3 Ingredient homemade pasta dough calls for flour, eggs and salt. Yeah, that’s that. How to make it? Read in this post 😉
Pasta dough will tell you when it’s had enough of your kneading, it will put up resistance and feel like it’s going to bounce back. The surface of the dough will feel silky… But let us start form beginning with our fresh homemade pasta dough recipe.
Watch video:
Table of Contents
Alrighty. Lets talk about traditional homemade pasta dough like our grandmas would make it.
I know lots of folks have suuuper strong opinions about the perfect magical flour to egg ratio.
But anytime I’ve tried following those recipes with crazy precise measurements, it turns into a gloopy, sticky mess. Nothing turns out right! And I was at the end always frustrated with the whole process. Also I always cook hungry so thats one extra thing on top of faild recipe.
If you really wanna calculate the exact ratio, you’d have to weigh your eggs and flour down to the gram. And even then, if you use different flour than me, the ratio gets thrown off anyway, and again you are left without homemade pasta dough you were looking forward too. This all happened to me until I’ve learned on how to relax while I cook. And until I found out that there are no mistakes in the kitchen, the more you experiment, the more you’ll be able to figure out what to do next in a fiasco situation 🙂
That’s why I just give rough estimates for this homemade pasta dough recipe rather than measurements. The texture you’re looking for can’t be captured in a ratio. You’ll have to learn it by feel as you follow my step-by-step instructions. I eyeball the flour and eggs every time, and then tweak and adjust as I go after mixing up the basic ingredients. Don’t be intimidated – have fun with it! Homemade pasta dough will tell you when it’s had enough of your kneading, it will put up resistance and feel like it’s going to bounce back. The surface of the dough will feel silky.
Recipe for homemade pasta dough
Homemade Pasta Dough with Food Processor
Difficulty: Easy3 Ingredient homemade pasta dough calls for flour, eggs and salt. Yeah, that’s that. How to make it? Read in this post 😉
Ingredients
Roughly 120g Spelt Flour
2 Eggs
1 teaspoon salt
Directions
- In your food processor with sturdy S blade, add roughly 120g of spelt flour.
- Crack the 2 eggs into the flour, and add 1 teaspoon of salt.
- With the food processor running, mix the ingredients until they come together to form a sticky ball of dough. Initially, it might seem firm, but as you take it out, you’ll notice it’s actually quite moist and sticky.
- Transfer to a Floured Surface: Sprinkle some additional flour on your work surface and transfer the sticky dough onto it.
- Begin kneading the dough. Ensure your hands are well-floured to prevent sticking. Continue kneading until the dough becomes very silky and firm, and it no longer sticks to your hands or the work surface. This might take a few minutes of kneading.
- Once you have your smooth pasta dough, you can shape it into various pasta forms like ravioli, fettuccine, spaghetti, tortellini, cannelloni, or any other shape you desire. Don’t be afraid to experiment and get creative with your pasta shapes.
- To cook your homemade pasta, bring a large pot of water to a boil. Carefully add your pasta dough creations into the boiling water. Fresh pasta cooks very quickly, usually in 2-3 minutes. Taste a piece to ensure it’s cooked to your desired level of doneness, but be careful not to overcook it.
- Now you have a versatile homemade pasta dough that you can use to create a variety of delicious pasta dishes. Enjoy your culinary creations!
Recipe Video
Notes
- If you don’t have strong, at least >800Wattage food processor, please make your mixing with hand: Put the flour on top of your kitchen counter. Make a little well for the eggs. Wisk the egg a little bit in the well and start adding and incorporating flour into it. Using a food processor is way less messy in my experience.
With this 3 ingredient pasta dough you can combine any topping and make a super healthy pasta dish, for example try this recipe: The Best Pasta Salad by Dinner in 321.
Homemade pasta dough with food processor s blade – detailed description 😉
Let’s see how I do it in the detailed description, above you have “proper recipe for homemade pasta dough”:
First, dump about 120gramms of flour into your food processor with “S” blade in it.
