Easy Homemade Pasta Recipe

Introduction

Making fresh pasta at home is simpler than you might think, and it tastes incredible. With just flour and eggs, you can create delicate pasta dough that’s perfect for any dish, from tagliatelle to lasagna.

Ingredients

• 420 g (3 1/4 cups) plain (all-purpose) flour
• 4 large eggs

Instructions

1. Step 1: Place the flour and eggs in the bowl of a stand mixer. If mixing by hand, create a well in the flour and crack the eggs into the center.
2. Step 2: Using the dough hook on low speed, mix until the dough starts to come together in a ball. Add a little water if the dough is dry or a sprinkle of flour if it feels sticky.
3. Step 3: Increase the mixer speed to medium and knead the dough for about 5 minutes until it becomes smooth and elastic.
4. Step 4: Remove the dough, wrap it tightly in clingfilm or wax paper to prevent drying out, and refrigerate for at least 30 minutes, or up to 12 hours.
5. Step 5: Take the dough out of the fridge and divide it into 4 equal pieces.
6. Step 6: On a lightly floured surface, roll out each piece as thin as possible using a rolling pin—thin enough to almost see the shape of your hand through the dough.
7. Step 7: Cut the rolled-out dough into the desired shape: large rectangles for lasagna, squares for ravioli, or strips for tagliatelle.
8. Step 8: For tagliatelle, lightly flour the dough surface, loosely roll it up, then slice into approximately 1/2 cm (0.2″) thick strips.
9. Step 9: Gently separate the strands with your fingers and arrange them in small portions on a plate.
10. Step 10: To cook, bring a large pot of well-salted water to a boil, add the pasta, and cook for about 3 minutes until it floats to the surface.

Tips & Variations

• If the dough is too dry, add a teaspoon of water at a time; if it’s too sticky, add a little more flour gradually.
• You can substitute plain flour with “00” flour or semolina for different textures and flavors.
• For easier rolling and cutting, work with one piece of dough at a time, keeping the rest wrapped and refrigerated.
• Try incorporating herbs or spices into the dough for added flavor.

Storage

Fresh pasta can be stored wrapped in the refrigerator for up to 2 days. To freeze, spread the pasta strands on a tray to freeze individually, then transfer them to an airtight container or bag for up to 2 months. Cook frozen pasta by adding an extra minute or two to the boiling time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta dough without a stand mixer?

Yes, you can mix and knead the dough by hand on a clean surface. Create a well with the flour, add the eggs, and gradually mix until a dough forms, then knead for about 10 minutes until smooth.

How thin should I roll the dough?

The dough should be rolled as thin as possible without tearing, ideally thin enough that you can almost see your hand through it. This usually means just a few millimeters thick.

Easy Homemade Pasta Recipe

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This easy homemade pasta recipe guides you through making fresh pasta dough from scratch using simple ingredients: plain all-purpose flour and eggs. After mixing and resting the dough, you’ll roll it out thinly and cut it into your preferred shapes like tagliatelle, lasagna sheets, or ravioli. The final fresh pasta cooks quickly in well-salted boiling water, resulting in tender, delicious pasta perfect for a variety of dishes.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 43 minutes (including 30 minutes resting time)
• Yield: Serves 4
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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For the Pasta Dough

• 420 g (3 1/4 cups) plain (all-purpose) flour
• 4 large eggs

Instructions

1. Mixing the Dough: Place the plain flour and eggs into the bowl of a stand mixer fitted with the dough hook. Start mixing slowly to combine the ingredients until a rough dough ball forms. If the dough seems too dry or sticky, add a small splash of water or flour as needed.
2. Kneading the Dough: Once the dough forms a ball, increase the mixer speed to medium and continue kneading for 5 minutes until it becomes smooth and elastic.
3. Resting the Dough: Remove the dough from the bowl and wrap it tightly in clingfilm or wax paper to prevent drying out. Refrigerate the dough for at least 30 minutes and up to 12 hours to allow the gluten to relax.
4. Dividing and Rolling Out: Take the dough out of the fridge and divide it into 4 equal pieces. On a lightly floured surface, use a rolling pin to roll each piece as thinly as possible—you should be able to see the shape of your hand through the dough.
5. Cutting the Pasta: Cut the rolled dough into your desired shapes. For tagliatelle, lightly flour the dough, roll it loosely, and slice into 1/2 cm (0.2 inch) thick strips. Gently separate the strands and place them on a plate in portions.
6. Cooking the Pasta: Bring a large pot of well-salted water to a boil. Add the fresh pasta and cook for 3 minutes or until the pasta floats to the surface. Drain and serve with your favorite sauce.

Notes

• Note 1: You may substitute plain flour with ‘00’ flour for a silkier texture or add semolina for extra bite, adjusting water amounts if needed.
• Note 2: To mix by hand, make a flour well on a clean surface, crack the eggs into the center, and gradually incorporate flour until a dough forms, then knead for 8–10 minutes.
• Note 3: If you have a pasta machine, use it to roll out the dough thinly instead of a rolling pin for more even sheets.

Keywords: homemade pasta, fresh pasta dough, easy pasta recipe, tagliatelle, Italian pasta, pasta from scratch, egg pasta