The Easiest 3-Minute No-Knead Pasta Dough You’ll Ever Make
If you haven’t taken up pasta making yet, you’re seriously missing out on the best bowls of pasta you’ll ever have. And would you believe me if I told you that making the dough takes just three minutes? That’s right—I’ve perfected my method for the absolute easiest no-knead pasta dough, and it has cut my pasta-making time in half! Every other recipe and method requires you to knead for over 10 minutes, and that simply doesn’t cut it for me! All you need is four ingredients, a food processor, and you’re on your way to pasta heaven. (Also, how many times did I just type "pasta"? Too many? Not enough? Pasta.)
Ingredients
2 cups King Arthur 00 flour (All-purpose flour works too)
3 whole large eggs (or 4 large egg yolks for a richer, yellower pasta—save the whites for something else!)
1 teaspoon table salt
1 tablespoon olive oil
Instructions
Start by measuring the flour and salt directly into your food processor. Pulse for a couple of seconds to mix the two ingredients evenly.
In a separate bowl, whisk the eggs and olive oil together until fully combined. Slowly pour this mixture over the dry ingredients in the food processor.
If your food processor has a dough button, use that—this is my preferred method. If not, just run a smoothie cycle until it completes. When done, your dough should look moist and pebbly, almost like coarse crumbs.
Now, transfer the dough onto a sheet of plastic wrap. Using your hands, press and roll the dough together to form a ball. It should come together quickly with just a few presses! Once it’s fully shaped, wrap the dough tightly and let it rest for 10 to 30 minutes before rolling and cutting it into pasta. (That being said, if you're in a rush, I’ve also used it immediately with no issues—so no judgment if you can’t wait!)
This method has been my go-to ever since I picked up pasta making. Its a healthier option, its cleaner, and you can really make it your own! I usually make three to four batches a month, process them, and enjoy fresh pasta for weeks. Whether you’re making fettuccine, pappardelle, or ravioli, this dough is a game-changer. Give it a try—you’ll never go back to store-bought pasta again!
