Make Fresh Pasta Dough

CookingIntermediateHome

90 minutes

5 steps

·Intermediate

After 90 min: Silky, tender fresh pasta that tastes incomparably better than dried

What you need

all-purpose floureggssaltolive oilpasta machine or rolling pinwooden board

The 90-Minute Plan

Make the Well0–15 min

Mound 300g flour on a clean board. Create a well in the center. Crack 3 eggs into the well. Beat eggs lightly. Start incorporating flour from the inner walls.

Knead to Smooth15–35 min

Once shaggy, knead for 8-10 minutes until very smooth and elastic. Add flour if too wet, a tiny splash of water if too dry. The dough should feel like an earlobe.

Rest the Dough35–55 min

Wrap in plastic and rest at room temperature for at least 30 minutes. This allows gluten to relax, making rolling much easier.

Roll Thin55–75 min

Divide dough into 4 pieces. Using a pasta machine on widest setting, run each piece through 4-5 times, folding in half between passes. Then progressively thin setting by setting until paper-thin.

Cut & Cook75–90 min

Let sheets rest 10 minutes on floured surface. Cut into desired shapes (tagliatelle, fettuccine, pappardelle). Cook fresh pasta in boiling salted water—it'll float to top and cook in 2-3 minutes.

Pro Tip

The resting step is crucial—it transforms tough dough into silky sheets. Don't rush. Also, fresh pasta cooks incredibly fast, so watch carefully.