Simple Homemade Pasta
Recipe Type: Entree
Prep Time: 
Total Time: 
Serves: 4-5
  • ~1.5 cups “00” Flour or All-Purpose Flour
  • 1-2 teaspoons kosher salt
  • 2 whole eggs
  • 1-2 teaspoons extra virgin olive oil
  1. Sift flour onto clean countertop. Add salt and mix thoroughly with fingertips.
  2. Using fingertips, create large well in center of flour, so that countertop is visible.
  3. Crack eggs into well, along with adding olive oil. Whisk eggs and olive together using fork.
  4. Using fork, slowly begin adding flour from sides of well into egg mixture, whisking as you go, until egg mixture is no longer runny.
  5. Using floured hands (or bench scraper), continue to incorporate flour into dough, just until you can squeeze the dough with your hand without it sticking. **Be careful not to add too much flour, as it will cause the pasta dough to get dry and crack during rolling.
  6. Flatten pasta dough into disk, using palm, wrap in plastic wrap, and allow to rest at room temperature for 15-20 minutes.
  7. Once dough has rested, add more flour if necessary (flour will absorb during resting). Flatten into disk and roll (at largest-width setting) using pasta machine. Fold into envelope (bring side into center, repeat with other side—open seams facing vertically into machine) and repeat until dough is smooth.
  8. Roll pasta dough into desired thickness. **For thinner, delicate (eg. cream) pasta sauces, roll pasta dough very thin. **If you plan on serving your pasta with a hearty, rougher sauce, roll a slightly thicker pasta.
  9. Allow rolled dough to dry slightly at room temperature until no longer tacky (this will ensure that shaped pasta will not stick together).
  10. Shape pasta using pasta machine attachment. Cook pasta in large amount of boiling, salted (should taste like the ocean) water until al dente.
Recipe by Honest Cooking at