Fresh pasta dough

Rolling the pasta

This recipe uses an Imperia pasta roller.


  • 2 cups all-purpose flour, plus at least 1/2 cup extra for dusting
  • 1 tsp salt
  • 2 whole eggs
  • 3 egg yolks
  • room temperature water if needed


In a food processor, pulse the flour and salt with the dough blade until combined. Add the whole eggs and egg yolks and pulse until the dough starts to form. If it’s grainy, add a few drops of water at a time until dough forms. You might need to squish the dough together and knead a few times with your hands after removing it from the food processor.

Once you have a dough ball, cover and let it rest on a floured surface for about 30 minutes before attempting to roll it.

You will need extra flour for the rolling process. Make sure every surface and tool is well floured. Shape the dough into a vague rectangle shape and flatten it out slightly, then start to feed it through the pasta roller on the widest setting. It might have holes in it the first time through. If this is the case, fold it over lengthwise and feed it through the roller again. It might take some trial and error before it comes out a nice solid sheet. Feed it through the pasta roller 2-3 more times, changing the setting to increasingly smaller setting each time, until you have a long, thin sheet. Shape the sheet into the desired pasta.

For ravioli, I recommend going to the second thinnest setting rather than the thinnest. This worked very well for me and my ravioli did not burst or break when cooked.

Once formed, the fresh pasta can be dried slightly until you’re ready to cook it. In a large pot of well salted boiling water, add a few drops of olive oil and cook the pasta for 3-4 minutes, monitoring it until its cooked to your preference.

Printable Recipe


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