How To Make Homemade Pasta Recipe

I made simple homemade noodles and discovered the joy of transforming everyday ingredients into a culinary adventure. Every knead and roll feels like a tiny celebration of my creativity and passion for food. This recipe invites you to step into my kitchen and experience handmade pasta like never before.

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I’ve always been amazed at how simple it is to create your own pasta at home even if you’re just starting out. I discovered this recipe when I was a beginner and quickly learned that making your own pasta isn’t as hard as people make it sound.

With just 2 cups all purpose flour (or “00” flour if you can get it), 3 large eggs at room temperature, 1/2 teaspoon of salt and 1 tablespoon extra virgin olive oil, you can whip together a dough that’s perfect for creating fresh pasta noodles. I’ve played around with the technique so many times, turning a handful of basic ingredients into delicious hand-rolled pasta that reminds me of a simple homemade noodles recipe.

This small batch egg noodles project serves 2-3 people and looks fantastic when paired with your favorite sauce. It’s definitely one of my favorite beginner cooking recipes that makes me feel like I’m really making my own pasta.

Give it a try, you wont regret it.

Why I Like this Recipe

I love how this recipe makes me feel like a true chef even though im not super experienced in the kitchen. First, it’s easy to follow and the ingredients are stuff I already have at home so i don’t stress about finding weird items. Second, kneading the dough by hand is so satisfying even if my hands get a little sore sometimes; its like i can literally feel my skills get better with every knead. Third, i really enjoy that I can roll out the pasta as thin or as thick as i want which lets me experiment and tailor it to my taste. Lastly, knowing that i can feed myself and a few friends with this recipe makes it feel even more special and fun to make.

Ingredients

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All purpose flour supplies key carbohydrates and proteins, makin the pasta hearty and light.
Eggs offer rich protein and moisture, creatin a silky dough that binds ingredients well.
Salt boosts flavor, helpin to balance sweetness and intensify the taste in your dough.
Extra virgin olive oil adds light moisture and a subtle fruity note, plus heart-healthy fats.

Ingredient Quantities

2 cups all purpose flour (or use “00” flour if you can)

3 large eggs at room temperature

1/2 teaspoon salt

1 tablespoon extra virgin olive oil (optional but highly recommended)

How to Make this

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1. Sift 2 cups of flour on a clean work surface and create a well in the middle leaving enough room for your eggs.

2. Crack 3 large eggs into the well, and sprinkle 1/2 teaspoon of salt over them; add 1 tablespoon of extra virgin olive oil if you’re using it.

3. Using a fork, gently beat the eggs and oil together, slowly incorporating some of the flour from the sides of the well.

4. Continue mixing until the egg-flour combo starts tying together into a shaggy dough.

5. Begin using your hands to knead the dough, working it until it becomes smooth and elastic; this should take about 8 to 10 minutes, so dont rush it.

6. Wrap the dough in plastic wrap or cover it with a bowl and let it rest at room temperature for at least 30 minutes to relax the gluten.

7. After resting, sprinkle a little extra flour on a clean surface and roll out the dough as thin as you can; if you dont have a rolling pin, a bottle can work too.

8. Once the dough is rolled out, fold it loosely and cut it into strips of your desired thickness for noodles; or use your pasta machine if you have one.

9. Bring a large pot of salted water to a boil, then cook your freshly made pasta for 2-4 minutes depending on the thickness; keep an eye on it so it doesnt overcook.

10. Drain the pasta and serve it right away with your favorite sauce; enjoy your homemade meal knowing you did great on your first try.

Equipment Needed

1. Sifter – To evenly distribute and aerate the flour, helping achieve a lighter dough texture.
2. Clean work surface – A sturdy counter or table where you can mix, knead and roll out your dough.
3. Fork – Used for beating the eggs and oil, which helps begin the pasta-making process.
4. Plastic wrap or bowl cover – Necessary to wrap or cover your dough as it rests, allowing gluten to relax properly.
5. Rolling pin or bottle – To roll out the dough thinly, ensuring even pasta sheets.
6. Knife or pastry cutter – For cutting the rolled dough into noodles after folding it loosely.
7. Pasta machine (optional) – Offers a consistent thickness when cutting and rolling if you have one available.
8. Large pot – Required to boil salted water, crucial for cooking your fresh pasta quickly and evenly.
9. Colander – Used to drain the pasta once it’s cooked, ensuring no excess water remains.

