By 
Learn how to make homemade pasta from scratch with just three simple ingredients and no fancy equipment. Whether you're shaping spaghetti, fettuccine, or ravioli, this foolproof method gives you tender, fresh pasta every time. It's easier than you think-and way better than store-bought.
If you know me, you know I love pasta recipes. With options like Cacio e Pepe, Carbonara, and Mussels Marinara, I rotate through different options for family dinners every week. However, I don't typically use store-bought pasta shapes, and instead prefer to make homemade pasta from scratch.
I've been making the best homemade pasta recipe for years, and am happy to say I've simplified and perfected my recipe! All you need are three simple ingredients and everyday kitchen tools you likely have on hand - no pasta maker required, though it can be helpful.
With my failproof method, I'll help you achieve the perfect dough that you can easily mold into whatever shapes you like best, such as fettuccine, spaghetti, ravioli, and lasagna. Try it out, and you'll never go back to store-bought pasta again!
Jump to:
Ingredients for Homemade Pasta
This recipe uses 3 pantry-friendly ingredients, and I've included notes to help you choose the best ones for homemade pasta.
- Flour - I prefer using 00 flour to make fresh homemade pasta. It is a fine-ground Italian flour that is perfect for making homemade pizza dough or homemade pasta. Semolina flour is another popular flour that is used for pasta dough. It is a coarse ground flour with a nuttier flavor and yellow color. 00 flour is great for soft, pillowy pasta. For a heartier pasta that will stick better to sauce, you can use a 50/50 mix of semolina and 00 flour or all semolina. These are sometimes more expensive and harder to find. So, all-purpose flour will work as well.
- Eggs - Bring your eggs to room temperature before making the pasta. This helps them mix into the dough more easily.
Egg to Flour Ratio
The standard egg-to-flour ratio for basic pasta dough is 2 ounces of egg (1 large egg) + 3 ounces of flour (approximately ⅔ cups). This is a perfect serving for 1 person.
Weighing your eggs and flour with a kitchen scale will yield the perfect pasta dough. In my personal experience, sometimes a large egg doesn't always weigh 2 ounces, and how you scoop the flour can also vary the amount of flour used.
Weighing the ingredients gives you the most accurate measurements to create the perfect dough. Simply weigh the eggs, using one egg per serving needed, then times that number by 1.5 to find how much flour you should use.
Short on Time? Skip to the recipe card ahead. Or, keep reading for a detailed, step-by-step guide-perfect if you're new to making pasta from scratch.
How to Make Pasta Dough
Start the Dough - After measuring, pour the flour onto a clean work surface. (There's no need for a bowl!) Then, create a well in the center of the flour mound. Pour the cracked eggs into the well and then add the salt. Using a fork or small whisk, break up the egg yolks, creating a smooth consistency, and mix the egg with the salt until well scrambled.
Form the Dough - Continue to whisk the eggs while slowly incorporating the flour into the egg mixture. When the mixture is too sticky or thick to keep whisking, start to fold the remaining flour into the eggs, kneading it into a dough.
Knead the Dough - Once all of the flour is incorporated, knead the pasta dough for 2-3 minutes until it is smooth and elastic. Wrap the dough tightly in plastic wrap and allow it to rest on the counter for 30 minutes.
Rolling and Cutting Pasta - After the dough has had time to rest, cut the dough ball into smaller pieces. Then, dust your counter with flour, and roll the dough onto the lightly floured surface thinly using a rolling pin or a pasta machine. Cut the pasta into your desired shape. Allow it to dry on a pasta drying rack, on kitchen towels, or cook fresh pasta immediately.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Amanda's Expert Tips
- Incorporate flour slowly to avoid clumps when mixing the dough.
- Adjust the texture as needed-add a little water or oil if it's dry, or more flour if it's too sticky. It shouldn't stick to your hands or tools.
- Resting the dough allows the gluten to relax, making it easier to roll and shape.
- Flour generously when rolling and cutting to prevent sticking.
- Drying isn't required, but placing cut pasta on a floured surface or rack helps prevent clumping, especially if storing before cooking.
- Fresh pasta cooks fast-just 3-5 minutes. Keep a close eye so it doesn't overcook.
My Perfect Pasta Cooking Ratio
1 Pound Pasta: 4 Quarts Water: 1 Tablespoon Salt
(Don't Forget to Cook Pasta Al Dente!)
Alternative Methods for Making and Rolling Out the Dough
Instead of mixing by hand, this homemade pasta dough can be mixed together in a food processor. Simply add all of the ingredients to a food processor and pulse to combine. Continue to mix until the dough has completely come together. You still may need to knead the dough by hand for a minute to make sure you have the right texture.
This homemade pasta recipe can be rolled out by hand using a rolling pin and then cut it using a sharp knife, a pastry or pizza cutter, or pasta cutters. You can also use a pasta machine to roll and cut the pasta, this is a bit faster. A pasta roller attachment, as well as different cutting attachments, can be used with a Kitchenaid stand mixer as well. This makes it super quick and probably takes the least amount of effort.
Frequently Asked Questions
Yes! You can wrap the dough tightly and refrigerate it for up to 2 days. Freshly cut pasta can also be stored in an airtight container in the fridge for 1-2 days-just dust it with flour to prevent sticking.
Absolutely. Wrap the dough or cut noodles tightly in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before rolling or cooking.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Recipes to Make with Homemade Pasta
Once you get the hang of making pasta, try making different shapes to make these easy 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!
Recipe
How to Make Homemade Pasta
Video
Ingredients
- 8 ounces whole eggs, approximately 4 large
- 12 ounces 00 flour, approximately 2 ⅔ cup
- ¼ teaspoon fine sea salt
Instructions
- Mound the flour on a clean surface. Make a well in the center and add the eggs and salt.
- Whisk the eggs gently with a fork until completely scrambled, then slowly incorporate the flour from the edges until the mixture becomes a thick paste.
- Knead in the remaining flour until the dough is smooth and elastic.
- Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes or up to 24 hours in the refrigerator.
- Cut into your desired shape and cook immediately, or dry slightly before storing.
Notes
- Yields enough for 2-3 servings.
- Pasta cooks in boiling salted water for 3-5 minutes until al dente.
Comments
No Comments