This fresh pasta recipe combines simple ingredients like all-purpose flour, eggs, and olive oil to create delectable, tender noodles that bring an authentic Italian taste to your home. Enjoy the satisfaction as you Make Pasta From Scratch and master the technique of Homemade Pasta Dough to elevate your dining experience.

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I am excited to share my homemade pasta recipe that I discovered works perfectly every time. I use 2 cups of all-purpose flour, 3 large eggs, and 1/2 teaspoon salt to create a sturdy and nutritious dough.

I add 1 tablespoon olive oil because it helps make a tender dough, and its a small tip that really makes a difference. This pasta is a great source of protein from the eggs and healthy fats from olive oil, and its very satisfying when eaten as part of a balanced meal.

I like that its easy to make pasta from scratch even without fancy equipment, and you can enjoy it simply with olive oil and Parmesan cheese or mix it into your fav pasta recipes. I know homemade pasta dough can seem intimidating but with a bit of patience, youve got a delicious and wholesome meal that truly treats you to inviting homemade healthy pasta noodles.

Why I Like this Recipe

I love this recipe because it feels really simple and hands-on. I can easily mix flour, eggs, salt, and olive oil together without needing any fancy tools. Even when I’m in a rush, I know I can whip up some fresh pasta that tastes so much better than the store-bought stuff.

I also like that this recipe lets me be creative. I can decide on the thickness of my dough and even experiment with different pasta shapes. This freedom makes cooking a fun and personal experience for me.

Another big reason I enjoy making it is because it turns a few basic ingredients into something really comforting. When I serve my pasta with just a drizzle of olive oil and a sprinkle of Parmesan, it reminds me of simple family dinners and those cozy moments in the kitchen.

Lastly, this recipe is forgiving. Even if I mess up the dough a little or don’t knead it perfectly, it still comes out great. That sense of ease and the satisfaction of making something from scratch is what keeps me coming back to it every time.

Ingredients

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All-purpose flour gives carbs and structure, making pasta light and satisfying.
It delivers a subtle nutty flavor and essential energy for your meal.
Eggs provide high-quality protein, improving texture and richness of the dough.
They contain vitamins that boost flavor though sometimes its a bit unpredictable.
Salt enhances natural flavors without overpowering the fresh pasta taste.
Olive oil adds tenderness and slight fruity hints, making dough smoother overall.
Rich in heart healthy fats, it subtly improves flavor and moisture.
Together these basics create a balanced dough full of protein, carbs and natural taste.
Each ingredient plays a vital role in making the pasta both tasty and nutritious.

Ingredient Quantities

2 cups all-purpose flour

3 large eggs

1/2 teaspoon salt

1 tablespoon olive oil (optional but helps make a tender dough)

How to Make this

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1. Start by pouring the 2 cups of all-purpose flour onto a clean surface and make a big well in the middle.

2. Crack the 3 large eggs into the well, then sprinkle in the 1/2 teaspoon salt and add 1 tablespoon of olive oil if you’re using it.

3. Using a fork, gently beat the eggs while slowly mixing in some of the surrounding flour.

4. When the mixture gets thick, start using your hands to bring all the ingredients together into a ball.

5. Knead the dough for about 8-10 minutes until it feels smooth and elastic; if it feels too sticky, dust a little extra flour over it.

6. Form the dough into a ball, then cover it with a clean towel or plastic wrap and let it rest at room temperature for about 30 minutes.

7. After resting, roll out the dough on a lightly floured surface using a rolling pin to your desired thickness.

8. Once rolled, cut the dough into your preferred pasta shape like fettuccine or tagliatelle, or even simple strips.

9. Boil a pot of salted water and cook the fresh pasta for around 2-4 minutes until it’s al dente.

10. Drain the pasta and serve it simply with olive oil and Parmesan cheese or mix it into your favorite pasta dish. Enjoy!

Equipment Needed

1. A clean work surface (a counter or large cutting board) where you can form a well in the flour
2. Measuring cups and spoons to measure out the 2 cups of flour, 1/2 teaspoon salt, and 1 tablespoon olive oil
3. A fork to beat the eggs and gradually mix in the flour
4. Your hands for mixing and kneading the dough until it’s smooth and elastic
5. A clean towel or plastic wrap to cover the dough while it rests
6. A rolling pin to roll out the dough on a lightly floured surface
7. A knife or pizza cutter to cut the rolled dough into pasta shapes
8. A large pot for boiling salted water to cook the pasta
9. A colander to drain the pasta once it’s cooked

FAQ

Q: Can I use a food processor to mix the dough?

