35 Pasta Dough Recipes
Making pasta from scratch sounds intimidating, but these 35 dough recipes prove it’s entirely doable—whether you’re after silky egg pasta, gluten-free versions, or bold flavors infused right into the dough. From traditional Italian methods to creative modern twists, you’ll find the perfect formula for whatever shape or sauce you’re planning.
1. Classic Egg Pasta Dough
Source: caputoflour.com
The foundation of all fresh pasta, this simple blend of flour and eggs creates that signature tender bite. Once you nail this ratio, you’ll make it endlessly.
2. Semolina and Flour Blend
Source: allrecipes.com
Swapping half your flour for semolina gives you structure that holds up better to hearty sauces. The texture becomes noticeably chewier and more resilient.
3. Whole Wheat Pasta Dough
Source: kingarthurbaking.com
Earthier and nuttier than white flour versions, whole wheat dough needs slightly more hydration but rewards you with genuine flavor. It pairs beautifully with mushroom or meat ragù.
4. Spinach Green Pasta Dough
Source: carlocao.com
Blended spinach turns your dough a vibrant shade of green while adding subtle earthiness that doesn’t overpower. It’s almost too pretty to cover in sauce.
5. Beet Red Pasta Dough
Source: theburntbuttertable.com
Roasted beets create a striking crimson hue and natural sweetness that plays well with goat cheese or walnut fillings. The color remains brilliant even after cooking.
6. Squid Ink Black Pasta
Source: loveandoliveoil.com
Dramatic and dramatic, squid ink dough tastes subtly briny and looks stunning plated with simple seafood sauces. It’s easier to work with than you’d expect.
7. Herb-Infused Pasta Dough
Source: spoonforkbacon.com
Fresh basil, parsley, or oregano mixed into the dough gives you aromatic noodles that taste herby before any sauce touches them. The flavor is delicate but unmistakable.
8. Garlic and Black Pepper
Source: food.com
Minced garlic and cracked black pepper embedded throughout create a dough with natural bite and warmth. Pair it with aglio e olio for maximum impact.
9. Saffron Pasta Dough
Source: rumispice.com
Steeped saffron threads impart a golden color and floral, slightly sweet undertone that feels luxurious. Even a small amount transforms the entire dish.
10. Truffle Pasta Dough
Source: withspice.com
Black or white truffle oil folded into your dough creates an indulgent base that needs almost nothing but butter and Parmigiano-Reggiano. A little goes an elegant way.
11. Gluten-Free Pasta Dough
Source: everydayglutenfreegourmet.ca
Blending rice flour, cornstarch, and xanthan gum creates a surprisingly silky dough that cooks al dente. You’ll need a little extra moisture and patience, but it’s absolutely worth it.
12. Chickpea Flour Pasta
Source: alphafoodie.com
High-protein chickpea flour adds nuttiness and keeps you fuller longer than traditional wheat pasta. The dough is a touch more delicate but incredibly rewarding.
13. Chestnut Flour Dough
Source: foragerchef.com
Sweet chestnut flour creates a naturally earthy, slightly nutty flavor that’s perfect for fall-inspired fillings like butternut squash or mushroom. It’s a specialty ingredient that feels special.
14. Rye Flour Pasta Dough
Source: theawesomegreen.com
Dark and robust, rye flour brings deep grain character and pairs beautifully with smoked salmon or beets. It’s hearty without being heavy.
15. Buckwheat Pasta Dough
Source: ansonmills.com
Despite its name, buckwheat is gluten-free and creates delicate, earthy noodles with a slightly grainy texture. Traditional in parts of Italy and France for good reason.
16. Corn Masa Pasta Dough
Source: masienda.com
Masa harina gives you tender, slightly sweet noodles that taste authentically corn-forward without being heavy. It’s an unexpected avenue for fresh pasta.
17. Tomato Paste Dough
Source: seriouseats.com
Concentrated tomato paste transforms your dough into a sunset shade while adding acidity that brightens every bite. The flavor is jammy and rich.
