Homemade Pasta
Create classic Italian-style homemade pasta with just four simple ingredients, flour, eggs, olive oil, and sea salt. This easy recipe produces silky, tender noodles perfect for fettuccine, tagliatelle, or lasagna. With a few minutes of kneading and rolling, you’ll have fresh, restaurant-quality pasta ready in under an hour.
Homemade Pasta
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Italian
Servings
4
Prep Time
45 minutes
Cook Time
2 minutes
Calories
293
Even though this recipe isn’t specifically lactose-free, I had to include it because it’s just that good. There’s truly nothing like the taste and texture of fresh, homemade pasta. With just a few simple pantry staples, you can turn flour and eggs into a smooth, elastic dough that cooks to perfection in minutes. Whether you roll it by hand or use a pasta maker, this step-by-step recipe delivers tender, silky noodles that hold sauce beautifully. Once you’ve made pasta from scratch, you’ll never want to go back to the boxed kind again.
Ingredients
-
250g All Purpose Flour
-
3 Large Eggs
-
½ Teaspoon of Sea Salt
-
½ Tablespoon of Extra-Virgin Olive Oil
Directions
Place the flour on a clean work surface and form a nest in the center. Add the eggs, olive oil, and sea salt into the well. Using a fork, gently break up the eggs, keeping the flour walls intact as best you can.
Gradually bring the flour inward with your hands to incorporate the eggs. Continue working the mixture until it forms a shaggy ball.
Knead the dough for 8 to 10 minutes. It may feel dry at first, but it will become smooth and elastic as you go.
If too dry, lightly wet your fingers and continue kneading.
If too sticky, dust your surface with a little more flour.
Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes.
Dust 2 large baking sheets with flour and set aside.
Slice the dough into four pieces. Flatten one piece into an oval disk.
Run it through your pasta roller or machine three times on level 1 (widest setting).
- Fold both short ends to meet in the center, then fold in half to form a rectangle.
Run the dough three times on level 2, three times on level 3, and once each on levels 4, 5, and 6, or until desired thinness.
Lay half of the pasta sheet onto a floured baking sheet, sprinkle with flour, fold the other half on top, and sprinkle more flour. Make sure all sides are floured to prevent sticking. Repeat with remaining dough.
Run the sheets through your pasta cutter attachment (fettuccine or tagliatelle recommended). Flour lightly to keep noodles separate.
Bring a large pot of salted water to a boil. Cook the fresh pasta for 1–2 minutes, or until al dente. Drain and serve with your favorite sauce.
Recipe Note
Fresh pasta cooks much faster than dried pasta. Don’t overcook it! Toss it immediately with sauce or olive oil to prevent sticking.
Nutrition
Nutrition
- Serving Size
- per serving
- per serving
- Calories
- 293
- Carbs
- 47 grams
- 17%
- Protein
- 11 grams
- 22%
- Fat
- 6 grams
- 7%
- Sugar
- 2 grams
- 6%
- Fiber
- 0.1 grams
- 0%
