Master the art of fresh pasta with this easy egg pasta dough recipe—made with all-purpose flour, semolina, and eggs. Perfect for lasagna sheets, ravioli, and more!
Classic Egg Pasta Dough
Ingredients
- 350 g all-purpose flour or 2 ¼ cups
- 50 g semolina flour or 5 tablespoons
- 225 g eggs *about 4 eggs (see note)
Instructions
Food Processor Method (my preferred method)
- In a food processor, add the all-purpose flour and semolina flour to the bowl of a food processor. Pulse a few times to mix.
- With the processor running, slowly pour in the eggs through the feed tube while pulsing.
- Continue pulsing until the dough resembles coarse breadcrumbs. It should just start to come together but not form a ball.
- If the dough seems too dry, add water 1 teaspoon at a time. If too wet, sprinkle in a little flour.
- Turn the dough out onto a clean surface and knead it for 1–2 minutes until smooth.
- Wrap tightly in plastic wrap and rest at room temperature for at least 30 minutes before rolling (1 hour is more ideal).
Stand Mixer Method
- In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose and semolina flours.
- Add the eggs directly into the flour mixture and mix on low until a shaggy dough forms.
- Swap the paddle for the dough hook. Knead on medium-low speed for 8–10 minutes, until the dough is smooth and elastic.
- If the dough is too dry, add water a teaspoon at a time. If too wet, dust with flour.
- Remove the dough, shape it into a ball, wrap in plastic, and let it rest at room temperature for 30–60 minutes before using.
By Hand (Traditional Method)
- On a clean countertop or large board, create a flour well by mixing the flours and mound them into a pile. Use your hands or a bowl to create a wide well in the center.
- Crack the eggs into the well.
- Use a fork to gently beat the eggs, gradually pulling in flour from the inner rim of the well. Keep going until a thick paste forms.
- Use your hands to mix in the rest of the flour. Once it starts forming a dough, knead it.
- Knead the dough for about 10 minutes. It will be stiff at first, but it should become smooth and pliable.
- Form into a ball, wrap in plastic wrap, and let it rest for 30–60 minutes at room temperature before rolling out.
Notes
Weigh your eggs and use a separate bowl. I can’t stress this enough. Since all eggs are different sizes, weighing them first will give the most consistent results. Invest in a good kitchen scale. I use the KD-8000 Digital Food Scale. If you’re under weight after adding 4 eggs, you can just add some water to make up the difference. If you’re over, scoop out some of the whites.
Nutrition
Calories: 444kcal | Carbohydrates: 76g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 209mg | Sodium: 82mg | Potassium: 195mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 304IU | Calcium: 47mg | Iron: 6mg
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