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
Scale
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
