Description
This homemade pasta recipe delivers fresh, tender egg pasta made from scratch using simple ingredients like all-purpose flour, eggs, olive oil, and salt. With step-by-step instructions for kneading, resting, rolling, and cutting the dough into your desired shapes, you can enjoy authentic Italian pasta on your stovetop in under an hour.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- Extra flour for dusting
Wet Ingredients
- 3 large eggs
- 1 tablespoon olive oil
Instructions
- Prepare the dough mixture: Place the flour on a clean work surface and make a well in the center. Crack the eggs into the well, add the olive oil and salt. Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges until a dough begins to form.
- Knead the dough: Knead the dough for about 8–10 minutes until smooth and elastic. This develops the gluten for a perfect pasta texture.
- Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to allow the gluten to relax, making rolling easier.
- Divide and roll: Once rested, divide the dough into quarters. Roll out each portion using a pasta machine or rolling pin to your desired thickness for your choice of pasta shape.
- Cut pasta shapes: Cut the rolled dough into your preferred shapes such as fettuccine or tagliatelle. Dust with flour to prevent sticking.
- Cook the pasta: Bring a large pot of salted water to boil. Cook the pasta for 2–4 minutes until al dente. Drain and serve with your favorite sauce.
Notes
- For a richer dough, substitute one whole egg with two egg yolks to increase yolk richness and flavor.
- Semolina flour can be used in place of some or all of the all-purpose flour to achieve a firmer texture.
Nutrition
- Serving Size: 1 cup cooked pasta
- Calories: 280
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 140mg
