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homemade pasta dough cut into noodles
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Homemade Pasta Dough (Egg & Eggless Recipe Version)

Learn how to make perfect homemade pasta dough! Two Ways - Make a vegan pasta dough or classic egg pasta dough at home!
Course Main Course
Cuisine Italian
Keyword Eggs, Pasta, Pasta Dough
Prep Time 1 hour
Total Time 1 hour
Servings 4
Calories 352kcal
Author Aline Cueni

Ingredients

Eggless Pasta Dough (Vegan)

  • 1 ½ cup Italian 00 flour (pizza flour) or all-purpose flour (Note 1)
  • 1 cup semolina
  • 1 tsp salt
  • 1 tbsp olive oil
  • ¾ cup cold water

Egg Pasta Dough

  • 3 cup Italian 00 flour (pizza flour) or all-purpose flour (Note 1)
  • 1 tsp salt
  • 4 organic eggs beaten
  • 2 tbsp olive oil

Instructions

Eggless Pasta Dough (Vegan)

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

Egg Pasta Dough

  • Mix flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add beaten eggs and olive oil, knead at low speed for 8-10 minutes until you have a smooth dough.

Same Procedure for Eggless & Egg Version

  • Wrap the dough with plastic wrap and refrigerate for 30 minutes.
  • 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.
  • 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.
  • 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.
  • Use the pasta dough for butternut squash ravioli, spinach ricotta ravioli, a pasta recipe of your choice, or make homemade noodles with it. ➝ See next step!
  • Dust thin pasta dough with flour and fold like an accordion. 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.
  • Cook Noodles: Bring a large pot of salted water to a boil, add fresh pasta and cook for 1-2 minutes (depending on the thickness, it can take longer - fresh noodles are generally cooked super quickly).
  • Dry Noodles: Spread noodles in a single layer on a large baking sheet or hang them on a pasta dryer rack and let them dry for 2 days at room temperature. Once dry, store in an airtight container and use like dried storebought noodles.

Notes

  1. Italian 00 flour, also known as pizza flour, is super fine flour and perfect for making pasta dough. Can be replaced by all-purpose flour.
  2. I use a Kenwood pasta roller (lasagna roller) and roll the dough through until I reach the knob setting No.5, which is perfect for noodles or ravioli. You can go ever thinner if you like!

Nutrition

Calories: 352kcal | Carbohydrates: 66g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 585mg | Potassium: 128mg | Fiber: 3g | Sugar: 1g | Calcium: 16mg | Iron: 4mg