Fresh Pasta Dough


This is the first pasta dough recipe I have ever tried. It was easy and has worked beautifully every time I’ve made it. Feel free to tweak away by adding fresh chopped herbs or seasonings of any kind. Why have bland boring pasta when you can jazz it up? Food should be fun and exciting!

  • 2 cups of flour
  • 3 eggs
  • 1/2 TSP of salt
  • 1/2 TSP olive oil
  • Any fresh herbs finely minced to taste ( optional )


Dump flour on the counter and create a well in the centre.

Add all the eggs, oil, salt and desired herbs (optional ) in the well.

With a fork break the yolks and mix well.

Continue mixing and slowly start to pull the wall of flour into the egg mixture.

Once a ball of dough has been formed flour a large space of counter, oil your hands up to prevent the dough from sticking and knead for about 5 mins. The dough should be smooth and no lumps. Wrap it up in Saran Wrap and allow to rest on the counter for 20-30 minutes.

Begin running the dough out using a pasta machine. Start on the widest setting, running the dough through 2 or 3 times per setting until desired thickness is achieved.

** If you do not have a pasta machine it will be very difficult to roll the dough thin enough but is doable with enough elbow grease and patience. A pasta machine with a hand crank is all I use and they’re about $25-$30 and it is super handy if pasta making is up your alley **



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