A simple and easy fresh pasta recipe for the perfect pasta dough that’s delicate, firm, and silky. Pairs well with any sauces or fillings. Perfect texture!
This simple and easy fresh pasta recipe will give you fresh pasta that’s perfectly firm but tender! The texture you get with fresh pasta is totally different than the dried boxed pasta you get at the store and it’s so worth the effort making it at home.
Here’s what you need for this fresh pasta recipe: eggs, flour, oil, salt. I highly recommend using a pasta machine to roll out your dough. I’ve made fresh pasta before with just my rolling pin and while it’s doable, it’s much easier with a pasta machine. Get a pasta machine, your wrists will thank you. I use an Atlas Pasta Machine (affiliate link) which works wonderfully for me but any pasta machine will do.
Use this fresh pasta dough to make this Mushroom Pappardelle Pasta Recipe!
Fresh Pasta Recipe Tips:
This fresh pasta recipe calls for two type of flour: all purpose flour and semolina flour. Semolina flour gives the pasta dough texture and chewiness but too much semolina can make the pasta brittle and break apart easily when cooked. All purpose flour balances this out and gives the pasta softness and flexibility.
Making Fresh Pasta Dough
Start by putting your flour into a large bowl and make a well in the center. Add your eggs into this well along with salt and oil. Using a fork, start by mixing the eggs together. This will pull in a little bit of flour at a time and start to create a sticky dough. Keep mixing until the dough comes together in one piece. Depending on how large your eggs are you may need to add more flour or you may even end up with left over flour.
Generously dust a clean surface with all purpose flour and start to knead the fresh pasta dough for about 5 minutes to develop the gluten. The surface of the dough should be smooth. Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes up to overnight in the fridge.
Rolling out Fresh Pasta Dough
Cut your fresh pasta dough into quarters. Lightly dust your working surface and roll out your pasta dough flat enough to fit through the lowest setting of your pasta machine. Lightly sprinkle all purpose flour on your dough and remove any excess before running it through your pasta machine. Your pasta dough should not be sticky in the least bit.
Gradually increase the setting until you’ve achieved your desired thickness. Setting #5 is my personal preference. Afterwards, lay your pasta sheet out to dry for about 5-10 minutes to decrease the surface moisture and make it easier to cut and shape.
And now, cut and shape your pasta to your liking.
Dry and Store Fresh Pasta Dough
For storing, you can hang your pasta on a drying rack until it’s completely dry or you can dry them in nests. To make nests, wait until your noodles have sat out for about 1 – 3 minutes depending on its thickness. This is to make sure they’re not too moist before you begin. Then generously coat your noodles with flour, grab a few strands of pasta, and wrap it around your hand. Make sure your pasta dough is not sticky before doing this. You may need more flour depending on the humidity of your environment. Sprinkle more flour on your nest and lay them down on a floured surface.
First add salt to a large pot of boiling water. Then add in your pasta. Fresh pasta takes a considerably shorter amount of time to cook compared to dry pasta so watch it carefully. Once the pasta starts to float, give it a taste and check the center of the pasta for any raw dough. Depending on its thickness or thinness, it could take as little as 1 – 3 minutes or as long as 5 – 6 minutes of cooking. Once the center of the pasta shows the teeny tiniest bit of raw dough, I take it out and add it directly into my bubbling sauce to finish cooking. Ladle one or two spoonfuls of pasta water to thin out the sauce if needed. Enjoy your fresh pasta!
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Easy Fresh Pasta
- 4 large eggs
- 1 ¾ cup all purpose flour
- ¼ cup semolina flour
- 1 Tablespoon olive oil
- 1 teaspoon salt
- ¼ cup all purpose flour for dusting
- Add the all purpose flour and semolina flour into a large bowl and form a well in the center. Add the eggs, oil, and salt to the center. Start mixing the eggs with a fork while gradually adding more and more flour until it a dough forms into one piece.
- Transfer the dough onto a floured surface and knead for about 5 minutes until the surface is smooth. Add more all purpose flour if the dough is sticky. Wrap the dough in plastic wrap and let it rest for 30 minutes up to overnight in the fridge for gluten development.
- Cut out ¼ of the dough and roll it out flat enough to fit through the lowest setting of your pasta machine. Roll out your pasta dough to your desired level of thickness. Repeat with the remaining dough.
- Before cutting your pasta sheet into noodles or shapes, let it dry for about 5 - 10 minutes for easier handling.
- Dry your fresh pasta in a single layer if not immediately serving. After it's completely dry, you can store them plastic bags.
*Nutritional information is an estimate, calculated using online tools.