As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links.
Learn how to make fresh pasta from scratch with this easy homemade pasta recipe. This egg pasta dough is delicate, firm, and silky – perfect for any sauce, shape, or filling.
Homemade fresh pasta is easier to make than you think and absolutely worth the effort. With just a few simple ingredients, you can make tender, silky egg pasta that’s worlds better than store bought. Whether you’re making fettuccine, ravioli, pappardelle, or lasagna sheets, this fresh pasta dough recipe will be your go-to for perfect homemade pasta every time.
Here’s everything you need for this fresh pasta recipe: eggs, all-purpose flour, semolina flour, olive oil, and salt. I highly recommend using a pasta machine to roll out the dough. You can make fresh pasta with just a rolling pin, and I’ve done it, but a pasta machine makes the job far easier. I use an Atlas Pasta Machine, though any pasta machine will work.
Want to put this dough to use? Try it in my Mushroom Pappardelle Pasta Recipe!
Why You’ll Love This Fresh Pasta Recipe
- Just 5 simple ingredients you likely already have on hand.
- Silky, tender texture that holds any sauce beautifully.
- Endlessly versatile – cut it into fettuccine, tagliatelle, or pappardelle, or use it for ravioli and lasagna.
- Make-ahead friendly – the dough can rest in the fridge until ready to use, and the pasta freezes well.
Ingredients for Homemade Pasta
- Large eggs – add richness, color, and structure to the dough.
- All-purpose flour – gives the pasta softness and flexibility.
- Semolina flour – adds chew and bite to fresh pasta.
- Olive oil – keeps the dough supple and easy to work with.
- Salt – for flavor.
Jamie’s Tip
Fresh Pasta Recipe Tips
Use two types of flour for the best texture:
- Semolina flour – This gives the pasta dough texture and chewiness, but too much semolina can make the pasta brittle and prone to breaking when cooked.
- All-purpose flour – This balances out the semolina flour, giving the dough softness and flexibility for the ideal pasta dough texture.
How to Make Fresh Pasta Dough
Step 1: Mix the Eggs and Flours
Add your flours to a large bowl and make a well in the center. Crack the eggs into the well, then add the salt and oil. Mix the eggs with a fork, gradually pulling in a little flour at a time to create a sticky dough.
Keep mixing until the dough comes together in one piece. Depending on the size of your eggs, you may need to add a little more flour or you may have some left over.
Step 2: Knead the Dough
Generously dust a clean surface with all-purpose flour and knead the fresh pasta dough for about 5 minutes to develop the gluten. The surface should turn smooth. Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes, or up to overnight in the fridge.
Step 3: Roll Out and Cut (or Shape)
Cut the fresh pasta dough into quarters. Lightly dust your work surface and flatten one piece enough to fit through the lowest setting of your pasta machine. Lightly dust the dough with all-purpose flour and brush off any excess before running it through. The dough should not be sticky at all.
Gradually increase the setting until you reach your desired thickness. Setting #5 is my personal preference. Lay the pasta sheet out to dry for 5-10 minutes to reduce surface moisture, which makes it easier to cut and shape. Then cut and shape your fresh pasta however you like.
Step 4: Dry and Store the Pasta
To store, hang your pasta on a drying rack until completely dry, or dry it in nests. To make nests, let the noodles sit out for 1-3 minutes (depending on thickness) so they aren’t too moist. Generously coat them in flour, grab a few strands, and wrap them around your hand. Make sure the dough isn’t sticky. You may need extra flour depending on the humidity. Sprinkle more flour on each nest and set them on a floured surface.
How to Cook Fresh Pasta
Add salt to a large pot of boiling water, then add your pasta. Fresh pasta cooks much faster than dried pasta, so watch it closely.
Once the pasta starts to float, taste it and check the center for raw dough. Depending on thickness, this can take as little as 1-3 minutes or as long as 5-6 minutes. When the center shows just the tiniest bit of raw dough, transfer it straight into your simmering sauce to finish cooking. Add a ladle or two of pasta water to loosen the sauce if needed. Enjoy your fresh pasta!
Fresh Pasta FAQs
Yes. Roll the dough out as thinly as possible with a rolling pin on a floured surface, then cut by hand. It takes more effort, but the result is the same silky homemade pasta.
Fully dried fresh pasta keeps in an airtight container for several weeks. You can also freeze it in nests for up to a month, or refrigerate the wrapped dough for up to a day before rolling.
Absolutely. Wrap the dough tightly and refrigerate for up to one day, or freeze it portioned and double-wrapped for up to a month.
Semolina adds chew and bite, but you can make fresh pasta with all-purpose flour alone-the texture will just be a little softer.
More Noodle Recipes:
- Yaki Udon | Stir Fried Udon Noodles
- Spicy Szechuan Noodles with Garlic Chili Oil
- Easy Japchae (Korean glass noodle stir fry)
- The Best Chicken Lo Mein
- Quick and Easy Vietnamese Noodle Salad with Tangy Dressing
- Chicken Chow Mein with Vegetables – Better than Takeout!
- 15 Minute Pad See Ew (Thai Stir Fried Noodles)
- 7-Minute Zaru Soba (Cold Soba Noodles)
Easy Homemade Fresh Pasta
Equipment
Ingredients
- 4 large eggs
- 1¾ cups all-purpose flour
- ¼ cup semolina flour
- 1 Tablespoon olive oil
- 1 teaspoon salt
- ¼ cup all-purpose flour, for dusting
Instructions
- Add the all-purpose flour and semolina flour to a large bowl and form a well in the center. Add the eggs, oil, and salt to the well. Mix the eggs with a fork, gradually incorporating more flour until a dough forms into one piece.4 large eggs, 1¾ cups all-purpose flour, ¼ cup semolina flour, 1 Tablespoon olive oil, 1 teaspoon salt
- Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Add more all-purpose flour if the dough is sticky. Wrap in plastic wrap and rest for 30 minutes, up to overnight in the fridge, to develop gluten.¼ cup all-purpose flour
- Cut off ¼ of the dough and roll it flat enough to fit through the lowest setting of your pasta machine. Roll to your desired thickness (setting #5 is ideal). Repeat with the remaining dough.
- Before cutting the pasta sheet into noodles or shapes, let it dry for 5-10 minutes for easier handling. Then cut and shape as desired.
- To cook: Add the fresh pasta to a large pot of salted boiling water. Cook 1-6 minutes depending on thickness, until the center shows just a hint of raw dough, then finish in your sauce.
- To store: Dry the pasta in a single layer or in nests until completely dry, then keep in an airtight container or freeze in nests for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I recently made fresh pasta for the first time from this recipe. I served it with a simple garlic butter sauce, and it was very delicious.
This is the best homemade pasta recipe – our absolute go-to, and I have Italian relatives!
I just received a new pasta machine for my birthday and was keen to use it! I tried your recipe and was really pleased with the result. We tossed the pasta with some homemade basil pesto and it made for a lovely meal. Would make again!
Thanks Frida! So glad you got to try this with your pasta machine!
I have been missing the delicious fresh pasta I enjoyed on my trip to Italy last year, and wanted to have a go at making my own! Thanks for your great tips and advice. I served my pasta with a ragu sauce and it was so good!
Thanks Annie! So glad you enjoyed this fresh pasta recipe! 🙂
Love how this is made with fresh pasta! Those mushrooms looks so delicious in there!