Description
This homemade pasta recipe guides you through making fresh, delicious pasta from scratch using simple ingredients like flour and eggs. The process involves making and kneading the dough, rolling it out to your desired thickness, cutting into shapes, and cooking it quickly in boiling water for a perfect al dente texture. Ideal for serving with your favorite sauces, this classic dish elevates any meal with fresh pasta quality.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 tsp salt
Wet Ingredients
- 3 large eggs
- 1 tbsp olive oil (optional)
Instructions
- Make the Dough: On a clean surface or in a large bowl, mound the flour and create a well in the center. Crack the eggs into the well, add the salt and olive oil if using, then beat the eggs with a fork, gradually incorporating the surrounding flour until a shaggy dough forms.
- Knead the Dough: Gather the dough and knead it on a lightly floured surface for 8 to 10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap or cover with a damp cloth and let it rest for 30 minutes at room temperature.
- Roll the Dough: Divide the rested dough into four equal portions. Roll out each portion on a floured surface or use a pasta machine to reach your desired thickness. Then cut the dough into your preferred shapes such as fettuccine, tagliatelle, or lasagna sheets.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2 to 4 minutes, or until it is al dente. Drain the pasta and serve immediately with your favorite sauce.
Notes
- Resting the dough is crucial to relax the gluten, making it easier to roll out.
- Use plenty of flour when rolling and cutting to prevent sticking.
- Fresh pasta cooks much faster than dried pasta, so keep an eye on it to avoid overcooking.
- Store leftover fresh pasta in the refrigerator for up to 2 days or freeze for longer storage.
