Making Pasta Dough Article -
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How to Make Pasta Dough

Making your own pasta dough is a simpler process than you might think!

Making pasta by hand isn't hard. And if you have an electric mixer, it's even simpler. The first and most important decision to make when beginning to make pasta dough is what type of grain you will use.

1. To make this pasta dough, we used semolina flour, eggs, salt, and water.

2. If you're using an electric mixer, add the flour to the mixer's bowl.

To make the dough by hand, mound the flour on a flat, non-porous surface--either your countertop or table.

    3. Begin to mix the flour and eggs together with the mixture set to a low to medium speed. Use your mixer's dough hook.

    Make a well in the pile of flour with a spoon, your hand, or a large ladle and pour the eggs into the well. Use a fork to slowly mix the eggs into the flour.

    We recommend adding salt to pasta dough. Without it, the pasta will taste flat.

      4. Knead the dough until it is smooth-textured, very firm, and dry. If the dough is even a little too wet, it will be sticky, which will cause problems when you run it through the pasta machine or roll it out. The dough should be able to stick to itself, but to nothing else.

        5. If the dough still feels sticky, knead it by hand, adding semolina to the dough as you knead. Dust your work surface with semolina and place the mixed dough on the dusted surface. Sprinkle some more semolina over the top of the dough and knead the dough until it is smooth and very firm.

          6. When you can set the dough on a clean countertop without sticking, the dough is ready to be shaped. Depending on the grind of your semolina, the dough might not be as smooth as it would be with a finer flour-based dough.

            7. Portion the dough into the amounts you will need to make sheets of pasta. If you're a beginner, keep the balls of dough relatively small for easier handling--about tennis ball-sized. As you become more comfortable with the dough, you can shape larger pieces of pasta.

              8. Tightly wrap the pasta dough in plastic and let it sit at room temperature for about an hour to give the gluten a chance to relax. This makes it easier to work with and will keep the dough from shrinking and snapping back as you stretch it. When you're ready to cut the dough, see Making Noodles or Making Ravioli.

              We have illustrated how to make a very basic pasta dough, suitable for all types of pasta sauces. If you'd like to get creative, try adding spinach, basil, or other flavorings.

