An easy recipe for making pasta dough with your stand mixer. You can make the basic egg version or add tomato paste or spinach puree for tomato or spinach flavored pasta. I have even made flavored pasta dough using baby food puree – check out that recipe here.
Pasta dough is a stiff and fairly dry dough. After mixing and kneading, it needs to rest for at least 20 minutes. This gives the dough time to hydrate more fully and allows the dough time to relax, making it easier to work with. Just wrap it in plastic wrap and set it on the counter. You can also make it a day in advance and keep it in the refrigerator.
Kneading the Pasta Dough…
VIDEO: Making Pasta
Looking for a Pasta Recipe?
Try my: Creamy Parmesan Pasta with Broccoli & Chicken!
Here’s my Grilled Chicken Recipe!
Flavored Pasta Dough: Tomato or Spinach
Basic Pasta Dough:
- 2 1/4 cups flour + plus additional as needed
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 teaspoon extra virgin olive oil
Spinach Pasta Dough:
- 1 10-ounce box frozen chopped spinach thawed
Tomato Pasta Dough:
- 2 1/2 tablespoons tomato paste
- In stand mixer bowl, combine flour and salt. Use the flat or flex edge beater to mix them together.
- In large liquid measuring cup gently whisk together eggs, oil and any flavor add-ins. (see below for Spinach and Tomato directions.)
- On low speed, drizzle in the egg mixture.
- Once the mixture starts to come together, switch to the dough hook and knead for about 3-5 minutes on speed 2.
- The dough should be fairly stiff and a bit drier than some other doughs (pizza, sweet rolls…). If it’s very crumbly and not coming together add a little water a teaspoon at a time, but give it time to absorb after each teaspoon of water, it can get too wet very quickly. It will hydrate more as it rests in the refrigerator. Alternatively, If the dough seems to wet, add additional flour 1 tablespoon at a time. (The tomato paste and spinach puree versions especially may need a little more flour. I usually need to add at least 1/4 cup, even more with spinach version.)
- Wrap dough in plastic wrap and rest for 20 minutes at room temperature or refrigerate overnight.
- Make the Spinach Puree: Puree the thawed spinach (not squeezed dry yet) in food processor or blender. Then press the puree into a fine mesh strainer (if not fine enough, line with cheesecloth) to remove liquid Measure out 3-tablespoons of the mixture and add this to egg mixture.
- Whisk the tomato paste into the egg mixture.
Tin do you have recipe for 100 % whole west pasta, am diabetic so I need recipes,
Hi Terri – I haven’t tried this recipe myself, but it looks good…https://naturallyella.com/homemade-whole-wheat-pasta/
I’m looking for your gluten free pasta recipe please
Hi Marianne – Here’s a recipe for you to try! gluten-free Pasta
Do you pre-cook the lasagna noodles before baking.
Hi Mary – with nice fresh thin ones – I do not cook them first!
Tina, Does the water go into the egg mixture? The recipe instructions do not state but can assume it does.
Hi Darren – Thanks for reaching out! I usually add the egg first, then add the water little by little so the dough doesn’t get too wet. You want pasta dough to be drier than most other doughs. Hope that helps!
Easiest dough recipe.
Just made it for the 1st time. Fun! Very easy!
Hi ! I was wondering what setting you roll your dough out to when making spaghetti noodles. What setting # do you recommend going up to on the Pasta roller for that type of pasta?
Thank you so much, I loved your videos
Hi Diana – I think I roll up to about 4 or 5 thickness for spaghetti. Enjoy!