Published January 18, 2024.This post may contain affiliate links. Please read my disclosure policy.
This Homemade Pasta Dough Recipe from scratch has few ingredients and comes together in just 1 hour. Once you eat fresh pasta, there is no going back to dried store-bought. It’s that good.
There is nothing like fresh pasta, and if you’re looking to try it out in a few recipes, try using it in my Lasagna Bolognese or Fettuccine Alfredo.
Homemade Pasta
Homemade pasta uses fresh dough created from flour and eggs that are kneaded, rolled, and shaped. There are hundreds of shapes, sizes, thicknesses, and colors of pasta, with spaghetti and macaroni being the two most popular here in the United States. My recipe is a typical egg pasta dough. However, water can be completely substituted for the eggs when making this.
Whether it’s spaetzle or pierogi, just about every country has their own version of pasta, even though it tends to be associated with Italy. They can be cut, cooked, and sauced, or stuffed like ravioli. Be sure to watch the video below of me making fresh pasta dough.
Ingredients and Substitutions
- Flour – I used a combination of 00 and semolina flour. However, you can substitute the 00 for bread flour. In addition, you can use all 00 or all semolian flour. Be sure the semolina flour is finely ground. In addition, all-purpose flour will work in place of the bread flour.
- Eggs – Large eggs at room temperature or chilled works well.
- Salt – I always use coarse salt in my cooking and baking.
- Liquid – When kneading the dough, it may need to be loosened to ensure it is hydrated and soft. If this is the case, you can add either water or olive oil to it.
How to Make Homemade Pasta Dough
- Measure out flours
- Sift Flours
- Form a well with the sifted flours.
- Add eggs to the center of the well.The rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour.
- Whisk the eggs.
- Begin to pull the flour from the inside of the well into the whisked eggs to combine using a fork.
- Completely combine the eggs with the flour. Use a bench knife to scrape together the ingredients.
- Once everything is combined, knead the dough for 12-15 minutes.The dough will be soft, smooth, and a light yellow color.
- Wrap the dough in plastic.
- Refrigerate the dough for 30 minutes.
- Remove the dough from the refrigerator and cut it into 3 pieces.
- Flatten 1 piece of the dough with your hands and lightly dust it with flour.
- On setting 0 on the pasta roller machine, run the flattened dough through 3 times.
- Cut the rolled-out dough in half.
- Change the pasta roller machine setting to 3 and run the dough through 3 times.
- Change the pasta roller machine setting to 6 and run the dough through 2 times.Repeat steps 12-16 until all the pasta dough has been used.
- Layout the dough on a dusted, clean surface and cut it into 12” – 14” inch pieces.\
- Using your favorite noodle attachment, run each 12”-14” piece of cut dough through the noodle attachment.
- Curl the noodle pasta into small, well-floured balls on a sheet tray lined with parchment paper. You can also dry your pasta on a drying rack.
Make-Ahead and Storage
Make-Ahead: You can make this up to 1 day ahead of time for freshness.
How to Store:After the pasta has been rolled into little balls and dried for 10-15 minutes, cover it in plastic wrap and refrigerate it for up to 3 days.You can also freeze-wrap it in plastic wrap for up to 2 months.If you are freezing, you can add directly to boiling salted water from the freezer to cook.
How to Cook: Add your desired amount to a pot of boiling salted water and cook for 1 1/2 to 2 minutes.
CHEF NOTES + TIPS
- The dough can also be kneaded using a food processor. See my Ravioli Recipe for this technique.
- I believe homemade anything is better for you because you control the ingredients that go into it. In addition, oftentimes, there are preservatives and salt that can increase calories, fat, and sodium intake.
- There is absolutely no comparison between homemade fresh and store-bought pasta. Homemade tastes better cooks quicker and absorbs whatever sauce you put with it far better than any pre-made thing.
- If using it immediately, I think drying pasta for extended periods is a complete waste of time.The dough should still be slightly raw as it will cook quicker and taste fresher.Feel free to dry out your pasta only on a rack or in little balls for 10-15 minutes before cooking or storing.
- When using the KitchenAid pasta attachment, you would do the same thing as you did with the hand crank machine roller, including the width settings, to achieve the perfect finished product. I usually keep the speed setting under 3 so that you can pay attention when the pasta is running through.
- Hands down, the most important aspect of making homemade pasta dough is kneading it.I was always taught to knead it for 7-9 minutes and then knead it for another 5-7 minutes.If the dough is not properly kneaded, it will rip and tear when rolled out.
- The best flour for pasta is a bit subjective, and all lies in the eye of the beholder. I’m a bit of a traditionalist, so I believe a combination of 00 flour and semolina flour makes for a perfect dough that isn’t hard and not too soft.
