The Absolute Best Way to Make Fresh Egg Pasta Dough

Making fresh pasta dough may seem something only chefs or Italian grandmothers can do, but this straightforward recipe can be prepared in any kitchen. It takes practice to get the feel of the dough but our basic fresh egg pasta dough recipe and expert tips will ease the process. Once you've mastered the whisking, kneading, and rolling required for making egg dough like a pro, try cutting it into simple strands of spaghetti or into lasagna sheets, then advance to other shapes like ravioli and garganelli—no pasta machine necessary.

In fact, no fancy equipment is needed to make egg pasta dough—all you need is a smooth surface, like a marble counter or a wooden cutting board. And aside from a sprinkle here and there of flour, hardly any clean-up is necessary once the dough rests (but be sure to thoroughly clean the surface to remove any residual raw egg).

Related: Classic Italian Pasta Recipes Everyone Should Know How to Make

Semolina flour

"OO" flour (found at specialty grocery stores)

Large eggs

Extra-virgin olive oil

Mix ½ cup semolina flour and 1½ cups "00" flour; form into a pile. Create a well in the center and crack in two large whole eggs, six egg yolks, one tablespoon warm water, and one teaspoon extra-virgin olive oil.

Use a fork to whisk the eggs, gradually drawing in the flour mixture a little bit at a time until it forms a ragged dough.

On a lightly floured work surface, knead the dough until it's smooth and elastic, and springs back quickly when you poke it. If it's sticky, add a bit of flour; if it feels dry, sprinkle with a little water.

Wrap the dough in plastic and let it rest at room temperature for one hour. This helps the gluten relax, which makes the pasta easier to roll out—and more tender when cooked.

Get the Egg Pasta Dough recipe

Recipes by Greg Lofts

Prop styling by Tanya Graff