Basic Egg Pasta Dough

pasta all’uovo
This basic egg pasta dough is what I use for all my homemade noodles. Don’t be afraid to make your noodles from scratch – it sounds like a lot of work, but it really isn’t.

This recipe makes approximately 3/4 pound and will serve 3 people. Just double if you need more. It only takes 10-15 minutes to put together using a pasta machine to do the kneading. Allow another 15 minutes if you knead by hand. Either way, the result is really worth it!

I use this to make my gnocchi and ravioli . For the quickest weeknight solution, roll out the dough into a large rectangle 1/8 to 1/4 inch thick. Then gently roll the dough into a jelly-roll shape and slice it crosswise into strips to make long noodles. (To make homemade lasagna noodles, roll dough into long, 2-inch wide strips.)

Pair this basic egg pasta dough with your favorite sauce for a delicious main dish.

TIP: If you want to make noodles ahead of time, you can cut and dry them on a rack, then store in a cool, dry place. Or cut them and lay them out on a cookie sheet and place in freezer for an hour or until frozen. Then transfer them to a airtight container or plastic bag and keep in the freezer for up to 2 months. When ready to use, drop them in boiling water frozen.

Prep time: 15 minutes pasta machine; 30 minutes kneading by hand
Basic Egg Pasta Dough Serves: 3


  • 1 1/2 cups flour
  • 1 egg
  • 1 egg white
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • A few drops of water

In a large mixing bowl or in a heap on a pastry board, make a well in the center of the flour.

Put in the egg, egg white, olive oil and salt.

Mix together with a fork or your fingers until the dough can be gathered into a ball. Moisten remaining dry bits of flour with drops of water and press into the dough ball.

Knead the dough on a floured surface. Work in small amounts of flour if too sticky or small amounts of water if too dry. Knead for 10 minutes until dough is smooth, shiny and elastic. Wrap dough in plastic wrap and let rest for 10 minutes before rolling.

Divide dough in to 2 pieces and work with one at a time. Flatten with the heel of your hand until about 1-inch thick. Dust the top and your rolling surface lightly with flour. Then using a rolling pin, roll it out into a rectangle. Roll until 1/4- to 1/8-inch thick.

Cut into noodles by rolling up rectangle into a jelly-roll shape and slicing crosswise into even strips. Unroll strips and set aside on wax paper until you’ve finished rolling out all dough.

Cook noodles in a large pot of boiling, salted water until they float to the top. If you have many, cook small batches and lift noodles out with a spider utensil and put in your serving bowl with a small amount of your sauce to prevent them from sticking together.

The machine will do both the kneading and rolling. Pull off small portions of dough at a time and feed them through the smooth rolls of the machine set to the highest/thickest setting. For my machine, setting 8 is the highest. Reroll 4 or 5 times folding ragged edges under and until dough is smooth and elastic.

Set machine to 6 (or a couple notches narrower) and roll until dough is thinner. Repeat, changing setting thinner, until dough is 1/16-inch thick. For my machine, I like to end at setting 3. Experiment with yours until you get the dough the thickness you desire.

Serve this easy, basic egg pasta dough with your favorite sauce.

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