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Homemade Pasta – Fresh, Simple & Perfect Every Time

Making homemade pasta from scratch is easier than it looks — and the taste and texture are unbeatable. With just flour, eggs, olive oil, and a touch of salt, you can create silky, tender pasta perfect for any sauce. Whether you roll it by hand or use a pasta machine, this recipe delivers authentic Italian-style pasta you can shape into fettuccine, tagliatelle, pappardelle, or even stuffed pasta like ravioli.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 portions
Ingredients Equipment Method Notes

Ingredients
  

🥚 Fresh Produce:
  • 1 egg yolk
  • 4 large eggs
🧂 Spices & Seasonings:
  • ½ tsp salt
🫒 Oils & Vinegars:
  • 3 tsp olive oil
🍞 Other:
  • 2 ¾ cups 350 g all-purpose flour, plus more for dusting and rolling

Equipment

  • Large mixing bowl
  • Fork or whisk
  • Clean work surface or pastry board
  • Pasta machine or rolling pin
  • Sharp knife or pasta cutter
  • Kitchen towel or plastic wrap

Method
 

Step 1 – Make the Dough
  1. On a clean work surface or in a large bowl, mound the flour and make a well in the center.
  2. Add the eggs, egg yolk, olive oil, and salt into the well.
  3. Using a fork, whisk the eggs, gradually pulling flour from the edges into the mixture until it forms a shaggy dough.
Step 2 – Knead the Dough
  1. Knead the dough by hand for about 8–10 minutes until smooth and elastic.
  2. If it’s too dry, add a few drops of water; if too sticky, add a dusting of flour.
Step 3 – Rest the Dough
  1. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Step 4 – Roll Out the Dough
  1. Divide the dough into 4 pieces.
  2. Roll each piece with a pasta machine or rolling pin until thin (about 1–2 mm).
  3. Dust lightly with flour to prevent sticking.
Step 5 – Cut & Shape
  1. Cut into desired pasta shapes — fettuccine, tagliatelle, or sheets for lasagna/ravioli.
  2. Arrange on a floured surface or pasta rack.
Step 6 – Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Cook fresh pasta for 2–4 minutes until al dente.
  3. Drain and toss with your favorite sauce.

Notes

🧊 Storage & Reheating
Refrigerator: Store fresh pasta (uncooked) for up to 2 days in an airtight container.
Freezer: Freeze in nests on a tray, then transfer to a freezer bag for up to 2 months.
Reheating: Boil from frozen for 4–5 minutes.
🥄 Variations
Herb Pasta: Add 2 tbsp finely chopped fresh herbs into the dough.
Spinach Pasta: Blend spinach into the eggs before mixing with flour.
Whole Wheat Pasta: Replace half the flour with whole wheat flour.
Flavored Pasta: Infuse with paprika, turmeric, or squid ink for color and taste.
❓ 10 FAQs
Do I need a pasta machine?
No, you can roll by hand with a rolling pin.
Why does my pasta dough feel tough?
It may need more resting time or a splash of water.
Can I make it ahead?
Yes, store wrapped in the fridge for up to 2 days before rolling.
Why is my pasta sticky after cooking?
Use enough salted boiling water and toss immediately with sauce.
Can I double the recipe?
Yes, just maintain the same ratios.
Can I use bread flour instead?
Yes, it will make a slightly firmer pasta.
How do I stop pasta from clumping?
Dust with flour and shake gently before cooking.
Can I make gluten-free pasta with this recipe?
Not directly — use a gluten-free flour blend.
What sauces go best with fresh pasta?
Light sauces like olive oil and garlic, or cream-based Alfredo.
How thin should I roll the pasta?
For most shapes, about 1–2 mm thick.
🏁 Conclusion
This Homemade Pasta is a kitchen classic that’s simple yet impressive. With a little practice, you’ll have silky, tender noodles ready to pair with any sauce — a perfect base for countless Italian-inspired meals.