This is the pasta dough you'll return to again and again. It's forgiving, reliable, and works beautifully for ribbons, filled pastas, or simple cut shapes. Once you've made it a few times, you'll develop a feel for the dough—and pasta-making will shift from project to practice.
Overview
Every kitchen behaves differently—use your own judgment with ingredients, allergens, and doneness cues.
A simple, all-purpose egg pasta dough made with a blend of Italian 00 flour and semolina. The 00 flour gives it a silky texture, while the semolina adds structure and a pleasant chew. This dough is easy to work with, rolls smoothly, and holds its shape beautifully.
Ingredients
- 200g (1⅔ cups) all-purpose flour or Italian 00 flour
- 50g (⅓ cup) semolina flour
- 3 large eggs (whole)
- 1 tablespoon olive oil (optional, for easier handling)
- Pinch of salt
Method
1. Make the well
- Mix both flours and salt on a clean counter.
- Make a well in the center—large enough to hold the eggs without spilling.
2. Add the eggs
- Crack eggs into the well.
- Add olive oil if using (it makes the dough slightly easier to handle).
3. Bring it together
- Beat eggs with a fork, gradually incorporating flour from the edges.
- Once it becomes too thick to stir, use your hands to bring it into a shaggy dough.
4. Knead
- Knead for 8-10 minutes until smooth and elastic.
- The dough should feel soft and pliable like play-doh—not sticky, not dry.
- If too dry, wet your hands and knead in moisture. If too sticky, add flour gradually.
5. Rest
- Wrap tightly in plastic wrap.
- Rest at room temperature for 30 minutes minimum (up to 2 hours is even better).
- This step is non-negotiable—it relaxes the gluten and makes rolling much easier.
6. Roll and shape
- Divide the dough into 4 pieces and keep the rest covered.
- Roll thin using a pasta machine or rolling pin.
- Cut into your desired shape—fettuccine, pappardelle, lasagne sheets, or filled pasta.
Tips & Notes
Dough texture: Should feel soft and pliable like play-doh, not sticky or dry. If too dry, wet your hands and knead in moisture. If too sticky, add flour gradually.
Flour options: All-purpose flour works great! Italian 00 flour creates a slightly silkier texture, but either works beautifully.
Storage: Wrapped tightly, dough keeps in the fridge for 24 hours or can be frozen for up to 1 month. Thaw overnight in the fridge before using.
Scaling: Recipe easily doubles or triples. Keep the 5:1 flour-to-egg ratio (250g flour to 3 eggs).
Cooking fresh pasta: Boil in well-salted water for 2-4 minutes. Fresh pasta cooks fast—taste for doneness.