Pasta From Scratch
Making pasta from scratch is a rewarding experience that brings you closer to the roots of Italian culinary tradition. Fresh, homemade pasta has a tender, flavorful texture that surpasses anything you can buy at the store. This simple recipe yields a classic dough that can be shaped into a variety of pasta styles like fettuccine, pappardelle, or tagliatelle. All you need are a few basic ingredients: flour, eggs, olive oil, and a pinch of salt. After rolling and cutting the dough, you'll have fresh pasta ready for your favorite sauces, creating an authentic Italian meal right at home.
Prep Time20 minutes mins
Cook Time3 minutes mins
Rest Time30 minutes mins
Total Time53 minutes mins
Servings: 4
Calories: 306kcal
1 Pasta Machine
1 Rolling Pin
1 Drying Rack
1 Large Stock Pot
- 2 cups All-purpose Flour 250g
- 3 Eggs Large
- 1 tablespoon Olive Oil optional, for a smoother texture
- Pinch Salt
Prepare the Dough:
On a clean work surface, create a mound of flour. Use your hands to make a well in the center of the flour, like a small crater.
Crack the eggs into the well and add a pinch of salt. If you like, add the olive oil for a bit of richness in the dough.
Use a fork to gently whisk the eggs, slowly incorporating the flour from the edges of the well. Keep working your way around until the mixture begins to come together.
Knead the Dough:
Once the dough has started to form, use your hands to bring it together into a rough ball. Begin kneading the dough by folding it over and pushing down with the heel of your hand. Continue for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
If the dough feels too dry, add a tiny bit of water, 1 teaspoon at a time. If it's too sticky, sprinkle with a little more flour.
Roll the Dough:
Once rested, divide the dough into smaller sections for easier handling. Using a rolling pin, roll out one section at a time into a thin sheet. You want the dough to be as thin as possible without tearing (aim for about 1/16-inch thickness).
If you have a pasta machine, you can use it to roll out the dough for even consistency.
Cut the Pasta:
Once your dough is rolled thin, you can cut it into the shape of your choice. For fettuccine, use a sharp knife to cut the dough into long strips. For tagliatelle or pappardelle, adjust the width to your preference. You can also use a pasta cutter for more uniform strips.
If you're making stuffed pasta like ravioli, cut the dough into squares, spoon a filling onto one square, then place another square on top and seal the edges by pressing them together.
Hang the pasta on a drying rack while working with it
Cook the Pasta:
Bring a large pot of salted water to a boil. Fresh pasta cooks much faster than dried pasta—usually in about 2–4 minutes, depending on the thickness. Taste for doneness—fresh pasta should be tender but firm to the bite.
Drain the pasta, reserving a little of the pasta water to adjust the consistency of your sauce if needed.
Serve:
Toss the fresh pasta with your favorite sauce, such as a classic marinara, creamy Alfredo, or a simple garlic and olive oil mixture. Serve with freshly grated Parmesan and enjoy!
- If you're not using the dough immediately, you can wrap it in plastic and refrigerate it for up to 24 hours.
- You can freeze uncooked pasta by arranging the individual pieces on a baking sheet in a single layer and freezing them for a couple of hours before transferring them to a bag or container.
- If you want to make pasta shapes like orecchiette or cavatelli, you can shape them by hand after rolling out the dough into smaller pieces.
Making pasta from scratch is a labor of love, but the end result is always worth it. Whether you're enjoying a simple plate of pasta with butter or a rich, savory sauce, homemade pasta will elevate any meal.
This pasta recipe will yield approximately 4 servings. The amount of pasta depends on how thick you roll the dough and how wide you cut your pasta, but on average, this amount of dough should be enough for a standard portion size for 4 people.
If you're serving it as a main dish with sauce, you can expect each serving to be around 4–5 ounces of pasta. If you're serving it as a side, it could stretch to 5–6 servings.
Calories: 306kcal | Carbohydrates: 48g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 48mg | Potassium: 112mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 178IU | Calcium: 28mg | Iron: 3mg