Easy Homemade Pasta

This homemade pasta recipe is consistently great and easy to make with flour, eggs, salt, olive oil, and water. Roll out by hand or use a pasta machine to cut dough into desired pasta shape.

Print Recipe

Prep Time 20

Total Time 25

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 2422.2 kcal

Equipment

1 Large Mixing Bowl For combining ingredients
1 Pasta Machine Essential for rolling and cutting the dough evenly
1 Set of Measuring Cups and Spoons For precise ingredient measurements
1 Bench Scraper Helpful for dough handling, dividing, and cleaning the work surface
1 Damp Kitchen Towel or Plastic Wrap For resting the dough to prevent drying

Ingredients

Main

2 cups flour
3 large eggs at room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water or as needed

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Mix flour, eggs, olive oil, and salt in a bowl until combined. Add water, 1 teaspoon at a time, to flour mixture until a smooth, thick dough forms. Dotdash Meredith Food Studios
Turn dough out onto a lightly floured work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Dotdash Meredith Food Studios
Divide dough into 8 balls; use a pasta machine to roll and cut dough into desired pasta shape. Dotdash Meredith Food Studios

Notes

For superior pasta, opt for '00' flour, which yields a silkier texture. Ensure eggs are at room temperature for better emulsion with the flour and oil. The 10-minute kneading process is crucial for developing strong gluten, which provides the pasta's essential chew. Don't skip the resting period; it allows the gluten to relax, making the dough much easier to roll thinly without tearing. If kneading by hand, use the heel of your hand and a push-fold motion. Adjust water sparingly; the dough should be firm but pliable, not sticky. For drying, dust freshly cut pasta lightly with semolina flour to prevent sticking before cooking.