Homemade Pasta Recipe

Homemade pasta has always been one of my favorite things to make for holidays, birthdays, and family dinners. While my culinary training taught me the techniques behind making great pasta, the years of making it at home helped me simplify the process into a recipe that's approachable for any home cook.

This homemade pasta recipe uses just three simple ingredients and doesn't require any fancy equipment. I'll show you the egg-to-flour ratio I use, how to mix and knead the dough, and how to roll and cut it into your favorite pasta shapes. Whether you're making homemade pasta for the first time or looking to improve your technique, you'll have everything you need to make fresh pasta from scratch with confidence.

Ingredients for Homemade Pasta

You only need three simple ingredients to make homemade pasta from scratch. I've included a few notes below to help you choose the best flour and get the best results.

Flour - I almost always use 00 flour when making fresh pasta because it creates a smooth, tender dough that's easy to roll and shape. It's a finely milled Italian flour that's commonly used for both homemade pasta and pizza dough. If you like a heartier pasta with a little more bite, semolina flour is another great option. It's coarser than 00 flour and gives the pasta a slightly nuttier flavor and firmer texture that holds up beautifully to hearty sauces. You can also use a 50/50 blend of 00 and semolina flour for the best of both worlds. If that's what you already have, all-purpose flour works well, too. While the texture won't be quite as delicate, you'll still end up with delicious homemade pasta.

Eggs - For the best pasta dough, let your eggs come to room temperature before you begin. Room-temperature eggs mix into the flour more easily and help create a smoother, more consistent dough.

Homemade Pasta Egg-to-Flour Ratio

One of the key factors in making great homemade pasta is getting the egg-to-flour ratio right. While many recipes use cups, I always recommend weighing your ingredients with a kitchen scale for the most consistent results.

My go-to ratio is 1 large egg (about 2 ounces) for every 3 ounces (85 grams) of flour, which makes one generous serving of fresh pasta.

After years of making pasta at home, I've found that egg sizes and measuring flour by volume can vary quite a bit. Weighing the ingredients removes the guesswork and helps create a dough that's easy to knead, roll, and cut every time.

To make a larger batch, weigh your eggs and multiply that weight by 1.5 to determine how much flour you'll need.

How to Make Pasta Dough

Start the Dough - Pour the flour onto a clean work surface and make a well in the center. (There's no need for a mixing bowl!) Crack the eggs into the well, add the salt, and use a fork or small whisk to beat the eggs until they're well combined. Then, slowly begin pulling in a little flour from the edges of the well as you continue mixing.

Form the Dough - As the eggs begin to thicken, keep incorporating more flour from the edges of the well. Once the mixture becomes too thick to stir with a fork, use your hands or a bench scraper to fold the remaining flour into the dough until a shaggy ball forms.

Knead the Dough - Knead the dough for 2-3 minutes, or until it's smooth, elastic, and springs back slightly when pressed. Wrap it tightly in plastic wrap and let it rest on the counter for about 30 minutes. Resting the dough relaxes the gluten, making it much easier to roll out.

Roll and Cut the Pasta - Divide the rested dough into smaller pieces. Lightly flour your work surface, then roll each piece into thin sheets using a rolling pin or a pasta machine. Cut the dough into your favorite pasta shape, such as fettuccine, spaghetti, or ravioli. You can cook the pasta immediately or let it dry on a pasta rack or a lightly floured kitchen towel before storing.

Alternative Methods for Homemade Pasta

I usually mix my pasta dough by hand because it's the easiest way to tell when the dough has the right texture. If you're short on time, though, a food processor works well too. Simply pulse the ingredients until the dough starts to come together, then finish kneading it by hand for a minute or two until it's smooth.

I prefer using my pasta machine because it gives me more control over the thickness of the dough and makes it easy to cut different pasta shapes. If you don't have a pasta machine, a rolling pin works just fine-it just takes a little more time. If you're making a large batch, a KitchenAid pasta roller attachment can make the process even faster since it rolls the dough quickly and evenly.

Make Ahead and Storage Tips

Refrigerating Fresh Pasta

If you're making the dough ahead of time, wrap it tightly in plastic wrap and refrigerate it for up to 2 days. Freshly cut pasta can also be stored in an airtight container in the refrigerator for 1-2 days. I like to dust the noodles lightly with flour first to help prevent them from sticking together.

Freezing Homemade Pasta

Homemade pasta freezes beautifully. Wrap the dough tightly in plastic wrap and place it in a freezer-safe bag or container for up to 3 months. You can also freeze freshly cut noodles after dusting them lightly with flour. When you're ready to use the dough, thaw it overnight in the refrigerator and let it come to room temperature before rolling or cooking.

Recipes to Make with Homemade Pasta

Once you've made your own fresh pasta, try it in one of my favorite Italian recipes.

• Tortellini en Brodo - A quick, cozy 10-minute soup!
• Linguine with Clams - This Italian classic is light and delicious.
• Creamy Mushroom Tagliatelle - Made in 15 minutes for a quick dinner.
• Shrimp and Scallop Scampi - Loaded with fresh seafood!