Servings: 6 Servings
Calories: 275 kCal
Cooking and Prep Time: 27 minutes
It’s amazing how much you can do with just flour and some fresh eggs. With these two ingredients, you can make fresh pasta at home, by hand! We recommend making a 2-ounce serving per person which is around 1 cup of pasta. You can pair this pasta with literally any sauce of pasta recipe you may have.
It is important to remember that you need to let the dough rest for a minimum of 30 minutes and maximum of 4 hours. This gives the dough time to let the flour absorb the liquid and for the gluten relax. Gluten is what will allow the pasta dough to be stretched and rolled out to be super thin.
This Homemade Pasta requires only 3 cups of flour and 4 large eggs and the moisture in the egg is what brings the dough together. Take your time when it comes to kneading this dough so that it’s not too wet and not too dry. Remember that doughs get wetter when resting so stick to kneading it until it’s soft.
Once the dough is rolled out into a very thin sheet (see recipe instructions), fold it over itself into a nice log. From there, use a sharp knife to cut the pasta in 1/4 inch thick strips.
You can get creative and cut the pasta into whatever shape you want. Just make sure that whatever you choose, your cuts are uniform so that they will boil and cook evenly.
Fresh pasta can be stored uncooked and covered in the fridge for up to 3 days. If it’s already cooked, drizzle some olive oil over it to stop it from sticking together. Also, you can freeze the fresh pasta in an airtight container for up to 8 weeks.
- 3 cups (15oz/426g) all-purpose flour
- 4 large eggs* (or 5 small eggs)
- On a large flat clean surface place the flour in a mound.
- Crack all 4 large eggs into the center of the mound of flour creating a well to hold the eggs.
- Using a light hand, break the yolks of the egg and gently bring the flour into the center of the well using your fingertips.
- Keep incorporating the flour into the eggs until all the flour has been absorbed. This will be a messy process, but it is well worth it! Once the dough starts to form, bring it together with your palms and knead into a smooth yellow dough. This will take roughly 5 minutes. Note: if your dough is on the dry side you can add a little SLASH of water to bring it together.
- When the dough forms a ball, cover tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop. No longer than 18 hours.
- After resting, remove the dough from the fridge and cut into 4 equal pieces. Set aside and cover with a towel to stop it from drying out.
- Flour your work surface and rolling pin and roll 1 ball of dough at a time into a large thin sheet. I don’t give dimensions for this part as it varies but my one note would be to get it as thin humanly possible. Like paper thin.
- Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into strips roughly 1/4 inch thick depending on what pasta you are making. Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.
- Set cut pasta aside on a tray and leave out at room temperature to cook off or cover and place in the fridge to be cooked later.
To Cook Fresh Pasta
- Place a medium pot over medium-high heat and boil 8 cups of water. Once the water is boiling salt it and place the fresh pasta in the water.
- Add the pasta and allow to cook for roughly 2 minutes or until tender. When the pasta floats to the top of the pot it is ready.
- Strain the water off the pasta and serve as desired.
How to Store Fresh Pasta
- To store fresh pasta keep it covered on a tray in the fridge for up to 3 days. It also freezes really well for up to 4 weeks.