Homemade Pasta

I make Homemade Pasta when I want something truly comforting and hands-on in the kitchen. The texture is tender yet chewy, and the flavor is richer than store-bought pasta, making even the simplest sauce feel special.

Why You’ll Love This Recipe

I love this recipe because it uses just a few basic ingredients and turns them into something incredible. Making pasta from scratch feels rewarding, and I enjoy how flexible it is depending on the shape or sauce I’m in the mood for. Once I try it homemade, it’s hard to go back.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
large eggs
olive oil
salt
water, as needed

Directions

I start by placing the flour on a clean surface and making a well in the center. I crack the eggs into the well, add olive oil and salt, and gently beat them with a fork while slowly pulling in the flour from the sides.

Once a rough dough forms, I knead it by hand for about 8 to 10 minutes until it becomes smooth and elastic. If the dough feels dry, I add a little water; if it’s sticky, I dust it with more flour.

I wrap the dough and let it rest at room temperature for about 30 minutes. After resting, I roll the dough out thin using a rolling pin or pasta machine, then cut it into my desired shape. I cook the pasta in well-salted boiling water for 2 to 3 minutes until tender.

Servings and Timing

I usually get 4 servings from this recipe.
Prep time: about 20 minutes
Resting time: about 30 minutes
Cook time: about 5 minutes
Total time: about 55 minutes

Variations

I sometimes replace part of the flour with semolina for a firmer texture. When I want extra richness, I add an extra egg yolk. I also enjoy mixing in herbs or spinach purée to create flavored or colored pasta dough.

Storage/Reheating

I store uncooked pasta on a floured tray, covered, in the refrigerator for up to 2 days. Cooked pasta keeps well in an airtight container for up to 3 days. When reheating, I warm it gently with sauce on the stove or add a splash of water before microwaving.

FAQs

Can I make homemade pasta without a pasta machine?

I roll the dough with a rolling pin, and it works perfectly with a little patience.

Why does the dough need to rest?

I let it rest so the gluten relaxes, which makes rolling much easier.

Can I freeze homemade pasta?

I freeze uncooked pasta in nests on a tray, then transfer it to a freezer-safe bag.

How thin should I roll the dough?

I roll it thin enough to see my hand through it, especially for long noodles.

What sauce works best with fresh pasta?

I like simple sauces like butter and herbs, tomato sauce, or a light cream sauce.

Conclusion

I keep coming back to Homemade Pasta because it’s simple, satisfying, and incredibly versatile. With just a little time and effort, I can create a fresh, comforting meal that always feels worth it.

Homemade Pasta

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Fresh homemade pasta with a tender yet chewy texture and rich flavor, made from simple ingredients and perfect for pairing with any sauce.

• Author: Mayaa
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Handmade
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1–2 tbsp water, as needed

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Instructions

1. Place the flour on a clean work surface and make a well in the center.
2. Crack the eggs into the well, add olive oil and salt, and beat gently with a fork while gradually incorporating the flour.
3. When a rough dough forms, knead by hand for 8–10 minutes until smooth and elastic.
4. If the dough feels dry, add a little water; if sticky, dust with more flour.
5. Wrap the dough and let it rest at room temperature for 30 minutes.
6. Roll the dough thin using a rolling pin or pasta machine and cut into desired shapes.
7. Cook pasta in well-salted boiling water for 2–3 minutes until tender. Serve immediately.

Notes

• Resting the dough relaxes the gluten and makes rolling easier.
• Add an extra egg yolk for richer pasta.
• Semolina flour can be used for a firmer texture.
• Fresh pasta cooks much faster than dried pasta.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 1g
• Sodium: 220mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 140mg