This is the classic Italian pasta dough—perfect for tagliatelle, ravioli, or lasagna.
Ingredients
- 2 cups (250 g) all-purpose or “00” flour
- 3 large eggs
- ½ teaspoon salt
Instructions
- On a clean surface, make a mound of flour and create a well in the center.
- Crack the eggs into the well, add salt, and gently whisk with a fork.
- Slowly incorporate flour from the edges until a dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Wrap in plastic wrap and let rest for 30 minutes before rolling and shaping.
Eggless Pasta Dough
This dough uses just flour and water, making it lighter and perfect for orecchiette, cavatelli, or vegan-friendly pasta.
Ingredients
- 2 cups semolina flour (or all-purpose flour)
- ¾ cup warm water
- Pinch of salt
Instructions
- Mix flour and salt, then gradually add warm water until a dough forms.
- Knead until smooth, cover, and let rest for 30 minutes.
- Roll and cut into desired shapes.
Spinach Pasta Dough (Colorful & Nutritious)
For a beautiful green dough with added flavor and nutrients, spinach is the secret.
Ingredients
- 2 cups flour
- 2 eggs
- ½ cup cooked spinach, drained and finely pureed
- Pinch of salt
Instructions
- Mix flour and salt, then add eggs and spinach puree.
- Knead until dough is smooth and vibrant green.
- Rest for 30 minutes before rolling.
Beet or Tomato Pasta Dough (For a Colorful Twist)
These variations add natural color and subtle flavor—perfect for presentation.
- Replace spinach puree with beet puree for a ruby-red dough.
- Use tomato paste in place of water or part of the eggs for a warm orange hue.
Tips for Perfect Pasta Dough
- Resting is key: Always let dough rest 30 minutes to relax the gluten.
- Flour choice matters: “00” flour = silky pasta; semolina = firm, chewy texture.
- Don’t skip kneading: This develops the gluten for strength and elasticity.
- Moisture balance: If dough feels dry, add a teaspoon of water. If sticky, dust with flour.
Storing & Cooking Homemade Pasta
- Fresh pasta cooks quickly—just 2–3 minutes in boiling salted water.
- Refrigerate dough (wrapped tightly) for up to 2 days.
- Freeze cut pasta on a tray, then transfer to bags for up to 2 months.
Why Homemade Pasta Is Worth It
Making pasta from scratch isn’t just about food—it’s about tradition, creativity, and joy. With these easy pasta dough variations, you can create restaurant-quality meals at home. From rustic orecchiette to delicate ravioli, every dish will taste fresher, richer, and more satisfying.
Final Bite
Homemade pasta doesn’t have to be intimidating. With just a little practice, you’ll master the art of dough that’s silky, flavorful, and endlessly versatile. Whether you stick with the classic egg dough, go eggless, or experiment with vibrant colors, the possibilities are as wide as your imagination.
So roll up your sleeves, dust your counter with flour, and start creating your own pasta masterpieces—because once you taste fresh pasta, you’ll never go back.