Homemade Pasta from Scratch Recipe

Introduction

Making homemade pasta is a rewarding and simple way to elevate your meals with fresh, tender noodles. With just a few basic ingredients and some patience, you can create authentic pasta right in your kitchen.

Ingredients

• 2 cups all-purpose flour (or 00 flour)
• 3 large eggs
• Additional flour for rolling and cutting

Instructions

1. Step 1: On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well. Gradually mix the eggs into the flour using your fingers or a fork until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
2. Step 2: After resting, lightly flour your work surface and roll out the dough as thin as possible without tearing.
3. Step 3: Cut the rolled dough into your desired shapes, such as fettuccine or tagliatelle, using a knife or pasta cutter.
4. Step 4: Bring a large pot of salted water to a boil. Cook the fresh pasta for 90 seconds to 4 minutes, depending on thickness, until al dente. Drain and serve with your favorite sauce.

Tips & Variations

• Use 00 flour for a silkier dough and tender pasta texture.
• Resting the dough is crucial—it allows the gluten to relax for easier rolling.
• Try adding herbs or spinach puree to the dough for natural flavor and color variations.

Storage

You can store fresh pasta by drying it on a rack for a few hours, then keeping it in an airtight container for up to 2 days in the refrigerator. Alternatively, freeze portions wrapped tightly for up to 1 month. Cook from frozen by adding an extra 1-2 minutes to the boiling time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, whole wheat flour can be used but it may result in a denser texture. You can mix it with all-purpose flour to balance tenderness and flavor.

How can I tell when fresh pasta is done cooking?

Fresh pasta cooks quickly and is done when it floats to the surface and feels tender but still firm to the bite (al dente). Taste testing near the end of cooking is the best way to check.

Homemade Pasta from Scratch Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

This homemade pasta recipe offers a simple and classic way to make fresh pasta from scratch using just flour and eggs. The dough is kneaded to a smooth texture, rested, rolled out thinly, and cut into your preferred pasta shapes. Boiled until tender, this pasta serves as a perfect base for a variety of sauces and dishes, delivering fresh, authentic Italian flavor with minimal ingredients.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 4 minutes
• Total Time: 49 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Ingredients

• 2 cups all-purpose flour (or 00 flour for a finer texture)
• 3 large eggs
• Additional flour for rolling and cutting

Instructions

1. Make the dough: In a clean workspace, pile the flour into a mound and create a well in the center. Crack the eggs into the well, and gradually incorporate the flour into the eggs with your fingers or a fork, mixing until the dough starts to come together. Knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic.
2. Rest the dough: Wrap the dough ball tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax and makes the dough easier to roll out.
3. Roll out the dough: Lightly flour your work surface and rolling pin. Roll the dough out into a thin sheet, about 1-2 millimeters thick, dusting with flour as needed to prevent sticking.
4. Cut the pasta: Using a sharp knife or pasta cutter, slice the rolled dough into your desired shape, whether wide fettuccine, thin tagliolini, or classic spaghetti strands.
5. Cook the pasta: Bring a large pot of salted water to a boil. Add the freshly cut pasta and cook for 90 seconds to 4 minutes, depending on thickness, until tender but still slightly firm (al dente). Drain and serve with your favorite sauce.

Notes

• Use 00 flour for a more tender and silky pasta texture if available.
• Resting the dough is crucial to ensure elasticity and ease of rolling.
• Fresh pasta cooks much faster than dried pasta; keep a close eye to avoid overcooking.
• You can freeze fresh pasta by laying it flat on a baking sheet and transferring to a freezer bag once firm.
• Adjust flour amount slightly if dough is too sticky or too dry.

Keywords: homemade pasta, fresh pasta, pasta dough, Italian pasta, egg pasta