Description
This homemade pasta recipe teaches you how to make fresh, tender pasta from scratch using simple ingredients. With a straightforward process of mixing, kneading, rolling, and cooking, you’ll create delicious pasta that cooks quickly and pairs perfectly with any sauce.
Ingredients
Scale
For the Pasta Dough
- 2 cups all-purpose flour (plus extra for dusting)
- 3 large eggs
- 1/2 tsp salt
- 1 tbsp olive oil (optional)
Instructions
- Make the Dough: On a clean surface or in a large bowl, mound the flour and create a well in the center. Crack the eggs into the well and add salt and olive oil if using. Beat the eggs with a fork, gradually incorporating the surrounding flour until a shaggy dough forms.
- Knead the Dough: Gather the dough and knead on a lightly floured surface for 8 to 10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap or cover with a damp cloth and let it rest for 30 minutes at room temperature.
- Roll the Dough: Divide the rested dough into four portions. Roll out each portion on a floured surface or use a pasta machine to your desired thinness. Cut the rolled dough into your preferred shapes such as fettuccine, tagliatelle, or sheets for lasagna.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2 to 4 minutes until al dente. Drain the pasta and serve immediately with your favorite sauce.
Notes
- Resting the dough is crucial for developing gluten and making it easier to roll out.
- Use a pasta machine for even thickness and ease of cutting.
- Fresh pasta cooks much faster than dried, so watch closely to avoid overcooking.
- You can freeze rolled or cut pasta for later use—freeze on a baking sheet before transferring to a bag.
- Adjust salt in boiling water according to taste; it should taste like sea water to properly season pasta.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
