Description
A classic homemade pasta recipe made with simple ingredients for fresh, tender noodles that elevate any Italian dish.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1 tbsp olive oil
- Semolina flour, for dusting (optional)
Instructions
- Create a mound of flour on a clean surface and make a well in the center.
- Crack the eggs into the well, add salt and olive oil.
- Using a fork, gradually whisk the eggs, drawing in flour from the edges until a shaggy dough forms.
- Knead the dough for 8-10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Divide the dough into smaller portions. Roll out each piece using a pasta machine or rolling pin to your desired thickness.
- Cut into your preferred shape: spaghetti, fettuccine, or sheets for lasagna and ravioli.
- Dust with semolina flour to prevent sticking.
- Cook in salted boiling water for 2-3 minutes or until al dente.
Notes
- Use spinach or beet puree in the dough for colorful pasta.
- Try whole wheat flour for a heartier texture.
- Add chopped herbs or spices for flavor variations.
- Store uncooked pasta in the fridge for 2 days or freeze up to 1 month.
- Cooked pasta should be tossed in olive oil and kept in an airtight container for up to 3 days.
- Reheat by simmering briefly or sautéing with sauce.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 105mg