What You’ll Love About This Recipe
Making homemade pasta is easier than you think, and the results are so much tastier than store-bought. You’ll love the fresh, chewy texture and the satisfaction of creating something from scratch.
- Simple ingredients – Just flour, eggs, and a pinch of salt transform into silky, delicious noodles.
- Customizable shapes – Roll it thin for delicate tagliatelle or keep it thick for rustic pappardelle.
- Endless pairing options – Toss it with rich sauces, fresh veggies, or a simple drizzle of olive oil.
Recipe
Making homemade pasta is a rewarding culinary experience that results in fresh, flavorful pasta far superior to store-bought varieties. With just a few simple ingredients, you can create a versatile dough suitable for shaping into various pasta forms.
Ingredients:
- 2 cups (250g) all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt (optional)
- 1 tablespoon olive oil (optional)
Instructions:
- Place the flour on a clean work surface or in a large mixing bowl. Create a well in the center.
- Crack the eggs into the well. Add salt and olive oil if using.
- Using a fork, gently beat the eggs and gradually incorporate the flour from the edges into the egg mixture until a dough forms.
- Knead the dough by hand for about 8-10 minutes until smooth and elastic. Add a bit more flour if the dough is too sticky.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- After resting, divide the dough into smaller portions. Roll out each portion using a rolling pin or pasta machine to your desired thickness.
- Cut the pasta into your preferred shape (e.g., fettuccine, tagliatelle, or lasagna sheets).
- Cook the pasta in a large pot of salted boiling water for 2-3 minutes or until al dente.
Notes:
- Fresh pasta cooks much faster than dried pasta, so keep an eye on it while boiling.
- You can dust the rolled-out pasta with flour to prevent sticking.
Equipment:
- Rolling pin or pasta machine
- Fork
- Clean work surface or mixing bowl
- Plastic wrap
Time:
Prep time: 15 minutes
Cooking time: 3 minutes
Cuisine: Italian
Serving: 4 servings
Nutrition
This homemade pasta recipe provides a good balance of carbohydrates and protein. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 42 g |
| Protein | 8 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sodium | 10 mg |
What To Serve With It
Now that you’ve made your homemade pasta, let’s talk about what to serve with it—because even the best noodles need great company. A simple tomato basil sauce or creamy Alfredo can elevate your dish, while a crisp white wine or light red keeps things balanced. Don’t forget a side of garlic bread or a fresh salad to round out the meal.
Complementary Sauces
When I make homemade pasta, I’m always excited to pair it with sauces that really let its flavor shine. A simple marinara, bursting with fresh tomatoes and garlic, is my go-to for a classic Italian feel. Sometimes, I’ll toss it in a creamy Alfredo sauce, enriched with Parmesan and butter, for something indulgent. Pesto, made from basil, pine nuts, and olive oil, adds a fresh, herby kick that’s perfect for summer. For a lighter option, I’ll drizzle olive oil, sprinkle red pepper flakes, and toss in sautéed veggies. Each sauce complements the pasta’s texture, making every bite unforgettable.
Perfect Wine Pairings
Since homemade pasta deserves a wine that elevates every bite, I love matching it with bottles that bring out its best. For tomato-based sauces, a Chianti or Sangiovese adds bright acidity, balancing the richness. Creamy Alfredo pairs beautifully with a buttery Chardonnay, creating a smooth harmony. If I’m serving pesto, I reach for a crisp Pinot Grigio or Sauvignon Blanc to complement the fresh herbs. Hearty meat sauces? That’s when I choose a bold Cabernet Sauvignon or Barolo. Experimenting with pairings feels like discovering a secret—each sip enhances the dish, making the meal unforgettable. Cheers to that!
