Homemade Pasta Dough: A Step-by-Step Guide
Making fresh pasta dough is one of those kitchen projects that feels far more intimidating than it actually is. With just a handful of pantry staples and a little practice, you can make silky, tender noodles perfect for everything from fettuccine and pappardelle to lasagna sheets and filled pastas. This egg pasta recipe, published by Bon Appétit on July 6, 2026, is designed to be reliable, approachable, and versatile enough to become your go-to dough for any shape.
Is Homemade Pasta Better Than Dried?
Homemade pasta isn’t better than dried pasta—it’s just different. Fresh pasta has a tender, silky texture and cooks in minutes, making it perfect for filled pastas and homemade noodles like fettuccine, pappardelle, and lasagna sheets. Dried pasta has a firmer bite and is ideal to keep on hand for everyday meals. Both deserve a place in your kitchen; this recipe is for the times when you want the unmistakable texture and flavor of fresh pasta.
Essential Tips for Perfect Dough
Why Use All-Purpose Flour?
There’s no need to hunt down specialty flours for this egg pasta recipe. All-purpose flour creates a smooth, supple dough that’s easy to mix, roll, and shape. Because flours like 00, bread flour, and semolina absorb liquid differently, substituting them can throw off the dough’s hydration and texture. For the best results, stick with all-purpose flour.
Do You Need a Pasta Machine?
Not at all—but a pasta machine does make rolling easier. A hand-crank pasta machine or electric model helps create evenly thin sheets with less effort. If you don’t have one, you can absolutely roll the dough by hand with a rolling pin; it just takes a little more time and patience.
Why Does Dough Need to Rest?
After mixing, let the dough rest for at least 30 minutes before rolling. This gives the gluten time to relax, so the dough stretches readily rather than springs back, making it much easier to roll into thin, even sheets.
How to Make the Pasta Dough
Ingredients
- 2 large eggs, beaten to blend
- 3 large egg yolks, beaten to blend
- 2 cups (250 g) all-purpose flour
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- Cornmeal or semolina flour (for dusting)
Step-by-Step Instructions
Step 1: Mix and Knead
Mix the eggs, egg yolks, flour, olive oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Attach the dough hook and knead on medium-low speed until smooth and elastic, 6–8 minutes. Remove bowl, cover with plastic wrap, and let rest at least 30 minutes.
Step 2: Prepare for Rolling
Dust a large rimmed baking sheet with cornmeal or semolina flour. Set a pasta machine to the widest setting and dust lightly with cornmeal or semolina. Uncover the dough and divide into 4 equal pieces. Working with one piece at a time (keep the rest wrapped), flatten into a narrow rectangle (no wider than the machine mouth) and pass through rollers. Fold the ends in to meet in the center, then fold in half and run through rollers again.
Step 3: Thin the Dough
Repeat the process without folding, adjusting the machine one setting thinner after every pass. Dust with more cornmeal if sticky, and catch the sheet with your hands as it emerges to prevent crumpling. You can cut the sheet in half if it gets too long. Continue until the dough is ¹⁄₁₆ inch thick (setting 8 on most machines). Transfer to the prepared baking sheet. Alternatively, roll out with a rolling pin to the same thickness.
Step 4: Cut into Shapes
Cut the pasta into desired shapes—fettuccine, pappardelle, lasagna sheets, or any other.
Cooking and Storing Fresh Pasta
Fresh pasta cooks much faster than dried. Drop it into a large pot of generously salted boiling water and start checking for doneness after 1–2 minutes. Have your sauce ready before the pasta goes into the pot—it won’t take long.
Make Ahead: Dough can be made 1 day ahead. Keep chilled.
Photo by Alex Lau. Recipe by Bon Appétit.