How to Make Homemade Pasta Dough From Scratch + 10 Easy Recipes (No Machine Needed!)

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Making pasta from scratch is a beautifully meditative process that invites you to slow down and savor the moment. Whether you’re folding pumpkin ravioli on a rainy afternoon or twirling fettuccine by candlelight, homemade pasta brings joy, flavor, and a rustic charm to your kitchen.

In this guide, you’ll learn how to make homemade pasta dough from scratch with step-by-step recipes, including traditional and vegan variations—plus rolling, cutting, cooking tips, and the best pro hacks for success.

How to Make Homemade Pasta

Making pasta from scratch is a beautifully meditative process. It’s flour and eggs (or water), a little time, and a whole lot of joy. Whether you’re shaping ravioli on a rainy afternoon or rolling ribbons for a candlelit dinner, fresh pasta has a way of slowing you down—in the best possible way.

Here’s your simple guide to getting started, plus all the best slow-living secrets for pasta that’s silky, tender, and a little magical.

The Basic Dough Blueprint

At its simplest, homemade pasta is a mix of:

• Flour
• Eggs (or water/purée for vegan versions)
• Salt
• Time + Love (non-negotiable)

The Classic Ratio:

1 large egg per 100 grams (or ¾ cup) of flour

This formula makes enough for one generous serving. So if you’re feeding two, go with:

• 2 cups all-purpose or 00 flour
• 3 eggs
• Pinch of salt

How to Make Pasta Dough (Step-by-Step)

1. Create the Flour Well

On a clean surface (wood or marble feels extra romantic), mound your flour into a volcano shape. Use your fingers or a measuring cup to press a deep well in the center.

Pro Tip: The deeper the well, the less likely your eggs will escape like rebels on the run.

2. Add the Liquid

Crack the eggs into the center. Add a generous pinch of sea salt. If using water or purée, pour it slowly into the middle.

3. Whisk and Combine

Start by gently whisking the eggs with a fork, gradually pulling flour in from the inner rim. Keep it slow and steady—like stirring a potion. Once it gets thick and lumpy, ditch the fork and get in there with your hands.

4. Knead Until Smooth and Supple

This part is pure therapy. Knead the dough with the heel of your hand, fold, turn, and press again. You’re aiming for a texture that’s soft but firm, like Play-Doh with structure.

Kneading takes about 8–10 minutes. If the dough is too sticky, add flour a little at a time. If too dry, dip your fingers in water and knead it in.

5. Rest and Relax

Wrap your dough in cling film or a damp towel and let it rest at room temperature for 30–45 minutes. This lets the gluten relax so you don’t get tough, bouncy pasta (we’re going for pillowy, not chewy).

Resting is non-negotiable. Go make tea. Light a candle. Do a sun salutation. Let the dough rest while you do the same.

Rolling, Shaping & Cooking Your Pasta

Step 1: Divide and Flatten

Cut the rested dough into quarters (easier to manage). Lightly flour your work surface and flatten one piece into a disk with your hands.

Step 2: Roll It Out

Use a pasta machine or rolling pin to roll your dough thin—about 1mm or thinner depending on your shape. If you can see your hand through it when held up to the light, you’re good.

Machine: Start on the widest setting and roll the dough through 2–3 times, folding in thirds between passes. Then reduce the thickness gradually until you reach your desired setting.

By hand: It’ll take a little more elbow grease. Work from the center out, turning and flipping to keep it even. Roll until thin enough to feel delicate but still hold its shape.

Step 3: Cut Your Shape

• Fettuccine or tagliatelle: Use a knife, pizza cutter, or machine attachment
• Ravioli: Spoon filling onto a sheet, top with another, press, and cut
• Lasagna sheets: Cut into wide rectangles
• Farfalle (bowties): Cut small rectangles, pinch the center

Dust everything with semolina or extra flour to prevent sticking.

Step 4: Cook It Fresh

Bring a big pot of heavily salted water to a rolling boil. Drop in your pasta and cook for:

• 2–3 minutes for thinner ribbons
• 3–4 minutes for thicker or stuffed pasta

Taste early—fresh pasta cooks fast, and overcooked pasta turns gummy.

Pro Tips for Perfect Pasta

1. Flour Matters

• 00 flour = silky and smooth (great for noodles)
• Semolina = slightly gritty, holds sauce well
• All-purpose = neutral, easy to find and work with

Mix them if you want the best of both worlds!

2. Use Semolina for Dusting

Semolina prevents sticking way better than flour and adds a beautiful bite. Flour can get gummy when wet—semolina stays dry and grippy.

