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
1/2 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
