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There’s nothing quite like the taste and texture of fresh homemade pasta. This simple, beginner-friendly recipe requires just a few pantry staples—flour, eggs, olive oil, and salt—to create a smooth, elastic dough that can be shaped into fettuccine, spaghetti, or lasagna sheets.
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Cuisine: Italian
Prep Time: 20 minutes
Rest Time: 10 minutes
Cooking Time: 2-4 minutes
Total Time: 35 minutes
Servings: 4
Why You’ll Love Making It
- Authentic Italian Flavor – Fresh pasta has a delicate, silky texture that absorbs sauces beautifully.
- Beginner-Friendly – Simple ingredients and step-by-step instructions make this perfect for first-time pasta makers.
- Customizable – Shape it into fettuccine, spaghetti, or lasagna sheets, and even add herbs or spinach for extra flavor.
- Quick Cooking Time – Fresh pasta cooks in just a few minutes, so you can enjoy a homemade meal faster than store-bought options.
- No Special Equipment Needed – A rolling pin and knife are enough to create delicious pasta if you don’t have a pasta machine.
Ingredients
- 2 cups all-purpose flour (or 00 flour for a softer texture) – The foundation of the pasta. 00 flour yields silkier pasta, while all-purpose flour is more accessible.
- 3 large eggs, at room temperature – Binds the dough and provides structure. Room temperature eggs incorporate more evenly.
- 2 tablespoons olive oil – Enhances elasticity and prevents the pasta from drying out.
- 1 teaspoon salt – Boosts the flavor of the pasta.
- 2 tablespoons water, or as needed – Adjusts the dough’s consistency to make it smooth and pliable.
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Instructions
Step 1: Prepare the Dough
On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add the olive oil and salt, and gradually mix with a fork, slowly incorporating the flour from the sides. Continue mixing until a shaggy dough forms. If the dough is too dry, add water, 1 teaspoon at a time, until it holds together.
Tip: If you prefer using a bowl, combine all ingredients and mix with a fork or your hands until you can no longer stir, then transfer to a floured surface.
Step 2: Knead the Dough
Dust your work surface lightly with flour. Knead the dough by pressing it forward with the heel of your hand, folding it over, and repeating. Continue kneading for about 10 minutes until the dough becomes smooth and elastic.
Tip: If the dough is sticky, sprinkle a little more flour, but avoid over-flouring as this can make the pasta tough.
Step 3: Rest the Dough
Wrap the dough in plastic wrap or cover it with a damp kitchen towel. Let it rest at room temperature for at least 10 minutes. This allows the gluten to relax, making it easier to roll out.
Step 4: Roll and Cut the Pasta
Divide the dough into 8 equal portions. Lightly flour your surface and roll out each piece using a rolling pin or a pasta machine. If using a machine, start at the thickest setting and gradually roll thinner. Cut into desired shapes, such as fettuccine, spaghetti, or lasagna sheets.
Tip: If rolling by hand, roll the dough as thin as possible before cutting it into strips with a sharp knife or pizza cutter.
Step 5: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Drop in the fresh pasta and cook for 2-4 minutes, depending on thickness. Fresh pasta cooks much faster than dried pasta, so check for doneness after 2 minutes. Drain and serve immediately with your favorite sauce.
FAQs
Can I make pasta dough without a pasta machine?
Yes! Simply roll the dough out with a rolling pin as thin as possible, then cut it into strips with a sharp knife or pizza cutter. The texture will be slightly different but just as delicious.
How do I store leftover pasta dough?
Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. If storing for longer, freeze it in a sealed bag for up to 1 month. Let it come to room temperature before rolling.
