Fresh Egg Pasta

Pasta dough recipe for lasagna, ravioli, agnolotti or any stuffed pasta! Using Stand mixer with rolling attachment. Mix with mixer or by hand!

Fresh Egg Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

Pasta dough for stuffed pasta!


  • 360g 00 flour
  • 5g salt
  • 2 eggs
  • 5 egg yolks
  • 6g olive oil
  • splash of room temperature water


  1. Mix flour and salt together. Add eggs then yolks slowly to combine. Add olive oil. Keep mixing on med speed, if using mixer, or simply mix by hand. Combining flour and salt then making a well for eggs and oil. Add water when needed. Depending on the moisture you may need more water. When dough fully comes together take out onto a lightly floured surface and hand kneed for 10 minutes until smooth. Form into ball and let rest for a minimum of 30 minutes but up to 2 hours.
  2. Cut dough in half. Start at thickest setting 1-2 (kneading and rolling out) on attachment and then fold dough. Make sure all sides are floured. Keep rolling through each setting number until you reach 6-7. When dough gets too long to handle cut in half and continue rolling. Your dough should be thin enough to see hand though but sturdy enough to hold filling. Store dough in fridge overnight or use immediately. Dough sheets you are not working with make sure to cover with a damp towel to keep moist.

Fold dough in half and flour
Cut long dough sheet in half
Finished Sheets

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