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How to Make Fresh Pasta

A simple recipe for making fresh egg pasta dough using all-purpose flour and semolina.
Prep Time15 minutes
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

  • 200 g all-purpose flour
  • 200 g semolina
  • 400 g all-purpose flour (alternative)
  • 4 large eggs room temperature

Instructions

  • Combine 200 g all-purpose flour and 200 g semolina in a large bowl or on a clean counter. Alternatively, if using only all-purpose flour, use 400 g and skip the semolina.
  • If using a stand mixer, add the 4 room-temperature eggs to the mixer bowl and beat with the paddle or dough hook until the dough comes together. If working by hand, make a mound of the dry ingredients and create a well in the center, then crack the eggs into the well.
  • Gradually incorporate the dry flour into the eggs using your fingers, a fork, or a pastry scraper, drawing the flour into the center until a shaggy dough forms.
  • Turn the dough onto a lightly floured surface and knead using the heel of your hand for about 3 minutes, until very smooth and not sticky. Add a little flour only if the dough sticks to your fingers.
  • Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 1 hour before rolling or cutting.
  • The dough can be kept at room temperature for several hours if needed.

Equipment

  • mixing bowl or stand mixer
  • measuring scale or cups
  • bench scraper or pastry scraper
  • Plastic Wrap

Notes

  • Use a kitchen scale for accurate measurements.
  • Room-temperature eggs blend more easily into the dough.
  • Add flour sparingly if the dough is sticky.
  • Resting the dough relaxes the gluten for easier rolling.