Homemade Pasta from Scratch Recipe
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.
- 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
Ingredients
- 2 cups all-purpose flour (or 00 flour for a finer texture)
- 3 large eggs
- Additional flour for rolling and cutting
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithyana.com/homemade-pasta-from-scratch-recipe/