              9. Related Links:

              Jack Botticelli 
              Jun. 27, 2009 11:26 pm
              Great recipe with nice images! I also have a similar pasta dough recipe with spinach.
              Aug. 31, 2009 3:36 pm
              I'd love to see a printable version of this
              Oct. 6, 2009 9:21 pm
              can't wait to use this. Fresh pasta is like the big mystery. I plan to break this mystery
              Dec. 2, 2009 6:01 am
              Wish I could print this info out. Also is there anyway I could make any pasta gluten free and still taste good?
              Alma Pretorius 
              Dec. 14, 2009 9:49 pm
              Thank you, thank you, thank you!!! I have tried this dough in my food processor and have made it 3 times in 2 weeks! Every time a huge success!! Another food 'biggie' no longer a mystery to me.
              Jan. 6, 2010 1:56 pm
              How do you store homemade pasta...and how long can you store it?
              Jan. 9, 2010 11:51 am
              To print: right click and select print.
              Jan. 14, 2010 5:57 pm
              How long should it take for the shapes to dry? Also, it said in an article here that water's sometimes used in place of eggs if the pasta is to be dried. Is it necessary or can it be dried though eggs were used anyways?
              Feb. 8, 2010 6:41 am
              Just cut and paste to get the document on a word doc then print. I can't wait to try this fresh pasta recipe. Just got a new pasta machine that needs to be broken in!
              Apr. 22, 2010 8:39 pm
              I too have a Gluten allergy and would like to know what kind of pastas I can make with all the different flours that are out there. Anything in the health food stores that is "special" is an arm and a leg and still doesn't have that homemade fresh taste to it. I also can't have soy or dairy. Thanks for any help.
              May 1, 2010 2:01 pm
              You can print it, copy and paste it into a word page and print away!
              Sep. 6, 2010 9:11 am
              Why doesn't this recipe tell you how much flour, salt, water, and eggs to use?
              Oct. 2, 2010 8:14 pm
              This isn't so much a 'recipe' as a 'how to'. To use other grains than wheat try experimenting-there's rice flour,corn flour, and all sorts of grains. Some can be found in "ethnic foods" some in natural foods. Good luck.
              Oct. 20, 2010 6:14 pm
              If you want to print...copy and paste to a word program, then print or save there.
              Oct. 21, 2010 12:44 pm
              In our family pasta recipe we always simmer a whole chicken for several hours on the stove, adding salt and pepper to taste, make sure to keep topping up the liquid. Then when we make the noodles, we add 1/2c of the chicken broth to the noodles for flavour, once the noodles are ready cook them in your broth! Make lots, everyone loves them!
              Oct. 27, 2010 9:06 am
              it would be great and much easier if we could add these tips to our profiles as we would for recipes
              Christina Stephenson 
              Nov. 12, 2010 10:11 am
              Click the link at the top of the page that says "Fresh Semolina and Egg Pasta" that is the recipe.
              mike laviola 
              Dec. 13, 2010 9:02 am
              on the ravioli my grand mother,grand father,& my mom all would make homemade pasta and normally we would make about 300 ravioli's for the holidays my mom would freeze about half of all the pasta we made. get a white gift box u get the size box u need,place waxpaper on the bottom,next place the ravioli on waxpaper spead a little flour on the ravioli place wax paper on top and another layer of ravioli and so forth. do not make it to heavy last sheet is wax paper ,close box and place in freezer,we would let it go to the nexttime my mom would make it would be for Easter.
              Feb. 13, 2011 10:51 am
              My grandmother's recipe for noodles was 2/3 cup flour for each egg. That was because two eggshells of flour equated to 2/3 cup. And quinoa flour works very well as a gluten-free flour replacement.
              Mar. 29, 2011 5:59 pm
              Has anyone tried Farro grain milled fresh to make the pasta? I read somewhere that someone had pasta made from it and it was out of this world!
              Oct. 1, 2011 11:22 pm
              Jack, how do you make it with spinach? more details plz?
              May 9, 2012 7:58 am
              my pasta is tough after cooking what am I doing wrong??
              Eda Conte 
              Jun. 13, 2012 9:09 am
              living in Arizona my pasta noodles got so dry they broke up. Next time I won't wait for them to dry.
              Dec. 8, 2012 3:31 pm
              first time making fresh pasta. I love the idea of having fresh homemade noodles for my famous chicken soup recipe...well my mom's famous chicken soup recipe. Thank you for posting such wonderful tasty recipes AR!
              Detroit Mark 
              Dec. 10, 2012 5:45 am
              Gretchen: "How do you store Pasta, and for how long does it last...?" Store pasta with ingredients separated. Flour in the Flour Bag. Salt in the Salt Can. Water left in the tap and Eggs in the chicken. When you are ready to use the pasta, see above instructions. This way pasta will last until we are struck by a meteor ... ... or until Chickens are extinct. Whichever comes first.
              Jan. 5, 2014 10:04 am
              To print the recipe: 1. click File on the upper Menu Bar 2. click Print Preview 3. click Print 4. under Print Range click circle next to Pages then key "1" to "1" 5. click OK
              Feb. 18, 2014 9:23 am
              I'd like to copy/print & save without all the advertisments & all the comments. I want " JUST the recipes and any pictures pertaining just to that recipe "
              Mar. 25, 2014 4:26 pm
              BLKITTLE: You *can* do that. It's just a little challenging. It has to do with how you hold the mouse with your right hand as you hold the control key with your left (sort of like "holding your tongue just right, so to speak). It just takes a little practice. I got a perfect copy of (mostly) just the pictures and this recipe the first time.
              nightly diner 
              Oct. 5, 2014 4:00 pm
              Printable Version? Go to step 1. Click the recipe for Fresh Semolina and Egg Pasta.
              Jun. 7, 2015 10:52 am
              I've been making homemade egg noodles for years! I always cook a whole chicken in water, 1 stick of country crock & all spice. Pull the chicken out & add those homemade noodles, re-add chicken (boneless). Then I add a package of white gravy & have even added the dry gravy to my pasta noodle mixture. Tons of flavor & my family begs me to make it! Looking forward to learning how to make ravioli & fettachini!!
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