How to Make Homemade Pasta (Edit recipe)

Learn how to make homemade pasta with this perfect ratio and easy to follow step by step instructions! With just 3 ingredients, you are on your way to making pasta from scratch with or without a pasta maker.

30 minutes

5 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	144
Fat:	1 g
Carbohydrates:	30 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	144 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 4

Ingredients

8 oz Eggs, whole (approximately 4 large)
12 oz 00 Flour, approximately 2 ⅔ cup
.25 tsp Sea Salt, fine

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pour flour onto a clean work surface in a pile and then create a well in the center of the pile of flour.
Pour eggs into the middle of the well of the flour and add the salt on top of the eggs.
Using a fork or a small whisk, break up the eggs and scramble them with the salt.
Continue to mix the eggs, incorporating the flour a little bit at a time.
When the mixture is too thick or sticky to mix, fold the flour on top of the eggs and knead the dough until all of the flour is incorporated.
Knead the dough for 2-3 minutes until smooth and elastic and then wrap it tightly in plastic wrap.
Let the dough rest at room temperature for 30 minutes or for up the 24 hours in the refrigerator.
Use a pasta machine or rolling pin to roll the dough out thinly. Cut fresh pasta into the desired shapes.
Cut pasta can be dried for a bit on a pasta rack or on a floured towel in a single layer or it can be cooked immediately. If cooking the pasta immediately, make sure the cut pasta is well-floured and set in nests or small piles so it doesn't stick.
Pasta can be cooked in a large pot of boiling salted water until al dente. Drain and serve with your favorite sauce.

Notes

If the dough is too dry, a little water or olive oil can help to moisten the dough. If the dough is too wet, a little flour can be added. It should not stick to hands, the counter, the rolling pin, the pasta machine, or the cutter. Letting the pasta dough rest allows the pasta to continue to hydrate and the gluten to relax so the pasta is easier to roll out. Use plenty of flour when rolling and cutting pasta dough so it doesn't stick together. Dough can be mixed together in a food processor. Add all of the ingredients to a food processor and pulse to combine. Continue to mix until the dough has completely come together. The dough still may need to be kneaded for a minute to make sure it’s the right consistency. Homemade pasta can be rolled out by hand using a rolling pin and then cut it using a sharp knife or pastry or pizza cutter. A pasta machine can also be used to roll and cut the pasta, which is a bit faster and easier. Pasta rolling and cutting attachments can also be used for a KitchenAid stand mixer and make is quick and easy.