Pasta Fatta in Casa | Basic Homemade Pasta Dough

Creating the perfect pasta dough depends on the amount of flour you use, which can change every time you make it. Perhaps the eggs are larger than your last batch, so you need a little more flour, keeping that in mind, start with a bit less flour and add it as needed. Italian “00” flour can be ordered online if it is not available at your local market.

Receipt Date: August 7, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


2 cups "00" Italian Flour, or All-Purpose Flour

3 Large Eggs, at room temperature

Pinch of Sae Salt


If you are using All-Purpose flour, sift it.
On a clean surface, pour the flour into a mound and create a well in the middle.
Crack the eggs into the center of the well.
Using a fork begin to beat the eggs incorporating the flour around the well.
Keep expanding outward, incorporating more and more of the flour mound until you have what resembles a mass of dough.
Using the palms of your hands, begin kneading the dough together for 3  minutes.
Scrap away any dried bits of dough from your work surface and lightly dust.
Place the dough on the surface and knead for at least 8 minutes, or until the dough is elastic, moist, smooth, and just a bit sticky.
Wrap the dough in plastic wrap and let it rest for 10-15 minutes before rolling it out.
This dough can be used to make any shape of pasta, ravioli, or pasta sheets by hand or machine. I prefer using the pasta maker attachments for my Kitchen Aid.

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