This easy, step-by-step fresh pasta recipe and video will teach you how to make soft, silky, homemade pasta in 1 hour (with or without a machine). Fresh pasta is one of life’s greatest pleasures: use this versatile dough to make fettuccini, lasagna noodles, homemade ravioli, pappardelle pasta and more.
But here’s what I’ve learned after 5+ years of consistent practice: it’s all about the dough. Master the soft and supple texture (never dry or crumbly!) and the rest is easy.
In this post, I’ll teach you my exact method for perfect pasta dough, which can be used to make fettuccini, lasagna noodles, homemade ravioli, pappardelle pasta – whatever you love most. You can make it by hand, with a KitchenAid stand mixer, or in a food processor.
What Sets My Recipe Apart
A better formula for bigger batches. The classic pasta ratio “1 egg + 100 g flour per person” works fine for 1-2 servings, but not always when you scale up. My version delivers consistent results, whether you’re cooking for 2 or 6.
Higher hydration. Most pasta dough’s are 50-60% hydration. Mine is 61%, which makes it softer and easier to knead by hand. No more crumbly dough!
Homemade Pasta Ingredients
Because egg-based pasta dough contains only 2 ingredients, it’s important to understand the subtle nuances that makes a good dough even better. Below are my personal tested recommendations for flour types, brands, and egg size.
Italian Tipo 00 flour: this fine milled, soft wheat Italian flour creates light, tender pasta. The texture feels like baby powder. I like Molino Grassi or Caputo. For comparison, I tested this recipe with Bob’s Red Mill 00 flour and King Arthur’s Pasta Flour Blend and it wasn’t the same at all (too chewy). If you can’t find Italian 00 flour, substitute with King Arthur all purpose flour instead.
Large eggs + yolk: Size matters! I use large eggs (~55-58g each) to ensure the dough contains the correct amount of moisture. Too little egg = dry, crumbly dough.
My Best Homemade Pasta Tips
Make space. You’ll need a long, clutter-free surface to roll the dough. Pasta sheets can measure up to 3 ft long! The kitchen table is ideal.
Weigh your ingredients (including the eggs). This is my secret to soft, supple, never dry or crumbly pasta dough (note: if you’ve used measuring cups in the past, and the dough was dry, too much flour was packed into the cup. A digital scale will get you the most accurate results every time).
Wrap it up. Pasta dough dries out fast. I keep mine wrapped or covered with an upturned bowl.
How To Make Pasta {Step-by-Step Recipe}
Step 1: Make Pasta Dough
To Start: Mound 300g flour onto your work surface (or dump it into a large bowl for easier clean up). Make a well in the center, add 185g cracked eggs, and beat with a fork to mix in the flour. Then finish by hand to form a rough dough. Be patient! It’s a dry dough. If bits of flour remain, I’ve found that adding a few drops of water or olive oil helps it along.
Cover and rest for 10 minutes. This step is often skipped in most recipes, but it’s essential. Coming from my bread baker’s perspective: the dough needs time to hydrate (soften). It will be much easier to knead by hand.
Now, knead the dough for 5-7 minutes using the heel of your hand. It will start out stiff and dense, but soften as you go. The goal is a smooth and pliable dough that springs back when poked.
Step 2: Roll Fresh Pasta Sheets
The next step is to cut the dough into 4 equal pieces. Flatten one piece into an oval disc and send it through the roller on the widest setting (#1 on the Kitchen Aid attachment). I like to send it through again for a smoother finish.
Then, continue rolling it through settings #2-4 (2x on each setting) for fettuccine, pappardelle and tagliatelle. Go up to #5 if you’re making homemade ravioli. The pasta sheet is ready when it’s slightly translucent and your can see your hand underneath.
When you’re done, fold the pasta sheet in half and lay it on a semolina dusted sheet pan to prevent sticking.
Tip: Why Semolina Flour? It absorbs less moisture than regular flour and helps to prevent sticking. Rice flour works too. My surface is always covered in a blanket of semolina flour while I work!
Step 3: Cut Sheets Into Pasta
Before cutting, I like to semi-dry the pasta sheets first but hanging them over a chair, rod, or on a hanger (~5-15 minutes). I’ve found that this simple step makes the dough easier to cut; they’re less soft and doughy, and it helps to prevent the pasta strands from sticking later on. They have a unique leathery feel to them!
Once that’s done, cut a pasta sheet in half and send it through your desired cutter attachment. Dust the strands well with semolina, then form into nests or lay flat (I prefer the latter option for smoother, less wrinkly pasta).
