The Best Fresh Pasta Dough Recipe and 3 Easy Shapes

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Making fresh pasta dough from scratch is such a useful and impressive skills every cook should have. Although it impresses many people when you can make fresh pasta, is it deceivingly easy. In this post you will find a step by step guide for making pasta and the best recipe you should use every time. 

fresh pasta dough recipe

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The Recipe 

150 grams or 1 1/2 cups “00” Flour

1 Whole Egg

1 Egg Yolk

3 grams or 1 tablespoon Extra Virgin Olive Oil

This amount is enough for 2-4 people with 4 being smaller portions. Double or triple the amounts depending on how many people you are cooking for. 

The Procedure

Start with your flour on a clean non porous surface to work on. 

Keep your flour in a small pile that is a mountain like shape. Make a hole or “well” in the middle big enough to add the egg yolks to. 

Add the salt and egg yolks to the well in the middle of the flour. 

Start working the flour and eggs together with a fork. 

The pile should become a moist crumbly pile of dough. 

When it gets to this point start working the dough with your hands. Apply a lot of pressure and keep folding the dough in half over itself. The dough will seem very dry you will have to keep working it together until it becomes a ball. Repeat this several times apply as much pressure as possible to the dough. 

This process could take 5-10 minutes. Keep kneading the dough until a smooth very firm ball forms. 

Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour. 

After an hour the dough is ready to be shaped into various pasta shapes. 

Read below for three different pasta shapes you can make without and special equipment. 

Shaping Fresh Pasta Dough

Orecchiette 

Orecchiette is a pasta shape originating in Puglia Italy. Traditionally when it is with its counterpart pasta minchiareddhri it represents marriage. To make this pasta shape is easy and takes minimal rolling out. 

Start by cutting a small piece of dough from the ball. 

Roll out to pieces to be a long thin cylinder. 

pasta dough

Cut off 1/2 inch sized pieces from the cylinder you just rolled out. 

fresh pasta dough

With a small flat spatula or the opposite end of a spoon apply pressure onto the 1/2 inch piece and slowly slide the spatula towards you spreading out the pasta piece. After you have flattened it flip the pasta piece inside out over your thumb. This makes a wrinkly circular pasta shape. 

orecchiette

Repeat this with all the pasta dough and then it is ready to be cooked. 

Try out these pasta recipes for orecchiette. 

Fettuccine

While there is a pasta machine attachment that can roll out fettuccine shaped pasta for you, it is very simple to cut this pasta shape without any special equipment. All you need is a sharp knife and a rolling pin. 

Start by cutting the dough in half or in fourths if you doubled the recipe. This makes it into more manageable pieces. 

With a rolling pin roll out the dough to be 1/8 inch thick. Making it almost as thin as possible. 

rolled pasta dough

Once the dough is rolled out thin cut the dough into a rough rectangle. 

fresh pasta shapes

With a sharp knife cut long noodles that are about 1/2 inch in width.

Another way to cut the noodles evenly is by folding your rolled out dough in half and then in half again. Then cut the same 1/2 thick noodles. 

folded dough
cut

While you cut the rest of the noodles store the already cut noodles in small piles dusted with flour to keep them from sticking. 

pasta noodles

Once you have cut all the noodles they are ready to be cooked. 

Try these recipes for fettuccine.

Garganelli 

This pasta shape is so easy to make by hand and it is great for hearty sauces. If you’re making a bolognese or hearty vegetable sauce this is going to be the shape you want to use. This shape is made by taking small squares and rolling them to make a hollow tube shape. The holes in the middle are prime for holding in a hearty sauce. 

Start by rolling out your dough to be 1/8 inch thick. 

rolled pasta dough

Cut the dough into 1/2 inch by 1/2 inch squares.

square pasta

With a pencil or thin rod start from one corner of the square are wrap the pasta around the pencil connecting it to the opposite corner. Apply pressure and roll the seem together with the pencil to ensure the pasta doesn’t detach while cooking. 

pasta
garg pasta

Repeat with all the squares and then the pasta is ready to be cooked. 

Try out these recipes using garganelli.

Video Guide for Shaping Pasta

With this fresh pasta dough recipe you will have high quality fresh pasta whenever you like. The possibilities are endless with shapes and sizes. Try out the three shapes listed above and then get creative and start making your own fun pasta shapes. 

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