Fresh pasta is one ratio: one egg per 100g of flour, per person. Everything else is feel. The dough should be noticeably firmer than bread dough — almost too dry when you start — because it softens as it rests and a wet pasta dough sticks to everything forever.
The ratio100g flour : 1 egg, per person. Knead 10 min, rest 30 min wrapped.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook30 min rest
Makesserves 4
CuisineItalian
Cost$
VegetarianDairy-free
Contains eggs · gluten
Make it vegan: a flax or aquafaba egg for the egg.
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
00 or plain flour
00 gives a silkier dough; plain flour works. Semolina in place of a quarter adds bite.
Make a wellFlour mounded on the counter, a deep crater in the middle, eggs cracked into it. Beat the eggs with a fork and pull flour in from the walls a little at a time.
Bring it togetherOnce it's too stiff to fork, use a scraper and your hands. It will look dry and ragged and you should resist adding water — give it two minutes of work first.
Knead ten minutesHeel of the hand, push away, fold back, quarter turn. It goes from craggy to smooth and elastic. This is the step that gets skipped and it's the one that matters.
Rest wrappedThirty minutes minimum, wrapped tight, at room temperature. The gluten relaxes and it becomes rollable instead of springy.
Roll in stagesWork with a quarter of the dough at a time, keeping the rest covered. Take it down through the machine settings one at a time — skipping settings tears it.
Cook fastFresh pasta needs ninety seconds to three minutes in heavily salted boiling water. It's done when it floats and tastes done, which is much sooner than dried.
Make it yoursSpinach or beet puree makes coloured dough (drop one egg for the extra moisture). Semolina and water only, no egg, gives you the southern Italian dough for orecchiette. Squid ink makes black pasta that suits seafood.
Can you make How to Make Pasta Dough in an air fryer? — Sometimes
Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.
Can you freeze How to Make Pasta Dough? — Yes
Yes — cool it, portion into airtight containers, and freeze; thaw in the fridge and reheat.
Can you make How to Make Pasta Dough ahead of time? — Partly
The components hold — prep the parts ahead and finish it close to serving for the best texture.
Is How to Make Pasta Dough gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is How to Make Pasta Dough vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has egg. Make it vegan: a flax or aquafaba egg for the egg.
Community Notes
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