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Homemade Pasta Recipe

Homemade Pasta Recipe
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★★★★★

5.2 from 17 reviews

This homemade pasta recipe guides you through the simple yet rewarding process of making fresh pasta from scratch using basic ingredients. With just flour, eggs, olive oil, and salt, you can create smooth, tender pasta dough that’s perfect for any sauce or dish. The detailed kneading, rolling, and cutting instructions help you achieve the perfect texture at home.

Ingredients

Scale

Main Ingredients

  • 2 cups all-purpose flour (spooned & leveled)
  • 3 large eggs
  • ½ teaspoon sea salt
  • ½ tablespoon extra-virgin olive oil

Instructions

  1. Prepare the Dough Nest: Place the flour on a clean work surface and shape it into a nest shape, creating a well in the center. Add the eggs, olive oil, and sea salt into the well. Use a fork to gently break up the eggs while keeping the flour walls intact as much as possible, then gradually incorporate the flour into the eggs by hand until a shaggy dough forms.
  2. Knead the Dough: Knead the dough by hand for 8 to 10 minutes. Initially, it will feel dry, but continue until it becomes smooth and cohesive. Adjust moisture by adding tiny sprinkles of water if too dry or dusting with flour if too sticky. Once kneaded, shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes.
  3. Prepare Baking Sheets: Dust two large baking sheets generously with flour and set aside to prevent pasta from sticking during the rolling and drying process.
  4. Divide and Flatten Dough: Slice the rested dough into four equal pieces. Take one piece and gently flatten it into an oval disk shape to prepare for rolling.
  5. Initial Rolling: Pass the dough disk through a pasta roller attachment or pasta maker three times at level 1, which is the widest setting. This begins to flatten and stretch the dough evenly.
  6. Fold and Roll: Place the rolled dough on the work surface, fold both short ends to meet in the center, then fold the dough in half, forming a rectangular shape. Then roll the dough three times each on level 2 and level 3, followed by one pass each on levels 4, 5, and 6 for a thin, even sheet.
  7. Flour and Fold: Lay half of the rolled pasta sheet onto one of the floured baking sheets and sprinkle with flour. Fold the other half over the floured side and sprinkle flour on top as well. Ensure every surface is floured to prevent sticking.
  8. Repeat for Remaining Dough: Repeat steps 4 through 7 with each piece of dough until all sheets are rolled, floured, and folded on the baking sheets.
  9. Cut the Pasta: Run each folded pasta sheet through the pasta cutter attachment (such as a fettuccine cutter) to create your desired pasta shape.
  10. Cook the Pasta: Cook the fresh pasta immediately in a large pot of salted boiling water. Fresh pasta cooks quickly, usually within 2 to 4 minutes depending on thickness, until tender but firm to the bite.

Notes

  • Use fresh, high-quality eggs and flour for best results.
  • Resting the dough allows gluten to relax, making it easier to roll out.
  • Maintain a well-floured surface to prevent sticking during rolling and cutting.
  • If you do not have a pasta roller, a rolling pin can be used, but thinner sheets may be harder to achieve.
  • Fresh pasta cooks much faster than dried pasta, watch closely to avoid overcooking.
  • Store any unused fresh pasta by laying it flat on a floured sheet and covering with a clean cloth or refrigerate wrapped tightly for up to 2 days.

Nutrition

Keywords: homemade pasta, fresh pasta, pasta dough, Italian recipe, pasta roller, fettuccine, easy pasta

Find it online: https://cheframiflavor.com/homemade-pasta-recipe/