How To Make Fresh Pasta
With just flour, eggs, and a little salt, you can create silky, homemade pasta that transforms any meal. Fresh pasta has unbeatable texture and flavor, making even a simple weeknight dinner feel extraordinary.
Equipment
- Mixing Bowl
- Rolling Pin or Pasta Machine
- Large Pot
Ingredients
Flour Choices
- 2 cups all-purpose flour or '00' flour for silkier pasta
- extra flour for dusting
Eggs and Liquids
- 3 large eggs
- 1 pinch salt
- 1 tsp olive oil optional, for elasticity
Optional Add-Ins for Flavor
- spinach puree for green pasta
- beet juice for pink pasta
- squid ink for black pasta
Instructions
- On a clean counter, make a mound of flour and create a well in the center. Crack eggs into the well, add salt, and whisk gently with a fork. Gradually pull flour into the eggs until a shaggy dough forms.
- Knead dough on a lightly floured surface for 8–10 minutes until smooth and elastic. If sticky, dust with flour; if crumbly, add a drop of water.
- Wrap dough in plastic wrap or cover with a towel. Rest at room temperature for 30 minutes.
- Divide dough into quarters. Roll flat with a pasta machine or rolling pin, dusting with flour to prevent sticking. Cut into desired shapes: ribbons, sheets, or filled pasta.
- Bring a large pot of salted water to a boil. Cook pasta for 2–3 minutes until tender but firm. Drain and toss with sauce.
Notes
Fresh pasta cooks much faster than dried pasta. Freeze extras by dusting with flour, freezing on trays, and storing in bags. Cook straight from frozen.
Nutrition
Calories: 220kcalCarbohydrates: 40gProtein: 9gFat: 3gSaturated Fat: 1gCholesterol: 93mgSodium: 60mgPotassium: 110mgFiber: 1gVitamin A: 90IUCalcium: 20mgIron: 1.7mg
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