Fresh Pasta Dough Recipe – Homemade & Delicious

Nothing compares to the flavour of freshly prepared pasta; it's silky, delicate, and far superior than store-bought. You can make restaurant-caliber pasta at home with just four basic ingredients and a little perseverance. When you combine it with your preferred sauce, you get a comforting supper.

The proper instruments, in our opinion at Sharp Blades, make all the difference.  Perfect results are guaranteed every time with a sharp pasta cutter or chef's knife!

Ingredients (Serves 4):
300g (2 ½ cups) all-purpose flour (or "00" flour for extra silkiness)
3 large eggs (room temperature)
1 tbsp olive oil (optional, for elasticity)
½ tsp salt

Equipment You'll Need:
Big basin for mixing
Wooden spoon or fork
Chef's knife with a sharp edge (for cutting spaghetti)
Pasta roller (useful but optional)
Make the work surface clean.

10 minutes for cooking (mixing and kneading)
30 minutes to relax
5 minutes for cutting and rolling
45 minutes in total.

Directions:
Prepare the dough:
Make a well in the middle of the flour mound on a clean surface.  Add salt, olive oil, and cracked eggs to the well.  Gradually stir the flour into the eggs with a fork until a shaggy dough forms.

Knead the dough:
By hand for 8 to 10 minutes, or until it is elastic and smooth.  Add a little flour if it's sticky, and lightly moisten your hands if it's dry.  For the gluten to relax, wrap in plastic and leave for 30 minutes.

Divide the dough into four pieces:
Then roll and cut.  Using a rolling pin or pasta maker, roll each into thin sheets that are 1-2 mm thick.  Cut into the desired forms (lasagne sheets, fettuccine, or tagliatelle).

Cook Right Away or  Shop:
Fresh pasta cooks quickly, so cook it for two to three minutes in boiling salted water. Alternately, store in an airtight jar for up to two days after drying for thirty minutes.

Nutritional Info (Per Serving):
Calories: 320 kcal
Carbs: 58g
Protein: 11g
Fat: 5g
Fiber: 2g
Sugar: 0g

Pro Tip for Perfect Pasta: 
Use "00" flour and run the dough through the narrowest pasta machine setting twice to achieve an exceptionally thin, restaurant-style pasta dough.  More pasta-making advice?  See our top-rated pasta knives for consistently perfect slices!