David Tanis’ Pasta Dough Recipe: Silky Smooth Handmade Noodles

There’s an art to handmade pasta dough that transforms simple ingredients into silky, tender noodles. I learned this from years of standing beside my Nonna, rolling and cutting with precision.

This method requires just flour and eggs, yet delivers restaurant-quality results through careful technique. The dough should be smooth, elastic, and slightly tacky—not sticky or dry. Resting is crucial for developing the perfect texture.

After kneading, the dough rests for 30 minutes, allowing the gluten to relax. This ensures it rolls out thinly without springing back, creating delicate sheets ready for any pasta shape.

Whether you’re making fettuccine or ravioli, this foundation guarantees silky smooth results every time. The process is simple but demands patience and attention to detail.

Ingredients for David Tanis Pasta Dough

Just six ingredients stand between you and silky handmade pasta perfection.

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The flour is foundational—King Arthur or Bob’s Red Mill are reliable choices for all-purpose. Semolina adds the signature bite (find it in the baking aisle at Whole Foods or Italian markets). Room temperature eggs incorporate more smoothly into the dough, so set them out 30 minutes before starting. Salt should be fine-grained to distribute evenly without gritty texture.

No semolina? Substitute with durum wheat flour or additional all-purpose in a pinch. Eggs are non-negotiable for structure, but if you must swap, a flax egg won’t yield the same elasticity. The olive oil can be omitted for a leaner dough, though it adds tenderness. For gluten-free versions, Cup4Cup multipurpose flour works best, but texture will differ slightly.

Fresh pasta dough keeps 24 hours wrapped tightly in the fridge, or freeze for 1 month. Bring to room temperature before rolling. Dust with extra flour to prevent sticking during storage. The dough’s quality peaks after resting, so don’t rush this step.

Step-by-Step Instructions for Handmade Pasta Dough

This method delivers silky, elastic dough that rolls out perfectly every time.

Step 1: Combine the Dry Ingredients

On a clean work surface or in a large mixing bowl, create a mound with the 2 cups All-Purpose Flour and 0.5 cup Semolina Flour. I use semolina for its coarse texture, which adds authentic bite to the finished pasta. Form a well in the center deep enough to hold the liquid ingredients without spilling.

Sprinkle the 0.5 tsp Sea Salt evenly over the flour mixture. The fine grain ensures even distribution throughout the dough, enhancing flavor without creating grainy pockets. Gently mix the salt into the flours with your fingertips before proceeding to the next step.

Step 2: Incorporate the Wet Components

Crack the 4 whole Large Eggs one at a time into the well, discarding any shell fragments. Add the 1 tbsp Olive Oil and 1 tbsp Water to the center. The water helps regulate the dough’s hydration, while the olive oil adds richness and elasticity.

Using a fork, gradually whisk the liquid ingredients together, then slowly incorporate the surrounding flour mixture. Continue this process until the dough becomes too stiff to mix with a fork. At this point, switch to using your hands to bring the remaining flour into the mass.

Step 3: Knead to Develop Gluten

Once the dough comes together in a shaggy mass, begin kneading with the heels of your hands. Push the dough away from you, then fold it back over itself, turning it a quarter turn between each motion. The dough will initially appear rough and dry, but resist the temptation to add more water.

After 8-10 minutes of consistent kneading, the dough should become smooth, elastic, and slightly tacky to the touch. If it feels too dry, dampen your hands with a bit of water and continue kneading. The semolina will give the dough a slightly grainy texture at first, but this will smooth out as the gluten develops.

Step 4: Rest the Dough for Optimal Texture

Shape the kneaded dough into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for at least 30 minutes, though 1 hour is ideal. This resting period allows the gluten strands to relax, making the dough easier to roll out and preventing it from springing back.

The dough should feel firm but pliable when properly rested. If you press your finger into the surface, it should bounce back slowly, leaving a slight indentation. This indicates the gluten has relaxed sufficiently for rolling and shaping.

Step 5: Divide and Prepare for Rolling

Unwrap the rested dough and divide it into 4 equal portions, as this recipe serves 4. Work with one portion at a time, keeping the others covered to prevent drying. Lightly dust your work surface with additional all-purpose flour to prevent sticking as you begin to roll.

Flatten the first portion into a rough rectangle with your hands before passing it through a pasta machine or rolling by hand. The dough should roll out smoothly without tearing, indicating proper hydration and gluten development. If the dough resists rolling, let it rest for another 10 minutes before trying again.

Wine and Beer Pairings for david tanis pasta dough

Italian Wine Pairings

For this pasta, I love a crisp Vermentino from Sardinia—its citrus notes complement the dough’s richness. A Pinot Grigio from Friuli works too, with bright acidity cutting through the texture. Both are easy to find at Boston neighborhood markets. 🍷

Red Wine Options

A light-bodied Chianti Classico offers earthy notes that pair beautifully with fresh pasta. The Sangiovese grapes provide enough acidity to cleanse your palate without overpowering the delicate flavors of the dough.

Beer Pairings

An Italian pilsner like Peroni or Moretti is my go-to for a refreshing contrast. The crispness balances the pasta’s richness, and the light body won’t compete with the dish. I grab these from my local Italian deli in Boston. 🍺

Sparkling Choices

For something celebratory, try a dry Prosecco—its fine bubbles and clean finish make it a versatile pairing. The subtle fruit notes enhance the pasta without overwhelming it. Serve well-chilled for best results.

Non-Alcoholic Pairings

Sparkling water with a squeeze of lemon works surprisingly well, offering a palate cleanser. For a richer option, try an Italian blood orange soda—its citrusy sweetness complements the dough’s simplicity.

Frequently Asked Questions