Italian Fresh Pasta Recipe
Italian · Main course · 33 min total
A simple and authentic recipe for homemade fresh pasta, perfect for a variety of sauces. Made with just flour and eggs, this pasta has a tender, silky texture that elevates any dish.
30
min prep
min prep
3
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 cups (250g) all-purpose flour
- 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, gently 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. Wrap in plastic wrap and let rest for 30 minutes.
- Divide the dough into 4 pieces. Roll out each piece with a pasta machine or rolling pin to desired thickness (about 1/16 inch for fettuccine).
- Cut the pasta into desired shapes (e.g., fettuccine, pappardelle) using a pasta cutter or knife. 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 best results, use a scale to measure flour accurately.
- The pasta can be dried on a floured baking sheet for 30 minutes before cooking.
- Store fresh pasta in the refrigerator for up to 2 days or freeze for up to 1 month.
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