Best 8 Homemade Pasta Dough Recipes

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Homemade pasta dough is a delectable culinary art form that has been passed down through generations, offering a level of satisfaction and flavor that store-bought pasta can't match. Whether you're seeking a traditional Italian experience or simply want to explore the joy of creating your own noodles, crafting homemade pasta dough is a rewarding endeavor. With a few essential ingredients and some basic techniques, you can transform simple flour and water into a versatile dough that can be shaped into a variety of enticing pasta shapes and dishes. So gather your ingredients, prepare your work surface, and let's embark on a delightful journey into the world of homemade pasta dough.

Check out the recipes below so you can choose the best recipe for yourself!

EASY HOMEMADE PASTA DOUGH



Easy Homemade Pasta Dough image

Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.

Provided by pho1962

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups flour
3 large eggs, room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed

Steps:

  • Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
  • Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g

HOMEMADE SEMOLINA PASTA DOUGH



Homemade Semolina Pasta Dough image

This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand.

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 3

2 ½ cups semolina flour
1 pinch salt
1 cup water, or as needed, at room temperature

Steps:

  • Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
  • Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
  • Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

Nutrition Facts : Sodium 40.5 mg

HOMEMADE PASTA DOUGH



Homemade Pasta Dough image

Go for it. Once you try homemade pasta, you're hooked. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 8

2 large eggs
1 large egg yolk
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup semolina flour

Steps:

  • In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.

Nutrition Facts : Calories 217 calories, Fat 5g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 124mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

AUTHENTIC HOMEMADE ITALIAN EGG PASTA DOUGH



Authentic Homemade Italian Egg Pasta Dough image

Flour, eggs, salt: that's all you need to make fresh pasta at home. This is the simplest and most authentic Italian recipe you'll find to make homemade pasta like lasagna, ravioli, tagliatelle, tortellini... you name it! The best part is you don't even need a pasta machine if you don't have one!

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 3

2 ¼ cups Italian-style tipo 00 flour
3 large eggs
1 pinch salt

Steps:

  • Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
  • Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g

HOMEMADE PASTA DOUGH



Homemade Pasta Dough image

A blend of two different types of flours and the absence of eggs in this homemade pasta dough give whatever pasta you make from it that signature al dente chew. It's great for using with pasta shapes that need to be sturdy enough to twirl around a fork, give this dough a try when making Pici with Short-Rib Ragu.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 1h15m

Yield 1 pound

Number Of Ingredients 4

1 1/2 cups "00" flour, plus more as needed
1 1/2 cups semolina flour
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing and serving

Steps:

  • On a clean work surface or in a large bowl, combine both flours and 1 teaspoon salt. Make a well in center; add 1 cup warm water and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into liquid until a ragged dough forms.
  • Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky.
  • Pat dough into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.

HOMEMADE PASTA DOUGH



Homemade Pasta Dough image

This is my favorite dry pasta recipe. I got this from a little older Italian Lady that lives across the street. In the winter time, my husband plows her driveway for her and she would always send him home with homemade noodles. I decided to ask her if she would show me how to make it, and, she said gladly. I was surprised at how easy it was. And even easier now that I have a pasta machine, the same one little Rosa suggested I buy. Now my husband comes home with homemade wine after he has plowed the driveway. lol.

Provided by queenbeatrice

Categories     Healthy

Time 1h5m

Yield 12 , 12 serving(s)

Number Of Ingredients 4

2 cups general purpose white flour
2 eggs, at room temperature
1 tablespoon olive oil
4 tablespoons water, warm

Steps:

  • Place flour in large glass bowl and form a well in the middle.
  • Place remaining ingredients in well.
  • With fork, in a circular motion, stir wet ingredients just around rim of dry ingredients, bringing a little bit of flour into the wet mixture a little at a time until all are mixed together.
  • Pour mixture onto a floured board and knead until tight and glossy. It should be difficult to mix, to a point where no more flour will stay into mixture.
  • Form into a ball and let sit, covered, for 1/2 an hour to an hour.
  • Cut into manageable pieces to fit into pasta machine.
  • Flour pieces as needed, if dough is to sticky it will not go through pasta machine smoothly.
  • Run 3 time through larger slot size, then once through decreasing sizes progressively until desired thickness.
  • Run through pasta cutter of choice then let dry overnight. I lay noodles across a clean broom handle, that I use for this purpose only, placed in between two chairs.
  • Store dried pasta in sealed plastic bags or containers.
  • Cook as needed. Fresh pasta noodles need very little time to cook as compared to store bought pasta noodles.

