There’s something magical about homemade pasta—its silky texture and delicate bite are unmatched by anything store-bought.
With just a handful of simple ingredients, you can create ribbons of pasta that are tender yet firm, perfect for soaking up rich sauces. In just 30 minutes of prep, you’ll craft dough that transforms into a meal worth savoring.
After a quick 2-minute cook, each strand emerges with a satisfying chew and a fresh, buttery flavor that elevates every bite.
The 30-minute resting time ensures the dough is smooth and easy to work with, making the process as enjoyable as the result. This recipe is a celebration of simplicity, flavor, and the joy of creating something truly special.
What You’ll Need for Homemade Pasta?
- 2 cups all-purpose flour (spooned & leveled for accuracy)
- 3 large eggs (room temperature works best)
- ½ teaspoon sea salt (or substitute with table salt)
- ½ tablespoon extra-virgin olive oil (optional, but adds richness)
How to Make Homemade Pasta?
- Prepare the dough: Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center. Use a fork to gently break up the eggs, keeping the flour walls intact. Gradually bring the flour inward with your hands to incorporate.
- Knead the dough: Work the dough into a shaggy ball, then knead for 8-10 minutes until smooth and cohesive. If too dry, sprinkle water on your fingers; if too sticky, dust with more flour.
- Rest the dough: Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
- Prepare for rolling: Dust 2 large baking sheets with flour. Slice the dough into 4 pieces and flatten one into an oval disk.
- Roll the dough: Run the dough through a pasta roller on level 1 (widest setting) three times. Fold the short ends in to meet in the center, then fold in half to form a rectangle. Roll three times on level 2, three times on level 3, and once on levels 4, 5, and 6.
- Flour and layer: Lay half of the pasta sheet on a floured baking sheet, sprinkle with flour, and fold the other half on top. Repeat with remaining dough.
- Cut the pasta: Run the pasta sheets through a pasta cutter (e.g., fettuccine cutter).
- Cook the pasta: Boil in salted water for 1-2 minutes until al dente. Serve immediately!
Perfect Pairings: Sauce and Topping Ideas
Homemade pasta shines with simple yet flavorful sauces. Try a classic marinara or a creamy alfredo for a comforting meal. For a lighter option, toss the pasta with extra-virgin olive oil, garlic, and a sprinkle of Parmesan. Fresh herbs like basil or parsley add a vibrant finish.
Time-Saving Tips for Busy Cooks
To save time, prepare the dough in advance and store it in the fridge for up to 24 hours. If you’re short on time, skip the resting step—though the dough will be slightly less tender. Use a stand mixer with a dough hook to knead the dough faster and with less effort.
Storage and Reheating Made Easy
Fresh pasta can be stored in the fridge for up to 2 days or frozen for up to 3 months. To freeze, lay the cut noodles on a baking sheet, freeze until solid, then transfer to a zip-top bag. Reheat by boiling for just 1 minute—fresh pasta cooks much faster than dried!
Equipment Guidance for Pasta Perfection
While a pasta roller and cutter make the process easier, you can roll the dough by hand with a rolling pin and cut it with a knife for rustic shapes. A bench scraper is handy for handling the dough and cleaning your work surface.
Common Questions Answered
Can I use whole wheat flour? Yes, but it will make the dough denser—try a 50/50 mix with all-purpose flour. What if I don’t have a pasta maker? Roll the dough as thin as possible and cut it into strips for a rustic finish. How do I know when it’s done? Fresh pasta cooks in just 1-2 minutes—taste for a tender but firm texture.
Homemade Pasta
Ingredients
- 2 cups all-purpose flour, spooned & leveled
- 3 large eggs
- 1/2 teaspoon sea salt
- 1/2 tablespoon extra-virgin olive oil
Instructions
- Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
- Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface.
- Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes. Dust 2 large baking sheets with flour and set aside.
- Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment or a pasta maker three times on level 1 (the widest setting).
- Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).
- Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
- Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won’t stick together.
- Repeat with remaining dough.
- Run the pasta sheets through the Pasta Cutter Attachment (pictured is the fettuccine cutter). Repeat with remaining dough.
- Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.