Have you ever tried making fresh pasta from scratch? With just a handful of pantry staples, you can create tender, flavorful noodles that taste far better than anything from a box. Whether you’re serving them with a rich homemade sauce, adding them to chicken soup, or pairing them with fresh garden vegetables, homemade pasta turns an ordinary meal into something special.
The best part is that you don’t need fancy ingredients or years of experience. This simple homemade pasta recipe comes together in about 15 minutes, rests while you prepare the rest of your meal, and cooks in just a few minutes.
Even if your noodles aren’t perfectly shaped, they’ll still have that rustic, homemade charm that makes fresh pasta so special.
I first learned how to make fresh pasta as a teenager when I was working in restaurants. One of them was a supper club owned by an Italian family. The fresh pasta was made daily by the grandpa. He had me help him and I’m glad he shared his knowledge with me.
Why You’ll Love This Recipe
- Made with just five simple pantry ingredients.
- No special flour required.
- Easy enough for beginners.
- Can be rolled by hand or with a pasta machine.
- Ready to cook in minutes.
- Freezes or dries well for later.
- Perfect for noodles, fettuccine, lasagna sheets, ravioli, and more.
Kitchen Equipment
- Mixing bowl
- Fork
- Measuring cups and spoons
- Plastic wrap
- Rolling pin or pasta machine
- Sharp knife or pizza cutter
- Large pot for boiling pasta
- Pasta drying rack (optional)
Homemade Fresh Pasta Recipe from Scratch
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Equipment
Ingredients
- 2 Cups All-Purpose Flour
- ½ Teaspoon Salt
- 2 Large Eggs
- 3 Tablespoons Water
- 3 Tablespoons Olive Oil
Instructions
How to Make Homemade Pasta
- Mix the Dough. In a large bowl, combine the flour and salt.2 Cups All-Purpose Flour, ½ Teaspoon Salt
- In a separate small bowl, whisk together the eggs, water, and olive oil with a fork.2 Large Eggs, 3 Tablespoons Olive Oil, 3 Tablespoons Water
- Pour the wet ingredients into the flour mixture. Stir with a fork until the dough begins to clump together.
- Knead. Transfer the dough onto a lightly floured surface.
- Knead for 2 to 3 minutes until the dough becomes smooth and satiny. The more you knead, the more elastic the dough becomes.
- If the dough feels too sticky, lightly dust it with flour. If it feels dry or crumbly, add a teaspoon of water at a time until it comes together.
- Rest the Dough. Wrap the dough tightly in plastic wrap. Let it rest for at least 30 minutes.
- This resting period allows the gluten to relax, making the dough much easier to roll into thin sheets without springing back.
- Divide. After resting, divide the dough into four equal portions.
- Keep the unused portions wrapped while working with one piece at a time to prevent drying.
Rolling the Pasta
Option 1: Pasta Machine
- Flatten one portion of dough slightly.
- Starting with the widest setting on your pasta machine (usually setting 5 or 6), pass the dough through once or twice.
- Fold the dough into thirds.
- Reduce the roller thickness one setting and run it through again.
- Continue folding and reducing the thickness about six times until you’ve reached your desired thickness.
- As the pasta becomes longer and thinner, support it with one hand while feeding it through the rollers.
- Once finished, run the sheet through the cutter attachment for your desired noodle size.
Option 2: Rolling Pin
- Lightly flour your work surface.
- Roll one portion of dough as thin as possible.
- The thinner you roll the dough, the better. Homemade pasta expands as it cooks.
- Cut into strips using a sharp knife, pizza cutter, or pasta wheel.
- Don’t worry if every noodle isn’t identical. Rustic homemade pasta has plenty of character.
Cooking Fresh Pasta
- Bring a large pot of generously salted water to a rolling boil.
- Drop in the fresh pasta and stir gently.
- Cook for 3 to 4 minutes, or until the noodles are tender but still slightly firm (al dente).
- Drain and serve immediately with your favorite sauce.
Drying Homemade Pasta
- If you’d like to save your pasta for another day, drape the noodles over a pasta drying rack.
- Allow them to dry completely before storing in an airtight container.
- Drying the noodles separately helps air circulate around each strand, preventing them from sticking together.
Notes
Tips for Perfect Homemade Pasta
- Measure flour accurately by spooning it into the measuring cup rather than scooping.
- Let the dough rest the full 30 minutes for easier rolling.
- Keep extra dough covered so it doesn’t dry out.
- Flour your work surface lightly. Too much flour can make the dough dry.
- Salt your pasta water generously. Fresh pasta cooks quickly and relies on the cooking water for seasoning.
- Cook immediately for the most tender texture.
Nutrition
Flavor Variations
Once you’ve mastered the basic recipe, it’s easy to customize your pasta.
Garlic Herb Pasta
Mix 1 teaspoon garlic powder with 1 teaspoon dried Italian seasoning into the flour.
Spinach Pasta
Replace the water with ¼ cup well-drained pureed cooked spinach. If needed, reduce the olive oil by 1 tablespoon if the dough becomes too wet.
Whole Wheat Pasta
Replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.
Black Pepper Pasta
Add 1 teaspoon freshly cracked black pepper for noodles that pair beautifully with creamy sauces.
Tomato Pasta
Replace the water with 2 to 3 tablespoons tomato paste for a beautiful color and mild tomato flavor.
What to Serve with Homemade Pasta
Fresh pasta pairs well with almost anything.
- Homemade marinara sauce
- Creamy Alfredo sauce
- Brown butter and Parmesan
- Garlic butter
- Pesto
- Meatballs
- Slow-cooked beef roast
- Chicken Parmesan
- Garden vegetables sautéed in olive oil
Storage
Store fresh, uncooked pasta in the refrigerator for up to 2 days.
Cooked pasta keeps well in an airtight container in the refrigerator for 3 to 4 days.
Properly dried pasta can be stored in an airtight container in a cool, dry place for several weeks.
For longer storage, freeze fresh pasta on a baking sheet until firm, then transfer to freezer bags. Cook directly from frozen by adding an extra minute or two to the cooking time.
Do I need a pasta machine?
No. A rolling pin works perfectly well. The key is rolling the dough as thin as possible before cutting.
Why does homemade pasta need to rest?
Resting relaxes the gluten, making the dough much easier to roll without shrinking back.
Can I freeze homemade pasta?
Yes. Freeze the cut noodles in a single layer first, then transfer them to freezer-safe bags for up to 3 months.
Why is my pasta dough sticky?
Humidity and egg size can affect the dough. Add a little flour, one tablespoon at a time, until it becomes smooth and easy to handle.
Why is my pasta dough dry and crumbly?
Add water one teaspoon at a time while kneading until the dough comes together into a smooth ball.
Can I make this ahead of time?
Absolutely. The dough can be wrapped tightly and refrigerated for up to 24 hours before rolling and cutting.
Homestead Tips
Making pasta from scratch is a wonderful way to stretch simple pantry ingredients into a filling family meal. If you keep chickens, fresh eggs give homemade noodles an even richer flavor and beautiful golden color.
Pair your pasta with homemade tomato sauce, garden vegetables, or herbs from your backyard for a meal that’s truly homemade from start to finish.
Homemade Fresh Pasta
Once you make fresh pasta at home, you’ll be amazed at how simple the process really is. With a little kneading and a short resting time, you’ll have tender homemade noodles that elevate everything from weeknight spaghetti to hearty soups.
Whether you roll your pasta by hand or use a machine, each batch is a rewarding reminder that some of the best meals come from the simplest ingredients.