FAQ

What type of flour should I use?

It's best to use "00" flour if you can get it, but if not all purpose flour works well too.

How do I know when the dough is mixed properly?

The dough should be a bit rough at first then become smooth and elastic after kneading.

How long should I let the dough rest?

You should let it rest for at least 30 minutes to relax the gluten, which makes rolling it out easier.

Can I add water if the dough is too dry?

Yes, you can add a little water at a time if needed, but be careful not to add too much or the dough wont hold together well.

What should be the texture of the final pasta?

The pasta should be smooth and slightly elastic, so it cooks up nicely without falling apart.

How To Make Homemade Pasta Recipe Substitutions and Variations

If you cant get all purpose flour, you can try using semolina flour or whole wheat flour instead. They give your pasta a slightly different texture and flavor
Not a fan of eggs or need an egg alternative? Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for a few minutes until it gels. It works decently, though it might change the dough a bit
If you’re short on salt, sea salt or kosher salt work just fine but you might wanna use a bit less since they can be stronger
Out of extra virgin olive oil? A light oil like grapeseed or sunflower oil can be used as a substitute to help bind the dough together

Pro Tips

1. Use room temperature eggs, they mix smoother with flour and will help your dough come together without getting too stiff unexpectedly.
2. Don’t rush the kneading—put in the work for a full 8 to 10 minutes so your dough will be nice and elastic, which makes a difference when you roll it out thin.
3. Let the dough rest long enough (at least 30 minutes) on the counter, this step is key because it relaxes the gluten and makes your pasta less likely to tear when you’re rolling it out.
4. If you don’t have a pasta machine or rolling pin, using something like a clean bottle works well, just be careful not to press too hard so you don’t end up with an uneven sheet of dough.

How To Make Homemade Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

310

kcal

Equipment: 1. Sifter – To evenly distribute and aerate the flour, helping achieve a lighter dough texture.
2. Clean work surface – A sturdy counter or table where you can mix, knead and roll out your dough.
3. Fork – Used for beating the eggs and oil, which helps begin the pasta-making process.
4. Plastic wrap or bowl cover – Necessary to wrap or cover your dough as it rests, allowing gluten to relax properly.
5. Rolling pin or bottle – To roll out the dough thinly, ensuring even pasta sheets.
6. Knife or pastry cutter – For cutting the rolled dough into noodles after folding it loosely.
7. Pasta machine (optional) – Offers a consistent thickness when cutting and rolling if you have one available.
8. Large pot – Required to boil salted water, crucial for cooking your fresh pasta quickly and evenly.
9. Colander – Used to drain the pasta once it’s cooked, ensuring no excess water remains.

Ingredients

2 cups all purpose flour (or use "00" flour if you can)
3 large eggs at room temperature
1/2 teaspoon salt
1 tablespoon extra virgin olive oil (optional but highly recommended)

Directions

Sift 2 cups of flour on a clean work surface and create a well in the middle leaving enough room for your eggs.
Crack 3 large eggs into the well, and sprinkle 1/2 teaspoon of salt over them; add 1 tablespoon of extra virgin olive oil if you're using it.
Using a fork, gently beat the eggs and oil together, slowly incorporating some of the flour from the sides of the well.
Continue mixing until the egg-flour combo starts tying together into a shaggy dough.
Begin using your hands to knead the dough, working it until it becomes smooth and elastic; this should take about 8 to 10 minutes, so dont rush it.
Wrap the dough in plastic wrap or cover it with a bowl and let it rest at room temperature for at least 30 minutes to relax the gluten.
After resting, sprinkle a little extra flour on a clean surface and roll out the dough as thin as you can; if you dont have a rolling pin, a bottle can work too.
Once the dough is rolled out, fold it loosely and cut it into strips of your desired thickness for noodles; or use your pasta machine if you have one.
Bring a large pot of salted water to a boil, then cook your freshly made pasta for 2-4 minutes depending on the thickness; keep an eye on it so it doesnt overcook.
Drain the pasta and serve it right away with your favorite sauce; enjoy your homemade meal knowing you did great on your first try.

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.