Classic Egg Pasta Dough

A sheet of homemade pasta is being rolled through a stainless steel pasta machine on a floured surface, with more dough sheets—including standard pasta dough—visible in the background.

Homemade egg pasta dough with all-purpose and semolina flour. Three methods: food processor, stand mixer, and by hand. Simple ingredients, big results.

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

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