I love assembling a recipe using simple ingredients such as 00 flour, large eggs, salt, and a touch of olive oil. By applying a few pasta tips and tricks, I create a dough with a unique texture that sets a creative foundation in the kitchen. Take a look and see how simple ingredients work wonders.

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When I first started making pasta at home, I never imagined how fun and rewarding it could be. I use 2 cups of flour, usually 00 or all purpose, along with 3 large eggs at room temperature to get started.

I always mix in a half teaspoon salt and sometimes a tablespoon of olive oil which really helps the dough come together. Some days I add extra water a tablespoon at a time, and that little tweak can make a huge difference in achieving the right consistency.

I’ve come to learn loads of tips and tricks over time, especially when I try making different shapes like ravioli or even linguine by hand. This isn’t just any homemade pasta recipe its a chance to explore the art of making fresh noodles right in your own kitchen.

Trust me, once you get the hang of it, you’ll wonder why you ever bought store bought pasta.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really enjoy making my own pasta from scratch—it makes me feel creative and proud of what I made. Second, I dig how simple it is; even if you mess up a little, the recipe is pretty forgiving and you can always add extra water if needed. Third, I like that it feels like a fun little project—it’s kind of meditative to mix, knead, and roll out the dough. And lastly, the taste is so fresh and homemade that I feel like I’m eating something special every time.

Here’s how I usually make my fresh homemade pasta:
I start by cleaning off a surface and then piling my flour with a pinch of salt. I then make a well right in the middle and crack in the egg and add a bit of olive oil too. I mix the eggs in slowly with a fork while pulling in flour from the sides until everything starts to get together. Once it looks a bit messy but promising, I use my hands to mix more until I see a rough dough forming. If it feels too dry, I add a tablespoon of water at a time until it seems smoother.
After that, I knead the dough for about 10 minutes; sometimes it gets a bit sticky but I don’t really mind because it means the dough is getting worked well. I wrap it in plastic wrap and let it rest for at least 30 minutes so the gluten can relax. When it’s rested enough, I divide it into smaller pieces so it’s easier to work with. Then I roll out each piece on a lightly floured surface with a rolling pin or use a pasta machine, rolling it out to the thickness I like. Once I have it rolled out, I cut it into the pasta shape I prefer whether it’s fettuccine, tagliatelle or another. Finally, I cook the pasta in boiling salted water for about 3 to 5 minutes until it’s al dente, drain it and serve it right away.

Ingredients

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It is amazing how each ingredient works together to create a delightful fresh pasta with the perfect texture.

The components provide essential nutrients and flavor while being simple to combine for that homemade quality.

00 or all-purpose flour provides carbohydrates, protein, and gives our pasta a delicate texture.
Eggs add rich protein and healthy fats making the pasta tender and moist.
A pinch of salt enhances flavors and balances the dough without overpowering.
Olive oil, optional but helpful, provides healthy fats and improves dough cohesiveness.
Extra water can adjust dough consistency, ensuring a smooth and workable pasta.

Ingredient Quantities

2 cups (about 250 grams) of 00 flour or all purpose flour

3 large eggs at room temperature

1/2 teaspoon salt

1 tablespoon olive oil (optional but really helps the dough)

Extra water if needed (add a tablespoon at a time to bring it together)

How to Make this

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1. On a clean surface, pile the flour and salt together and then make a well in the centre.

2. Crack the eggs into the well and add the olive oil right in the middle.

3. Slowly start mixing the eggs with a fork, pull in some of that flour from the sides as you go until everything starts coming together.

4. Use your hands to mix it more until a rough dough forms. If it seems too dry, add a tablespoon of water at a time until it’s a little smoother.

5. Knead the dough for about 10 minutes until its smooth and elastic, even if it’s a bit sticky at times.

6. Wrap up the dough with plastic wrap and let it rest for at least 30 minutes to help the gluten relax.

7. Once rested, divide the dough into smaller pieces so that it’s easier to work with.

8. Roll each piece out with a rolling pin on a lightly floured surface or use a pasta machine, making sure it’s rolled to your desired thickness.

9. Cut the rolled dough into the pasta shape you like whether its fettuccine, tagliatelle, or something else.

10. Cook the pasta in a pot of boiling, salted water for about 3-5 minutes until its al dente, then drain and serve immediately.

