In my mind, nothing beats homemade pasta. It is delicious, can be eaten and topped with anything (or nothing, for that matter, besides a bit of butter and parmigiano-reggiano cheese), and is comforting, yet elegant at the same time.
Making homemade pasta from scratch is, by no means, an everyday occurrence in my own kitchen. However, since starting culinary school, I’ve come to realize it is not as difficult or time-intensive a process as many people assume. It requires only four ingredients—flour, eggs, salt, and a little bit of olive oil—and can transform an everyday staple into something special. 
This is not to say that I won’t still be buying boxed, dried pasta at the store (my favorite white & whole wheat brands are DeCecco & Bionaturae)—I most certainly will—but the next time you find yourself with an extra 20-30 minutes to spend in the kitchen, try making your own from scratch. It is not only fun, but simple and extremely rewarding!
While this recipe calls for a pasta machine (Imperia is a known for being great brand for anyone looking to buy one), it is not required, but will make your life a lot easier. If you are rolling by hand, one easy preparation is to cut the dough into triangles or small squares (“handkerchiefs”).
Though every homemade pasta dough recipe calls for a slightly different method or ingredients, the following recipe, which I learned during my time in culinary school, is pretty much as fool-proof as you can get. If you do not have Italian “00 flour” on hand, feel free to substitute regular all-purpose. It will work just as well!
If you want to go for something a bit more special—you could also try adding in herbs or cracked black pepper for extra flavor!
Simple Homemade Pasta
- Total Time: 34 minutes
- Yield: 4-5 servings 1x
Description
This simple homemade pasta recipe transforms basic ingredients into a delicious, elegant dish. Perfect for a special meal or a fun kitchen project.
Ingredients
- 1.5 cups “00” Flour or All-Purpose Flour
- 1-2 teaspoons kosher salt
- 2 whole eggs
- 1-2 teaspoons extra virgin olive oil
Instructions
- Sift the flour onto a clean countertop. Add the salt and mix thoroughly with your fingertips.
- Create a large well in the center of the flour so that the countertop is visible.
- Crack the eggs into the well, along with the olive oil.
- Using a fork, beat the eggs gently, gradually incorporating the flour starting from the inner rim of the well.
- Continue to mix until the dough begins to come together. Use your hands to knead the dough, incorporating all the flour.
- Knead the dough for about 8-10 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, divide the dough into four pieces. Flatten each piece slightly.
- If using a pasta machine, roll each piece through the machine, starting with the widest setting and gradually moving to the thinnest setting. If rolling by hand, use a rolling pin to roll out the dough as thin as possible.
- Cut the pasta into desired shapes, such as fettuccine or tagliatelle.
- Cook the pasta in a large pot of salted boiling water for 2-4 minutes, until al dente. Drain and serve with your favorite sauce or toppings.
Notes
If you don’t have a pasta machine, you can roll the dough by hand and cut it into triangles or small squares. Substitute all-purpose flour if you don’t have ’00’ flour. For added flavor, consider incorporating herbs or cracked black pepper into the dough. Store any leftover pasta in an airtight container in the fridge for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0
- Sodium: 400
- Fat: 5
- Carbohydrates: 30
- Fiber: 1
- Protein: 8
- Cholesterol: 70