Off topic: I have a very strong food processor. If you don’t have strong, at least >800Wattage food processor, please make your mixing with hand: Put the flour on top of your kitchen counter. Make a little well for the eggs. Wisk the egg a little bit in the well and start adding and incorporating flour into it. Using a food processor is way less messy in my experience.
Crack those eggs into the flour. I go for 2eggs medium sized. Then add the salt.
Start mixing with your food processor everything together until a sticky, moist dough ball forms. At first glance it’ll look kinda firm and dry, but once you take it out of the mixer you’ll see how soft and pliable the dough actually is. Don’t worry if it seems too wet or sticky at this point – we’ll add more flour as we knead.
Now flour your countertop so the dough doesn’t stick. Plop and pat the dough down onto the floured surface.
Time to knead! Make sure your hands are floured too so the dough doesn’t glom on as you knead. Knead the dough for 5-10minutes, sprinkling on a little more flour whenever it starts feeling too sticky.
You’ll know it’s ready when the dough becomes smooth, silky, and barely tacky. It should form a nice smooth ball that’s soft, silky, but not sticky.
FAQ – pasta dough recipe
Should you leave pasta dough to rest?
One of the most important steps in making homemade pasta is allowing the dough to rest. This gives the dough time to relax, making it easier to roll and shape. Ideally, wrap it in foil and leave it to rest for at least 30 minutes. Or at least as long as it takes to prepare your filling if you are making homemade ravioli or tortellini. Leave the pasta to rest on a kitchen counter. However, if you want to improve the texture of the pasta, you can put it in the fridge wrapped in cling film for 4-6 hours. Just remember to allow it to come back to room temperature before rolling to prevent it from breaking up.
Should pasta dough be hard or soft?
Pasta dough is neither firm nor soft. It should be firm and soft at the same time, like children’s play dough. You can put your fingers in and the dough will not stick to your fingers. It should also feel soft and smooth.
How do you know when pasta is kneaded enough?
You’ll know it’s had enough kneading. It will be smooth, silky and hardly sticky. It should form a nice, smooth ball that’s soft and silky but not sticky. The dough will also be firm, like play dough. Also elastic.
What floor to use for pasta?
Contrary to some people’s beliefs – and I’m sure I’m not the only one – I don’t think you need special 00 flour to make homemade pasta dough in a food processor. All-purpose flour is versatile and works beautifully. Spelt flour, semolina flour, durum flour or a mixture of many will work equally well. The choice of flour can have a slight effect on texture and flavour, so don’t hesitate to experiment and find your favourite.
What equipment do you need to make homemade pasta dough?
Floor of your choice, Food processor with S blade, Eggs – depending on the amount of homemade pasta you want to make. Foil to wrap the dough in. A rolling pin, Sharp knife, or like me, a pizza cutter
How Thin Should You Roll Out Homemade Pasta Dough?
The key to fantastic homemade pasta is the thickness of your dough. Aim for a thin, yet workable consistency – about 1.5 to 3 mm (1/16 to 1/8 of an inch) thick.
Fresh pasta dough ready to transform into any shape
Ta-da! Now you’ve got fresh pasta dough ready to transform into any shape your heart desires. You want homemade pasta dough for ravioli? Or homemade pasta dough for tortellini? Voila!
You need homemade pappardelle recipe, fettuccine, homemade spaghetti noodles! Voila 😉
Don’t be afraid to experiment and try new shapes.
When you’re ready to cook up your homemade pasta, bring a big pot of salted water to a rolling boil. Gently drop the pasta dough into the water and cook for just 2-3minutes until al dente. Keep tasting – homemade pasta cooks super fast so you gotta stay vigilant. I like to save a little pasta water, thats super starchy water, to toss in with the noodles sauce. It will make it thincker, creamier and delicious Adds extra flavor!
Let me know if any questions come up. Making homemade pasta from scratch is way easier than it looks once you get the hang of it. Get kneading and have fun!