3. Don’t Rush the Rest

This isn’t store-bought pasta. Gluten needs time to chill so you can roll it out without springing back or tearing. 30 minutes minimum is the sweet spot.

4. Salt the Water Aggressively

Think of your water as a salty sea—it’s the only chance you get to season the pasta itself. Don’t skip it.

5. Cook What You Need, Freeze the Rest

Fresh pasta can be frozen uncooked. Lay it flat on a tray first so it doesn’t clump, then transfer to a bag or container. It’ll last for months.

6. Save a Cup of Pasta Water

Before you drain, scoop out some starchy water. It helps bind sauces and adds a silky texture. Your Alfredo will thank you.

7. Imperfect Pasta = Perfect Pasta

Uneven edges? Slightly crooked ribbons? Great. Homemade pasta should look… homemade. Rustic is in. It’s charming. It’s your signature.

Can You Make Pasta Without Eggs?

Short answer? Yes—you absolutely can. But it helps to understand what eggs actually do in traditional pasta dough first.

Eggs aren’t just thrown in for richness. They shape the entire structure, texture, and taste of classic pasta. If you’re looking to go egg-free (vegan or otherwise), knowing their role will help you find smart, delicious swaps.

Here’s how eggs impact pasta—and how to adjust when you’re skipping them:

1. They Bind the Dough Together

Eggs act as a natural binder, holding flour together without the need for water or extra fat. The proteins help form a dough that’s smooth, cohesive, and easy to knead.

When skipping eggs: Use warm water, olive oil, or vegetable purée (like spinach, pumpkin, or beet) to bind your vegan dough. You may need to add a bit more flour during kneading to keep things balanced.

2. They Add Richness and Flavor

Egg yolks contain fat, which adds a buttery, slightly savory flavor and a tender bite. Egg-based pasta tends to be richer and silkier, with a golden hue—especially if you’re using extra yolks or farm-fresh eggs. Think velvety fettuccine tossed with butter and herbs.

When skipping eggs: Vegan pasta is more neutral in flavor, making it incredibly versatile. This blank canvas pairs beautifully with bold sauces, fresh herbs, or colorful veggies.

3. They Enhance Elasticity

Eggs give the dough structure and stretch, making it easier to roll ultra-thin without tearing. That elasticity is key for shapes like ravioli or tagliatelle, which need to hold up when rolled and filled.

When skipping eggs: Vegan dough can be less stretchy, so it’s best to rest the dough longer and stick to simple shapes when you’re just starting out.

4. They Help the Pasta Hold Its Shape When Cooked

Egg proteins firm up during cooking, helping the pasta retain its shape and preventing it from getting mushy. This is especially important for stuffed pasta, where you want the dough to stay intact.

When skipping eggs: Use a slightly firmer dough and smaller fillings for stuffed shapes like ravioli or tortellini. Stick to thicker ribbons, bowties, or lasagna sheets for best results.

5. They Provide Moisture Without Stickiness

Eggs bring just the right balance of moisture to pasta dough—enough to make it workable, but not so much that it turns sticky.

When skipping eggs: It’s easy to add too much water to vegan dough. Add it slowly and adjust with flour as needed until the texture feels like smooth, soft clay—not tacky.

So… Is Vegan Pasta Any Good?

Totally. It’s just a different experience. Vegan pasta is usually:

• Lighter and a bit firmer
• Less rich, but cleaner in flavor
• Ideal for thicker cuts, rustic shapes, or lasagna layers

And the best part? With the right flour, rest time, and a splash of creativity (hello beetroot farfalle), vegan pasta can be just as cozy, delicious, and soul-satisfying as its eggy cousin.

You’re not compromising—you’re creating something beautifully plant-powered.

How to Make Eggless Pasta Dough By Hand (Vegan)

You don’t need eggs to make beautiful, tender, silky pasta. Vegan pasta dough is surprisingly easy, endlessly customizable, and perfect for everything from ribbon-y fettuccine to ravioli filled with herbed tofu ricotta. And the best part? You likely already have the ingredients in your pantry.

The Vegan Pasta Dough Formula

Flour + Water + Fat (Optional) + Salt = Magic

Here’s your go-to base recipe for soft, pliable vegan dough:

Basic Vegan Pasta Dough

• 2 cups all-purpose or 00 flour
• ½ to ¾ cup warm water
• 1 tbsp olive oil (optional, adds softness)
• ½ tsp sea salt

Makes: Enough for 2–3 servings

Pro Tips for Swapping Eggs

• If you’re new to vegan dough, start with simple shapes like tagliatelle or lasagna sheets.
• Add olive oil for a bit of elasticity and tenderness.
• Be patient with rolling—vegan dough needs slightly more rest and flour dusting.
• Use puréed veggies for a boost of color, flavor, and nutrients (and instant visual Pinterest appeal).

