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How to Make Easy Homemade Pasta Recipe

Learn how to make easy homemade pasta that is delicious and perfectly textured without all the fuss. Is there anything more satisfying than a bowl of homemade pasta? It’s so simpleto make, and yet it feels like a real treat.

Make your own pasta using different types of flour such as all purpose flour and semolina flour. This basic pasta dough recipe can be made ahead and stored in the refrigerator a few days until you are ready to use. Since fresh pasta cooks up quickly, it makes a perfect homemade weeknight meal for the whole family.  

Making Pasta at an Italian Restaurant

When I was younger, I worked at an Italian restaurant, and they made fresh pasta every day. It was great to use in the kitchen as it only took 3-4 minutes to cook in the boiling water. Fresh pasta cooks much faster than dried pasta.

We would make the pasta and divide it out into individual servings on half sheet pans lined with parchment paper. This helps the dough not stick. We would cover the entire baking sheet with plastic wrap and refrigerate until it was time to make the pasta.  

How to Make Easy Homemade Pasta Recipe
Mixing the Wet and Dry Ingredients

We also had a steam table in the kitchen filled with 7 different pasta sauces, from pesto to marinara, to a garlic parmesan sauce.

Pair these delicious smelling sauces with garlic bread and you can just image how good I smelled coming home every evening after work.

At the restaurant, since we made so much pasta, we used a pasta machine to make the dough thin and cut the size of the pasta from thin spaghetti to linguini. The same dough was used for all our dishes, it was just cut into different thicknesses.

How to Make Easy Homemade Pasta Recipe

Combine the flour and salt on a clean kitchen counter or large bowl if you prefer.

Make a well in the center, then add the eggs, water, and oil.

Using a fork or your hands, gently begin to mix the eggs. Gradually draw in flour with each stroke. (Another option is to mix the eggs, water, and oil in a small bowl then add to the flour in a large bowl. Toss and mix everything with a fork until the flour is moistened and starts to clump together).

When you have formed a cohesive clump of dough, turn it out onto a clean work surface lightly dusted with 1/2 teaspoon of flour and continue kneading for 2 to 3 minutes. (If you are already working on the counter, pick up the dough and add a dusting of flour to the counter and knead the dough). If you have a food processor, you can add all the ingredients at once and give it a few pulses to combine.

Form the dough into a disk and wrap it tightly in plastic wrap. Let it rest at room temperature for 30 minutes. Pro Tip. At this point, you can store, very well wrapped, in the refrigerator for a day. Or freeze for a month or more. Just defrost the dough slowly in the refrigerator. Then let it return to room temperature before rolling out. You may find the dough sticks a bit after freezing, just add a bit more dusting of flour.

Once the dough has rested, divide the dough into four portions. Work with one portion at a time, cover the remaining dough balls and set aside. Roll the first dough ball into a small, flat circle.

Cutting the Pasta Dough into Noodles

How to Roll Dough with a Pasta Machine

Working with 1 portion of dough at a time. (Keep the rest of the dough wrapped in the plastic wrap until you are ready to use). Starting with the widest setting (5 or 6) run the flattened disc dough through the machine once or twice.

Fold the pasta into thirds decrease the thickness of the machine setting and pass it through the pasta maker again.

Continue folding the pasta into thirds and decreasing the thickness 6 times. You will need to use one hand to support the dough as it becomes thinner with each pass through the machine.

Next, cut the pasta sheet into strips.

Rolling Pasta Dough with Rolling Pin Instructions

No pasta machine? No worries, you can use a rolling pin and a knife to get the job done.

Roll each portion of the dough individually on a well-floured surface. Get the dough as thin as possible. Then cut thin strips of the dough. It is okay if they are not exactly straight and narrow. They may look rustic; however, they will still taste amazing.

If you don’t have a pasta machine, you can use a rolling pin and knife (or pizza cutter) instead. Keep in mind you’ll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it.

You could use a pasta cutter if you desire more consistency in your pasta.

Once rolled and cut, this pasta can be used in a recipe right away. Just add to boiling salted water and cook for 3-4 minutes until al dente.

If you prefer to dry the pasta for later, just drape the pasta over a drying rack as they will dry evenly through the pasta and dry faster too. 

Pasta Nests

Pasta Making Tips

Make sure you let the dough rest before rolling out. This helps the flour and liquids fully absorb, which also helps the gluten to relax. The relaxed gluten is what helps the dough stretch out thinly without splitting when rolled out.

Get your dough thin before slicing into the long strips.

When the dough starts sticking to anything, sprinkle on flour.

Flavor the pasta with herbs. They can be fresh or dried. 1 or 2 tablespoons seems to be enough. We have used oregano, thyme, and basil. They pair well with the sauces.

