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Fresh Pasta Dough

Fresh Pasta Dough

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  • 2 cups Unbleached flour
  • 3 Large eggs
  • 1/2 tsp Salt


  1. Make a mound on the counter with the flour. Make a well in the center and add the eggs and salt. Whisk just the eggs with a fork, leaving the flour undisturbed.
  2. Continue whisking, slowly incorporating the flour into the eggs. Once mostly combined, finish mixing with your hands to bring the dough together.
  3. Form the dough into a ball. The dough should be malleable, but not sticky. Slowly add a bit more beaten egg if it seems dry. If it’s too wet, sprinkle a very small amount of flour on the ball and knead to incorporate, careful not to add too much at once.
  4. When the dough is a good consistency, knead the dough until it is smooth, 7-10 minutes.
  5. Divide the dough into 3 equal pieces. Form each section into a ball, cover with a towel and let rest for 15 minutes.
  6. Dough is now ready to be formed into pasta of choice. You can use a pasta machine or rolling pin to flatten and cut pasta into whatever form you’re making.

Try these great recipes:

Monkfish Ravioli

Beef and Cheese Ravioli

Ricotta and Salami Ravioli

Beet and Goat Cheese Ravioli

Smoked Ham & Cheese Ravioli


Recipe adapted from