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Outline
- Title: Homemade Pasta Recipe
- Short Intro Paragraph
- Full Recipe Introduction
- H2: Why You’ll Love This Recipe
- H2: Ingredients
- Image
- H2: Directions
- H2: Servings & Timing
- H2: Variations
- H2: Storage & Reheating
- H2: Notes
- H2: FAQs
- H2: Conclusion
Homemade Pasta Recipe
A simple Homemade Pasta Recipe that transforms just four ingredients into pillowy fresh pasta in under an hour.
Full Recipe Introduction
Homemade pasta—there’s nothing quite like it. With a few basic pantry staples, you’ll create soft, tender noodles that taste miles away from store-bought dried pasta. This pasta recipe draws on the classic egg-and-flour combo, gently kneaded into fresh pasta dough that’s a joy to roll and slice. I love serving these ribbons at family dinners or casual brunches, and they soak up sauces—be it lemony butter, hearty Bolognese, or pesto—with such pure flavor. Years ago, I watched my Nonna press dough through a wooden rigagnocchi; today, I reach for my pasta machine, but that same sense of comfort remains. Making pasta at home brings a bit of old-school charm to your kitchen, and if you’re after healthy swaps, whole-wheat flour or semolina can slip right in. You know what? There’s something magical about flour dust floating in sunlit counters. Ready to try pasta from scratch?
Why You’ll Love This Recipe (H2)
• Only four ingredients—nothing fancy needed
• Ready to cook in under an hour (even faster with a mixer)
• Perfect base for creamy sauces, fresh tomato, or olive-oil drizzles
• Easily scales up for dinner parties
• Nut-free, dairy-optional, vegetarian-friendly
• Great hands-on activity with kids or friends
• Texture tunable: thicker tagliatelle or delicate linguine
• No special equipment—pasta roller speeds it up but isn’t required
Ingredients (H2)
• 2 cups (250g) all-purpose flour (substitute 1 cup whole wheat + 1 cup AP for heartier noodles)
• 3 large eggs, room temperature (or 4 small eggs—adjust flour by 1–2 tbsp if needed)
• 1 tsp fine sea salt
• 1 tbsp extra-virgin olive oil (optional, for silkier dough)
Tips:
- For uniform Homemade Pasta Dough, sift the flour and mound it on a clean surface.
- Choose pasture-raised eggs for richer color and flavor.
- Olive oil isn’t required, but it helps the dough rest without drying out.
Directions (H2)
- Make a well: Mound flour on a board, press a deep well in the center, then crack eggs, salt, and oil into it.
Tip: Use your fingers to gently whisk eggs in the well, gradually pulling in flour edges. - Combine: Once shaggy dough forms, dust your hands with flour and knead for 8–10 minutes, until soft and elastic.
Sensory cue: Dough should bounce back when poked. - Rest: Wrap in plastic or a damp towel. Let it rest 20–30 minutes at room temperature—it’s key for smooth rolling.
- Roll (by hand or machine): Divide dough into quarters. Flatten each piece, then feed through pasta machine starting at the widest setting, folding and dusting lightly between passes.
Pro tip: Move to thinner settings until sheet is about 1.5mm thick for tagliatelle or 2mm for fettuccine. - Cut noodles: Drape sheets over a rolling pin or pasta drying rack. Use a sharp knife or machine cutter to slice to your desired width.
- Boil & serve: Cook noodles in plenty of salted water (1 tbsp salt per 4 quarts) for 2–3 minutes, stirring gently. Fresh pasta cooks fast—watch it!
Serving suggestion: Toss immediately with butter, herbs, or sauce of choice.
Servings & Timing (H2)
Makes 4 generous servings
Prep Time: 15 minutes
Rest Time: 25 minutes
Rolling & Cutting: 15 minutes
Cooking & Plating: 5 minutes
Total Time: ~1 hour
Variations (H2)
• Spinach Pasta: Blend 1 cup steamed spinach into eggs for vibrant green noodles.
• Lemon Herb: Add 1 tsp finely grated lemon zest and 1 tbsp chopped parsley to dough.
