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

Servings 4 people

Equipment

1 Large Mixing Bowl
1 Measuring Cups and Spoons
1 Pasta Machine (hand-crank or electric)
1 Bench Scraper (optional, for dough handling and cleanup)
1 Clean Work Surface (e.g., kitchen counter or large cutting board)

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 if available; its finer grind yields a silkier texture, though all-purpose flour works well. Ensure eggs are truly at room temperature for better emulsification and dough consistency. Don't skimp on kneading—this critical step develops the gluten, providing the pasta with its essential elasticity and chew. The 'as needed' water is key; adjust based on flour absorption and ambient humidity, adding just enough until the dough is firm but not sticky. Proper resting, ideally 30-60 minutes covered, allows the gluten to relax, making the dough significantly easier to roll thinly without tearing. For an enhanced flavor profile, consider adding a pinch of freshly grated nutmeg or a touch more olive oil to the dough.