Silky, tender Homemade Pasta made from scratch with just a few simple ingredients—this is the kind of recipe I love when I want something satisfying and deeply comforting. Using traditional Italian methods, I can create fettuccine, tagliatelle, lasagna sheets, or any favorite shape right from my kitchen. It’s easier than I thought, and every bite makes the effort worth it.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
3 large eggs
½ teaspoon salt
1 tablespoon olive oil (optional)
Extra flour for dusting
Directions
I start by mounding the flour on a clean surface or in a large bowl and making a well in the center.
I crack the eggs into the well and add the salt (and olive oil if I’m using it).
Using a fork, I gently whisk the eggs, slowly pulling in flour from the sides until a dough starts forming.
I knead the dough by hand for 8 to 10 minutes until it turns smooth and elastic. I adjust the texture by adding a bit more flour if it’s sticky or a few drops of water if it feels dry.
I wrap the dough in plastic wrap and let it rest at room temperature for 30 to 45 minutes.
Once rested, I divide the dough into 2 to 4 pieces and roll out each piece using a pasta machine or a rolling pin to get my desired thickness.
I cut the dough into my chosen shape—fettuccine, tagliatelle, lasagna sheets, or even ravioli.
I dust the pasta with flour and either cook it immediately in salted boiling water for 2 to 4 minutes or dry it for future use.
Servings and timing
Servings: 4 servings
Prep Time: 20 minutes
Resting Time: 30–45 minutes
Cooking Time: 4 minutes
Total Time: About 1 hour 10 minutes
Calories: Approximately 220 kcal per serving
Variations
I often change things up depending on what I’m making. Sometimes I use semolina flour for a firmer bite or add a touch of spinach puree for color and flavor. For richer dough, I’ve tried adding an extra egg yolk. I also like shaping the dough into stuffed pasta like ravioli, using seasonal fillings like ricotta and pumpkin or mushrooms and herbs.
Storage/Reheating
When I make extra, I dry the pasta on a rack for a few hours and store it in an airtight container for up to a week. I can also freeze fresh pasta by laying it flat on a tray until solid, then transferring it to a freezer bag. To reheat, I cook frozen pasta straight from the freezer in boiling salted water—just add an extra minute or two to the cooking time.
FAQs
What kind of flour should I use for homemade pasta?
All-purpose flour works great, but I also like using “00” flour for a softer, silkier texture. Semolina flour adds a bit of firmness and bite, which is ideal for shaping pasta like orecchiette.
Can I make the dough in advance?
Yes, I often make the dough a day ahead and keep it wrapped in the fridge. Before rolling it out, I let it sit at room temperature for about 30 minutes to soften.
Do I need a pasta machine?
Not at all. I usually roll my dough out by hand with a rolling pin when I don’t have a machine. It takes a little more effort, but it works just as well.
How do I prevent the pasta from sticking?
I always dust the pasta lightly with flour as I cut and shape it. I also make sure it’s well-floured before storing or cooking.
How do I know when fresh pasta is done cooking?
Fresh pasta cooks quickly—usually in 2 to 4 minutes. I look for it to float and taste a piece to check for doneness. It should be tender but still have a slight bite.
Conclusion
Making homemade pasta is one of those satisfying kitchen projects I keep coming back to. It’s simple, versatile, and far more delicious than anything store-bought. With a few ingredients and a little patience, I can whip up the perfect base for any pasta dish, whether it’s a cozy family dinner or a special weekend treat.
📖 Recipe:
Homemade Pasta
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Silky, tender homemade pasta made from scratch with just a few simple ingredients. Perfect for fettuccine, tagliatelle, lasagna sheets, or stuffed pasta like ravioli. A comforting, versatile, and fun-to-make classic Italian recipe.
Ingredients
2 cups all-purpose flour
3 large eggs
½ teaspoon salt
1 tablespoon olive oil (optional)
Extra flour for dusting
Instructions
- Mound the flour on a clean surface or in a large bowl and make a well in the center.
- Crack the eggs into the well and add the salt (and olive oil, if using).
- Gently whisk the eggs with a fork, gradually incorporating flour from the edges until a dough starts to form.
- Knead the dough by hand for 8 to 10 minutes until smooth and elastic. Add more flour if sticky or a few drops of water if too dry.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 to 45 minutes.
- Divide the rested dough into 2 to 4 pieces. Roll each piece using a pasta machine or rolling pin to desired thickness.
- Cut the dough into your desired shape—fettuccine, tagliatelle, lasagna sheets, or ravioli.
- Dust the cut pasta with flour and cook immediately in salted boiling water for 2 to 4 minutes or dry for future use.
Notes
Use “00” flour for a softer, silkier texture.
Semolina flour gives pasta a firmer bite—great for shaping.
Add spinach purée for color and flavor variation.
Dough can be made a day ahead and refrigerated.
Freeze extra pasta flat, then store in freezer bags.
Cook frozen pasta directly from freezer, adding 1–2 minutes to cook time.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Pasta
- Method: Handmade
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 140 mg
