Homemade pasta
Discover the simplicity and flavor of homemade pasta with our easy recipe! Made with just four ingredients – all-purpose white wheat flour, eggs, olive oil, and a pinch of salt – you'll be serving fresh, delicious pasta in no time. Perfect for any occasion!
- 10 Mar 2025
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 4 Ingredients
Making homemade pasta is a rewarding experience that allows you to enjoy fresh, delicious noodles created from just a few simple ingredients. Whether you're a seasoned chef or a kitchen novice, this recipe will guide you through the process of crafting perfect pasta from scratch.
Ingredients:
Instructions:
- Clear a large, clean work surface such as a countertop or a large cutting board.
2. Mix the Dry Ingredients:
- Measure out the 4 cups of all-purpose flour and create a mound on your work surface.
- Make a well in the center of the flour mound. Ensure the well is large enough to hold the eggs and other wet ingredients.
- Crack the 5 eggs into the well you created in the flour.
- Add the 2 tablespoons of olive oil.
- Sprinkle the salt over the eggs.
- Using a fork or your fingers, gently beat the eggs and start to draw in a little bit of flour from the edges of the well.
- Continue to mix, gradually incorporating more flour from the edges, being careful to maintain the well’s integrity so the wet mixture doesn’t spill out.
5. Knead the Dough:
- Once the dough starts to come together and becomes too thick to mix with a fork, begin kneading with your hands.
- Knead the dough by pressing it with the heel of your hand, folding it over, and repeating. Continue kneading for about 10 minutes, or until the dough is smooth and elastic. If the dough feels too dry, you can add a few drops of water. If it's too sticky, add a bit more flour.
- Form the dough into a ball and wrap it tightly in plastic wrap.
- Let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
- After resting, divide the dough into 4 smaller portions to make it manageable.
- Using a rolling pin or a pasta machine, roll out each portion of dough to your desired thickness. If using a rolling pin, aim for a thin, even sheet. If using a machine, start with the largest setting and gradually reduce the thickness until you reach the desired thinness.
- Once the dough is rolled out, you can cut it into your desired pasta shapes. For fettuccine or tagliatelle, roll the dough into a loose cylinder and cut into strips. For lasagna, cut into rectangular sheets. For other shapes, use a pasta cutter or knife according to your preference.
- Bring a large pot of salted water to a boil.
- Add the freshly made pasta and cook for 2-4 minutes, or until the pasta is al dente (cooked through but still firm to the bite). Fresh pasta cooks much faster than dried pasta.
- Drain the pasta in a colander and toss with your favorite sauce.
- Serve immediately.
Tips:
- Use high-quality ingredients for the best flavor and texture.
- Make sure to knead the dough thoroughly to achieve the right consistency and elasticity.
- Allow the dough to rest for at least 30 minutes before rolling it out to help relax the gluten and make it easier to work with.
- Dust your work surface and rolling pin with flour to prevent sticking during the rolling process.
- If you don't have a pasta machine, you can use a rolling pin and a sharp knife to cut the pasta by hand.
- Cook fresh pasta in boiling salted water for only a few minutes until al dente, as it cooks much faster than dried pasta.
Congratulations! You've successfully made your own homemade pasta. This fresh pasta can now be used in a variety of dishes, from classic Italian recipes to innovative culinary creations. Enjoy the rich texture and flavor that comes only from pasta made with care and quality ingredients.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 540kcal | 27% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 90g | 27% |
| Fiber 3.75g | 10% |
| Sugar 0.46g | 0% |
| Fat | |
| Fat 16g | 18% |
| Saturated 3.14g | 10% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 220mg | 40% |
| Vitamin B1 0.42mg | 35% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 1.99mg | 12% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.64ug | 27% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.73mg | 5% |
| Vitamin K 0.56ug | 0% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 2.52mg | 23% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 280mg | 23% |
| Potassium, K 270mg | 8% |
| Selenium, Se 44ug | 81% |
| Sodium, Na 570mg | 38% |
| Zinc, Zn 2.21mg | 20% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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