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Homemade Pasta Dough

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  • Prep 30 min
  • Total 60 min
  • Servings 4
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Think it's too time-consuming to make your own pasta? Think again. Our homemade pasta dough is ready in one hour.
By Paula Jones
Updated Jun 6, 2012
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  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 3 eggs
  • 1/2 teaspoon kosher (coarse) salt
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a stand mixer in place of hand mixing and hand kneading.
  • tip 2
    Use a pasta machine to roll and cut pasta in place of hand rolling and cutting.
  • tip 3
    Fresh pasta can be wrapped in plastic wrap and stored in the refrigerator for up to a week until you’re ready to cook.
  • tip 4
    Fresh pasta cooks much faster than dried pasta. Do not walk away from the pot or your pasta will be overcooked.


Nutrition Facts are not available for this recipe
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