5 Cozy Homemade Pasta Recipes With Eggs

1. Classic Homemade Fettuccine

A silky, egg-based pasta that’s buttery and rich—perfect for any sauce from Alfredo to herby olive oil.

Serves: 2–3

Why You’ll Love It:

• 4 ingredients, total simplicity
• Incredibly silky texture
• Tastes like a trattoria in Tuscany
• Beginner-friendly and endlessly versatile

Ingredients:

• 2 cups all-purpose flour (or 00 flour for extra smoothness)
• 3 large eggs
• 1/2 tsp salt
• Semolina flour (for dusting)

Instructions:

1. On a clean surface, pile the flour into a mound and make a deep well in the center.
2. Crack in the eggs, sprinkle with salt, and begin whisking with a fork, slowly pulling in flour from the sides.
3. Once combined, knead by hand for 8–10 minutes until smooth and elastic.
4. Wrap in cling film or a damp towel and let rest for 30 minutes.
5. Divide into quarters, flatten, and roll out using a pasta machine or rolling pin to about 1mm thickness.
6. Cut into fettuccine-width ribbons using a knife or machine attachment.
7. Dust with semolina and cook in boiling salted water for 2–3 minutes.

Pro Tip: Toss freshly cooked fettuccine directly into your warm sauce instead of draining—it absorbs more flavor that way.

2. Rustic Hand-Cut Pappardelle

Wide ribbons made for slow-simmered sauces and hearty ragùs.

Serves: 3–4

Why You’ll Love It:

• No pasta machine needed
• Hearty texture for rich sauces
• Perfect rustic shape for cozy nights
• Quick to cut, easy to make

Ingredients:

• 2 ½ cups all-purpose flour
• 3 large eggs
• 1/2 tsp salt

Instructions:

1. Combine flour and salt in a bowl or on a counter. Create a well and add eggs.
2. Mix and knead for 10 minutes, then cover and rest 30 minutes.
3. Roll out dough into large sheets, about 1–2 mm thick.
4. Use a sharp knife or pizza cutter to slice ¾-inch wide ribbons.
5. Dust with flour and cook in boiling salted water for 3–4 minutes.

Pro Tip: Serve with mushroom ragù, lentil Bolognese, or short rib stew for the full experience.

3. Lemon Zest Pasta for Spring

Fragrant, zesty pasta dough that’s fresh, seasonal, and a joy to eat.

Serves: 2–3

Why You’ll Love It:

• Infused with citrus brightness
• Pairs beautifully with peas, ricotta, or mint
• Spring-inspired and refreshing
• Elegant and unexpected

Ingredients:

• 2 cups 00 flour (or all-purpose)
• 3 egg yolks + 1 whole egg
• Zest of 1 organic lemon
• 1 tsp olive oil
• 1/2 tsp salt

Instructions:

1. Mix flour and salt on a clean surface.
2. In a bowl, whisk eggs, lemon zest, and olive oil. Pour into a well in the flour.
3. Knead until soft and citrusy-scented—about 8–10 minutes.
4. Wrap and rest 30 minutes.
5. Roll into sheets and slice into tagliatelle or linguine.
6. Boil for 2–3 minutes, then toss with butter and herbs.

Pro Tip: Top with sweet peas, ricotta, and fresh mint for a dreamy spring dish.

4. Cozy Pumpkin Ravioli with Sage Butter

A comforting, autumn-inspired pasta with creamy spiced pumpkin filling and nutty sage butter.

Serves: 2–3 (makes 18–20 ravioli)

Why You’ll Love It:

• Creamy, spiced, seasonal filling
• Perfect for fall or cozy nights
• Elegant but beginner-friendly
• Vegan-friendly with simple swaps

Dough:

• 2 cups flour
• 3 eggs
• 1/2 tsp salt

Filling:

• 1 cup canned pumpkin purée
• 2 tbsp grated parmesan or nutritional yeast
• 1/2 tsp cinnamon
• Salt + pepper to taste

Sage Butter:

• 4 tbsp butter or vegan butter
• 6–8 fresh sage leaves

Instructions:

1. Make pasta dough and rest 30 minutes.
2. Mix pumpkin, parmesan, cinnamon, salt, and pepper.
3. Roll dough into thin sheets. Place teaspoons of filling 1 inch apart.
4. Cover with another sheet. Press around the filling, then cut into ravioli.
5. Press edges with a fork.
6. Boil ravioli for 3 minutes.
7. In a skillet, melt butter and crisp sage leaves. Toss cooked ravioli gently in the sage butter.