Pasta Recipes
- Linguine Pasta with White Clam Sauce
- Pasta Primavera
- Puttanesca
- Pomodoro
- Carbonara
Video
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Homemade Pasta Dough Recipe
5 from 24 votes
This Homemade Pasta Dough Recipe from scratch has few ingredients and comes together in just 1 hour from your kitchen.
Servings: 12
Prep Time: 30 minutes minutes
Cook Time: 5 minutes minutes
Resting Time: 30 minutes minutes
Ingredients
- 560 grams 00 flour, 4 cups + 3 tbsp
- 140 grams semolina flour, 3/4 cup + 1 ½ tbsp
- 7 eggs
Instructions
Sift the flour onto a clean surface and then form a well with it.
Add the eggs to the center of the well and whisk with a fork until combined and then slowly, add the flour from the edges.
Once the egg and flour are combined, use a pastry knife to scrape the surface to bring it all together to form a dough.
Knead for 12 to 15 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
Remove the plastic from the dough and cut it into 3 pieces.
Flatten 1 of the pieces of the dough with your hands and flour it lightly. Run it through the hand crank pasta maker on the 0 setting 3 times. Cut the dough in half.
Turn the crank to 3 and run it through 3 times.
Last, run it through on setting 6 twice. Dust with flour and place on a clean surface. Repeat the process with the remaining 2 dough balls.
Cut the dough every 12”-14” inches long, dust it with flour on both sides and then run it through the spaghetti attachment or whatever desired noodle attachment you’d like. Dust again with flour, form it into a small ball, place it on a sheet tray lined with parchment paper, and rest it for 15 more minutes so that it dries out before cooking or storing.
Notes
Make-Ahead: You can make this up to 1 day ahead of time for freshness.
How to Store:After the pasta has been rolled into little balls and dried for 10-15 minutes, cover it in plastic wrap and refrigerate it for up to 3 days.You can also freeze-wrap it in plastic wrap for up to 2 months.If you are freezing, you can add directly to boiling salted water from the freezer to cook.
How to Cook: Add your desired amount to a pot of boiling salted water and cook for 1 1/2 to 2 minutes.
The dough can also be kneaded using a food processor. See my Ravioli Recipe for this technique.
I believe homemade anything is better for you because you control the ingredients that go into it. In addition, oftentimes, there are preservatives and salt that can increase calories, fat, and sodium intake.
There is absolutely no comparison between homemade fresh and store-bought pasta. Homemade tastes better cooks quicker and absorbs whatever sauce you put with it far better than any pre-made thing.
If using it immediately, I think drying pasta for extended periods is a complete waste of time. The dough should still be slightly raw as it will cook quicker and taste fresher. Feel free to dry out your pasta only on a rack or in little balls for 10-15 minutes before cooking or storing.
When using the KitchenAid pasta attachment, you would do the same thing as you did with the hand crank machine roller, including the width settings, to achieve the perfect finished product. I usually keep the speed setting under 3 so that you can pay attention when the pasta is running through.
Hands down, the most important aspect of making homemade pasta dough is kneading it. I was always taught to knead it for 7-9 minutes and then knead it for another 5-7 minutes. If the dough is not properly kneaded, it will rip and tear when rolled out.
The best flour for pasta is a bit subjective, and all lies in the eye of the beholder. I’m a bit of a traditionalist, so I believe a combination of 00 flour and semolina flour makes for a perfect dough that isn’t hard and not too soft.
Nutrition
Calories: 249kcalCarbohydrates: 44gProtein: 10gFat: 3gSaturated Fat: 1gCholesterol: 95mgSodium: 37mgPotassium: 107mgFiber: 2gSugar: 1gVitamin A: 139IUCalcium: 23mgIron: 3mg
Course: Main
Cuisine: Italian
Author: Chef Billy Parisi
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74 comments
- Peter Kehler
Makes great linguini dishes
- Reply
- Roberta
Before this video I just made a mess while making homemade pasta. The secret for me was not kneading it long enough. The Alfredo sauce tops it off! So good!
- Reply
- Christine Bowman
Love this recipe. I didn’t realize how much better homade pasta tasted until I made this recipe. Thanks Chef!
- Reply
- Victoria Hunt
Best paste recipe I’ve ever made.
- Reply
- Kelly
I’m in a public area right now and can’t view the video but reading through everything…Any flour recommendations for those of us that are gluten and wheat intolerant?
- Reply
it will not work with a gf flour.
