Fresh, silky, and versatile, this homemade pasta is a game-changer for your kitchen. Made from scratch with simple ingredients, it’s perfect for any sauce or dish, allowing you to bring a touch of authenticity to your meals.
Why You’ll Love This Recipe
I love making homemade pasta because it’s incredibly rewarding. The process is straightforward and yields an impressively tender and flavorful result that far surpasses store-bought pasta. It’s versatile enough to pair with any sauce, from a classic marinara to a rich Alfredo. Plus, I can customize the thickness and shape to suit my dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour (plus extra for dusting)
3 large eggs
1/2 tsp salt
1 tbsp olive oil (optional)
Directions
Make the Dough:
On a clean surface or in a large bowl, I mound the flour and create a well in the center.
I crack the eggs into the well and add the salt and olive oil (if using).
Using a fork, I beat the eggs, gradually incorporating the surrounding flour until a shaggy dough forms.
Knead the Dough:
I gather the dough together and knead it on a lightly floured surface for 8-10 minutes, or until it’s smooth and elastic.
I wrap the dough in plastic wrap or cover it with a damp cloth and let it rest for 30 minutes at room temperature.
Roll the Dough:
I divide the dough into four portions.Then I roll out one portion at a time on a floured surface or use a pasta machine to achieve my desired thickness.
I cut the pasta into my preferred shapes, like fettuccine, tagliatelle, or lasagna sheets.
Cook the Pasta:
First I bring a large pot of salted water to a boil.
I add the fresh pasta and cook for 2-4 minutes, depending on its thickness, until it’s al dente.
I drain it and serve immediately with my favorite sauce.
Servings and Timing
Servings: 4
Prep Time: 20 minutes
Rest Time: 30 minutes
Cooking Time: 4 minutes
Total Time: 54 minutes
Variations
Herbed Pasta: I mix finely chopped fresh herbs like parsley or basil into the dough for extra flavor.
Whole Wheat Pasta: I substitute whole wheat flour for all-purpose flour to make a healthier version.
Gluten-Free Pasta: I use a gluten-free flour blend suitable for pasta-making.
Infused Pasta: I add a pinch of turmeric for golden pasta or squid ink for dramatic black pasta.
Stuffed Pasta: I use this dough to make ravioli or tortellini, filling them with cheese, spinach, or meat.
Storage/Reheating
Storage: I store uncooked pasta in an airtight container in the refrigerator for up to 2 days. For longer storage, I freeze it on a baking sheet and transfer it to a freezer bag once solid, where it keeps for up to 1 month.
Reheating: Cooked pasta is best enjoyed fresh, but I reheat it in a pan with a bit of sauce or water over low heat.
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FAQs
Can I make this pasta without a pasta machine?
Yes! I roll out the dough with a rolling pin on a floured surface until thin enough to my liking, then cut it with a sharp knife or pizza cutter.
Can I use this dough for filled pasta?
Absolutely. I use this dough for making ravioli, tortellini, or any stuffed pasta. Just ensure the filling isn’t too wet.
How do I prevent my pasta from sticking together?
I dust the pasta generously with flour as I roll and cut it. Cooking it in a large pot of boiling water also helps prevent sticking.
Can I use semolina flour instead of all-purpose flour?
Yes! Semolina flour is traditional for pasta-making and will give the pasta a slightly firmer texture.
How do I know when the pasta is done?
I taste a strand after about 2 minutes of cooking. It should be tender but still have a slight bite (al dente).
Conclusion
Making homemade pasta is a simple and rewarding way to elevate your cooking. With just a few pantry staples, I create fresh, silky pasta that transforms any meal into something extraordinary. Whether paired with a rich ragù, a creamy sauce, or a simple drizzle of olive oil, this pasta will shine as the star of the dish.
📖 Recipe:
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Homemade Pasta
- Total Time: 54 minutes (includes 30 minutes rest time )
- Yield: 4 servings
- Diet: Vegetarian
Description
Fresh, silky homemade pasta brings authentic Italian flavor to your kitchen. Made with simple ingredients, this versatile recipe is perfect for any sauce or dish, delivering a tender, flavorful bite every time.
Ingredients
2 cups all-purpose flour (plus extra for dusting)
3 large eggs
1/2 tsp salt
1 tbsp olive oil (optional)
Instructions
1. Make the Dough
- On a clean surface or in a large bowl, mound the flour and create a well in the center.
- Crack the eggs into the well and add salt and olive oil (if using).
- Beat the eggs with a fork, gradually incorporating the surrounding flour until a shaggy dough forms.
2. Knead the Dough
- Gather the dough and knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap or cover with a damp cloth; rest for 30 minutes at room temperature.
3. Roll the Dough
- Divide dough into four portions. Roll out each portion on a floured surface or use a pasta machine to your desired thickness.
- Cut into shapes like fettuccine, tagliatelle, or lasagna sheets.
4. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add fresh pasta and cook 2–4 minutes until al dente.
- Drain and serve immediately with your favorite sauce.
Notes
Customize the Dough: Add herbs, substitute whole wheat flour, or mix in natural colorants like turmeric or squid ink.
Storage: Keep uncooked pasta in the fridge for up to 2 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Hand-Made
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 200 kcal per serving
