready, lightly dust your counter with flour and this is the time to make all different types of shapes.
- If you are going for a classic spaghetti or fettuccine, cut the long pieces of dough into 12 inch long pieces using your bench scraper and run through the attachment of your choosing on your pasta machine. You can also roll it up and hand-cut using a knife.
- On a sheet tray lined with parchment paper or cornmeal, gently curl up the cut pasta into a nice piles and place on the sheet tray at room temperature to let rest for 10-15 minutes.
- At this point, you can cook the pasta (if you're in the mood right this minute), otherwise, transfer the sheet tray to the freezer for 15-30 minutes or so to let the shape set. Remove from freezer and move the pasta piles into plastic bags, which can be kept in the freezer for up to 3 months. This is great to have fresh, homemade pasta on hand anytime. Repeat for remaining pieces of dough. And that's it!
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