Fresh Homemade Pasta Dough
Making fresh pasta at home is easier than you think! With just flour, eggs, and a little salt, you can roll out silky pasta dough perfect for fettuccine, tagliatelle, or lasagna. Simple, rustic, and absolutely delicious.
Equipment
- Large board or clean counter space
- Rolling Pin or Pasta Machine
- Mixing Bowl
- Knife or pasta cutter
- Large Pot
- Tongs
Ingredients
Pasta Dough
- 2 cups all-purpose flour or substitute part with semolina for extra chew
- 3 large eggs
- 1/2 tsp salt
- 1 tbsp olive oil optional, for smoother dough
Instructions
- On a large board or counter, pile the flour and make a well in the center. Crack the eggs into the well and add salt (and olive oil if using).
- Whisk the eggs with a fork, gradually incorporating flour from the sides. Once the mixture becomes sticky, use your hands to knead.
- Knead the dough for about 8 minutes until smooth and elastic. If too dry, add drops of water; if too wet, dust with flour.
- Wrap the dough in plastic wrap and rest at room temperature for 30 minutes.
- After resting, roll out the dough with a rolling pin or pasta machine until thin (about nickel thickness).
- Cut into desired shapes (fettuccine, tagliatelle, etc.) and dust with flour to prevent sticking.
- Bring a large pot of salted water to a boil. Cook pasta for 2–4 minutes, until al dente and glossy. Taste to check doneness.
- Drain and toss with olive oil, butter, or your favorite sauce. Serve immediately.
Notes
Fresh pasta cooks much faster than dried — stay close to the pot! Extra dough or noodles can be frozen for later use. To freeze, spread on a baking sheet, freeze individually, then store in bags.
Nutrition
Calories: 310kcalCarbohydrates: 52gProtein: 12gFat: 6gSaturated Fat: 1gCholesterol: 125mgSodium: 290mgPotassium: 110mgFiber: 2gSugar: 1gVitamin A: 200IUCalcium: 25mgIron: 2.4mg
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