Italian Pasta Dough

A basic Italian egg dough recipe
Prep Time: 30 minutes
Total Time: 30 minutes
Course: Elements
Keyword: Italian, Pasta, Pasta Dough
Cooking Method: No Cooking Required
Food Category: Vegetarian
FoodOrDrink: Food
Element: Doughs


  • 5 cups Flour Blend of of Wheat "00" Flour and Semolina Flour preferred
  • 8 ea Eggs
  • 2 tbs Olive Oil
  • 1 ea Water Only as needed


  • Gather your ingredients. You'll notice I'm using a drying rack and an Atlas pasta roller. See notes if you don't have either of these.
  • Put your flour into a large bowl, make a crater, and add the eggs.
  • Use a fork to mix the flour into the egg.
  • After you've got an far as you can with the fork, knead the dough with your hands until it is smooth and elastic. If you need to add water, now is the time to do it, but do so sparingly. After kneaded into a ball, wrap in plastic to keep it from drying out.
  • Sprinkle a little flour into the opening in your pasta roller. Have it on its widest setting and take a small chunk of dough and feed it in.
  • You'll notice the first sheet through is a bit rough.
  • Fold it in half and put it back in. Do this until the sheet is coming out smooth and even.
  • Continue to incrementally adjust down the thickness on the machine while running in the sheet through until you get to your desired final state. You may need to do the fold in half and re-insert trick along the way here too.
  • Once you've reached your desired thickness and sheet size, remove from the device. You can now cut it into noodles, make ravioli, run it through a noodle cutter, etc. So many possibilities from here!


  • This recipe makes enough pasta for 8 adults.  Adjust as needed.
  • Any excess dough can be tightly wrapped in plastic cling wrap and put in the fridge for up to a couple days.
  • While you can use “regular” flour for making pasta dough, your noodles won’t be quite the same.  I prefer using extremely fine flour (such as a 00 blend) for making pasta.
  • If you don’t have a pasta roller, you can use a rolling pin.  It will be quite a bit more work and you may not achieve a desired level of thickness with your pasta.
  • Your pasta will dry pretty quickly (few hours or so) and can be stored in a sealed container for at least a couple weeks, potentially quite a bit longer.
  • If you’re going to use the noodles right away (best result), place them in a damp cloth or rag until you are ready to put them in the water.
  • While I showed my instructions by hand, you can use a mixer with a dough attachment to save yourself quite a bit of work.
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