Welcome to your free online Italian Egg Pasta Dough Course! In this step-by-step video lesson, you’ll learn how to make authentic fresh egg pasta dough from scratch, stretch it using a hand-crank pasta roller, and cut it into one of Italy’s most beloved pasta shapes: fettuccine. But this recipe also works beautifully for tagliatelle, spaghetti, lasagna noodles, and more.
This course is part of our series of Free Online Italian Cooking Classes for Pasta, where we teach you to cook pasta like Italians do—from dough to dishes.
Video Class Overview
This lesson is filmed in stunning 4K for visual clarity, with subtitles available in English, French, Spanish, German, and other languages.
Each class is structured to walk you through the techniques used by Italian cooks—so you can see what matters (and what doesn’t) when making pasta the traditional way.
Ingredients and How to Make Italian Egg Pasta Dough
The full ingredient list and step-by-step instructions are below. We’ve formatted the recipe for easy saving or printing. Be sure to watch the video first—it covers essential technique tips!
We use the most traditional measurements and techniques, so you can recreate this recipe exactly as it would be made in Italy. We recommend against shortcuts, so no substitutions unless noted.
Italian Egg Pasta Dough Course: Masterclass
Equipment
- Rolling Pin or Pasta Machine
Ingredients
- 200 g semola grano duro rimacinata flour also called semolina for pasta
- 200 g white flour (('00' – preferably for pasta)
- 4 whole eggs
- 1 pinch fine salt (optional)
Instructions
Make the Pasta
- Add the flour (mixed) in a pile to a work surface. Make a well in the center of the flour. Add the eggs to the center of the flour. Add the salt (optional)Begin to beat the flour into the eggs with a fork, pulling the flour in from the sides a little at a time.200 g semola grano duro rimacinata flour, 4 whole eggs, 1 pinch fine salt
- Using a stand mixer? Start with ¾ of the flour recommended and add more flour as needed. It’s better to start with too little flour than too much.
- When the dough begins to look shaggy, compress the dough into a loose ball and begin to knead. Knead the dough until it is smooth and elastic. When you push in on the dough, it should spring back.
- When the fresh pasta dough is ready, cover and let the dough rest for at least 30 minutes.
Stretch the Pasta
- Work with ¼ of the dough at a time. Keep those pieces you aren't working on covered or wrapped in plastic. This will prevent the pasta from drying out.
- Place ¼ of the dough on a well-floured surface. Flour both sides of the dough. Roll or press the dough into a ¼ inch (½ cm) thick rectangle.
- Pass the floured rectangle through a pasta roller, starting at the widest setting. Feed dough into machine short-side first. Then, place the dough lengthwise on the floured work surface. Fold the dough as you would a letter, starting with one side. Roll out the dough again till it is ¼ in (½ cm) thick.
- The short side of folded dough rectangle should be a little smaller than the width of your pasta roller. Then, pass the pasta through the roller again.Reduce the width of the pasta roller one setting. Pass the pasta through the roller again. Always feed the pasta in short-side firstPass the pasta through the roller, each time reducing the roller width one setting until the resulting pasta is the thickness required for the pasta you are making!
Nutrition
Equipment and Tools
You don’t need a professional kitchen to make great pasta—but the right tools help. For this recipe:
- Pasta Roller (we use a hand-crank model from Imperia)
- Mixing Bowl or cutting board for kneading
- Rolling Pin (optional, for shaping the dough)
- Semolina Flour for dusting
- Drying Rack or Towels to rest the pasta
We’ll share product links in the video description.
How to Make Italian Egg Pasta Dough
This Italian egg pasta recipe produces a foolproof, high quality pasta that has great taste and texture! We simply combine whole eggs with equal parts white pasta flour and semola grano duro (sometimes called semolina flour abroad). The fine white pasta flour creates a stretchy pasta dough that extends well, while the semola flour adds that delicious texture associated with fresh ‘al dente’ pasta.
- 00:00 – Intro
- 00:25 – How to make Egg Pasta Dough
- 02:53 – How to Knead Pasta Dough
- 05:49 – How to Stretch Pasta Dough using a pasta rolling machine
- 06:59 – How to Make Fresh Fettuccine Pasta (Example Pasta)
Pro Tips for Making Italian Egg Pasta Dough
Choosing the Right Flour
In this recipe, we use a 50/50 blend of semolina flour and white flour specifically designed for pasta and gnocchi. This gives the dough strength, elasticity, and the perfect bite. While all-purpose flour can be used in a pinch, flours made for pasta will give more consistent results.
The Formula: 1 Egg per 100g Flour
That’s the basic ratio used by Italian home cooks and professionals alike. For four people, use:
- 4 whole eggs
- 400 grams (about 14 oz) of flour total
Always weigh your flour for the best results, as humidity, temperature, and egg size can all affect the dough.
Don’t Overwork the Dough Early On: Add flour slowly—every batch of eggs and flour behaves slightly differently.
More Tips
- Use Semolina to Dust: It’s coarser and keeps strands separated.
- Uniform Pasta Sheets: Folding the dough into a neat envelope ensures even stretching and consistent cut lengths.
- Dry Lightly Before Cooking or Storing: Fresh pasta can be refrigerated for a few hours if needed—just dust, cover, and keep cool.