Equipment Needed

1. A clean countertop or cutting board for forming the dough
2. A fork to beat the eggs and gradually mix in the flour
3. Your hands to mix and knead the dough
4. Plastic wrap to cover and rest the dough
5. A rolling pin or pasta machine to roll out the dough
6. A knife or pasta cutter to cut the rolled dough into strips
7. A large pot to boil the salted water
8. A colander to drain the cooked pasta

FAQ

Q: What if my dough feels too dry?

A: If your dough seems too dry, slowly add extra water one tablespoon at a time until it feels smooth and elastic. Just be careful not to add too much, or It'll get sticky.

Q: Can I swap the 00 flour with all-purpose flour?

A: Yes, you can use all-purpose flour. The texture might be slightly different, but it still makes a pretty good pasta.

Q: Why use olive oil in the dough?

A: The olive oil really helps by making the dough a bit more pliable and it adds a nice hint of flavor. Plus, it makes rolling and shaping easier.

Q: Do the eggs need to be at room temperature?

A: Yes, using room temperature eggs helps create an even dough and prevents the mixture from getting too stiff. Just make sure they are out for a little while before starting.

Q: How long should I let the pasta dough rest?

A: Letting your dough rest for at least 30 minutes is key. This gives the flour time to absorb the moisture and the gluten to relax, making it easier to roll out.

HOW TO: Fresh Homemade Pasta Recipe Substitutions and Variations

If you dont have 00 flour, you can use regular all purpose flour or even semolina flour for a different texture
If you dont have large eggs at room temperature, let your eggs sit out for about 15-20 minutes or you can try using 1/4 cup of water per egg as a workaround
You can use kosher salt instead of table salt but remember to adjust the amount since its a bit less salty by volume
If you’re out of olive oil, try using canola or vegetable oil which work pretty good even though the flavor might change a bit
If you need extra water and want a richer dough, a splash of milk can sometimes be a neat substitute

Pro Tips

1. If your dough seems too dry even after adding a bit of water, go slow – sometimes it’s best to add water one little tablespoon at a time, instead of dumping it in all at once, to avoid making it overly sticky.

2. When you’re kneading, be patient! Even if it sticks to your hands a bit in the beginning, keep at it for around 10 minutes until it’s smooth and elastic. Trust me, it’s worth the extra effort.

3. Don’t overthink rolling out the dough; if using a pasta machine, pass it through a couple of times even if it seems thin already. It helps to fold it over in between to really get a smooth result.

4. Letting the dough rest is huge – even if it’s tempting to jump right in, wrapping it in plastic and waiting at least 30 minutes makes a big difference in texture when you cook it later.

HOW TO: Fresh Homemade Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

310

kcal

Equipment: 1. A clean countertop or cutting board for forming the dough
2. A fork to beat the eggs and gradually mix in the flour
3. Your hands to mix and knead the dough
4. Plastic wrap to cover and rest the dough
5. A rolling pin or pasta machine to roll out the dough
6. A knife or pasta cutter to cut the rolled dough into strips
7. A large pot to boil the salted water
8. A colander to drain the cooked pasta

Ingredients

2 cups (about 250 grams) of 00 flour or all purpose flour
3 large eggs at room temperature
1/2 teaspoon salt
1 tablespoon olive oil (optional but really helps the dough)
Extra water if needed (add a tablespoon at a time to bring it together)

Directions

On a clean surface, pile the flour and salt together and then make a well in the centre.
Crack the eggs into the well and add the olive oil right in the middle.
Slowly start mixing the eggs with a fork, pull in some of that flour from the sides as you go until everything starts coming together.
Use your hands to mix it more until a rough dough forms. If it seems too dry, add a tablespoon of water at a time until it’s a little smoother.
Knead the dough for about 10 minutes until its smooth and elastic, even if it's a bit sticky at times.
Wrap up the dough with plastic wrap and let it rest for at least 30 minutes to help the gluten relax.
Once rested, divide the dough into smaller pieces so that it’s easier to work with.
Roll each piece out with a rolling pin on a lightly floured surface or use a pasta machine, making sure it’s rolled to your desired thickness.
Cut the rolled dough into the pasta shape you like whether its fettuccine, tagliatelle, or something else.
Cook the pasta in a pot of boiling, salted water for about 3-5 minutes until its al dente, then drain and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.