I love creating simple homemade noodles using just a few ingredients like all-purpose flour, eggs, and a dash of salt, with a touch of olive oil to bind everything together. Rolling out this dough and watching it come to life reminds me how rewarding it is to craft a small batch of fresh, hand-made pasta.

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I recently tried my hand at making pasta from scratch and it really turned out to be a fun experiment even if it didn’t turn out perfect. I wanted to create a simple homemade pasta recipe, so I kept it straightforward with ingredients I had on hand – 2 cups all-purpose flour (though if you can get 00 flour that’ll work just as well), 3 large eggs, 1/4 teaspoon salt and a tablespoon of olive oil to help bring everything together.

I even had a splash of water nearby, just in case the dough needed a little tenderness. This is the kind of recipe for making your own pasta that feels like a beginner’s chance to dive into pasta DIY recipes without feeling overwhelmed.

I love how you can pair these freshly made noodles with your favorite sauces to create a dish that feels both homemade and exciting even for a simple dinner.

Why I Like this Recipe

I like this recipe because it’s really simple and fun to make. I mean, mixing the flour, eggs, and salt together, kneading it by hand, and then watching it transform into soft, flexible dough just makes me feel like a real chef. I also love how versatile it is; you can use any sauce you want with it, and you can switch up the flour if you want to experiment a bit. Plus, it’s perfect when you dont have a lot of ingredients lying around. Overall, making your own pasta like this is super satisfying and makes me feel really creative every time i cook it.

Ingredients

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All-purpose flour offers essential carbohydrates and fibre while forming a smooth dough ideal for rolling.
Eggs delivers high quality protein and natural fats that bind ingredients and enrich flavor.
Salt naturally amplifies taste, balancing flavors and elevating your pasta seasoning.
Olive oil adds moisture and a hint of fruitiness while helping the dough come together.
Water fine-tunes dough consistency, added gradually when the dough feels too dry.
Using 00 flour makes a silkier and more delicate pasta than all-purpose does.
Each ingredient plays a vital role in flavour, texture and nutrition to create perfect pasta.

Ingredient Quantities

2 cups all-purpose flour (or you can use 00 flour if you got it)

3 large eggs

1/4 teaspoon salt

1 tablespoon olive oil (this is optional but helps the dough come together)

A splash of water (around 1-2 tablespoons, use only if you need to adjust the dough consistency)

How to Make this

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1. Mix the flour and salt on a clean work surface to form a mound.

2. Make a big well in the middle and crack in the eggs, add the olive oil, and if needed, a splash of water.

3. Using a fork, gently beat the eggs and start incorporating the flour from the sides until you get a shaggy dough.

4. Begin kneading the dough with your hands until it becomes smooth and pliable; this should take about 10 minutes.

5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes so the gluten relaxes.

6. Once rested, divide the dough into two pieces to make it easier to roll out.

7. Roll each piece out on a lightly floured surface until it’s very thin. If you have one, you can use a pasta machine for a more even sheet.

8. Dust the dough lightly with flour and roll it up loosely, then cut it into your desired noodle shape.

9. Unravel the cut noodles and lay them out to dry for around 10 minutes before cooking.

10. Boil a large pot of salted water, then cook the pasta for 2-3 minutes or until al dente, drain, and serve with your favorite sauce.

Equipment Needed

1. Clean work surface (like a countertop or large cutting board) to mix the flour and salt
2. Fork to beat the eggs and start mixing them with the flour
3. Your hands for kneading the dough by feel
4. Plastic wrap to cover and let the dough rest
5. Rolling pin or pasta machine (optional but recommended for even thin sheets)
6. Sharp knife or dough cutter to slice the rolled dough into noodles
7. Large pot for boiling salted water
8. Colander to drain the pasta once it’s cooked

FAQ

Q: How do I know if my pasta dough is ready?

A: The dough should be smooth and not too sticky. If it feels a bit dry, add a splash of water (just a tablespoon or two) and knead again.

Q: Can I use just 00 flour for making the pasta?

A: Yup, you can. 00 flour makes the pasta super silky, but if you only got all-purpose flour, thats fine too.

Q: What role do eggs play in the dough?

A: Eggs act as a binder and add richness. They help bring all the ingredients together, making the pasta deliciously tender.

Q: Is olive oil really necessary?

A: Not really. Its optional but helps the dough come together easier and adds a hint of flavor, so it's a neat trick if you have it.

Q: How long should I let the dough rest?

A: Let it rest for about 30 minutes. This makes it easier to roll out and gives the gluten time to relax, which results in a better texture.

How To Make Homemade Pasta Recipe Substitutions and Variations

All-purpose Flour: If you don’t have it on hand, you can substitute with 00 flour for a smoother texture, or even try semolina flour or whole wheat flour for a different twist.
Eggs: Not a fan of eggs or need an egg-free option? You can mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg, or even use aquafaba as a replacement. Note that these might slightly alter the taste and texture.
Salt: If you’re out of salt, kosher salt or sea salt works just fine but keep in mind that they tend to be saltier so you might want to use a bit less.
Olive Oil: No olive oil? No problem. Vegetable oil or canola oil can easily take its place and help the dough come together.
Water: If water ain’t your thing or you’re out, consider adding a splash of milk or even a light broth to help adjust the dough consistency.

Pro Tips

1. If you’re using all-purpose flour rather than 00 flour, your pasta might not be as silky smooth so feel free to experiment with different flours to reach the texture u like best.
2. Don’t rush the kneading process – it really does take time to get a smooth dough. Sometimes I end up underkneading and then the pasta is kinda gummy, so make sure you work it until it feels right.
3. When rolling out your dough, be really careful with the flour. Too much can dry your dough out and make it tough, but too little means it’ll stick to everything. Finding that balance is key.
4. Watch your boiling time closely – overcooking can mess up the al dente texture. I always keep an eye on mine so that little white specks of uncooked pasta still peek through when done.

How To Make Homemade Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

301

kcal

Equipment: 1. Clean work surface (like a countertop or large cutting board) to mix the flour and salt
2. Fork to beat the eggs and start mixing them with the flour
3. Your hands for kneading the dough by feel
4. Plastic wrap to cover and let the dough rest
5. Rolling pin or pasta machine (optional but recommended for even thin sheets)
6. Sharp knife or dough cutter to slice the rolled dough into noodles
7. Large pot for boiling salted water
8. Colander to drain the pasta once it’s cooked

Ingredients

2 cups all-purpose flour (or you can use 00 flour if you got it)
3 large eggs
1/4 teaspoon salt
1 tablespoon olive oil (this is optional but helps the dough come together)
A splash of water (around 1-2 tablespoons, use only if you need to adjust the dough consistency)

Directions

Mix the flour and salt on a clean work surface to form a mound.
Make a big well in the middle and crack in the eggs, add the olive oil, and if needed, a splash of water.
Using a fork, gently beat the eggs and start incorporating the flour from the sides until you get a shaggy dough.
Begin kneading the dough with your hands until it becomes smooth and pliable; this should take about 10 minutes.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes so the gluten relaxes.
Once rested, divide the dough into two pieces to make it easier to roll out.
Roll each piece out on a lightly floured surface until it's very thin. If you have one, you can use a pasta machine for a more even sheet.
Dust the dough lightly with flour and roll it up loosely, then cut it into your desired noodle shape.
Unravel the cut noodles and lay them out to dry for around 10 minutes before cooking.
Boil a large pot of salted water, then cook the pasta for 2-3 minutes or until al dente, drain, and serve with your favorite sauce.

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.