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Easy Homemade Pasta

There's a special magic in transforming a few simple pantry staples into a pile of fresh, silky pasta. Far from being a complicated culinary feat, making pasta from scratch is a rewarding, hands-on experience that any home cook can master.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4

Equipment

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Ingredients
  

  • 2 cups All-Purpose Flour
  • 3 Large Eggs
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 2 tbsp Water

Instructions
 

  • On a clean counter or large wooden board, pour the flour into a mound. Using your fingers, create a deep well in the center—think of it as a volcano. Make sure the walls of the well are thick enough to contain the wet ingredients.
    Crack the eggs into the well, then add the olive oil and salt. With a fork, gently whisk the eggs, slowly pulling in flour from the inner walls of the well. Continue incorporating the flour until a thick, shaggy dough begins to form. If the dough seems too dry and won't come together, add water one teaspoon at a time.
    Beginner's Tip: If you're worried about the egg mixture spilling, you can start this process in a large bowl. Once the dough becomes too stiff to mix with a fork, transfer it to a floured surface to begin kneading.
  • Dust your work surface with a little flour. Gather the shaggy dough into a ball and begin to knead. Press the dough forward with the heel of your hand, then fold it over on itself, rotate it slightly, and repeat.
    Knead for 8 to 10 minutes. At first, the dough will feel dry and stiff, but be patient. As you work it, the gluten will develop, and the dough will transform into a smooth, elastic, and supple ball. When it's ready, the dough should feel firm and spring back slowly when you poke it.
    Pro-Tip: If the dough feels sticky, add a very small amount of flour to your hands and the surface. Avoid adding too much flour, as this can result in tough pasta.
  • Wrap the kneaded dough tightly in plastic wrap or cover it with a damp kitchen towel. Let it rest at room temperature for at least 30 minutes. This crucial step allows the gluten to relax, making the dough much easier to roll out.
  • Unwrap the dough and divide it into 4 equal portions, keeping the pieces you aren't working with covered to prevent them from drying out.
    By Hand: On a lightly floured surface, use a rolling pin to roll out one portion of dough as thinly as possible, aiming for a thickness of about 1/16th of an inch. Dust the sheet with flour, loosely roll it up like a jelly roll, and use a sharp knife to slice it into your desired width (thin for spaghetti, wider for fettuccine). Gently unroll the noodles and toss them with a bit more flour.
    With a Pasta Machine: Flatten a portion of dough so it can fit into your machine. Starting at the widest setting, pass the dough through the rollers. Fold the dough into thirds, like a letter, and pass it through the widest setting again. Repeat this process 2-3 times to smooth out the dough. Continue passing the dough through the machine, narrowing the setting one notch at a time, until you reach your desired thickness. Then, use the cutter attachment to create noodles.
  • Bring a large pot of generously salted water to a rolling boil. Add the fresh pasta and stir gently to prevent sticking. Fresh pasta cooks very quickly, usually in just 2-4 minutes, depending on its thickness. Start tasting it after 2 minutes to check for doneness. It should be "al dente"—tender but with a slight, pleasant chew. Drain immediately and toss with your favorite sauce.
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