A: Sure thing, but I'd recommend using a stand mixer or mix by hand if you dont mind a bit of elbow grease. A food processor might overwork the dough if you're not careful.

Q: Can I substitue another type of flour for all-purpose?

A: Yes, you can try using semolina or even a mix of semolina and all-purpose, but the texture might vary a bit. Experiment to see what works best for you.

Q: How do I know when the dough is ready?

A: You'll know its ready when its smooth and slightly tacky but not sticky. Give it a knead for about 10 minutes and if it holds together well thats a good sign.

Q: Do I have to use olive oil in the dough?

A: No, the olive oil is totally optional, though it does help in making the dough more tender and easier to work with. You can leave it out if you prefer a heartier pasta.

Q: How long should I let the dough rest?

A: Let it rest for at least 30 minutes to an hour at room temp. This helps the flour absorb all the moisture and relax the gluten, making it easier to roll out.

Homemade Pasta Recipe Substitutions and Variations

All-purpose flour: You can mix half whole-wheat flour with half all-purpose flour or even try using semolina for a slightly nuttier flavor though it might make the dough a bit denser.
Eggs: If you’re looking for a vegan option, mix 1 tablespoon flaxseed meal with 3 tablespoons water for each egg, giving the dough a binding effect.
Salt: Instead of regular table salt, you can use kosher salt or sea salt; just keep in mind that they don’t have the same intensity so adjust the quantity a little bit.
Olive oil: If you dont have olive oil, melted butter or even a light vegetable oil works just as fine, though the flavor might change a bit.

Pro Tips

1. When kneading, if the dough is too sticky, sprinkle just a bit more flour on your work surface – but be careful not to add too much or your pasta might turn out tough.
2. Let the dough rest properly, cover it with a towel or plastic wrap, cause this really helps relax the gluten and makes rolling way easier.
3. Roll the dough out evenly so that every piece cooks at the same rate; uneven thickness can lead to some parts being overdone while others stay raw.
4. When boiling, keep a close eye on the pasta because fresh dough cooks super fast and you dont want it to overcook and get mushy.

Homemade Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

303

kcal

Equipment: 1. A clean work surface (a counter or large cutting board) where you can form a well in the flour
2. Measuring cups and spoons to measure out the 2 cups of flour, 1/2 teaspoon salt, and 1 tablespoon olive oil
3. A fork to beat the eggs and gradually mix in the flour
4. Your hands for mixing and kneading the dough until it’s smooth and elastic
5. A clean towel or plastic wrap to cover the dough while it rests
6. A rolling pin to roll out the dough on a lightly floured surface
7. A knife or pizza cutter to cut the rolled dough into pasta shapes
8. A large pot for boiling salted water to cook the pasta
9. A colander to drain the pasta once it’s cooked

Ingredients

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 tablespoon olive oil (optional but helps make a tender dough)

Directions

Start by pouring the 2 cups of all-purpose flour onto a clean surface and make a big well in the middle.
Crack the 3 large eggs into the well, then sprinkle in the 1/2 teaspoon salt and add 1 tablespoon of olive oil if you’re using it.
Using a fork, gently beat the eggs while slowly mixing in some of the surrounding flour.
When the mixture gets thick, start using your hands to bring all the ingredients together into a ball.
Knead the dough for about 8-10 minutes until it feels smooth and elastic; if it feels too sticky, dust a little extra flour over it.
Form the dough into a ball, then cover it with a clean towel or plastic wrap and let it rest at room temperature for about 30 minutes.
After resting, roll out the dough on a lightly floured surface using a rolling pin to your desired thickness.
Once rolled, cut the dough into your preferred pasta shape like fettuccine or tagliatelle, or even simple strips.
Boil a pot of salted water and cook the fresh pasta for around 2-4 minutes until it’s al dente.
Drain the pasta and serve it simply with olive oil and Parmesan cheese or mix it into your favorite pasta dish. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.