18. Sun-Dried Tomato Pasta
Source: alegrebread.com
Finely chopped sun-dried tomatoes and their oil create a deeply savory, slightly chewy dough with visible texture. It’s flavor-forward and gorgeous.
19. Pesto Pasta Dough
Source: bryanearl.com
Blended basil pesto creates a vibrant green dough with aromatic complexity that tastes like a springtime garden. It’s stunning simply dressed with butter.
20. Red Pepper and Paprika
Source: modernhippiehabits.com
Roasted red peppers and smoked paprika create a warm, slightly smoky dough with a beautiful coral hue. The flavor is subtle but unmistakably present.
21. Lemon Zest Pasta Dough
Source: thechoppingblock.com
Bright lemon zest makes your dough fragrant and slightly acidic, creating pasta that sings with seafood or delicate cream sauces. A small amount creates big flavor.
22. Orange and Fennel Dough
Source: krumpli.co.uk
Fresh orange zest combined with ground fennel seeds creates an aromatic, slightly sweet dough that pairs wonderfully with duck or rich fish. It’s unexpected and memorable.
23. Walnut Pasta Dough
Source: food52.com
Finely ground toasted walnuts folded into the dough add richness, earthiness, and toasty depth that makes every bite feel indulgent. It’s naturally nutty without overwhelming.
24. Almond Flour Pasta
Source: snixykitchen.com
Almond flour creates a delicate, slightly sweet dough that’s lower in carbs but rich in flavor and texture. It pairs beautifully with lighter sauces.
25. Sesame Seed Pasta Dough
Source: modernasianbaking.com
Toasted sesame seeds mixed into your dough create a nutty, vaguely Asian-inspired flavor that works with light Asian-influenced sauces. The seeds add subtle crunch.
26. Miso Butter Pasta
Source: wholenaturalkitchen.com
White miso paste dissolved into butter and folded into your dough creates umami depth and a savory richness that’s incredibly moreish. It’s umami on umami.
27. Cacio e Pepe Dough
Source: talesofambrosia.com
Pecorino Romano cheese and copious black pepper mixed directly into the dough mean you get those classic flavors in every bite. It’s a flavor investment that pays off.
28. Parmesan and Thyme
Source: eatingwell.com
Aged Parmigiano-Reggiano and fresh thyme create a savory, herbaceous dough that’s elegant on its own or under a delicate sauce. It tastes like you made enormous effort.
29. Smoked Paprika Dough
Source: pastaetal.com
Spanish smoked paprika creates a dough that tastes like charred wood in the best way, with deep spice undertones that pair with hearty sauces. It’s boldly flavored.
30. Chili and Garlic Pasta
Source: flavorfulife.com
Red chili flakes and fresh garlic create a dough with gentle heat and aromatic punch that wakes up your palate. It’s not overwhelmingly spicy, but definitely present.
31. Olive Oil-Based Dough
Source: leitesculinaria.com
Extra virgin olive oil in place of some eggs creates a dough that’s silkier and slightly more forgiving, with fruity richness that benefits Mediterranean sauces. It’s luxuriously tender.
32. Cream and Egg Enriched
Source: theclevercarrot.com
Heavy cream folded into this dough creates incredibly silky, almost buttery noodles that feel indulgent before sauce even appears. It’s richness dialed to eleven.
33. Aquafaba Vegan Pasta
Source: hellogemma.com
Liquid from canned chickpeas replaces eggs in this vegan dough, creating surprisingly silky pasta that’s entirely plant-based. Nobody will suspect it’s egg-free.
34. Vegetable Stock Dough
Source: giadzy.com
Rich vegetable stock in place of water adds subtle depth and umami that makes the pasta itself taste savory. It’s a quiet flavor boost that matters.
35. Beer and Onion Pasta
Source: domesticfits.com
Light beer and caramelized onion create a dough with unexpected depth and toasty, slightly sweet character that pairs wonderfully with beef or mushroom sauces. It’s memorable and different.
