Homemade Pasta Recipe
There’s truly nothing like the magic of Homemade Pasta. Imagine the rustic aroma of flour swirling in the air, the gentle crackle as eggs meet your hands, and the silky ribbons of dough just waiting to dance in boiling water. This rewarding process transforms a handful of humble ingredients into tender noodles that soak up sauce like a dream. Whether it’s your first time or your fiftieth, each batch of Homemade Pasta brings a little Italian warmth and joy into your kitchen.
Ingredients You’ll Need
You’ll be amazed by how remarkably simple ingredients come together to create Homemade Pasta with that perfect bite. Every element in this recipe plays a starring role, offering the right structure, flavor, and color to make your pasta taste—and look—authentic.
- All-purpose flour (2 cups): Offers a tender but sturdy texture, and extra for dusting keeps the dough from sticking as you roll it out.
- Large eggs (3): Provide richness, golden color, and the essential binding needed for pliable, silky pasta dough.
- Salt (1/2 teaspoon): Enhances flavor throughout each bite—never skip this tiny but mighty ingredient.
- Olive oil (1 tablespoon, optional): Adds a touch of suppleness and flavor for especially smooth dough.
How to Make Homemade Pasta
Step 1: Create the Flour Well
Begin by making a mound with the flour on a clean work surface or in a large bowl. Form a deep well in the center—think of this as building a secure nest for the eggs. This classic Italian technique helps you gradually bring the dough together without a sticky mess.
Step 2: Mix the Wet Ingredients
Crack the eggs directly into the well, then sprinkle the salt over them. If you’re using olive oil, add it now too. Gently whisk the eggs with a fork, slowly pulling in flour from the sides. This gradual process creates a thick, shaggy dough right before your eyes—take your time and enjoy the transformation!
Step 3: Knead the Dough
Once the mixture gets too thick for a fork, gather it with your hands and knead energetically for about 8 to 10 minutes. The goal is a smooth, elastic dough that bounces gently when pressed. If it feels sticky, dust with more flour; if it seems dry, flick in a few drops of water. This is the heart of making Homemade Pasta, so embrace the tactile pleasure.
Step 4: Rest the Dough
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. Don’t rush this step—resting allows the gluten to relax, paving the way for rolling out silky, easy-to-shape noodles.
Step 5: Roll and Shape the Pasta
Cut the rested dough into 2 to 4 manageable pieces. Use a rolling pin or pasta machine to roll each piece to your chosen thinness. Cut the sheets into fettuccine, tagliatelle, pappardelle, or keep them whole for lasagna or ravioli. Dust everything generously with flour so your hard work doesn’t stick together.
Step 6: Cook the Homemade Pasta
Bring a big pot of salted water to a rolling boil. Fresh pasta cooks quickly—drop it in and watch for those ribbons to rise, which takes just 2 to 4 minutes for perfect al dente texture. Drain and serve at once with sauce, cheese, or a swirl of olive oil.
How to Serve Homemade Pasta
Garnishes
A flourish of freshly grated Parmesan, torn basil leaves, or a crack of black pepper brings Homemade Pasta to life. Even the simplest sauces shine when topped with a drizzle of your best olive oil or a handful of toasted pine nuts.
Side Dishes
Complement your Homemade Pasta feast with crusty bread for dipping, vibrant salads loaded with greens, or slow-roasted vegetables. These sides keep things light and let your pasta—rightfully—be the star of the table.
Creative Ways to Present
Twirl long noodles into cozy nests, layer wide sheets like a pro in lasagna, or fill homemade ravioli for special occasions. Serving pasta in shallow bowls helps showcase those beautiful shapes and catches every drop of sauce.
Make Ahead and Storage
Storing Leftovers
If you’ve made a big batch, keep leftover Homemade Pasta in an airtight container in the fridge. It’s best enjoyed within two days; just toss with a little olive oil to prevent sticking.
Freezing
Fresh pasta freezes brilliantly. Shape noodles into lightly floured nests, lay them on a baking sheet to firm up, then transfer to a zip-top bag for up to 2 months. Cook straight from frozen, adding just a minute to your boil time.
Reheating
Warm leftover pasta gently in simmering water, or toss with hot sauce in a skillet until heated through. A splash of pasta water keeps everything nice and supple—no one will ever guess it isn’t freshly made!
FAQs
Do I need a pasta machine to make Homemade Pasta?
Not at all! While a pasta machine does make rolling easier, a sturdy rolling pin and a bit of patience will give you beautiful, rustic noodles.
Can I use different types of flour?
Absolutely—swap some or all of the all-purpose flour for “00” flour for extra silkiness, or try a mix with semolina for a firmer bite. Each brings its own unique charm to Homemade Pasta.
Why does my pasta dough feel too sticky?
This usually means there’s a bit too much moisture. Dust your hands and work surface with more flour until the dough is smooth and just slightly tacky; the weather and even your eggs can affect the texture.
How do I keep Homemade Pasta from sticking together?
Generously dust cut noodles with flour and let them dry for a few minutes before cooking or storing. This ensures each strand stays separate and gorgeously silky.
Can I make Homemade Pasta dough ahead of time?
Yes! Wrap your dough tightly and refrigerate for up to a day before rolling it out. Bring it back to room temperature before shaping to make things easier.
Final Thoughts
Making Homemade Pasta might just become your new favorite ritual. There’s such joy in getting your hands a little messy and turning simple ingredients into something truly special—so gather your flour, eggs, and appetite, and get rolling!
Print
Homemade Pasta Recipe
- Total Time: 53 minutes (includes resting)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious homemade pasta from scratch with this easy recipe. With just a few simple ingredients, you can create fresh pasta that tastes far superior to store-bought varieties.
Ingredients
Dough:
- 2 cups all-purpose flour (plus extra for dusting)
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil (optional)
Instructions
- Prepare the Dough: On a clean surface or in a large bowl, make a mound with the flour and create a well in the center. Crack the eggs into the well and add salt and olive oil if using. Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges until a shaggy dough forms.
- Knead the Dough: Use your hands to bring the dough together and knead it for 8–10 minutes until smooth and elastic. Adjust with more flour or water if needed. Wrap the dough tightly in plastic wrap and let rest at room temperature for 30 minutes.
- Roll and Shape: After resting, divide the dough into 2–4 pieces. Roll each piece out with a pasta machine or rolling pin to your desired thickness. Cut into your preferred shape—fettuccine, tagliatelle, pappardelle, or sheets for lasagna or ravioli. Dust with flour to prevent sticking.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 2–4 minutes until al dente. Drain and serve with your favorite sauce.
Notes
- You can freeze uncooked pasta in floured nests for up to 2 months.
- Semolina flour can be substituted for a firmer bite, or use a mix of all-purpose and 00 flour for an even silkier texture.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup cooked pasta
- Calories: 210
- Sugar: 1g
- Sodium: 115mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 105mg
