Fresh pasta dough and rolled sheets on a board

These are the core fresh pasta dough formulas I use in my Tuscan kitchen – simple, reliable, and versatile. The first dough is perfect for stuffed pasta, the second for lasagna and wide cuts like pappardelle, and the third works beautifully for spaghetti, linguine, farfalle, and even extruded shapes. With no added fat in the first dough, the texture stays clean and the dough keeps well for up to 3 days in the refrigerator, or longer if frozen in time.

Fresh Egg Pasta Dough – Stuffed Pasta

Ideal for: ravioli, cappellacci, tortelloni, agnolotti. This dough is elastic with a little more moisture so the edges seal easily around the filling.

Ingredients (Base Dough)

500 g all-purpose flour
500 g strong flour (such as Mondako or similar high-gluten flour)
600 g whole eggs (weighed without shells)
Fine sea salt, a pinch

Preparation

Combine the flours with a pinch of salt on a board or in a bowl and make a well in the center.
Add the whole eggs to the well. Whisk the eggs and gradually incorporate the flour until a shaggy dough forms.
Knead by hand for about 8–10 minutes, or use a mixer with a dough hook, until the dough is smooth, elastic, and just slightly tacky.
Wrap tightly in plastic and let rest at least 30 minutes (or up to 24 hours in the refrigerator).
Roll into thin sheets by hand or with a laminator for stuffed pasta. Keep the dough slightly moist to help the pasta seal properly.
Store wrapped in the refrigerator for up to 3 days; for longer storage, portion and freeze before the third day.

Nutrition (estimate, per portion of dough)

Calories	~320 kcal
Carbohydrates	~45 g
Protein	~13 g
Fat	~9 g
Cholesterol	~140 mg
Sodium	~120 mg

Three Professional Dough Formulas

Below are the three doughs you described, organized by best use. The ratios are scaled for professional kitchens, but can be divided in half for home use.

1. Dough for Ravioli, Cappellacci, Tortelloni

Soft, elastic, slightly more humid – closes well around fillings.

Ingredients

500 g all-purpose flour
500 g strong flour (Mondako or similar)
600 g whole eggs
Fine sea salt

Preparation

Mix all ingredients together by hand or in a mixer until smooth and elastic. This dough is widely used in Italy for stuffed pasta because the higher egg content and moisture help the sheets stay pliable and seal tightly.

2. Dough for Lasagna, Pappardelle & Large Cuts

Richer, drier, and stronger – perfect for wide sheets and long cuts.

Ingredients

500 g all-purpose flour
300 g strong flour (Mondako)
200 g extra durum semolina flour
400 g egg yolks
200 g extra virgin olive oil
Fine sea salt

Preparation

Mix all ingredients together in a mixer until the dough is smooth but firm and quite dry. Because of the high yolk content and added olive oil, this dough benefits from a long rest of at least 2 hours in the refrigerator before laminating. Roll with a laminator or by hand, then let the sheets air-dry 5–6 minutes before cutting into lasagna, pappardelle, tagliatelle, or fettuccine.

3. Dough for Spaghetti, Linguine, Farfalle & Extruded Pasta

Firm dough with more semolina – ideal for long cuts and short shapes.

Ingredients

750 g all-purpose flour
250 g extra durum semolina flour
600 g whole eggs
Fine sea salt

Preparation

Mix as for the other doughs and let rest well before use. For hand-cut pasta, laminate to the thickness you prefer and cut into spaghetti or linguine. For farfalle, cut the sheets into regular squares and pinch the center to form bow ties. For penne, rigatoni, and other tube shapes, use an extruder pasta machine: load the ingredients into the machine, allow it to develop the dough, then extrude through the desired die and cut to length.

By Hand, Laminator, or Extruder – What Changes?

The ingredients can be almost identical, but the texture, hydration, and finish change depending on the equipment. Here is how I think about each method in a professional kitchen.

🖐️ Mixing & Rolling by Hand

Best for small batches, home cooking, or when you want full tactile control.
You feel the dough as it develops: if it’s too dry, add a little egg or water; if too wet, dust with flour.
Great for rustic shapes and when you teach students – they understand the “language” of the dough.
Requires more time and energy, but creates a strong relationship between the chef and the pasta.

🧇 Laminating Machine (Sheeter)

Perfect for lasagna sheets, pappardelle, tagliatelle, ravioli, and tortelloni.
Gives very even thickness and a smooth, silky surface – important for professional plating.
Dough can be a little drier, especially for wide cuts and yolk-rich formulas.
You can pass the dough several times, tightening the rollers gradually to align the gluten and give elasticity.

⚙️ Extruder Pasta Machine

Used for short shapes (penne, rigatoni, fusilli) and some long cuts like spaghetti.
Dough is normally stiffer and drier, often with more semolina and sometimes without eggs, depending on the style.
The pressure through the bronze or Teflon dies creates a specific surface: bronze dies give a rough, sauce-catching texture.
Excellent for consistent, repeatable shapes in a restaurant or production environment.