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Best Homemade Pasta Dough Recipe…Ever

A delicate, delicious homemade pasta that is easy to make and quicker than you might think.
Course Pasta
Cuisine Italian
Keyword authentic, from scratch, homemade
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 8
Calories 222kcal
Author Marye Audet-White


  • 3 1/2 cups all purpose flour
  • 1 tablespoon salt , I use Kosher salt - you will need less if you use fine salt.
  • 4 eggs
  • 1 tablespoon good olive oil
  • About 4 to 5 tablespoons of water give or take


  • Blend the flour and salt together.
  • Add the eggs, oil and half of the water.
  • Mix slowly, adding more water as needed until the dough can be formed into a ball that holds together. don't let it get too wet or it will be hard to work with.
  • Knead for about three minutes, or until the dough is smooth and elastic.
  • Cover with a clean tea towel and allow to rest for thirty minutes.
  • Divide the dough into 4 parts.
  • Roll each part out on a lightly floured board so that it will fit through the #1 setting on your pasta maker.
  • If you are rolling by hand just roll each piece of dough out until it is as thin as you can get it and cut into the desired sizes.
  • Rub a light coating of flour on the dough.
  • Put the dough through the #1 setting about 5 times or more.
  • Change to a #2 setting and put the dough through that setting two or three times.
  • Change to a #3 setting and put the dough through that setting.
  • Continue to make the dough thinner until it is as thin as you want it.
  • Cut into desired shapes and allow to rest for a few minutes more.
  • Place in salted, rapidly boiling water and cook until done - 2 or 3 minutes.


You can use whole wheat flour, semolina flour, or a combination if you like.
You can substitute vegetable puree for the water.
I'd suggest following the recipe exactly before trying any variations.


Calories: 222kcal | Carbohydrates: 41g | Protein: 7g | Fat: 2g | Sodium: 898mg | Potassium: 82mg | Fiber: 1g | Calcium: 8mg | Iron: 2.5mg