2 Ways Homemade fresh Pasta Dough

Homemade pasta dough is straightforward to make. Once you know the technique you will be able to make a variety of different shapes and dishes.

fresh pasta beat egg in semolina flour

From spaghetti or fettuccine to ravioli, tortellini, lasagne, and many more; there is no limit to the creativity you can add to your favourite pasta shape.

Food processor or by hand?

As we are only 2 in our household, we only make small batches of fresh pasta at any one  time. We find it fun and easy to make the dough completely by hand. 

Do not let dough rest without covering or it will dry out. When the pasta is rolled out, it is advisable to lay it on a floured surface or hang on a drying rack to avoid sticking.

Whether you make the pasta with or without semolina is a personal choice. Semolina is a type of flour made from durum wheat. The main difference you may see is that semolina is coarser than traditional flour, and your pasta will be darker and more golden in colour

Pasta machines and other tools like scrapers and cutters are widely available. You can find all information here.

Read also our pasta recipes.

pasta making machine
Print
5 from 1 vote

2 Ways Fresh Homemade Pasta Dough

there is no limit to the creativity you can add to your favourite pasta shape.
Prep Time15 mins
Resting time30 mins
Total Time45 mins
Course: Pasta
Cuisine: Italian
Keyword: eggs, flour, oil
difficulty: Easy
Time: <60 minutes
Yield: 4 people

Equipment

  • Pasta machine
  • Dough scraper
  • Pasta cutter

Materials

Recipe 1 with semolina

  • 100 gr durum semolina
  • 100 gr plain flour
  • 2 free range eggs
  • 1 pinch of salt

Recipe 2 without semolina

  • 200 gr plain flour
  • 40 gr beaten egg
  • 15 ml olive oil (optional)
  • 1 pinch of salt

Instructions

Recipe 1

  • Combine the flour and semolina with salt and make a hole in the middle.
    ingredients for semolina pasta
  • Break the egg into the centre, and gently and gradually incorporate the flour from the sides.
    fresh pasta beat egg in semolina flour
  • When the mixture becomes firm, start kneading the dough by hand for 6-8 minutes or until smooth and supple.
    mix pasta dough
  • Wrap the pasta dough in a plastic wrap and let it rest for 30 minutes.
  • Roll out the dough with the help of a pasta machine.
    fresh pasta with machine

Recipe 2

  • Combine the flour with salt and make a hole in the middle.
    making Pasta dough
  • Break the egg into the centre, add the olive oil, and gently and gradually incorporate the flour from the sides.
    add egg and olive oil to pasta mixture
  • When the mixture becomes firm, start kneading the dough by hand for 6-8 minutes or until smooth and supple.
    mixing dough with firm hand
  • Wrap the pasta dough in a plastic wrap and let it rest for 30 minutes.
    wrap pasta dough in plastic film
  • Roll out the dough with the help of a pasta machine.
    fresh pasta with machine

3 Comments

  1. Dave kleinman says:

    Recipe 2 is misleading – it needs 2 eggs at 50 grams per egg. Not 1 – 50 gram egg.

  2. 5 stars
    I tried this recipe twice already and always got very good results. I think the olive oil enhances the taste. I Used the Fresh Pasta Dough for ravioli and linguini and both came out very well — 4 minutes of cooking time was perfect! I have yet to try the durum semolina version… I’ll keep you posted whenever I put my skills to the test!

    1. It’s always nice to hear that recipes are tested and approved by our readers! Keep having fun while cooking!

Leave a Reply

Your email address will not be published.

Recipe Rating