Fresh pasta dough sheet next to cut spaghetti.
5 from 1 vote

Homemade Pasta Dough

Making your own pasta dough is easier than you think! Get all the details and tips you'll need to wow your family with fresh pasta for dinner tonight!
Course Main Course
Cuisine Italian
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 310kcal
Author Longbourn Farm • Alli Kelley


  • 3 cups flour
  • 1 teaspoon salt
  • 4 eggs
  • 2 tablespoons olive oil


  • On a large cutting board or counter, pile flour and then create a deep well in the center.
  • Add eggs, salt, and olive oil into the well.
  • Using a fork, gently beat the eggs, gradually pulling in flour as you do so.
  • Slowly pull in the flour until a dough starts to form, then combine the rest by hand.
  • If you are hesitant to try this on your counter or cutting board, you can use the same method in a large bowl to practice.
  • Once the dough is formed, it should easily kneaded and not sticky.
  • Knead for about 5 minutes by hand, until the dough is smooth and elastic.
  • Test elasticity by balling up the dough and pressing your finger in the middle. If the dough bounces back, it is ready.
  • Rest the dough at room temperature for 20-30 minutes. You can make it up to a day in advance and store it in the fridge.
  • Once the dough is rested, cut into 4 pieces.
  • Using a pasta press or rolling pin, press pasta into a sheet of your desired thickness (see note).
  • After pasta is pressed, cut into the desired shape using a press or by hand (see note).
  • Once cut, place in salted boiling water for about 5 minutes, until cooked through and al dente. You'll want to check on it - the cooking time will vary between pasta shapes and thickness. Taste it to know when it's done.


I use a KitchenAid attachment kit for making my fresh pasta. When I use it, I always start pressing the pasta into a sheet on level 1. I press it out and fold it over on itself a couple times to smooth everything out. Then move up to level 2, 3 and so on, this is a faster progression. I press it out really thin, about 4 or 5 if I'm making lasagna sheets, similar if I'm making fettuccini. If I'm making spaghetti, I find it cuts better when it's on a 2 or 3. This is something else that will take practice.
If you don't have a pasta press, you can roll it out by hand and cut it by hand. Just be sure it is thinner than you think it needs to be, it will thicken slightly when it cooks.
Additionally, the sheets are easy to lay out, dust with flour, fold on themselves and pick back up again. Once the pasta is cut into shapes, I find it easiest to catch it along my arm and take it straight to the pot of boiling water. Otherwise I tend to get clumps. If you do get a clump, don't cook it. Just ball it up, press it out and try again - no harm done! If you're making a lot, just toss it in flour and it should be ok to sit and not clump.
Variations: You can mix herbs into the dough, sun-dried tomato pieces, or you could even make it dessert pasta and do something crazy like cinnamon sugar or chocolate.


Calories: 310kcal | Carbohydrates: 47g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 430mg | Potassium: 107mg | Fiber: 1g | Vitamin A: 160IU | Calcium: 26mg | Iron: 3.4mg