Name: Pasta Dough Recipe: Classic Homemade Italian Pasta
Prep time: 20 min
Cook time: 5 min
Total time: 55 min
Ingredients: 2 cups “00” flour (or all-purpose flour); 2 large eggs; 1/2 tsp salt; 1 tsp olive oil (optional); 1-2 tbsp water (as needed); Optional: Extra flour (for dusting)

Introduction

Table of Contents

Homemade pasta dough is the foundation of authentic Italian pasta dishes, offering a tender, flavorful texture that elevates any meal, from casual family dinners to special gatherings. This classic recipe, made with just flour and eggs, is a staple in Italian cuisine, prized for its simplicity and versatility. Perfect for rolling into tagliatelle, ravioli, or lasagna, it’s surprisingly easy to make, requiring minimal ingredients and no special equipment beyond a rolling pin or pasta machine. This recipe delivers a silky, workable dough, ideal for home cooks looking to master fresh pasta with restaurant-quality results.

Ingredients

2 cups “00” flour (or all-purpose flour)
2 large eggs
1/2 tsp salt
1 tsp olive oil (optional, for softer dough)
1-2 tbsp water (as needed)
Optional: Extra flour, for dusting

Step-by-Step Process

Prepare Work Surface: Lightly dust a clean work surface with flour. Alternatively, use a large mixing bowl for easier cleanup.
Combine Ingredients: Mound the flour on the surface and create a well in the center. Sprinkle salt over the flour. Crack eggs into the well and add optional olive oil. Using a fork, gently whisk eggs, gradually incorporating flour from the edges until a shaggy dough forms.
Knead Dough: Gather the dough and knead by hand for 8-10 minutes, pressing and folding until smooth and elastic. If too dry, add water 1 tsp at a time; if too sticky, sprinkle with flour. The dough should be soft but not tacky.
Rest Dough: Wrap the dough tightly in plastic wrap or place in a covered bowl. Let rest at room temperature for 30 minutes to relax the gluten, making it easier to roll.
Roll and Shape: Divide dough into 4 equal pieces. Keep unused portions wrapped to prevent drying. On a lightly floured surface, roll one piece to 1/16-inch thickness (or use a pasta machine, starting at the widest setting and progressing to thinner settings). Cut into desired shapes (e.g., fettuccine, pappardelle) or use for filled pasta like ravioli.
Cook or Store: Cook fresh pasta in boiling, salted water for 2-5 minutes until al dente. Alternatively, dust with flour, place in a single layer, and refrigerate for up to 1 day or freeze for up to 1 month.

Tips for a Better Pasta Dough

Use “00” flour for a silkier texture; all-purpose flour works but may be slightly less refined.
Weigh flour (200g) and eggs (100g total, about 2 large) for precision.
Knead thoroughly to develop gluten for a springy, non-sticky dough.
Rest dough to ensure easy rolling and prevent shrinking.
Roll dough as thin as possible for delicate pasta; it thickens when cooked.
Dust lightly with flour to prevent sticking, but avoid excess to keep dough moist.
Cook immediately for the freshest flavor or store properly to maintain quality.
Save scraps for rustic pasta shapes like maltagliati.

Variations and Customization

Semolina Pasta Dough: Replace half the flour with semolina for a heartier texture.
Eggless Pasta Dough: Use 3/4 cup water and 1 tbsp olive oil instead of eggs for vegan pasta.
Spinach Pasta Dough: Add 1/4 cup blanched, pureed spinach, reducing water.
Whole Wheat Pasta Dough: Substitute 1 cup whole wheat flour for half the “00” flour.
Herb Pasta Dough: Mix in 2 tbsp finely chopped fresh herbs (e.g., parsley, basil).
Squid Ink Pasta Dough: Add 1 tsp squid ink for black pasta, adjusting water.
Gluten-Free Pasta Dough: Use a gluten-free flour blend and 1/2 tsp xanthan gum.
Beet Pasta Dough: Add 1/4 cup roasted, pureed beet for vibrant pink pasta.

Storage and Serving Tips

Store fresh, uncooked pasta in a single layer, dusted with flour, in an airtight container in the fridge for up to 1 day.
Freeze shaped pasta on a tray, then transfer to a freezer-safe bag for up to 1 month; cook from frozen, adding 1-2 minutes.
Do not store dough longer than 1 day in the fridge, as it may discolor or ferment.
Serve with simple sauces like marinara, pesto, or cacio e pepe to highlight the pasta’s flavor.
Use leftover dough for flatbreads or gnocchi.
Keep cut pasta covered with a damp towel while shaping to prevent drying.
Avoid leaving at room temperature for more than 1 hour before cooking or storing.
Pair with a light red wine like Pinot Noir or a crisp white like Pinot Grigio for a classic Italian meal.

Nutritional Information

Based on 4 servings (about 4 oz fresh pasta each):

Calories: 220 kcal
Total Fat: 4g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 95mg
Sodium: 320mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 0g
Protein: 8g
Vitamin A: 4% Daily Value
Vitamin C: 0% Daily Value
Calcium: 2% Daily Value
Iron: 10% Daily Value

Note: Nutritional values vary based on flour type and optional ingredients. This pasta is moderate in calories and protein, ideal as a base for nutrient-rich sauces. For dietary needs, try gluten-free or eggless variations. Its versatility makes it a staple for balanced meals.

Conclusion

This pasta dough recipe delivers a classic, silky foundation for homemade Italian pasta, perfect for elevating everyday meals or special occasions. Its minimal ingredients and straightforward process make it a favorite for home cooks. The tender, fresh pasta transforms simple dishes into authentic culinary experiences. This recipe is sure to become a go-to, cherished for its simplicity and endless possibilities.