Italian Homemade Pasta Recipe
This homemade fresh pasta recipe brings the taste of authentic Italian cuisine straight to your kitchen. Made with just three simple ingredients, this versatile dough is perfect for creating silky tagliatelle, hearty fettuccine, or delicate lasagna sheets.
Equipment
- Large mixing bowl
- Fork or whisk
- Clean countertop or large wooden board (for kneading)
- Rolling pin or pasta machine
- Knife or pasta cutter
- Clean kitchen towel
- Large pot (for boiling)
Ingredients
- 2 Cups All-purpose flour or “00” flour (preferably)
- 3 Large eggs (room temperature)
- ½ Tsp Salt (optional)
- Semolina flour or additional all-purpose flour (for dusting)
Instructions
- Prepare the Dough:Place the flour on a clean countertop or in a large bowl. Make a well in the center.Crack the eggs into the well and add the salt, if using. Use a fork or your fingers to whisk the eggs, gradually incorporating the flour from the edges.Once the mixture becomes too thick to mix with a fork, start using your hands to bring it together into a shaggy dough.
- Knead the Dough:Knead the dough on a floured surface for about 8–10 minutes, until it’s smooth, elastic, and slightly tacky but not sticky.Wrap the dough in plastic wrap or cover with a clean kitchen towel and let it rest for at least 30 minutes at room temperature. This step allows the gluten to relax and makes the dough easier to roll out.
- Roll Out the Dough:Divide the dough into 2–4 portions for easier handling. Keep unused portions covered to prevent drying out.Roll out each portion with a rolling pin or pass it through a pasta machine, starting at the widest setting and gradually moving to thinner settings until you reach your desired thickness (usually around 1–2 mm for most pasta types).
- Cut the Pasta:For tagliatelle, fettuccine, or similar shapes, lightly flour the rolled-out dough, fold it loosely, and slice into strips of your preferred width. For lasagna sheets, cut into rectangles.Dust the cut pasta with a bit of semolina or flour to prevent sticking.
- Cook the Pasta:Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 3–5 minutes, depending on thickness. Fresh pasta cooks faster than dried pasta.Drain and toss immediately with your sauce of choice.
Video
Notes
- Flour Matters: If you can get “00” flour, use it for a silkier dough, but regular all-purpose flour works fine too.
- Resting Time: Don’t skip the resting period—it’s crucial for easy rolling and a tender final texture.
- Kneading: If the dough feels dry, add a few drops of water. If it’s too sticky, sprinkle on a bit more flour.
- Storage: If not cooking immediately, shape the pasta into nests and let it air dry slightly before storing in the fridge for up to 2 days or freezing for later.