Homemade Pasta
- Total Time: 44 minutes
- Yield: 4 servings 1x
Description
This homemade pasta recipe yields fresh, tender tagliatelle that is simple to make and infinitely rewarding.
Ingredients
- 10 1/2 oz (300 g) all-purpose flour
- 3 eggs
- Pinch of salt
- 2 tsp olive oil
Instructions
- Sprinkle the flour combined with a pinch of salt onto a clean working surface.
- Make a well in the center of the flour mound and crack the eggs into it.
- Add the olive oil to the eggs in the well.
- Using a fork, gently beat the eggs and olive oil, gradually incorporating the flour from the edges of the well.
- Once the mixture becomes too stiff to mix with a fork, use your hands to bring the dough together.
- Knead the dough for about 10 minutes until it is smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- After resting, roll out the dough using a pasta machine or a rolling pin to your desired thickness.
- Cut the pasta into your preferred shape, such as tagliatelle or fettuccine.
- Cook the pasta in a large pot of salted boiling water for 2-4 minutes, depending on the thickness, until al dente.
- Drain and serve with your favorite sauce.
Notes
- For best results, use a pasta machine to achieve even thickness.
- Letting the dough rest is crucial for easier rolling and better texture.
- Store any uncooked pasta in the refrigerator for up to 2 days or freeze for longer storage.
- Pair with a simple olive oil and garlic sauce or a rich tomato sauce for a classic Italian meal.
- Prep Time: 40 minutes
- Cook Time: 4 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 1
- Sodium: 60
- Fat: 7
- Carbohydrates: 50
- Fiber: 2
- Protein: 12
- Cholesterol: 140
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Frequently Asked Questions
Why does the dough need to rest for at least 30 minutes before rolling?
The notes flag resting as crucial for easier rolling and better texture. The 10 minutes of kneading develops gluten, and the 30-minute rest lets that gluten relax so the dough becomes supple enough to roll thin without springing back.
How long does fresh pasta cook, and how do I know when it’s done?
The instructions specify 2 to 4 minutes in a large pot of salted boiling water, depending on thickness. Start checking at 2 minutes — fresh pasta should be tender but still have a very slight bite (al dente).
Can I make the pasta dough ahead and store it?
Yes — the notes say uncooked pasta can be refrigerated for up to 2 days or frozen for longer storage. Keep the dough tightly wrapped in plastic wrap as the recipe specifies to prevent it from drying out.
Hello may daughter can not have eggs or wheat can you tell me what would be the best ingredient to use in place of eggs?
Thank you.
And in the top picture it only shows 2 eggs……are you sure it is 3??????????
sorry, it is 3 eggs :)
in the recipe you say 3 eggs and in the written part you say both eggs. Which is it 2 or 3 ?
thank you
Linda Bell