Fresh Pasta Dough

Yield: 2 servings

1/2 C flour

1 egg

1/4 t salt

1 T water

1 T oil


By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs. Pour the eggs slowly into the flour and mix with your 2 fingers until all of the eggs are incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you are going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.


By Food Processor: In the bowl of your food processor pulse the flour 2 to 3 times. In a liquid measuring cup whisk the eggs. While pulsing the machine pour the eggs in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.

Contact Us

713.504.1700