Step 4: How To Cook Fresh Pasta
If you’re cooking right away, simply add your pasta to a large pot of boiling, salted water. Cook for ~2-5 minutes depending on thickness and shape. I always recommend tasting a pasta strand first to check for doneness (do so at the 2 minute mark and adjust from there).
Then, don’t drain it! Transfer your pasta directly into your sauce with tongs. Some of my favorite pasta sauce recipes include my Ragù Bolognese Sauce, Authentic Pomodoro Sauce (Fresh or Canned) and this vibrant Classic Italian Basil Pesto (Pesto alla Genovese).
How To Store & Freeze Homemade Pasta
On a personal note, I never make homemade pasta right before serving. I’ll do it earlier in the day or freeze some to get ahead.
To store (room temperature or chilled): Keep well-floured pasta on a tray, covered with plastic wrap or in an airtight container. Leave at room temperature if cooking within 1-2 hrs, or refrigerate fro up to 12 hrs. I recommend cooking homemade pasta on the same day it’s made to avoid discoloration or sticking if chilled past 24 hrs.
To freeze: Let pasta air-dry (uncovered) for 15-20 minutes to prevent sticking. Then portion into zip-top bags or containers and freeze for up to one month. In my experience, if left in the freezer for too long, the pasta will become dry and brittle. Cook straight from frozen, no need to defrost first.
What’s Next?
Once you’ve mastered this recipe, I’ve written how-to guides for homemade lasagna noodles, ravioli, and a signature, original sourdough pasta that can be made on the same day or fermented overnight.
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Beginner’s Guide To Fresh Homemade Pasta
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: Serves 4
- Category: Homemade Pasta
- Method: Handmade
- Cuisine: Italian
- Diet: Vegetarian
Description
This easy, step-by-step fresh pasta recipe will teach you how to make soft, silky homemade pasta made from flour and eggs, in just 1 hour (with or without a machine). It’s an all purpose pasta dough: use it to make homemade fettuccine, pappardelle, homemade ravioli and more.
For timing, the process is broken up into 3 parts: making the dough, rolling the dough into pasta sheets, and cutting the pasta into noodles. Tips shared below for using a Kitchen Aid Stand Mixer, food processor and doing it by hand.
Ingredients
- 300 g Italian Tipo 00 Flour (I recommend Molino Grassi or Caputo)
- 3 large eggs (see note below)
- 1 large egg yolk
- Semolina flour, for dusting (rice flour can be used)
*Note: the total combined weight for the eggs & yolk (cracked) should be 185 g. Because eggs size will vary, make up the difference, if needed, with an extra egg yolk or olive oil. Olive oil makes the dough more soft, supple and satisfying to work with.
Pasta Equipment (choose one)
- Kitchen Aid Stand Mixer (w/ pasta attachments)
- Pasta Machine
Tips:
- Make space. You’ll need a long, clutter-free work surface to handle the dough. The kitchen table or kitchen island is perfect.
- Weigh your ingredients (including the eggs). This will ensure the correct texture of the dough. If your eggs are too small, the dough will be dry and crumbly.
- Wrap it up. Pasta dough can dry out quickly. Keep it covered with wrap or a kitchen towel.
Instructions
Step #1: Make The Dough
The Traditional Way (by hand):
- Add the flour to a large bowl. Make a well in the center; add the eggs and yolk.
- Whisk together with a fork, and then combine with the flour. When the texture becomes stiff, finish by hand to form a rough dough. If dry bits of flour remain after a few minutes of mixing (be patient, it’s a dry dough) add a few drops of water or olive oil to bring the dough together.
- Form the dough into a ball, cover with an upturned bowl or with plastic wrap, and let rest at room temperature for 10-15 minutes- it will be easier to knead.
- Knead the dough for 5-7 minutes. Do this by folding the dough over itself, pushing it forward with the heel of your hand, turning slightly as you go. I literally rock the dough back and forth (watch the video). The texture will be very stiff at first- it’s not bread dough. But rest assured, by the 2 minute mark it will start to soften. Keep kneading until the dough is soft, malleable and has a talcum-like finish. It should “bounce back” slowly when poked.
- Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.
Stand Mixer Instructions:
Fit the machine with the dough hook. Add the flour and eggs to the bowl. Mix until combined. Knead on speed #1 or #2, about 4-5 minutes. Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.
Food Processor Instructions:
Add the flour and eggs to the bowl. Pulse several times until the dough comes together. Remove the dough to your work surface and let rest for 1 minute. If the dough is a bit sticky after resting, add a sprinkle of flour. Knead by hand for 1-2 minutes (the food processor does most of the kneading for you). Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.
