Homemade Pasta Dough

There’s something deeply satisfying about making pasta from scratch. The feel of the dough beneath your hands, the rhythm of rolling and cutting, and the reward of silky noodles cooked to perfection—it’s comfort, craft, and tradition all in one. The best part? Homemade pasta requires just a few basic ingredients and a little patience.

Homemade pasta doesn’t need to be complicated. In fact, traditional Italian pasta has been made for generations using just two simple ingredients: flour and eggs. No oil, no salt, no fancy equipment—just time, technique, and a little love. Of course, let’s not forget about the Pasta Machine!

This minimalist recipe proves that great food often comes from simplicity. The secret to best pasta is to use Italian flour 00 and Semolina, it makes a world of a difference!

Pair this Homemade Pasta with simple sauces like butter and sage, marinara, or olive oil and garlic.

Homemade Pasta Dough

Homemade pasta is one of those kitchen skills that feels impressive but is wonderfully approachable. Once you’ve tried it, you may find yourself reaching for flour and eggs instead of boxed noodles more often than not.

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Prep Time 2 hours hrs

Cook Time 2 minutes mins

Total Time 2 hours hrs 2 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: American, Italian

Ingredients Method

Ingredients

  

• 7 eggs pasture raised
• 4 cups 00 flour or 560grams
• 140 grams semolina flour
• 1 tsp salt optional

Method

 

Making the Dough:

1. Pour the flour onto a clean work surface, mixing 2 types of flour together and form a well in the center.
   
2. Pour the eggs into the well. Using a fork, gently beat the eggs, gradually pulling in flour from the edges until a dough begins to form.
   
3. Bring the dough together with your hands and knead for about 8–10 minutes. The dough should become smooth, firm, and elastic. If it’s sticky, dust lightly with flour.

Resting the Dough:

1. Cover the dough with a wrap loosely and let it rest for 40 minutes in the refrigerator. This step is essential—it relaxes the gluten and makes rolling much easier.

Roll and Shape:

1. Divide the dough into smaller portions. Roll each piece thin using a rolling pin or pasta machine. Start on size 0 & run the dough through 2 times, Cut the rolled-out dough in half change the machine setting to 3 and run the dough through 2 times. Change the pasta roller machine setting to 6 and run the dough through 2 times. Cut into noodles or shapes of your choice—fettuccine, tagliatelle, or pasta sheets.
   

Cook:

1. Bring a pot of water to a rolling boil. Cook the fresh pasta for 2–3 minutes, just until tender. Fresh pasta cooks quickly, so don’t walk away. Drain and add lots of butter!

This flour-and-egg pasta is proof that you don’t need a long ingredient list to make something special. It’s humble, traditional, and deeply satisfying—exactly how homemade food should be.

Once you master this basic dough, you’ll always have fresh pasta within reach.