Classic Pasta Dough Recipe: The Foundation for Homemade Pasta
Making your own pasta from scratch is a rewarding and simple process, especially when you have a reliable Classic Pasta Dough recipe. This easy-to-follow recipe yields a versatile dough perfect for any pasta shape, from tagliatelle to ravioli, and is sure to become a kitchen staple. Whether you’re a beginner or an experienced cook, this recipe is foolproof and ensures a fresh, homemade pasta dish every time.
Ingredients for Classic Pasta Dough
- 2 cups 00 flour or all-purpose flour
- ½ cup semola flour
- 4 large eggs or ¾ cup water
Instructions for Making Pasta Dough
Step 1: Combine Flours
Start by placing the 00 flour (or all-purpose flour) and semola flour on a clean, flat surface. Create a well in the center of the flour mound.
Step 2: Add Eggs or Water
If you’re using eggs, crack them into the well and use a fork to scramble them, gently dragging in flour from the edges. If you’re using water, pour it into the well and slowly mix it in with a fork.
Step 3: Knead the Dough
As the mixture comes together, begin kneading it with your hands. If the dough is crumbly, add a tablespoon of water; if it’s too sticky or slimy, sprinkle in more 00 flour until the texture is just right. Knead for about 5-10 minutes until the dough forms a smooth ball.
Step 4: Rest the Dough
Cover the dough ball with a damp towel or place it in an airtight container. Let it rest for at least 20 minutes. This resting period helps the dough relax and become easier to roll out.
Step 5: Final Kneading
After the initial rest, knead the dough for another 2 minutes. By now, it should be smooth and elastic.
Step 6: Second Rest
Let the dough rest in its airtight container for an additional 40 minutes to allow it to fully develop its texture.
Step 7: Roll Out and Shape the Pasta
Divide the dough into four equal portions. Roll out one piece at a time, keeping the others covered. You can use a rolling pin or pasta machine to roll the dough into thin, rectangular sheets. Shape your pasta as desired.
Step 8: Cook the Pasta
Cook your freshly made pasta in a pot of boiling water for 2 to 5 minutes, depending on the thickness of the pasta.
Pro Tips for Making Pasta Dough:
- Vegan Option: To make the dough vegan, simply replace the eggs with water. This will still yield a delicious and pliable dough.
- Freezing Tips: I often triple this recipe, rolling and shaping the pasta into various types, then freezing them for future use. I recommend air-drying the pasta for 30 minutes, dusting it lightly with flour, and freezing it in a single layer before storing it in freezer-safe bags. When you’re ready to use it, simply thaw it for 20 minutes and drop it into boiling water.
- Storage: For long-term storage, let your pasta dry out completely and store it in a cool, dry place. Alternatively, fresh pasta can be refrigerated for up to 2-3 days if stored in an airtight container.
Why This Classic Pasta Dough Works:
This recipe uses a combination of 00 flour, semola flour, and eggs (or water) to create a dough that’s easy to work with, versatile, and yields the perfect texture for homemade pasta. Whether you’re craving classic spaghetti, delicate ravioli, or robust lasagna sheets, this dough is a solid foundation.
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Classic Pasta Dough
Ingredients
- 2 cups 00 flour or all purpose flour
- 1/2 cup semola flour
- 4 large eggs or ¾ cup water
Instructions
- Combine the flours on a flat surface or in your stand mixer with a dough hook. Make a well in the middle.
- Add the eggs or water in the well and use a fork to scramble, dragging flour in from the edges and incorporate. If using a mixer, turn your mixer on to a low speed and turn off when dough comes together.
- When the mixture becomes tough, knead the dough by hand until it comes together and there is no liquid remaining. If the dough is crumbly, add a tablespoon of water. If the dough is slimy, add a tablespoon of 00 flour.
- Let the dough ball rest in an airtight container for 20 minutes.
- Knead the dough again for two minutes. By this point, the ball will be easy to work with and be smooth.
- Let the dough ball rest in an airtight container for 40 minutes.
- Divide dough into 4 pieces. Roll out one piece at a time, keeping the other pieces in the airtight container.
- Roll out pasta dough using a machine or rolling pin until you have thin rectangle pasta sheets.
- Cook the pasta in boiling water for 2 to 5 minutes.