Pro Tip: Want extra flavor? Add a pinch of nutmeg to the filling.

5. Herbed Pasta Sheets for Lasagna

Lasagna pasta that brings the garden right into your layers with fresh chopped herbs.

Serves: Makes enough sheets for a 9×13″ lasagna

Why You’ll Love It:

• Naturally flavored dough
• Adds visual and aromatic flair
• Customizes your lasagna from the base up
• Pairs beautifully with both red and white sauces

Ingredients:

• 2 ½ cups flour
• 3 eggs
• 1 tbsp chopped fresh herbs (basil, thyme, oregano)
• 1/2 tsp salt

Instructions:

1. Mix flour, salt, and herbs on a clean surface.
2. Create a well, add eggs, and mix slowly until dough forms.
3. Knead for 10 minutes, wrap, and rest for 30 minutes.
4. Roll into wide sheets and boil for 1–2 minutes before layering into lasagna.

Pro Tip: Add rosemary to the béchamel or ricotta layers to complement the herbed pasta beautifully.

5 Vegan Eggless Pasta Dough Recipes

1. Basic Eggless Pasta (Great for Kids!)

Just flour and water—super simple and perfect for hands-on fun.

Serves: 2–3

Why You’ll Love It:

• Vegan and egg-free
• Budget-friendly and pantry-based
• Easy for kids to help with
• Great for fun shapes

Ingredients:

• 2 cups flour
• ½ to ¾ cup warm water
• 1/2 tsp salt

Instructions:

1. Mix flour and salt in a large bowl.
2. Slowly pour in water, stirring to form a shaggy dough.
3. Knead until smooth—about 7–8 minutes.
4. Rest covered for 30 minutes.
5. Roll out and cut into any shapes you like—squares, ribbons, or bowties.

Pro Tip: Use cookie cutters to create hearts, stars, and fun shapes kids will love.

2. Vegan Spinach Pasta Dough

This vibrant green dough is made without eggs, full of flavor, and perfect for layering or shaping.

Serves: 2–3

Why You’ll Love It:

• Vegan and dairy-free
• Naturally colorful without dye
• Packed with sneaky greens
• Ideal for ravioli or wide ribbons

Ingredients:

• 2 cups all-purpose or whole wheat flour
• 1 cup fresh spinach, blanched and blended
• 1 tbsp olive oil
• 1/2 tsp salt
• 1–2 tbsp warm water (if needed)

Instructions:

1. Steam or blanch spinach until wilted, then blend until smooth. Let cool.
2. In a mixing bowl, combine flour and salt.
3. Add spinach purée and olive oil. Mix with hands or spoon.
4. Knead until dough is smooth and elastic. If dry, add a touch of water.
5. Cover and let rest 30 minutes.
6. Roll out and cut into desired shapes—fettuccine, tagliatelle, or stuffed pasta.

Pro Tip: To keep that bright green color, don’t overcook! Boil for just 1–2 minutes.

3. Golden Turmeric Pasta Dough

A sunshine-yellow pasta dough with a warm, earthy hint of turmeric—gorgeous to look at, grounding to eat.

Serves: 2–3

Why You’ll Love It:

• Naturally colored with antioxidant-rich turmeric
• Beautiful golden hue for eye-catching pasta plates
• Pairs well with coconut cream sauces or lemony garlic oil
• Vegan and easy to roll

Ingredients:

• 2 cups all-purpose or 00 flour
• ½ tsp ground turmeric
• ½ tsp salt
• ½ to ¾ cup warm water
• 1 tbsp olive oil (optional)

Instructions:

1. In a large bowl, whisk together flour, turmeric, and salt.
2. Gradually add warm water and olive oil, mixing until a shaggy dough forms.
3. Knead the dough for 8–10 minutes until smooth and vibrant yellow.
4. Wrap and let rest for 30 minutes at room temperature.
5. Roll out and cut into thin ribbons or use for filled pastas like tortellini.

Pro Tip: Too much turmeric can make the dough bitter—stick to ½ tsp max for color and balance.

4. Beetroot Pasta Dough

A stunning deep-pink dough with subtle earthy sweetness—perfect for heart-shaped ravioli or Valentine’s pasta night.

