Handmade Pasta Dough
“Every time I make it at home, I think of Bruna (the Italian grandmother who teaches the Airbnb class in her villa) and how I would take her class over and over again if I could.”
I first learned how to make pasta from scratch in Milan, an experience I’ll never forget. Every time I make it at home, I think of Bruna (the Italian grandmother who teaches the Airbnb class in her villa) and how I would take her class over and over again if I could. And not just because of the ravioli and tiramisu feast we had afterward.
Many recipes get into the nuances of different flour types, how different proportions affect the final product, and so on. But this recipe is surprisingly simple, just four ingredients and the ability to adjust as you work the dough.
Here’s what you need:
1 egg per 125g all-purpose flour (plus extra for your surface)
1/2 Tbsp (or so) olive oil
Generous pinch of salt
Then for the fun part. Make a volcano with your egg(s) and oil in the center and slowly whisk together with a fork. Try not to let the egg fall out of the center, but if it does, gather everything back together. Once shaggy, start using your hands (yes, your hands; no mixer required) to knead until it’s a smooth ball. Be sure to let it rest, covered in plastic wrap, a few minutes before you roll and cut the dough.
It’s really that simple! Take a look at the tips below for ideas on what to do with the dough (and how to fix it when it goes wrong).
Have a question (or tip to share) you don’t see below? Message me on Instagram, @andrewjvagner.
Helpful Tips and Q&A
What can I make out of this dough?
Anything! Depending on your pasta cutter, you can make spaghetti, linguine, fettuccini. You can even use a cookie cutter or a glass to make ravioli shapes if you don’t have ravioli cutters.
Do I need a pasta roller?
It sure helps. Be sure to start on the highest (thickest) setting first, and work your way down to the thinnest, folding the dough a few times in between rolls. Extra credit if you hear the air bubble pop as it goes through.
And if I don’t have a pasta roller…?
A rolling pin or wine bottle will work, just be patient and get it as thin as possible. Roughly cut your noodles with a knife, or make ravioli.
The dough is too shaggy and falling apart.
Add some water, a few drops at a time, until it comes together.
The dough is too wet and sticky.
Add some flour, just a couple sprinkles, until it dries out.
Will the pasta dry out?
It can, and pretty quickly. Keep it covered at all times unless you’re actively working with it.
How do I cook it?
In salted, boiling water. The pasta should rise to the top and the water will become a little foamy, about 4-6 minutes.
How long will the dough last?
In a ball, covered and chilled, you can make the dough a day in advance. If you roll and cut, you can completely dry the pasta or even freeze it. But it’s best cooked and served right away!
Can I add color?
I did this once (just a few drops of food coloring in the volcano), and while it was beautiful as dough, most of the color boiled out when cooking. Try natural dyes like beets—or even make a spinach pasta—to retain vibrant color.
How do I make ravioli?
After rolling sheets of pasta, lightly press your cutter to create outlines on one sheet. Add your filling (get creative here!) centered in the shape, and don’t overfill it. Loosely drape a second pasta sheet over, press down around each pocket of filling, and cut your shapes out.
What kind of sauce should I use?
Absolutely anything. But I will say, the simpler the better. My favorite is a quick, buttery, lemony sauce full of fresh herbs.