Fresh Egg Pasta Dough
A firm, smooth pasta dough for tagliatelle, ravioli and other fresh pasta shapes.
This recipe is based on the dough we use in the workshop. The key is restraint with water and a proper rest. The texture should feel much firmer than Playdough, but still pliable.
Equipment
- Mixing bowl
- Fork
- Clean work surface
- Cling film, for resting
- Pasta machine or rolling pin
- Knife or pasta cutter
Ingredients
- Italian ‘00’ or plain flour: 130g
- Finely ground semolina: 40g
- Medium egg: 1, around 45g total
- Egg yolk: 1, around 15g
- Water: 1–2 tbsp, only if necessary
Flour note: choose flour with no more than 10g of protein per 100g. Plain flour can make the dough feel drier because it often has more protein, so add water very gradually if needed. A little goes a long way. The more protein in your flour, the chewier the pasta.
Method
- Place the semolina and ‘00’ flour in a bowl and combine.
- Beat the egg and yolk until smooth.
- Pour over the flour and mix until it resembles scrambled eggs.
- Break down into a breadcrumb-like texture.
- Press together into a firm ball. Add water only if needed, very gradually.
- Knead for 1–2 minutes until smooth and slightly lighter in colour.
- Wrap and rest for at least 30 minutes.
Rolling & cooking guide
Ideal for tagliatelle and ravioli. Roll thin — slightly translucent but not fully see-through.
- Tagliatelle: 30–60 seconds once floating.
- Ravioli: 1–2.5 minutes depending on size.
Storage: up to 3 days in the fridge.
Want to learn the feel of the dough?
Recipes help, but fresh pasta becomes much easier when you’ve seen and felt it properly.