Step #2: Roll The Dough Into Pasta Sheets
Set up your station: Dust your work surface with semolina flour. Dust a sheet pan with semolina flour (your pasta sheets will land here). Fit the stand mixer with the roller attachment. Grab a kitchen towel. You’re ready to roll.
- On your work surface, cut the pasta dough into 4 pieces. Working with one piece at a time, flatten the dough into a 6-8inch oval patty. Keep the remaining doughs covered in wrap otherwise they will dry out.
- Set the pasta roller to #1 which is the lowest/widest setting on the Kitchen Aid. With the machine running, send the dough through the roller. Now, send it through again (so, 2x total). Note: if you are using a hand crank pasta machine, refer to the manufacture’s specific instructions for rolling the dough- the settings might differ but the process is the same.
- Continue to roll the dough through settings #2-4, (2x) on each setting. Do not pull on the sheet as it comes through the roller; just guide it along gently. If at any point the dough becomes sticky, dust with semolina flour. I keep my work surface dusted with semolina at all times. This way I can coat both sides of my pasta sheet easily and quickly while I work.
- Your pasta sheet is ready when it’s beautifully thin and somewhat translucent (you should be able to see your hand underneath). Don’t worry if the ends are not perfectly straight; you can always trim them with a knife.
- To finish, dust the pasta sheet generously with semolina, fold it in half, and place onto your floured sheet pan. Cover with a kitchen towel. Repeat the rolling process for the remaining 3 doughs.
Step #3: Cut The Pasta
- Before cutting, I like to dry my pasta sheets ever so slightly. This firms up the final texture giving the strands a more “leathery” finish, rather than a soft and doughy feel (this will prevent the pasta from sticking together later on).
- To Dry: Hang the pasta sheets over the back of a chair for about 10-15 minutes or so. Keep your eye on the time; you don’t want the sheets to dry out completely. You will be able to feel the difference.
- To Cut: take a pasta sheet and cut it in half. Trim the ends, if you like. Run the sheet through your desired pasta cutter attachment to create strands. Alternatively, cut the dough by hand.
To Store: Heavily dust the pasta strands with flour. Coil around your hand or arrange loosely on a tray. Cover with plastic wrap and hold at room temperature if cooking within 1-2 hours. Alternatively, store in the fridge for up to 12 hrs. checking occasionally, to make sure the strands are not sticking. Note: Pasta left in the fridge past 24 hrs might oxidize, discolor and/or stick together.
To Freeze: Allow the pasta to air-dry, uncovered, for 15-20 minutes before freezing. The helps to prevent sticking. Portion into ziptop bags, remove the air, and freeze, up to 1 month. Cook directly from frozen, no need to defrost first.
Comments
Williamina Malcolmson says
Thank you really easy to follow instructions.
Juliana A says
Can I replace the flour with semolina instead? Just curious!
Thank you 😊
Eli says
I have been wanting to attempt to make noodles at home for quite some time now. I found this recipe in January and all I can say is THANK YOU!!! It was a bit tough finding the Italian Tipo flour in my city, but it was well worth the hunt. On my second attempt we made both Fettuccini and Spaghetti noodles. I tried freezing the Fettuccini and made a huge mistake by just vacuum sealing it and tossing them in the freezer(lesson learned). Unfortunately I discovered this error when removing the frozen blob formerly known as Fettuccini noodles right as my water started to boil. I ran to the pantry and found store bought noodles. I cannot believe how much better the home made noodles taste. It’s not even that complicated to make them, you just need to set the time aside. Thank you again, I will never buy noodles again!
Lynn McCain says
Can you dry the pasta so it can be stored like when purchased at the store?
shirley mcivor says
great recipe! Best fresh pasta I have ever tasted. Can I make this for larger number of servings by keeping the ratio of flour and egg the same, for 6 servings the ratio would be 450gr flour and 277 gr egg?
Emilie Raffa says
Thank you Shirley! Great question. Yes, that is correct for 6 servings.
Shirley says
Super easy recipe. It was my fist experience and my pasta turned out awesome. I am spoiled for anything else now. I just have a question, can this recipe be adjusted for larger amounts of servings?
Emilie Raffa says
Yes, absolutely! I think I answered your question above re: 6 servings. But it can be doubled as well.
Annie says
I would like to try your recipe. I cannot eat some foods, and was wondering if I could use gluten free flour?
