How to Make Fresh Pasta
Homemade fresh pasta is easier than it sounds—just flour, eggs, and a little love. With a few simple tools and steps, you can create chewy, tender noodles that put the boxed stuff to shame. Perfect for cozy nights or impressing guests, this guide walks you through everything from mixing to rolling to saucing.
Equipment
- Mixing Bowl
- Rolling Pin or Pasta Machine
- Knife or Pizza Cutter
Ingredients
Basic Fresh Pasta Dough
- 2 cups all-purpose flour or '00' flour for smoother texture
- 3 large eggs
- 1 tbsp olive oil optional, for elasticity and flavor
- salt optional, a pinch for taste
Instructions
- On a clean surface or in a bowl, make a mound with the flour and create a well in the center. Crack in the eggs.
- Use a fork to gently mix the eggs, slowly incorporating the flour from the edges.
- Knead the dough for 8–10 minutes until smooth and elastic. If sticky, dust with flour.
- Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Roll out dough using a pasta machine or rolling pin to desired thinness. Cut into your preferred shape (fettuccine, tagliatelle, squares).
- Boil in salted water for 2–3 minutes or until tender. Toss with sauce and serve immediately.
Notes
For make-ahead: wrap dough and refrigerate up to 2 days. To freeze shaped pasta, lay on a tray, freeze, then transfer to a bag. Cook from frozen, adding 1 extra minute.
Try sauces like garlic butter, pesto, tomato basil, or cacio e pepe for a simple finish that lets your noodles shine.
Nutrition
Calories: 260kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1.5gCholesterol: 140mgSodium: 40mgPotassium: 90mgFiber: 2gVitamin A: 150IUCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!