Name: Homemade Pasta Dough
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups Tipo 00 Flour (or All-Purpose flour); 3 pieces Large Eggs; 1 tsp Extra Virgin Olive Oil; 0.5 tsp Fine Sea Salt

"Transform humble flour and eggs into the most luxurious, silky pasta you've ever tasted. This fool-proof recipe delivers a tender yet resilient dough that elevates any Italian meal from ordinary to extraordinary."

Ingredients

Qty	Item
2 cups 300 g	Tipo 00 Flour (or All-Purpose flour)
3 pieces 150 ml	Large Eggs
1 tsp 5 ml	Extra Virgin Olive Oil
0.5 tsp 3 g	Fine Sea Salt

How to Make Homemade Pasta Dough

Sift the flour onto a clean work surface and create a large, wide well in the center.

Crack the eggs into the well and add the olive oil and salt.

Using a fork, gently whisk the eggs in the center without breaking the flour walls. Gradually incorporate flour from the inner edges until a thick paste forms.

Fold the remaining flour into the center using a bench scraper or your hands until a shaggy dough forms.

Knead the dough for 8-10 minutes by pushing it away from you with the heel of your hand, folding it back, and rotating it. The dough should become smooth, elastic, and no longer sticky.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes before rolling and cutting.

·
Use '00' flour for the silkiest texture; it is more finely ground than standard all-purpose flour.
·
If the dough feels too dry after 5 minutes of kneading, add water one teaspoon at a time.
·
If the dough is too sticky, dust your surface with a little extra flour, but don't overdo it or the pasta will be tough.
·
The resting period is crucial; it allows the gluten to relax so the dough doesn't spring back when rolled.

Frequently Asked Questions

Can I make this dough in a food processor?

Yes! Pulse the flour and eggs until the mixture looks like wet sand, then turn it out and knead by hand for 2 minutes.

How long can I store the raw dough?

You can refrigerate the wrapped dough for up to 24 hours, but it may oxidize (turn slightly grey). It's best used within 4-5 hours.

Can I freeze homemade pasta?

Yes, once cut into shapes, toss them in flour, freeze on a tray, then transfer to a bag for up to 3 months. Cook directly from frozen.

Why is my pasta dough rubbery?

This usually happens if the dough wasn't allowed to rest long enough or if it was overworked during the rolling process without breaks.

Step-by-Step Visual Guide

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