Basic Fresh Pasta Dough
pasta · Italian
A simple fresh pasta dough made with 200 g flour and 2 eggs — hand-mixed, kneaded, and rested until smooth and tacky, ready to roll and cut.
Added Nov 11, 2025
Prep time
35 min
Servings
2 servings
Ingredients
200 grams all-purpose flour (or '00' flour if available)
2 large eggs
Notes
For a silkier texture use '00' flour if you have it. The dough should feel like playdough — tacky to the touch but not sticky. After the final rest, roll and cut as desired. You can wrap the dough and chill it to rest longer; bring it back to room temperature before rolling. This amount makes roughly enough pasta for two people.
Preparation
1
Pile the 200 g flour on a clean work surface and make a deep well in the center.
2
Crack the 2 eggs into the well and gently scramble them in the middle with a fork or fingertips.
3
Begin incorporating flour into the eggs by pulling flour from the bottom sides of the well (not the top) so the egg mixture doesn't run away.
4
As the egg mixture thickens, continue drawing in flour from all around until the mixture comes together into a shaggy dough.
5
When it starts to look like dough, use both hands: gently fold, stretch and begin kneading.
6
If the dough looks dry on the outside but sticky in the middle, expose the center and absorb more flour from the board as needed — aim for a tacky, not wet, consistency.
7
Knead the dough for about 5 minutes until it is cohesive and developing structure.
8
Cover the dough and let it rest for 5–10 minutes.
9
Knead again for about 1 minute, focusing now on smoothing the surface of the dough.
10
Shape the dough into a ball and let it rest, covered, for another 20 minutes.
11
After the final 20-minute rest the dough is ready to be rolled out and shaped into your desired pasta.
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