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Homemade Pasta Dough Recipe
5 from 81 votes

Homemade Pasta Dough Recipe

This Homemade Pasta Dough blends 00 flour and semolina flour to create a firm yet tender dough that can be rolled and cut into various pasta shapes. Eggs provide richness and structure. The dough is kneaded well to develop gluten for elasticity and then rested chilled before shaping, resulting in fresh pasta that cooks quickly and absorbs sauces effectively.

Prep Time
30 mins
Cook Time
5 mins
Additional Time
30 mins
Servings: 12
Calories: 249 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 560 grams 00 flour 4 cups + 3 tbsp
  • 140 grams semolina flour 3/4 cup + 1 ½ tbsp
  • 7 egg

Instructions

    Cup of Yum
  1. Sift the flour onto a clean surface and then form a well with it.
  2. Add the eggs to the center of the well and whisk with a fork until combined and then slowly, add the flour from the edges.
  3. Once the egg and flour are combined, use a pastry knife to scrape the surface to bring it all together to form a dough.
  4. Knead for 12 to 15 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
  5. Remove the plastic from the dough and cut it into 3 pieces.
  6. Flatten 1 of the pieces of the dough with your hands and flour it lightly. Run it through the hand crank pasta maker on the 0 setting 3 times. Cut the dough in half.
  7. Turn the crank to 3 and run it through 3 times.
  8. Last, run it through on setting 6 twice. Dust with flour and place on a clean surface. Repeat the process with the remaining 2 dough balls.
  9. Cut the dough every 12”-14” inches long, dust it with flour on both sides and then run it through the spaghetti attachment or whatever desired noodle attachment you’d like. Dust again with flour, form it into a small ball, place it on a sheet tray lined with parchment paper, and rest it for 15 more minutes so that it dries out before cooking or storing.

Notes

  • The dough can be prepared up to one day in advance to maintain freshness.
  • After shaping and drying briefly, cover pasta in plastic wrap and refrigerate for up to three days or freeze for up to two months.
  • Frozen pasta can be cooked directly from the freezer in boiling salted water.
  • Kneading the dough thoroughly is essential to avoid tearing during rolling and ensures good texture.
  • Using a hand-crank or KitchenAid pasta attachment, adjust rollers gradually from thick to thin settings for best results.

Nutrition Information

Calories 249kcal (12%) Carbohydrates 44g (15%) Protein 10g (20%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 95mg (32%) Sodium 37mg (2%) Potassium 107mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 139IU (3%) Calcium 23mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 249

% Daily Value*

Calories 249kcal 12%
Carbohydrates 44g 15%
Protein 10g 20%
Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 95mg 32%
Sodium 37mg 2%
Potassium 107mg 2%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 139IU 3%
Calcium 23mg 2%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.