Homemade Pasta
A classic homemade pasta made from scratch with simple pantry staples. Light, tender, and endlessly satisfying straight from your own kitchen.
Nutrition values are AI estimates per serving.
Ingredients
Method
- Mound the flour on a clean work surface and make a well in the center. Crack the eggs into the well and add the olive oil and salt.
- Using a fork, gently beat the eggs, gradually incorporating the flour from the inner walls of the well until a shaggy dough forms.
- Knead the dough by hand for 8–10 minutes until smooth and elastic. If the dough feels too dry, add water one teaspoon at a time.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
- Divide the dough into 4 portions. Using a rolling pin or pasta machine, roll each portion out to your desired thickness (about 1–2 mm).
- Cut the rolled dough into your preferred pasta shape such as fettuccine or tagliatelle. Dust lightly with flour to prevent sticking.
- Bring a large pot of salted water to a boil. Cook the fresh pasta for 2–3 minutes until al dente.
- Drain and toss immediately with your favorite sauce. Serve hot.