HOMEMADE RED PASTA DOUGH



Homemade Red Pasta Dough image

Just a bit of tomato paste is all it takes to give your homemade pasta an appetizing reddish hue and delicious taste. Use to make tagliatelle, lasagna, or ravioli.

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 5

2 ½ cups Italian tipo "00" flour, or more to taste
3 large eggs
1 pinch salt
1 ½ tablespoons tomato paste
1 tablespoon water, or as needed

Steps:

  • Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and tomato paste. Gently beat eggs with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
  • Roll dough out using a pasta machine or rolling pin and turn into your favorite pasta shape.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 55.8 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 2 g, Protein 14 g, SaturatedFat 1.4 g, Sodium 141 mg, Sugar 1.3 g

FLAVORED PASTA DOUGH-HOMEMADE RECIPE - (4.1/5)



Flavored Pasta Dough-Homemade Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 31

COLOR THE PASTA:
1 2/3 cups Italian "00" flour (or half Italian "00" flour and half Farina di Semola)
2 medium or large eggs
1 tablespoon olive oil
A pinch of sea saltColor the pasta
Spinach:
Follow the Basic Pasta Dough recipe.
Sift the flour onto a clean work surface.
Next, puree 3/4 cup frozen cooked leaf spinach (squeezed to remove as much moisture as possible) in a food processor.
Add it to the well in the flour.
Continue as per the Basic Pasta Dough method.
Tomato:
Add 2 tablespoons tomato paste or sun-dried tomato paste to the well in the flour.
Use 1 large egg instead of 2 medium ones.
Continue as per the Basic Pasta Dough recipe.
Beet Roast:
1 red beet until softened, about 45 minutes.
Let cool.
Peel and grate or puree in a food processor.
Add 2 tablespoons grated cooked beet to the well in the flour.
Use 1 large egg instead of 2 medium ones.
Continue as per the Basic Pasta Dough recipe.
Saffron:
Soak 1 sachet of powdered saffron in 2 tablespoons hot water for 15 minutes.
Strain the water, discarding the solids.
Use 1 large egg instead of 2 medium ones and whisk with the vibrant saffron water before adding to the well in the flour.
Continue as per the Basic Pasta Dough recipe.
Herb:
Add at least 3 tablespoons finely chopped fresh green herbs to the well in the flour.
Black squid ink pasta:
Add 1 sachet squid ink to the eggs and whisk to combine before adding to the flour. A little extra flour may be needed.

Steps:

  • Make the basic pasta dough Sift the flour onto a clean work surface and make a well in the center with your fist. Break the eggs into the well and add the oil and a pinch of salt to the well. Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if it's too wet, add a little more flour. (You will soon grow accustomed to how the dough should feel after you've made it a few times.) Knead the pasta until smooth, 2 to 5 minutes. Lightly massage it with a hint of olive oil, pop the dough into a plastic food bag, and allow it to rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting. Start to feed the blob of pasta dough through the widest setting of a pasta machine. As the sheet of dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the dough through this setting a total of 4 or 5 times. This effectively kneads the dough, ensuring the resulting pasta is silky smooth. Pass the pasta through the machine again, starting at the widest setting and gradually reducing the settings, one pass at a time, until the pasta achieves the required thickness.

Tips:

  • Use the right flour: Durum wheat flour is the traditional choice for pasta dough, as it produces a firm and chewy texture. If you don't have durum wheat flour, you can use all-purpose flour, but your pasta may be a bit softer.
  • Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together and forms a ball.
  • Let the dough rest: After you mix the dough, let it rest for at least 30 minutes. This will allow the gluten to relax and make the dough easier to roll out.
  • Use a pasta machine: A pasta machine will make it much easier to roll out the dough and cut it into uniform shapes.
  • Cook the pasta in plenty of boiling water: This will help to prevent the pasta from sticking together.
  • Don't overcook the pasta: Pasta is best when it is cooked al dente, or slightly firm to the bite.

Conclusion:

Making homemade pasta is a fun and rewarding experience. With a little practice, you'll be able to create delicious and authentic pasta dishes that your family and friends will love. So what are you waiting for? Give it a try!

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