Mollie’s Perfect Pasta Dough

by Shawnda on January 18, 2008

in Pasta, Rice, and Grains

Fresh Fettuccine with Arabbiata Sauce

We do love our pasta around here. My “I don’t feel like cooking tonight” meal is pasta, it’s our version of frozen pizza for an easy dinner. He gets meat sauce or Arrabbiata sauce from the freezer and I’ll take Arrabbiata sauce or whip up some aglio e olio.

One thing we’ve never done is make our own pasta (wait for it…) ’til now. I’ve seen plenty of fresh pasta recipes and contemplated making it many times but then I realize that it’s just me and a rolling pin.

We received a pasta roller for Christmas from Jason’s aunt (does she know her nephew, or what?!). It hadn’t been home for 24 hours before it and the kitchen island were covered in flour.

Fresh Fettuccine with Arabbiata SauceFresh Fettuccine with Arabbiata SauceFresh Fettuccine with Arabbiata SauceFresh Fettuccine with Arabbiata Sauce

This pasta dough recipe was adapted from former blogger friend Mollie. It was one part of her mother-in-law’s arsenal for homemade ravioli. It caught my eye because it contained white wine and the recipe itself was insanely easy to remember – 2 of everything! The recipe is definitely a keeper. The pasta was tender and flavorful, with the white wine providing the subtlest of undertones.

Fresh Fettuccine with Arrabbiata Sauce

Mollie's Perfect Pasta Dough

A soft, tender pasta dough flavored with white wine.


  • 2 cups AP flour
  • 2 egg yolks
  • 2 Tbsp water
  • 2 Tbsp dry white wine (I used our Pinot Grigio)
  • 2 Tbsp olive oil


  1. Combine ingredients in a food processor and pulse until it completely combined. It won't quite form a ball, but when you squeeze together the resulting crumbs, a smooth dough should come together. If it's too dry, add a bit more wine, 1/2 a Tbs at a time.
  2. Turn dough out onto a lightly floured board and kneed 3-4 times and form into a ball. Wrap in plastic wrap and let rest for half an hour. Roll and shape as desired*.
  3. *As desired: I followed the recipe exactly, adding a couple extra teaspoons of water and white wine (equal amounts) to make the dough just right. We used our new pasta roller to make fettuccine noodles, dried them on an unused Ikea wine rack, and then boiled the noodles for 4 minutes in salted water. I tossed the pasta with two spoonfuls of Arrabbiata sauce and a couple teaspoons of pasta water.


Yields: 6 servings

Adapted from Mollie

Estimated time: 1 hour


{ 14 comments… read them below or add one }

1 Katerina January 18, 2008 at 11:28 am

Nothing beats homemade pasta! Its a great opportunity for a really simple sauce.


2 Kate January 18, 2008 at 11:39 am

I am so jealous. Homemade pasta is the best.


3 MrsPresley January 19, 2008 at 12:53 pm

pasta is my go to meal as well, when i come home from work and don’t want to go… though that usually entails boiling premade pasta, not making my own pasta from scratch! ;)


4 Mollie January 19, 2008 at 12:57 pm

I’m so glad you enjoyed it! And my mother in law is so excited that this recipe is out on the world wide interwebs…. :)


5 katie January 19, 2008 at 2:40 pm

Interesting… I have to give that a try! Time to get the pasta maker out again. I have been getting lazy but I really do love it when I can convince myself to make it!
Brilliant photo!


6 Chris January 19, 2008 at 2:58 pm

I love homemade pasta. My grandma made it every Sunday when we were little. When I got my machine, I made it often, but I admit…lazy me has not busted out the machine in some time. I love how pasta recipes are simple….and delicious! Yours looks great. I love the little bundles.


7 Shannon January 19, 2008 at 9:38 pm

Hi Shawnda,

In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at

And isn’t making pasta by hand the most fun thing and delicious thing ever? Glad to see you guys had so much fun with it. That’s what gadgets are for–they should be completely dirtied in the first 24 hours, or you’re not doing it right! =)


Shannon Eliot
Editorial Assistant,


8 Tartelette January 20, 2008 at 7:06 pm

Looks amazingly fresh and delicious! Now that’s a great Christmas present!


9 emma January 22, 2008 at 9:15 am

I like the idea of wine in the dough, and I would imagine that the acid from the wine would help to relax the dough and make it easier to roll out. I’ll have to try it.


10 brilynn January 22, 2008 at 11:40 am

I just stole my pasta roller back and I can’t wait to use it again, fresh pasta is just so good!


11 Ashley January 24, 2008 at 10:11 am

I just got a pasta maker for Christmas too but have yet to use it. I was intimated by making my own pasta dough, but this recipe seems like a good introduction to the world of home made pasta.


12 Tracie November 9, 2009 at 2:22 pm

Really Interesting. Thanks for the Info. I love your site.


13 Samantha April 18, 2012 at 4:25 pm

How strong is the wine taste?


14 foodiebride April 18, 2012 at 7:11 pm

Not strong at all, very subtle.


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