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Makes 1 pound of pasta. 

Fresh dough does not require as much time to cook as boxed noodles. Depending on how thick you roll out the dough it should only require on average about 4 minutes to boil. If you don’t want to use all the dough right away, you can cut it and hang it to dry (actual clothes hangers work great for this), store it in a plastic bag, and boil as normal when you are ready for use!

If you are new to making pasta, before cutting and boiling all your pasta, cook just a couple of pieces to see if the thickness is right for you. It’s easier to make changes or roll dough thinner before it’s all done than to try and adjust your meal later. 


  • 3 Cups All-Purpose Flour
  • 5 Large Eggs (or 4 XL Eggs)
  • 1 teaspoon Salt
  • 3 Tablespoons Olive Oil


By Hand:

  1. Mix flour and salt together: turn out onto counter-top, making a well (indent) in the center. 
  2. Add eggs and olive oil to the center of the well. 
  3. Use your hands to slowly start incorporating the flour into the egg. Continue until everything is fully incorporated. 
  4. Continue kneading pasta dough for 5 minutes or until elastic and smooth. 
  5. Wrap in plastic wrap and let sit 5 -10 minutes until rolling out the dough. 

With Stand Mixer:

  1. Place flour and salt in stand mixer with paddle attachment. Start mixing. 
  2. Slowly add eggs one at a time, followed by the olive oil. 
  3. Continue mixing for 3 minutes or until the dough starts to come together and there are no more small pieces. 
  4. Remove paddle attachment and replace with dough hook. 
  5. Knead dough 5 minutes with dough hook or until smooth. 
  6. Wrap in plastic wrap and let sit 5 -10 minutes until rolling out the dough. 

You can use the pasta dough for all sorts of noodles:

  • Roll into sheets for lasagna or cannelloni. 
  • Cut into strips for linguine, fettuccine, or spaghetti. 
  • If you have a Pasta Extruder: make macaroni, penne, or cellentani.