05/31/2026
Save this for your next pasta-making day.
These are the 3 pasta dough recipes I use most often at home. Each one has a different texture and purpose, and once you know the basic ratios, homemade pasta becomes so much easier.
🍝 Whole Egg Dough (per serving)
• 100g flour
• 1 egg
Best for:
Tagliatelle, fettuccine, pappardelle, and other long-cut pasta shapes.
🍝 Semolina Dough (per serving)
• 100g semolina flour
• 50g water
Best for:
Gnocchi Sardi, cavatelli, orecchiette, and other hand-shaped pasta.
🍝 Filled Pasta Dough (per serving)
• 75g 00 flour
• 20g semolina flour
• 1 egg
Best for:
Ravioli, agnolotti, tortellini, and other filled pasta shapes.
The best part? They’re all easy to scale. Just multiply the ingredients by the number of people you’re serving.
Which one would you like to try first?
pasta dough recipe
homemade pasta dough
fresh pasta recipe
whole egg pasta dough
semolina pasta dough
filled pasta dough
ravioli dough recipe
agnolotti dough recipe
tortellini dough recipe
gnocchi sardi recipe
homemade pasta ratios
how to make pasta dough
