Perfect Pasta Dough
Master the art of homemade pasta with this recipe for Perfect Pasta Dough, a foolproof guide that delivers silky, tender noodles every time. Made with simple pantry staples like all-purpose flour, eggs, and a splash of olive oil, this versatile dough comes together in just 20 minutes of prep time. The detailed kneading technique ensures a smooth, elastic texture, while a short resting period allows the gluten to relax for effortless rolling and cutting. Whether you're crafting delicate spaghetti, hearty fettuccine, or lasagna sheets, this easy-to-follow recipe guarantees restaurant-quality results. Perfect for beginners and seasoned chefs alike, this is your go-to foundation for fresh pasta that's as customizable as it is delicious. Say goodbye to store-bought pasta and elevate your next Italian-inspired meal with this flawless homemade pasta dough recipe!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 3 whole Large eggs
- 1 tablespoon Olive oil
- 1 tablespoon Water (optional)
Instructions
On a clean work surface, create a mound with the all-purpose flour. Use your hands to form a well in the center, making sure the edges are high enough to keep the wet ingredients contained.
Sprinkle the salt over the flour for even distribution.
Crack the eggs into the well in the center of the flour. Add the olive oil to the eggs.
Using a fork, beat the eggs and olive oil gently, gradually incorporating flour from the edges of the well. Continue mixing until the mixture becomes too thick to mix with the fork.
Start kneading the dough with your hands. Incorporate the remaining flour little by little, folding and pressing the dough until it comes together into a cohesive ball.
If the dough feels too dry or crumbly, add water one teaspoon at a time until the consistency is smooth and pliable. Be cautious not to add too much water.
Knead the dough for 8–10 minutes until it becomes smooth and elastic. The dough should bounce back slightly when pressed with a finger.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
After resting, roll out the dough to your desired thickness with a rolling pin or pasta machine. Cut into your preferred shape, such as fettuccine, spaghetti, or sheets for lasagna.
Use immediately or store the pasta according to your recipe instructions.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.5 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 117 mg | 9% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
