Homemade Pasta Dough (Egg & Eggless Recipe Version)

With or Without Eggs - Which Dough Should You Make?

Both pasta doughs follow the exact same method - only the ingredients differ. Egg pasta dough gets its rich flavor and golden color from eggs, while the eggless version uses semolina flour for structure and has the familiar taste of traditional dried pasta. It's also naturally vegan and avoids handling raw eggs.

If you're not following a vegan diet and love the classic richness of fresh Italian pasta, choose the egg version. Both doughs are delicious, easy to work with, and perfect for noodles, ravioli, tortellini, lasagna sheets, and more.

Equipment

• Pasta Machine or Pasta Roller Attachment → I highly recommend this tool to make super-thin pasta dough! I do not recommend rolling your pasta dough by hand with a rolling pin, although it’s doable. The main problem you’ll face here is getting the pasta thin enough to work with. Much easier with a pasta maker.
• Ravioli Cutter Wheel for beautiful noodles or ravioli. → Such an inexpensive little tool that is going to make pasta look prettier in an instant!
• Pasta Drying Rack → Optional, but very helpful if you want to make a large batch of homemade dried noodles.
• Pasta Press Attachment → A fancy but expensive addition to your Kitchenaid if you are making homemade pasta dough on a regular basis and love different shapes of pasta.

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How To Make

1. Mix flour, semolina (only for the eggless variation), and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add olive oil and cold water (or eggs), knead at low speed for 8-10 minutes until you have a smooth dough.

1. Wrap the dough with plastic wrap and refrigerate for 30 minutes.
2. Place the dough on a lightly floured work surface, divide it into two equal parts, and roll it out to about ¼-inch (0.5cm) thin using a rolling pin.
3. Set up your pasta maker! Dust your pasta maker, work surface, and hands with flour. Roll the dough twice through the pasta maker with the widest setting.

1. Click the pasta maker down a setting and roll the pasta dough through twice again. Repeat until your dough is thin enough (Note 2)! ➝ Roll it through each setting twice and always dust with more flour to prevent the dough from sticking.
2. Use the pasta dough for a recipe of your choice, or make homemade noodles with it. ➝ See next step!
3. Dust thin pasta dough with flour and fold like an accordion.

1. Cut the folded dough into noodles using a sharp knife or ravioli cutter wheel. ➝ You can cut your noodles as thin or thick as you like, but try to stay consistent. Otherwise, the noodles will cook at different times.

How To Cook Fresh Noodles

Bring a large pot of salted water to a boil, add fresh noodles and cook for 1-2 minutes.

The cooking time depends on the thickness of your noodles, but fresh noodles are generally cooked super quickly.

If you use the pasta dough to make lasagna, do NOT precook it!

How To Dry Fresh Noodles & Storage

If you want to keep fresh noodles, you have to dry them.

There are two different ways to do this:

1. Hang fresh noodles on a pasta dryer rack. ➝ A clean laundry drying rack works too! 😉
2. Spread fresh noodles in a single layer on a large baking sheet dusted with flour or semolina.

Let the noodles dry for 2 days at room temperature. Once dry, store in an airtight container and use like dried store-bought noodles.

Homemade Noodles Serving Suggestions

Homemade noodles are delicious just on their own. I love to serve them minimalistic with a splash of olive oil, grated parmesan, a pinch of salt, and pepper.

Looking for a fancier way to serve them? Use any of these delicious recipes.

• Fresh Tomato Sauce
• Pesto Rosso
• Baked Feta & Spinach

Find more of my favorite pasta recipes here!