Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.

Recipe Summary

prep:
20 mins
additional:
5 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.

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  • Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Nutrition Facts

341 calories; protein 11.2g; carbohydrates 48g; fat 11.1g; cholesterol 139.5mg; sodium 635.5mg. Full Nutrition
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Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2016
Made this tonight without the machine, just rolled out by hand for ravioli's. Despite my husbands doubt the whole family loved it! Hooray I can make my own pasta!!! Also I used regular old vegetable oil as i was out of olive oil. Was wonderful! Read More
(46)

Most helpful critical review

Rating: 3 stars
04/29/2020
I didn't end up needing to use water and dough was a touch sticky but still worked when dusted with flour before rolling and cutting. But pasta tasted a bit too eggy Read More
94 Ratings
  • 5 star values: 86
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/11/2016
Made this tonight without the machine, just rolled out by hand for ravioli's. Despite my husbands doubt the whole family loved it! Hooray I can make my own pasta!!! Also I used regular old vegetable oil as i was out of olive oil. Was wonderful! Read More
(46)
Rating: 5 stars
04/06/2016
Easy dough to make. This is my sixth time making it and I got a little adventurous and added garlic infused oil, and it has upped the flavor. Great for first time pasta makers! Read More
(26)
Rating: 5 stars
06/14/2016
First time trying to make pasta. My picky hubby loved it!!! It was pretty easy and now I'm wondering why I've ever bought pasta. Read More
(17)
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Rating: 5 stars
10/21/2018
I omit the water and add an additional egg to add creaminess to the pasta. it always has great bite, and every now and then I add tumeric for a rich yellow color. my picky wife eats it right up. Read More
(12)
Rating: 5 stars
04/10/2016
I followed the directions as written and used the dough to make spinach/mushroom ravioli and it was perfect! The consistency of this dough worked well with my KitchenAid pasta attachments--much better than the pasta recipe that comes with the gadgets! Will use for all my homemade pasta recipes! Thanks for sharing. Read More
(11)
Rating: 5 stars
11/11/2018
I found this very easy to work with. The only change that I made was using "00" flour, just as I usually do. Well, two changes actually, I didn't knead the dough, I never do because I let the KA do the work. I set the dial to #3 and put each portion through several times, folding it in on itself each time. I then set the dial to #5 and put it through once, then use the fettuccine cutter.Perfect pasta, thanks for the recipe. Read More
(7)
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Rating: 5 stars
01/04/2018
Turned out great only change I made was the flour, I used semolina flour. Read More
(5)
Rating: 5 stars
09/07/2017
I followed the recipe as written. With the Kitchenaid pasta attachment to flatten the dough. There was enough to slice spaghetti and linguini. Even my picky eating kids liked them! Delicious!! Read More
(5)
Rating: 5 stars
02/28/2019
Amazing and easy. I added an extra yolk. Use the dough to make raviolis. Yummy. This is my new pasta recipe. Thank you for sharing. Read More
(4)
Rating: 3 stars
04/29/2020
I didn't end up needing to use water and dough was a touch sticky but still worked when dusted with flour before rolling and cutting. But pasta tasted a bit too eggy Read More
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