Egg Pasta Dough

How to Make Egg Pasta Dough

If you’re looking for an easy, delicious and healthy alternative to store-bought pasta, look no further than egg pasta dough. This recipe is relatively simple for home cooks, with just a few ingredients and a little time. Additionally, making your pasta from scratch is cost-effective and allows you to control what goes into your food—which is always good!

Furthermore, It’s one of the simplest ingredients to make, but the dishes you choose to cook with are infinite! In addition, Italians have said there are over 400 pasta shapes, so imagine the endless options and flavours. The best part about this recipe is that it’s entirely customizable for your taste. You can add whatever spices or herbs you like to make it your own.

Moreover, this is my Nonna’s original pasta dough recipe, and it is easy to recreate with a rolling pin or pasta machine. Follow the steps and become a pasta master in no time!

Watch Homemade Egg Pasta video recipe:

How to Make Homemade Pasta – Egg Pasta Dough

egg pasta dough

Vincenzo’s Top Tips To Make Egg Pasta Dough

Plan out Ahead

Get a head start. You can prepare homemade pasta noodles ahead of time and keep them at room temperature, refrigerated, or frozen.

Weigh all your ingredients.

By doing this, the pasta dough is sure to have the right texture, which is soft and pliable. The dough will be crumbly and dry if your eggs are too small.

DON’T let it dry up

Cover the leftover part of your dough with a bowl to keep the air out so it doesn’t dry up. Use plastic wrap or a clean kitchen towel to cover the dough.

egg pasta dough recipe

Egg Pasta Dough

Vincenzo's Plate
Prep Time 20 minutes
Course Pasta
Cuisine Italian


  • Wooden bench
  • fork
  • Rolling pin or Pasta machine
  • knife


  • 2 Organic eggs
  • 200 grams Plain flour 7oz


  • Egg pasta dough starts with good quality flour. Measure up to 100g/3.5oz per person and include one egg each.
  • Create a mound of flour on your bench, adding some extra to the side to use as you go.
  • Crack the eggs into the well and whisk using a fork or your hands.
  • Slowly drop in the flour from the sides of the well, mixing it through and being careful not to let any of the egg escape.
  • Once the egg is all mixed in with the flour, you can use a fork to drag any excess flour from your board back into the dough before starting with your hands.
  • Press down and forward with the palm of your hands, then fold back in and repeat.
  • Knead the egg pasta dough for around 10 minutes or until it smooths out and softens in consistency.
  • Cover it tightly with cling wrap and leave to rest for 20 minutes.
  • If you are finding it is too dry and not coming together well, wet your hands slightly and continue to knead. Avoid adding extra water.
  • After your egg pasta dough has rested for 20 minutes, cut a nice thick piece, press down with your hands slightly flattening it.
  • Now, sprinkle flour on top, take your rolling pin, and roll it out first forward, and then back.
  • Turn the dough around, rolling out the thicker parts to make it much more even and smooth.
  • You can roll out lasagne sheets and cut them to size using this method, or fold the pasta in half several times and then using a sharp knife cut the strands of pasta to your chosen thickness.
  • Take a piece of your egg pasta dough, and sprinkle flour on it.
  • Once you have assembled and secured the pasta machine, sprinkle some flour on top of it and put it on its widest setting.
  • Press down on the pasta dough before passing it through the machine on its side – the pasta should be wide, not thin and long.
  • Once the egg pasta dough has come through, fold it over and pass it through again, then one more time without folding.
  • Move on to the second setting, and continue until you reach the desired consistency, which all depends on the pasta shape you want to make!
  • Once you have chosen your shape, add some more flour to the dough and the machine and pass it through. Try not to use a sheet that is too long but instead cut it in half if you need to.
  • Create portions or put it on a tray and in the fridge or freezer (if you’re not using it right away) and make sure there is enough flour between each strand so it doesn’t stick together.


Keyword Authentic, Fresh, Homemade, Pasta Dough
Tried this recipe?Let us know how it was!

How to serve Egg Pasta Dough

Depending on your homemade pasta shape, visit and choose a recipe to cook up and impress your family with luscious, silky, fresh pasta!

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4 Responses to Egg Pasta Dough

  1. rajiul14 September 3, 2022 at 12:42 AM #

    I honestly cannot believe how easy to make and delicious this recipe is. I followed the direction exactly. Weighed the eggs and flour and used my Kitchenaid mixer and pasta accessories. The techniques are also important in the ease of clean-up. Usually (and rarely) when I made pasta it was a mess everywhere but watching how it’s done really made a difference so I will make homemade pasta regularly from now on. The Fettucine blew us away

    • Vincenzo's Plate May 3, 2023 at 6:35 PM #

      I’m glad to hear that the recipe and techniques were helpful for making homemade pasta a success. It can definitely make a difference in the final result and cleanup. Enjoy your delicious fettucine!

  2. Sarah December 15, 2022 at 12:41 AM #

    Can I use whole wheat flour

    • Vincenzo's Plate April 26, 2023 at 2:25 AM #

      Yes, you can use whole wheat flour for egg pasta dough. However, keep in mind that whole wheat flour will yield a different texture and flavor

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