Fresh pasta Recipe
Italian · Main course · 33 min total
Making fresh pasta at home is surprisingly simple and yields tender, silky noodles that elevate any sauce. This basic egg pasta dough is versatile and can be cut into fettuccine, pappardelle, or any shape you like.
30
min prep
min prep
3
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Mound the flour on a clean work surface and make a well in the center. Crack the eggs into the well, add olive oil and salt.
- Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well until a shaggy dough forms.
- Knead the dough with your hands for about 8-10 minutes until smooth and elastic. If too sticky, add a little flour; if too dry, add a few drops of water.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- Divide the dough into 4 pieces. On a lightly floured surface, roll one piece into a thin sheet (about 1/16 inch thick) using a rolling pin or pasta machine.
- Cut the sheet into desired shapes (e.g., fettuccine, pappardelle) using a knife or pasta cutter. Dust with flour to prevent sticking.
- Cook the fresh pasta in a large pot of salted boiling water for 2-3 minutes until al dente. Drain and serve immediately with your favorite sauce.
Tips
- For flavored pasta, add 1 tablespoon of chopped herbs (like basil or parsley) or 1 teaspoon of tomato paste to the egg mixture.
- Fresh pasta can be dried on a rack for later use; store in an airtight container for up to 2 weeks.
- Leftover cooked pasta can be tossed with olive oil and refrigerated for up to 3 days.
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