- Reply
- sue 😁
Looking fabulous ChefBilly thank you 😁😋🤩👋
- Reply
- Rose Brethen
I love the recipe and I look forward to making out but I have a couple of questions. I have 00 flour from the Italian store. I have Durum wheat berries. How fine do I grind the Durum to make semolina? Do I need to sift the Durum after I grind it before I use it. I have a KitchenAid that I will use. When it comes to the dough, is it better to use a machine or knead it by hand? I so appreciate your answers. I’m absolutely loving all your recipes and learning a lot.
Respectfully, Rose Brethen.- Reply
as fine as possible. you can knead by either
- Reply
- Mindy
After you kneaded and divided the dough could you freeze it. The thaw later and roll it out?
- Reply
you could.
- Reply
- Joyce
Hi Chef Billy. I know the recipe says it serves 12 but my question is, does this recipe make enough dough to make homemade lasagna. I’ve never made lasagna so I’m not sure how many noodles it will take but I’m feeling adventurous and have always wanted to make homemade noodles.
- Reply
- Martina
Love love love this recipe and instructional video by Billy. It’s as if he was in my kitchen with me, giving helpful tips along the way! I was able to include some of my friends that were over for dinner and we had a blast! And the pasta was simply delicious! Thank you🇮🇹
Fondly, Martina- Reply
- Lynette
Made this pasta with my 8 year old granddaughters. What a fun time we had! Not the first time I’ve used this recipe and won’t be the last! Perfect and absolutely delicious!
- Reply
- Michael Bloom
I have not made any yet but I will. You once mentioned, or at lease I thought you did, the possibility of using a food processor for mixing and/or kneading. Is this truly an option? Either way I can’t wait to try it.
- Reply
It is. Check out my ravioli recipe with the video. My aunt shows how.
- Reply
- Teresa Amacker
Can you make the dough in a stand mixer with the dough hook?
- Reply
You can in a food processor.
- Reply
- Gee Gee
This is so good.
- Reply
Glad you like it!
- Reply
- Brenda
This pasta was perfect. I used 00 and semolina and it may be the best results as a novice cook 2 yr ago. Everyone should make their own pasta just like this.
- Reply
Amazing.
- Reply
- Christine Bowman
Just a quick question. Could you make this a spinich pasta and if so how much cooked spinich would you use. Thanks.
- Reply
I’m sure you could, but without testing it myself I can’t give you perfect directions. I’d do a search on google.
- Reply
- Lori BarrettLori Barrett
Made this pasta recipe with some friends and had 14 neighbors over for Sunday Sauce. Came out great, couldn’t have been easier. It is all about the texture of the dough so make sure you watch Billy’s video for guidance.
- Reply
Awesome!
- Reply
- Roberta
So good, and the secret was the kneading!
- Reply
- Elizabeth Toney
I made this pasta with my 4 yr old granddaughter. It was excellent! Very hard work to hand roll and cut, but so worth it!
- Reply
- Mary Ann Findley
I live in rural Colorado and many of your ingredients aren’t available to me. I found Semolina flour, but don’t see anything that says 00 flour. Can I just use my all purpose flour with the semolina for making your pasta?
- Reply
yes
- Reply
- Susan
Just finished making my first batch of pasta using your recipe and a kitchen aid attachment. Worked like a charm and my 11 year old absolutely loved it. He enjoyed kneading it and loved the rolling and cutting. Thanks so much for the recipe.
- Reply
- Sharon
Chef Billy, I have a question. Is it at all possible to make pasta with just a rolling pin (and a knife). I don’t want to invest in something I may not use often. Any advice?
- Reply
Yes, watch the video. I show at the end how to do just that.
- Reply
- Paula Tessier
Wow! It was a lot of work. But, it was so tender and delicious! I am sure I will get faster with practice!
- Reply
- Hanna
I tried the recipe and came out great.
- Reply
- Sarah
May be a silly question: what kind of flour do you use to dust the work surface and pasta machine?
- Reply
00
- Reply
- John Robertson
Thankyou chef!!
- Reply
- Gail
I am going to make this tomorrow 7/23/21. I mentioned I had on old pasta machine that I have not used in ages. I just brought it out and it is the Marcato machine just like yours. I probably bought this 30 years ago. It was good then and still good now. Thanks for the recipe. I will be making pasta tomorrow.
- Reply
- Gail
I have a pasta machine, but have not used it in a very,very long time. Your recipe intrigued me to get it out again. You mentioned that you can use a food processor, not the kitchen aide for the kneading. How long should I mix it in the food processor the get the right consistency.
- Reply
- Edwin Davis
First time making pasta. Worked like a charm. I used all purpose and semolina. Couldn’t find 00 at my local store. My dough was a bit wet but I just worked in more flour as I kneaded. Made wonderful carbonara and the rest is nowmin the freezer.
