Homemade Pasta Dough

  • Prep Time 30 min
  • Total Time 60 min
  • Servings 4



2 3/4
cups Gold Medal™ all-purpose flour
teaspoon kosher (coarse) salt


  • 1 Place flour in a mound on clean large work surface. Make a well (hole) in center of flour. Crack eggs into center of well. Sprinkle salt over eggs.
  • 2 Using fork, gently break up eggs. With fork, begin to incorporate flour into eggs. Once mixture is somewhat combined, use hands to squeeze and work dough into a ball. (Dough should be tacky but not sticky.)
  • 3 Knead pasta dough like bread dough—push down dough with palm of hand, fold dough over itself and repeat—until dough is smooth, about 8 to 10 minutes.
  • 4 Cover dough with clean kitchen towel. Let rest about 30 minutes.
  • 5 Cut dough into 4 equal pieces. Remove 1 piece of dough; cover remaining with towel. Flatten piece of dough with palm of hand. Using rolling pin or pasta machine, roll to about 1/16-inch thickness or to desired thickness. Repeat with remaining pieces of dough.



Expert Tips

Use a stand mixer in place of hand mixing and hand kneading.

Use a pasta machine to roll and cut pasta in place of hand rolling and cutting.

Fresh pasta can be wrapped in plastic wrap and stored in the refrigerator for up to a week until you’re ready to cook.

Fresh pasta cooks much faster than dried pasta. Do not walk away from the pot or your pasta will be overcooked.

Nutrition Information