Easy Homemade Pasta Recipe | Fresh Italian Pasta from Scratch
This easy homemade pasta uses just flour, eggs, and a pinch of salt to create tender, silky noodles with classic Italian texture. Roll by hand or machine and cook in minutes for any sauce.
Ingredients
Ingredients
- 2 cups (240 g) Italian 00 flour or all-purpose flour
- Up to 25% semolina flour swapped in for more bite (optional)
- 3 large eggs, room temperature
- 1/2 teaspoon fine sea salt
- 1 teaspoon extra-virgin olive oil (optional, for a silkier dough)
- Semolina flour, for dusting when rolling and cutting
Instructions
Instructions
- Mound the flour and salt on a clean work surface and make a deep well in the center.
- Add the eggs and olive oil to the well, whisk the eggs with a fork, then gradually incorporate flour until a shaggy dough forms.
- Bring the dough together and knead for 8–10 minutes until smooth, elastic, and slightly tacky; adjust with small amounts of water or flour as needed.
- Wrap the dough tightly or cover with a bowl and rest at room temperature for 30–45 minutes.
- Divide the dough into 4 pieces, keeping the others covered.
- With a pasta machine, roll the dough starting at the widest setting, folding and re-rolling 2–3 times, then reduce one notch at a time to desired thinness; by hand, roll on a lightly floured surface until nearly translucent.
- Dust the sheet with semolina and cut into desired shapes such as tagliatelle, fettuccine, pappardelle, or sheets for lasagna; toss strands lightly with semolina.
- Bring a large pot of well-salted water to a rolling boil (about 1 tablespoon kosher salt per 4 quarts).
- Cook the fresh pasta for 2–3 minutes until just tender, tasting at 90 seconds and every 30 seconds thereafter.
- Reserve 1 cup of pasta water, drain, and immediately toss pasta with sauce, loosening with pasta water as needed.
Notes
If eggs are small, add 1–2 teaspoons water; if dough is sticky, dust lightly with flour. For a firmer bite, replace up to 1/2 cup (60 g) of the flour with semolina. Roll to about 1 mm for most noodles. Cook fresh pasta just before serving and avoid heavy dusting so sauce clings. Storage: rest at room temp up to 2 hours, refrigerate 1 day (slightly softer texture), freeze up to 1 month and cook from frozen for 3–4 minutes, or dry 12–24 hours and cook 6–8 minutes.