Basic Pasta Dough with Eggs

5 from 2 votes

There's nothing better than the texture and flavor of homemade pasta. It far exceeds the store-bought pasta. Give it a try and see for yourself!

Prep Time30

Cook Time3

Course: Main Course

Cuisine: Italian

Servings:

Calories: 245kcal

Pour flour onto clean counter and shape into a mound. Create a well in the middle of the flour.
Add eggs to middle of well. Sprinkle salt over eggs.
Using your fingertips, incorporate eggs into flour until a shaggy dough forms.
Drizzle olive oil and water over dough and knead until well-combined. Dough should not be sticky but shouldn't be so dry that it crumbles. If dough is sticky, add more flour. If dough is crumbly, add more water. Shape dough into a ball and cover in plastic wrap. Let sit at room temperature for 30 minutes. Refrigerate until ready to use.
When ready to roll pasta, remove dough from fridge and let set at room temperature for 15 minutes.
Divide dough into 6 equal balls.
Roughly roll dough balls into a rectangle on a lightly floured surface. Put the dough rectangle through the flat pasta roller. Fold into thirds and repeat until the dough sheet is to your desired thickness.
If making ravioli, lasagna, etc. you don't need to cut the pasta at this point. If you are making spaghetti, tagliatelle, etc. run the dough sheet through the appropriate pasta roller.
Toss cut pasta in a little bit of flour to keep it from sticking together. Refrigerate for up to 1 day before cooking.
Bring a pot of salted water to boil. Cook pasta for approximately 3 minutes or until al dente. Drain and add your favorite sauce. Enjoy!

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