There’s something weirdly therapeutic about making pasta dough by hand. You’re standing there, sleeves rolled up, hands deep in flour — and suddenly, it’s just you and the dough. No distractions. Just the slow rhythm of kneading, stretching, folding. I swear, it’s like yoga for food lovers.
The first time I made pasta from scratch, it was an absolute mess. Flour everywhere, bits of egg running off the countertop, and dough that wouldn’t hold together. But I kept going — and now? It’s one of my favourite kitchen rituals. Soft, golden, silky sheets of dough just waiting to become silky tagliatelle or delicate ravioli. And no pasta machine? No problem. Grab a rolling pin and some patience.
Why You’ll Love It
- Only four ingredients — but the texture and chew is unmatched.
- You’ll feel like a pasta wizard (even if it’s your first go).
- Make it ahead and keep it chilled ‘til you’re ready to roll.
- It freezes beautifully, so you can always have fresh pasta on hand.
- Rolling it out is oddly calming — once you stop cursing the first few times.
- Honestly? You’ll taste the difference, and you’ll be hooked.
Ingredients
- 2 to 2¼ cups all-purpose flour (240g–270g)
- 3 large eggs
- 1 tablespoon olive oil
- ½ teaspoon salt
- Semolina flour, for dusting
How to Make It
Make your flour volcano:
On a clean countertop, pile up 2 cups of the flour into a mound. Use the back of a spoon or bowl to make a well in the centre — big enough to hold the eggs, oil, and salt without it all escaping like lava. (It might escape anyway — it’s fine.)
Mix like you mean it:
Crack in the eggs, add the oil and salt. Use a fork to whisk the eggs gently, gradually pulling in flour from the edges. Go slow at first, so the well doesn’t collapse on you (been there).
Bring it all together:
Once the mixture thickens and starts looking like wet crumbs, switch to your hands or a bench scraper. Squish and fold everything together into a shaggy ball of dough.
Knead and breathe:
Knead the dough for about 10–15 minutes. It’ll feel dry at first — like it’ll never come together. Keep going. It’ll transform into something smooth, soft, and slightly tacky. Add extra flour a tablespoon at a time if needed.
Let it nap:
Shape the dough into a ball, wrap it tightly in clingfilm, and let it rest at room temp for an hour. That rest is everything — it relaxes the gluten so the dough rolls out like a dream.
Time to roll:
Cut the rested dough into four chunks. Keep the ones you’re not using wrapped up. Flatten a piece and feed it through your pasta roller on the widest setting. Fold and repeat a few times to build structure, then work your way down to setting 6 (or 3rd thinnest).
Cut and shape:
Sprinkle with semolina and either slice by hand (gently fold and slice into ribbons) or use a pasta cutter. Toss the shapes in more semolina and pile onto a tray.
Cook or freeze:
Fresh pasta cooks fast — just 3 to 5 minutes in salted boiling water. Or freeze it in little nests on a tray, then store in bags for up to a month. Cook from frozen, no need to thaw.
Common Mistakes and How to Dodge Them
Why is my dough cracking when I roll it?
It probably didn’t rest long enough, or it’s a bit dry. Try kneading in a teaspoon of water and letting it sit another 30 mins.
My dough is sticking to the machine!
Dust with semolina — lots of it. And make sure your dough isn’t too wet to start with.
Do I need a pasta machine?
Nope! A rolling pin works. It’s just more arm day than pasta day.
My pasta came out gummy. What did I do wrong?
You might’ve overcooked it. Fresh pasta only needs a few minutes in boiling water. Stay close and taste-test.
Storage and Reheating
Wrap your pasta dough tightly and pop it in the fridge for up to 24 hours — but let it come back to room temp before rolling.
Already cut pasta? Freeze it! Lay it out in little nests on a tray, freeze ‘til firm, then store in a zip bag. Straight from freezer to boiling water — easy.
Cooked leftovers can be reheated in a skillet with a splash of water or sauce. Microwave works too, but go low and slow.
Frequently Asked Questions
Can I make pasta dough in a stand mixer?
Absolutely. Use the dough hook on low speed and knead ‘til it’s smooth. Still needs a rest, though!
Is semolina flour required?
Not essential for the dough, but it’s brilliant for dusting — helps prevent sticking.
Can I add herbs or spices to the dough?
Yes! Finely chopped herbs like basil or parsley mix in nicely. Start simple, though, before going wild.
How long does fresh pasta keep?
A day or two in the fridge. Longer than that? Freeze it.
Nutrition Facts (Per Serving)
- Calories: 271
- Fat: 5g
- Carbs: 45g
- Protein: 10g
- Sodium: 230mg
- Sugar: 1g
Jamie Oliver Pasta Dough
Description
A rustic, foolproof homemade pasta dough with just four ingredients — silky, chewy, and endlessly versatile.
Ingredients
Instructions
- Pile flour into a mound, make a well, and crack in the eggs with oil and salt.
- Mix with a fork, slowly pulling in flour to form a shaggy dough.
- Knead by hand for 10–15 minutes until smooth and elastic.
- Rest wrapped dough for at least 1 hour at room temp.
- Cut into pieces, roll thinly through a pasta machine or by hand.
- Cut into desired shapes, dust with semolina, and cook or freeze.
Notes
- Resting is non-negotiable — don’t skip it.
- Dough too dry? Add water 1 tsp at a time while kneading.
- Roll thin enough to see your hand through if going without a machine.
- Freeze uncooked pasta in nests on parchment — easy dinners for weeks.