Pasta dough #1
Journey to perfect homemade pasta dough—master the balance of flour and eggs, but discover the secret to cooking it just right. Your taste buds will thank you.
Total time
18 min
Servings
1
Calories
1255.8
Category
Dinner & Mains
This quick and easy pasta dough recipe from the European category is perfect for busy weeknights. Ready in just 18 minutes, it yields a single serving of fresh, homemade pasta. With simple ingredients like all-purpose flour, eggs, and olive oil, you can create soft, elastic dough that cooks beautifully on the stove top. Ideal for beginners or anyone craving authentic Italian flavor without the wait.
Ingredients
Makes 1 serving
- 2 1/4 - 2 1/2 all-purpose flour
- 1/3 water
- 2 eggs
- 1 olive oil
- 1 salt
Method
In a large glass or plastic bowl combine 1 cup flour and remaining ingredients.
With a mixer on low speed beat 2 minutes, scraping the bowl.
You can do this part by hand.
With a wooden spoon stir in enough additional flour to make a soft dough.
Turn dough onto a lightly floured surface, knead until smooth and elastic, about 10 minutes.
cover dough and let rest 30 minutes.
Follow pasta machine instructions at this point, or lightly flour your counter and rolling pin, cut dough down to manageable size and roll, turn, roll, turn until desired thickness.
Cut to desired shape.
Cook's notes
- For best results, use a kitchen scale to measure flour for consistent texture.
- Knead the dough for a full 10 minutes to develop gluten, which gives pasta its chewy bite.
- Let the dough rest for 30 minutes after kneading to relax the gluten and make rolling easier.
- If the dough feels too sticky, dust with extra flour; if too dry, add a teaspoon of water.
Easy swaps
- Instead of All-purpose flour, use 00 flour or semolina flour for a more traditional Italian texture.00 flour creates a silkier dough, while semolina adds a slightly coarse, hearty bite.
- Instead of Olive oil, use Avocado oil or grapeseed oil for a neutral flavor.These oils have a higher smoke point but won't alter the taste significantly.
- Instead of Eggs, use Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan version.Expect a slightly denser, less elastic dough. Add a little extra water if needed.
Frequently asked
Can I make this dough without a mixer?
Yes! The recipe explicitly mentions you can do it by hand. Simply mix the ingredients with a wooden spoon, then knead on a floured surface until smooth.
Why does my dough feel too dry or too sticky?
Humidity and flour type affect moisture. Add water 1 teaspoon at a time if dry, or dust with flour if sticky. The dough should be soft but not tacky.
How thin should I roll the pasta?
For most shapes like fettuccine or tagliatelle, aim for about 1/16 inch (1.5 mm) thickness. For lasagna sheets, slightly thicker works well.
Can I use whole wheat flour instead?
Yes, but the dough will be less elastic and more dense. Replace up to half the all-purpose flour with whole wheat for better results.
Do I need to rest the dough?
Absolutely. Resting for 30 minutes relaxes the gluten, making it easier to roll out without shrinking back.
