Description
This homemade pasta recipe guides you through making fresh, delicious pasta from scratch using simple ingredients. The process involves preparing a basic dough, kneading it to the perfect texture, rolling it out to your desired thickness, and cooking it quickly to al dente perfection. Ideal for those who enjoy homemade Italian dishes, this recipe yields tender, flavorful pasta ready to pair with any sauce.
Ingredients
Scale
For the Dough
- 2 cups all-purpose flour (plus extra for dusting)
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon 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 and add salt and olive oil if using. 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. Once kneaded, 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 portions. Roll out each portion on a floured surface or use a pasta machine to achieve your desired thickness. Then cut the rolled dough into your preferred pasta shapes such as fettuccine, tagliatelle, or lasagna sheets.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2 to 4 minutes until al dente. Once cooked, drain the pasta and serve immediately with your favorite sauce.
Notes
- Resting the dough is crucial for developing gluten, which makes the pasta easier to roll out and gives it a better texture.
- Use plenty of flour for dusting to prevent the dough from sticking when rolling and cutting.
- For best results, cook the fresh pasta shortly after rolling to maintain its tender texture.
- Optional olive oil adds a slight richness and helps improve dough elasticity but can be omitted.
