Classic Whole-Egg Pasta Dough
Pasta fresca all'uovo
The economical fresh pasta formula: 100 g flour to one whole egg.
This is the practical everyday dough to learn first. Whole eggs provide both moisture and richness, so there is no need to separate eggs or discard whites. It rolls cleanly for tagliatelle, pappardelle, lasagne and straightforward filled pasta.
Written for approximately 600 g raw dough, 6 first-course pasta portions · Preparation 15 min · Resting 30 min
Ingredients
Dough
- Italian 00 flour400 g
- Large whole eggs, room temperature4
Method
Mix and knead
Place the flour on the bench and make a wide well. Crack the eggs into the centre.
Beat the eggs with a fork, drawing flour gradually from the inner wall until a shaggy dough forms.
Bring the dough together by hand and knead for 8 to 10 minutes until smooth, firm and elastic. Use a bench scraper to collect dry fragments before deciding that the dough needs extra liquid.
Wrap tightly and rest for at least 30 minutes at room temperature before rolling.
Roll
Divide the dough into manageable pieces and keep unused pieces covered.
Flatten one piece and pass it through the widest pasta-machine setting. Fold into thirds and repeat two or three times until the sheet is smooth.
Reduce the roller one setting at a time to the thickness required for the shape. Dust only enough flour or semola to prevent sticking.
Chef’s notes
- The useful memory rule is 100 g flour per whole egg. Egg size and flour absorption still vary, so judge the final dough by feel rather than forcing extra flour or water into it.
- This is the budget-conscious dough in the collection because every part of the egg is used.
Allergens and diet
Gluten. Eggs.
Last refined · October 2026