Description
Simple, silky, and authentic — this fresh pasta dough transforms every meal into an Italian masterpiece.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 tbsp olive oil
- ½ tsp salt
- Extra flour for dusting
- Semolina flour (optional, for rolling)
Instructions
- On a clean surface, mound flour and make a well in the center.
- Crack eggs into the well, add olive oil and salt, then whisk gently with a fork.
- Gradually draw in flour until a shaggy dough forms; knead 8–10 minutes until smooth.
- Wrap dough in plastic and let rest 30 minutes at room temperature.
- Divide dough and roll out thinly using a pasta roller or rolling pin.
- Cut into fettuccine, tagliatelle, or desired shape; dust lightly with flour.
- Cook in salted boiling water for 2–3 minutes or until al dente. Serve immediately.
Notes
- For best results, use high-quality eggs.
- Adjust the thickness of the pasta according to your preference.
- Fresh pasta cooks much quicker than dried pasta.
- Prep Time: 30 minutes
- Cook Time: 2-3 minutes
- Category: Pasta
- Method: Rolling and boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg