How to Make Pasta Dough By Hand

by Williams-Sonoma Editors April 10, 2018January 6, 2021

Fresh egg-enriched pasta forms a delicate foundation for a variety of dishes. Making the dough by hand gives you a sense of the correct flour-to-water ratio and ideal dough consistency. You may need to adjust the quantities of flour or water, depending on the weather.

Note that you can reduce the quantities of the recipe below to make just enough for 1 large or 2 small servings—the perfect quantity for a weeknight meal. use 2/3 cup plus 1 tbsp. flour and 1 egg. You can omit the olive oil if you like.

Fresh Egg Pasta Dough

2 1/2 cups flour, plus extra for dusting
4 eggs
2 Tsp. extra-virgin olive oil

Make a well in the flour.

Pour 2 cups of the flour into a mound on a clean work surface. With your fingers, gently make a well large enough to hold the eggs in the center of the mound.

Pour the eggs into the well.

Crack the eggs into a large measuring cup and check for shells. Add the oil to the measuring cup and then pour the egg-oil mixture into the well.

Whisk the eggs.

Using a fork, carefully whisk the eggs in the well, without drawing in any flour, until they are just mixed together.

Draw in the flour.

Use the fork to gradually draw the flour into the center and stir it together with the egg-oil mixture. Gently draw in more flour and mix it in this way until all of the flour is blended in and you have a shaggy mess of dough.

Bring the dough together.

Use your hands to bring the shaggy mass of dough into a ball. When all the flour is combined, if the dough is still sticky, sprinkle more flour over the dough, a little at a time, and mix it in.

Knead the dough.

Use a bench scraper to clean the work surface, and dust the clean surface with flour. Transfer the dough to the floured surface and knead it by pushing down and away from you and turning it repeatedly until the dough feels smooth and satiny, 7 to 10 minutes. Sprinkle on more flour if the dough becomes sticky or soft during kneading.

Let the dough rest.

Clear away most of the excess flour on the work surface. Shape the dough into a ball by rolling it in a circle with both hands, applying pressure to the bottom so that the dough tucks under itself and the ball tightens up a little. Cover the ball with a large overturned bowl and let it rest for 30 minutes before rolling. Makes about 1 pound.

Orecchiette with Butter-Braised Nettles

44 comments

Mariko January 13, 2021 -

I tried this recipe and it was absolutely delicious!! i usually have a problem with homemade pasta as i find its too “eggy”, but this recipe is light and delicious! thank you.

Kareah September 23, 2020 -

You have a beautiful blog and website. Really awesome tips you have shared. Thank you so much.

Gabriela August 12, 2020 -

Hi this is more a question than a comment, but I wanted to know if I could make it with all purpose flour, and how many servings does 2 1/2 cups make?

sv388 August 5, 2020 -

I loved it

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Lydda July 23, 2017 -

Can I use almond flour? I’m trying to avoid all the carbs in the regular flour.

Michael Castro March 13, 2020 -

No. It has no gluten. Pasta needs gluten to stay together and hold its shape in water.

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There is definately a lot to learn about this subject.
I like all the points you’ve made.

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Gisele convites March 15, 2016 -

Now I finally know how to make pasts dough.I loved it.

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maria June 8, 2015 -

omg i am 11 years old but i just made ravioli

cheezyfbaby February 2, 2021 -

nobody cares Maria…

T. Clev February 2, 2021 -

Yeah Maria… get a life

Seth Rogers February 2, 2021 -

i bet that ravioli tasted like the inside of my belly button

Holly Holy July 2, 2021 -

Haha 2021 the year of the troll. Same person using different names…do all your personalities use different pronouns 🤔

jerry maltese February 22, 2015 -

Can you mix the eggs and oil in the measuring cup first as not to draw in any flour?

Albert September 23, 2015 -

duh

Julia Grimaldi January 24, 2015 -

Any directions on rolling it out? cutting it? does it need to rest again?

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sarojaparthasaratht April 3, 2014 -

Hi,
Im a vegetarian but i like pasta and my husband loves it can u tell me if i can do pasta dough and spagatti dough without adding egg

Marylou Mauch October 9, 2015 -

You must be vegan. Don’t vegetarians eat eggs?

Javier Gotez October 6, 2017 -

Nah. Since eggs are not vegetables.

Chris Cole February 23, 2019 -

They do.

John October 11, 2017 -

I would just add water. Some other recipes either have egg or water. Makes the taste a little different.

Mrs. Davis July 31, 2018 -

Apple sauce…

Carol Hammill October 25, 2013 -

My family loves pasta but are having to go gluten free. Do you have any suggestions as to which gluten free flour would work best?

Williams-Sonoma October 28, 2013 -

Hi Carol, try a gluten-free flour mix like our Cup4Cup: https://www.williams-sonoma.com/products/cup4cup-gluten-free-flour/. The texture of your pasta will differ slightly, but it should come together nicely.

Vivek September 5, 2017 -

What is the weight of pasta dough

Connie Stegall February 2, 2014 -

Go to Kingarthurflour.com under recipes you will find a gluten free category, with all sorts of gluten free recipes including pasta. Just was diagnosis and testing all sorts of recipes, find them to be the best for me. There chocolate chip recipes is delicious, I used white morsel chips, and it is a big hit. The bread I find to be very good also. Will be continuing trying receipts from them, since I have been very satisfied with their products and recipes. Good Luck, don’t be afraid to experiment and adjusting recipes you will be surprised at the outcome. Oh by the way, I made raviolis with their pasta recipe. Delicious!!!

Rebekah White October 5, 2013 -

This recipe makes delicious pasta that my family of six gobbled right down! It has become my “go-to” when I want something hearty, quick, and easy.

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scott July 1, 2013 -

i tried this but my dough turned out very stiff. 🙁

Tumelo Maripane May 22, 2013 -

wow,this is very nice. I tried it a few times and its great. South Africans love pasta and I am going to do wonders(money,money,money)

fred April 7, 2013 -

I loved it. Now I finally know how to make pasts dough. I may only be 12 but this is a life long skill you need to now.

miguel March 22, 2012 -

Great! Who loves pasta must make pasta at home, compliments.

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Michelle August 27, 2011 -

This inspired me to make pasta dough for the first time ever! I followed the reduced quantity recipe since I just wanted to give it a try. The step-by-step photos were really helpful. Making the dough is a cinch! In the end, I didn’t roll out the dough thin enough so my noodles were too thick. I’m happy to report that it still tasted good with fresh tomatoes, garlic, and parmesan! I’m going to give it another try…and I would love to eventually expand to raviolis. (Hint, hint…I need tips)!