• Gluten-Free: Swap to a 1:1 gluten-free flour mix + 1 tsp xanthan gum.
• Beet Noodles: Mix in 2 oz roasted beet puree for color and earthy sweetness.
• Whole-Wheat Upgrade: Replace half of the AP flour with whole-wheat for nuttier flavor.
Storage & Reheating (H2)
Refrigerator: Store fresh noodles in an airtight container, dusted with flour, up to 1 day.
Freezer: Arrange strands in loose nests on a baking sheet; freeze 1 hour, then transfer to a zip-top bag—lasts 2 months.
To cook from frozen: Drop directly into boiling water, add 1 minute to cooking time.
Make-ahead: Dough can rest, wrapped, in fridge up to 12 hours—just let it sit out 15 minutes before rolling.
Notes (H2)
• Kneading length matters: Under-kneaded dough tears; over-kneaded can get tough—aim for 8–10 minutes by hand.
• If dough feels dry, splash water; if too sticky, dust more flour.
• Use a kitchen scale for accuracy, but cups work with this forgiving pasta recipe.
• Experiment with thickness: thicker sheets hold chunky ragù; thinner sheets suit light broths.
FAQs (H2)
Q: Can I skip resting the dough?
A: You could, but resting lets gluten relax; the dough rolls out smoother and springs back less.
Q: Why is my pasta gummy after cooking?
A: Too much flour on noodles or over-cooking can cause clumping—shake off excess flour and watch the timer.
Q: What if I don’t have a pasta machine?
A: Use a rolling pin—press firmly and roll evenly, then fold sheets and slice by hand with a sharp knife.
Q: How do I prevent noodles from sticking?
A: Toss ribbons lightly with flour or semolina and spread them on a rack or tray.
Q: Can I add flavors directly into dough?
A: Absolutely—herbs, spices, and purees mix right in; just adjust moisture so dough stays pliable.
Q: Is fresh pasta healthier than dried?
A: Fresh pasta often uses fewer additives, and you control the ingredients, but calories are similar.
Q: How do I know when dough is kneaded enough?
A: It should feel smooth and hold together in a ball, stretching slightly without tearing.
Q: Can I make pasta with just semolina flour?
A: Yes—semolina yields a firmer bite; mix with all-purpose flour if you prefer a tender result.
Conclusion (H2)
This Homemade Pasta Recipe is your ticket to tender, flavorful noodles any night of the week—no more bland dried pasta for us! Give it a whirl, share your pasta-making wins (or funny mishaps) in the comments, and don’t forget to explore more recipes like our Creamy Mushroom Sauce or Classic Marinara to top off those noodles. Happy cooking!
Homemade Pasta Recipe
Ingredients
- 2 cups (250g) all-purpose flour substitute 1 cup whole wheat + 1 cup AP for heartier noodles
- 3 large eggs room temperature (or 4 small eggs—adjust flour by 1–2 tbsp if needed)
- 1 tsp fine sea salt
- 1 tbsp extra-virgin olive oil optional, for silkier dough
Instructions
- Mound flour on a board, press a deep well in the center, then crack eggs, salt, and oil into it. Tip: Use your fingers to gently whisk eggs in the well, gradually pulling in flour edges.
- Once shaggy dough forms, dust your hands with flour and knead for 8–10 minutes, until soft and elastic. Sensory cue: Dough should bounce back when poked.
- Wrap in plastic or a damp towel. Let it rest 20–30 minutes at room temperature—it’s key for smooth rolling.
- Divide dough into quarters. Flatten each piece, then feed through pasta machine starting at the widest setting, folding and dusting lightly between passes. Pro tip: Move to thinner settings until sheet is about 1.5mm thick for tagliatelle or 2mm for fettuccine.
- Drape sheets over a rolling pin or pasta drying rack. Use a sharp knife or machine cutter to slice to your desired width.
- Cook noodles in plenty of salted water (1 tbsp salt per 4 quarts) for 2–3 minutes, stirring gently. Fresh pasta cooks fast—watch it! Serving suggestion: Toss immediately with butter, herbs, or sauce of choice.