Thank you
Emilie Raffa says
Hi Annie! Great question. Gluten free flour can be tricky to work with. Although I haven’t tested it, I’d start with a 1:1 all purpose GF flour. I’ve had great results with King Arthur’s Measure for Measure. Let us know if you experiment!
Annie says
Thank your Emilie for your reply.
Unfortunately, we don’t have access to King Arthur’s flour, so I will look around for something similar.
Annie
Delphine says
Can I use all purpose flour instead of 00 flour?
Emilie Raffa says
Hi Delphine! Great question. Yes you can use all purpose flour. I recommend King Arthur brand if you can find it.
Delphine says
Thank you! Also can you please tell me How much 300g equivalent to in cups?
Terry says
You can order King Arthur flour online.
Anthony Sheff says
Can this be used to make manicotti?
Emilie Raffa says
Yes it can!
Anthony Sheff says
For the manicotti, would I need to add water to the recipe since manicotti shells need to be pliable?
Emilie Raffa says
Hi Anthony! In my experience, additional water is not needed for this recipe. The sheets are pliable and easy to work with.
Melanie Zook says
I have a couple of questions- first, can this be adjusted to make pesto infused noodles- if so, should I use less egg? Also, I was thinking of using 50% white whole wheat and 25% each semolina and type 00- thoughts?
Emilie Raffa says
Hi Melanie! Great questions. I haven’t tested it, so I’m unable to advise with exact specifics. But off the top of my head, here’s what I’d do: for the pesto-infused pasta, omit the egg yolk and replace it with 1-2 tbsp of pesto (to start). Process in the food processor, adding more beaten egg as needed if the dough is too dry. Do this while the machine is running (it’s easier to judge the amount by eye). The dough can be made by hand too.
For the whole wheat/semolina/00 blend: still follow the 300g total weight for the flour + 185g total cracked weight for the eggs, adding more liquid (either beaten egg or water) to bring the dough together. Again, use a food processor if possible. For the semolina, please make sure it’s *fine* semolina flour, not coarse- otherwise the dough will be too gritty.
Rdccarpentry says
Finally won the pasta dough battle! Made crab meat raviolies. Definelty by a scale and weigh this out. For sure why i finally won!
Emilie Raffa says
Excellent! I agree with you- using a scale is the way to go for the most precise texture. It’s the difference between a dry and crumbly dough, vs a dough that’s just right (soft and pliable). The type of flour you use matters too, as they all absorb differently. But you got the idea. And crab meat ravioli sounds incredible! I have a master recipe & guide for homemade ravioli if you’d like aditonal assistance. Click here: Beginner’s Guide to Fresh Homemade Ravioli
Megan says
So great…know how to store it…..but now how do you cook it?
Darell says
Came here to thank you not only for the excellent video and instructions, but specifically for giving the weight (and in grams!) of how much liquid egg you use.
I have been done with volume measuring for quite some time, and I find it frustrating to have recipes still given in cups and liquid ounces (even mass ounces is annoying these days!). Add to that the wide variability of natural items like eggs (and fruit, etc) and knowing the actual measurement (vs the number quantity) of the product being added to the recipe is KEY! My first attempt at pasta was a disaster (too dry) because I followed the time-honored “three eggs to 300 g of flour”. Turns out my eggs were smaller than assumed. And when the recipe basically said “don’t worry if it feels dry, it’ll be fine!” Well, it WAS too dry and it was NOT fine. I made linear erasers since I had to over-work the dough for WAYY too long adding small amounts of water, afraid of making it too wet.
Giving the mass of ALL ingredients, combined with a great video showing what “dry” should look like was key to success this second time.
So all that to say a big “Thank You” for the excellent information and demonstration.
Jennifer Wildheart says
I’ve always been shy at making pasta from scratch because I hate touching flour.
Used my KitchenAid dough hook to make the process more manageable and did the rest by hand.
It was the best pasta I’ve ever had/made! I made ultra thin, angel hair style and it was silky, elastic and just perfect.
Made a sauce of homegrown tomatoes and oranges with plenty of olive oil.
Will 100% make again.
Martine S. says
This is the first home-made pasta recipe I ever tried, using my KitchenAid stand mixer and the pasta attachments we bought for it. (I even used regular enriched white flour!!) The instructions were so clear, I was successful from the get-go and *always* use this recipe now. The dough is never too sticky or too dry; weighing is the way to go.
Next up: spinach pasta.
Request: I would LOVE to see you come up with a Whole Wheat Pasta recipe, Emilie!
Kelly Taylor says
After I let the dough rest 30 minutes but at the end it was super sticky. What went wrong in the previous steps that mine was so sticky?