Add spice such as onion powder, garlic powder, or smoked paprika. Generally, 1 teaspoon is enough for us when I add it as the sauce that the pasta is served with also has flavorings and it can be overpowering.

How to Cook Homemade Pasta?

Homemade pasta cooks a lot faster than store-bought pasta. Get your salted water boiling and add your pasta. It will be done in 2-4 minutes.

How do I store homemade pasta?

Homemade pasta can be stored in the refrigerator 2-3 days or in the freezer for a few months.

Just place the fresh pasta dough in an airtight container or wrap it securely with plastic wrap to store in the refrigerator.

To freeze freshly cut pasta noodles, gently toss the noodles in a little flour. This helps keep the dough from sticking together. Then place them on a baking tray in a single layer. You could also hang the pasta to dry or place the noodles in a circular nest on the sheet pan.

Let the pasta air dry for an hour, then place in a plastic freezer bag or airtight container. It will keep 6-8 months in the freezer.

When you are ready to use, the frozen pasta noodles can be placed right in the boiling water for quick cooking.

How Long Does Fresh Pasta Last?

Fresh uncooked pasta will last in the refrigerator up to 3 days. Fresh, store-bought pasta can be stored in the fridge for up to 2 days.

How Long Does Pasta Sauce Last in the Fridge?

Homemade pasta sauce will last 3-4 days in the refrigerator. Store-bought sauce will last up to 4 days.

What to Serve with Pasta?

Here are a few delicious side dishes that pair well with pasta.

Roasted Asparagus

Homemade Caesar Salad

Creamy Cucumber Salad

Caramelized Brussels Sprouts with Balsamic Vinegar

How to Make Easy Homemade Pasta Recipe
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How to Make Easy Homemade Pasta Recipe

Learn how to make easy homemade pasta that is delicious and perfectly textured without all the fuss. Is there anything more satisfying than a bowl of homemade pasta? It’s so simple to make, and yet it feels like a real treat.
Prep Time15 mins
Cook Time4 mins
Resting Time30 mins
Total Time49 mins
Course: Dinner, lunch
Cuisine: American, Italian
Keyword: 30 minute meal, pasta recipe
Servings: 4 Servings 1 pound of pasta
Calories: 356kcal

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Ingredients

  • 2 Cups Flour
  • ½ Teaspoon Salt
  • 2 Large Eggs
  • 3 Tablespoons Water
  • 3 Tablespoons Olive Oil

Instructions

  • Combine the flour and salt.
  • In a small bowl, mix the wet ingredients with a fork, eggs, water, and olive oil.
  • Add the wet ingredients to the flour and mix everything together with a fork until the mixture starts to clump together.
  • Then turnout on a lightly floured surface. Knead the pasta for 2-3 minutes.
  • We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.
  • Cover dough tightly with plastic wrap and allow it to rest for at least 30 minutes. (This resting phase is giving the dough time to relax. Otherwise, it will be difficult to roll out thin enough as the dough will just not cooperate).
  • After the resting period, divide the dough into four portions.
  • There are two options for rolling the dough into thin strips and cutting them apart.

Pasta Machine Instructions

  • Working with 1 portion of dough at a time. (Keep the other portions wrapped in the plastic wrap until you are ready to use). Starting with the largest setting (5 or 6) run the dough through the machine once or twice.
  • Working with 1 portion of dough at a time. (Keep the other portions wrapped in the plastic wrap until you are ready to use). Starting with the largest setting (5 or 6) run the flattened disc dough through the machine once or twice.
  • Fold the pasta into thirds decrease the thickness of the machine setting and pass it through the pasta machine again.
  • Continue folding the pasta into thirds and decreasing the thickness 6 times. You will need to use one hand to support the dough as it becomes thinner with each pass through the machine.
  • Next, cut the pasta strips.

Rolling Pin Instructions

  • Roll each portion of the dough individually on a well-floured surface. Get the dough as thin as possible. Then cut thin strips of the dough. It is okay if they are not exactly straight and narrow. They may look rustic; however, they will still taste amazing.
  • If you don’t have a pasta machine, you can use a rolling pin and knife (or pizza cutter) instead. Keep in mind you’ll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it.
  • You could use a pasta cutter if you desire more consistency in your pasta.
  • Once rolled and cut, this pasta can be used in a recipe right away. Just add to boiling salted water and cook for 3-4 minutes until al dente.
  • If you prefer to dry the pasta for later, just drape the pasta over a drying rack as they will dry evenly through the pasta and dry faster too.

Your Own Private Notes

Nutrition

Calories: 356kcal | Carbohydrates: 48g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 328mg | Potassium: 102mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 135IU | Calcium: 24mg | Iron: 3mg

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