My Go-To Pasta Dough Recipe

Keeping it simple, I’m sharing my basic pasta dough recipe. There are tons of fancier ones out there. But, this recipe will get you through whatever egg pasta you need to make. Ravioli, fettuccine, tagliolini, garganelli…you can use this recipe to make them all (and more!)

There are a couple of reminders I must mention though…

Quality of Ingredients Matter

The quality of ingredients is very important in your pasta dough. You will need tipo 00 flour (you can also experiment with others, but I’m keeping things simple here.) Also, farm fresh eggs that are at room temperature are a must. If you want a pretty colored dough, your eggs need to be fresh and healthy-looking. Yes – healthy eggs mean the yolks are much brighter and prettier!

Everybody’s Pasta Dough Can Be Different

Humidity affects pasta dough. So, my ingredient measurements may not apply exactly to every kitchen. Be open-minded and guide your dough, adding more or less flour as you form it.

Pasta Dough Recipe


  • 4 large fresh eggs and 1 egg yolk
  • About 400 grams of tipo 00 flour (Anna Napoletana is an easy one to find)
  • About 50 to 100 grams of extra flour for kneading and dusting


  • Place flour in a mixing bowl or on a smooth and clean surface (wooden surface is preferred.)
  • Make a well in the middle of your flour. This is where your little egg ‘pool’ will go.
  • Now, you have two options: crack your eggs into the well and whisk. Or, whisk your eggs separately, then add to the well. I trust that you can do the former with success just like nonnas do!
  • Once your eggs are whisked, slowly incorporate the flour from the sides into your eggs. As the egg absorbs flour, the dough will slowly form, requiring you to begin using your hands to form it into a ball.
  • If the dough feels sticky, make sure to add more flour.
  • Once it is in a ball, move it to a clean, flour-dusted surface. Knead the dough for at least 10 minutes.
  • To check if your dough is ready, simply press your thumb into it and see if the dough rises back up rather quickly on its own. If it does, your dough is kneaded enough.
  • Wrap your dough in plastic or a cloth and place aside for 30 minutes. Then, your dough is ready for all the pasta things!!!

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