- Reply
- Michael Susi
Your video makes it so easy to learn, I share it with everyone that wants to make pasta!
Question about pasta in an extruder. Should the 00-semolina ratio change if making rigatoni, macaroni, fusilli or bucatini?
- Reply
no
- Reply
- Teresa
Hi chef. What is the brand and model of your pasta maker? I would love to buy one where I can fit a ravioli maker too.
- Reply
- Debbie Scullin
Can I use my kitchen aid mixer to knead the dough?
- Reply
no. A food processor would work though.
- Reply
- Lisa
Why do you not recommend using your KitchenAid mixer with the dough hook? I have used my dough hook in the past for kneading dough , just curious /
- Reply
I like to do it by hand.
- Reply
- Diana
Hi There:
I live in a pretty remote area of Northern Canada and I just broke my pasta maker. It will be sometime before I can replace it.
Any tips for hand rolling – I am doing okay but it needs work. 🙂
- Reply
Check out the video, I show how to hand roll.
- Reply
- Rob
got the courage to try homemade pasta again – love the style of your videos – a little background, rapid instruction but not too fast to grasp. Now to figure out the exact time to cook it perfectly!
- Reply
- Claudia
I’d like to try it with a pasta maker. Can you share which one you have? Maybe it’s found in Amazon?
- Reply
mercato
- Reply
- Patricia
Hi Billy, can you kindly share the flour brand or link for the flour and wine you use for the shrimp scampi.
Thanks in advance
- Reply
Just any ap flour will do
- Reply
- Haley
Turned out absolutely incredible, multiple times. Measured by weight, not volume. Follow the video and the instructions, and you’ll end up with amazing pasta! Thank you for making an easy-to follow and delicious recipe!
I personally do the very initial dough combination with about 10 seconds in the food processor, rather than by hand, as I can make sure the liquid ratio is right (on humid days, etc!) Then knead by hand until sore, haha!
Question for you, Billy! I am so confident in the stability of this recipe I want to adapt it with flavoring, garlic, pesto, pepper, etc. Should I replace the equivalent of the 00 flour, semolina flour, or just add the flavoring? I’m thinking powders to keep it stable. Would oil be a better route? Would love your input.
Thanks so much!
- Reply
can’t love this comment enough, thank you! You could absolutely add powders right in, no need to replace, and if you feel that it gets to dry than add a little oil or water.
- Reply
- Marie Ybarra
Dear Chef,
In your email you mentioned:
My grandma used to make homemade pasta daily…By Hand.
With a rolling pin.
Can you give instructions on how to do this as I do not have access to any of the methods mentioned in your recipe?
Thank you, Marie- Reply
It’s in the video
- Reply
- Rehab
grazie
Thank you for sharing this!
I’m excited to do it! Looks incredible.- Reply
- makena
how much does this recipe make
- Reply
It says in the recipe, 12 servings.
- Reply
- Mary
Tried this out this weekend (got a free pasta maker on freecycle!). Worked pretty well for a first attempt. My dough was SOOO stiff and kind of dry, it was difficult to work with. Any suggestions for that? After kneading and rolling, I had to squish it to get it in the maker, but once in, no problem rolling or bringing it down thinner. Also, the ribbons kind of stuck together. Should it be floured a bit after cutting? Maybe I missed that. At any rate, it tasted good, although I think I should have salted the water. Pretty proud!
- Reply
- Patty
I made pappardelle pasta with all purpose flour once. I dried what I didn’t use over dowel rods hung on the backs of two chairs facing away from each other. I dried it all day, if I remember correctly, it was hard anyway. I then stored it in a sealed glass jar for months till I cooked it in boiling, salted water. It came out tasting just like the fresh on day of making. Obviously I survived with no ill affects but is this an OK procedure to repeat? Is there any possible problems doing this in that manner? Thank you!
- Reply
I probably would no do that. Pasta in stores is done in a dehydrator where they draw all of the moisture out making it safe. I would dry it out a bit or form it into little pasta balls sprinkled with flour and freeze it.
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- Alli
This is awesome. Trying this weekend!
- Reply
Thank you!
- Reply
- Kristyn
Thank you so much for sharing this!! I am excited to try it! Homemade pasta is the best!
- Reply
It definitely is!
- Reply
- Taylor
I need to try this out! Looks pretty simple and homemade pasta is always SO much better!
- Reply
You definitely do!
- Reply
- Aimee Shugarman
Love your pasta tutorial. I’m definitely going to try this!
- Reply
Thank you! Nothin like homemade pasta!
- Reply