Serves: 2–3

Why You’ll Love It:

• Vibrant color with no artificial dye
• Subtly sweet, earthy flavor that pairs beautifully with tangy sauces
• Impressive but beginner-friendly
• Full of antioxidants and nutrients

Ingredients:

• 2 cups all-purpose or 00 flour
• ½ cup roasted or steamed beets, puréed
• ½ tsp salt
• 1 tbsp olive oil
• 1–2 tbsp warm water (if needed)

Instructions:

1. Cook beets until fork-tender, then blend into a smooth purée. Let cool.
2. In a mixing bowl, combine flour and salt.
3. Add beet purée and olive oil. Stir together, adding water if needed.
4. Knead for 8–10 minutes until smooth and elastic.
5. Rest the dough for 30–45 minutes.
6. Roll thin and shape into ravioli, bowties, or tagliatelle.

Pro Tip: Beet pasta pairs wonderfully with goat cheese, walnut sauce, or balsamic glaze for a sweet-savory balance.

5. Pumpkin Pasta Dough

Cozy, spiced orange-hued pasta perfect for autumn-inspired dishes—from ravioli to rustic pappardelle.

Serves: 2–3

Why You’ll Love It:

• Seasonal and comforting
• Velvety texture and subtle sweetness
• Perfect for fall sauces like brown butter or sage cream
• Vegan and beginner-friendly

Ingredients:

• 2 cups all-purpose flour
• ½ cup pumpkin purée (not pumpkin pie mix)
• ½ tsp salt
• 1 tbsp olive oil
• 1–2 tbsp warm water (if needed)

Instructions:

1. Mix flour and salt in a bowl.
2. Add pumpkin purée and olive oil. Stir until the dough starts coming together.
3. Add a splash of water only if needed—pumpkin already adds moisture.
4. Knead for 8–10 minutes until smooth and soft.
5. Rest dough for 30 minutes.
6. Roll into sheets for lasagna or cut into ribbons or rustic shapes.

Pro Tip: Pair with sage brown butter, nutmeg, or vegan ricotta for a cozy, fall-inspired meal.

FAQs About How to Make Homemade Pasta Dough From Scratch

1. How long does homemade pasta last in the fridge?

Fresh pasta will last 2–3 days in the refrigerator if stored in an airtight container or wrapped tightly in plastic wrap. Dust it well with flour or semolina to prevent sticking.

2. Can I dry homemade pasta? How do I do it?

Yes! You can air-dry pasta for long-term storage. Hang long noodles over a pasta rack or lay them on a floured kitchen towel. Let them dry at room temperature for 12–24 hours, depending on humidity. Once completely dry, store in an airtight container for up to 2 months.

3. What’s the best way to freeze homemade pasta?

To freeze, lay cut pasta flat on a parchment-lined tray (dust with semolina to prevent sticking). Once firm, transfer to a bag or container. Cook directly from frozen—no need to thaw!

4. Can I make pasta dough ahead of time?

Yes. You can make pasta dough up to 1 day in advance. Wrap tightly in cling film and store in the refrigerator. Let it come to room temperature for 20–30 minutes before rolling out.

5. Why is my pasta dough too dry or too wet?

• If too dry: Add a teaspoon of water at a time while kneading.
• If too wet/sticky: Dust with more flour while kneading.
  Humidity, flour type, and even your eggs can affect hydration—adjust as needed.

6. Do I need a pasta machine to make homemade pasta?

Not at all! A rolling pin and sharp knife (or pizza cutter) work great. It’s more hands-on, but totally doable—especially for rustic shapes like pappardelle, bowties, or lasagna sheets.

7. Which sauces go best with different types of homemade pasta?

• Fettuccine/tagliatelle: Creamy sauces, pesto, butter & herbs
• Pappardelle: Hearty sauces like mushroom ragù or Bolognese
• Ravioli: Brown butter, sage cream, or tomato basil
• Vegan pastas (spinach/beet/pumpkin): Try lighter sauces that let the color and flavor shine

8. Can I make gluten-free homemade pasta?

Yes, but gluten-free dough is more delicate and harder to roll. Use a mix of gluten-free all-purpose flour with xanthan gum for elasticity, and consider using a pasta roller. Start with simpler shapes like lasagna sheets or short ribbons.

9. Why does my pasta tear when rolling or shaping?

Likely culprits:

• Dough wasn’t rested long enough (gluten is too tight)
• Dough is too dry or over-kneaded
• Rolling too thin too quickly—go gradually, especially with a machine

10. How do I flavor pasta dough?

You can infuse dough with:

• Herbs: Basil, oregano, thyme (chop finely and mix into flour)
• Spices: Turmeric, smoked paprika, chili flakes
• Liquids: Beet juice, spinach purée, roasted red pepper, even matcha for fun!