Italian Pasta Dough Recipe (Pasta Fresca)
Learn how to make fresh pasta from scratch with this easy Italian pasta dough recipe. All you need is flour and eggs. This basic recipe can be used for different types of filled pasta (ravioli, tortellini etc.), ribbon pasta (tagliatelle, pappardelle etc.), rigatoni or fresh lasagne sheets. One dough – endless pastabilities!
Ingredients and Tools You’ll Need
Fresh egg pasta uses a ratio of 1 egg per 100 g for each person. However, since eggs vary in size and weight, it’s more accurate to weigh the eggs first and then calculate the amount of flour you need respectively. The ideal dough hydration is 57% (the total weight of the eggs should be 57% of the total flour weight).
Example: The weight of 4 eggs = 228 g → 228 g / 0.57 = 400 g. If you use smaller or larger eggs, you have to adjust the amount of flour accordingly.
Step-by-Step Instructions
Step 1
Weigh the ingredients and tip the flour onto your work surface in a pile. Use a little bowl or measuring cup to create a well in the center of the flour that can contain the eggs. Then, crack the eggs into the well.
Step 2
Break up the yolks with a fork and scramble the eggs. Work your way from the center outwards and incorporate more and more flour, until the mixture in the center forms a thick paste. Fold in the remaining flour with a bench scraper to get evenly sized chunks of dough. Then, bring everything together with your hands and start kneading.
Step 3
To knead, fold one half of the dough over itself, then use the heel of your hand to push it down and stretch it away from your body. Rotate the dough 90 degrees and repeat. Knead for at least 10 minutes. If there is any flour left that doesn’t integrate easily, leave it out. The dough might feel a bit sticky or crumbly at first, but will become smoother the longer you knead. After kneading, the dough should have a smooth and velvety texture that’s neither dry nor sticky. Wrap the dough in cling film and let it rest for 30 minutes at room temperature.
Step 4
After resting, roll the dough out and shape it into your favorite type of pasta! If you don’t plan to use the dough right away, place it in the fridge to rest. Let it come back to room temperature before using. It’s best to use the dough within 24 hours. Cook the pasta in salted boiling water for 1-2 minutes. Pair it with your favorite sauce and enjoy!
Tips & Tricks
Common Questions About Homemade Pasta Dough
More Pasta Recipes You May Like:
Italian Pasta Dough Recipe
Equipment
- Pasta Board – optional, if you don't have a pasta board, you can prepare the dough directly on a clean work surface
- fork – to mix flour and eggs
- bench scraper – to bring the dough together
Ingredients
- 400 g "Tipo 00" Flour – finely milled soft wheat flour. Alternatively, you can use all-purpose flour
- 228 g Eggs – about four medium eggs
Instructions
- Weigh the ingredients and tip the flour onto your work surface in a pile. Use a small bowl or measuring cup to create a well in the center of the flour that can contain the eggs. Crack the eggs into the well.
- Break up the yolks with a fork and scramble the eggs. Incorporate more and more flour from the edges until the mixture in the center forms a thick paste.
- Fold in the remaining flour with a bench scraper and incorporate it with a cutting motion to get evenly sized chunks of dough. Bring everything together with your hands and start kneading. If there's any flour left that doesn't integrate easily, leave it out.
- To knead, fold one half of the dough over itself and then push it down and stretch it away from your body. Rotate the dough 90 degrees and repeat. Knead for at least 10 minutes. The dough might feel a bit crumbly or sticky in the beginning, but will come together into a smooth dough ball the longer you knead.
- Wrap it tightly in cling film and let it rest for at least 30 minutes at room temperature. Then, roll it out to shape your favorite type of pasta. If you don't plan to use the dough right away, place it in the fridge to rest. Let it come back to room temperature before using. It's best to use this dough within 24 hours.
- Cook the pasta in salted boiling water for 1-2 minutes and serve it with your favorite sauce.
Thanks for the detailed recipe, and the tips
It was hard to find a recipe that gives the exact hydration % needed, 4 large or small eggs is not so accurate and can lead to disasters.
Some recipes calls for whole eggs while some call for just yolks.. when to use either of them?
Thanks Again.
Alf
Hi! I’m glad you found the recipe helpful! Whether it’s better to use whole eggs or only yolks in pasta dough depends on the texture and flavor you want to achieve. Using only egg yolks in pasta dough will produce pasta that is softer and more delicate. It will also have a more pronounced egg flavor. Hope this helps!