This homemade pasta recipe delivers tender, flavorful noodles using only four pantry staples: flour, eggs, olive oil, and salt. Whether you’re a beginner or a seasoned cook, you can make it by hand or with a stand mixer—and roll it out with a rolling pin or pasta machine. It’s flexible, forgiving, and perfect for weeknight dinners or weekend cooking projects.
Start with 2 cups of flour—you can use all-purpose, “00” flour, semolina, whole grain, or a blend. Add 2 large eggs, 1 tablespoon extra virgin olive oil, and ½ teaspoon fine sea salt. That’s it.
To make pasta by hand, mound the flour on a clean counter and create a deep well in the center. Crack the eggs into the well, then add the oil and salt. Use a fork to gently beat the eggs, gradually incorporating flour from the inner walls. If the mixture feels dry, mist it lightly with cold water using a spray bottle (about 2 tablespoons total). Avoid adding too much—your dough should be smooth, not sticky. Once it starts clumping, knead by hand for 7–10 minutes until silky and elastic.
Using a stand mixer? Combine all ingredients plus 2 tablespoons water in the bowl. Attach the dough hook and mix on medium for 6–7 minutes. Add tiny splashes of water only if needed. Stop when the dough is smooth and pulls cleanly from the sides.
After mixing, shape the dough into a ball. Wrap it tightly in plastic wrap or place it in a resealable bag. Let it rest at room temperature for 30 minutes—this relaxes the gluten and makes rolling easier. You can refrigerate it for up to 24 hours (though it may discolor slightly after that).
When ready, roll the dough thinly. If using a pasta machine, aim for setting #3 or #4 for fettuccine. For hand-rolling, work on a well-floured surface and keep the dough dusted to prevent sticking. To cut fettuccine by hand, loosely roll the sheet into a cylinder and slice with a sharp knife.
You can cook the pasta right away, or dry, refrigerate, or freeze it for later. To cook, drop it into a large pot of well-salted boiling water. Fresh pasta cooks fast—usually 1–3 minutes, depending on thickness. Before draining, reserve 1–2 cups of pasta water to help emulsify sauces.
This homemade pasta recipe serves 4 and takes just 45 minutes to prep. With its clean flavor and satisfying texture, it’s far superior to store-bought—and surprisingly simple. So grab your flour, crack those eggs, and enjoy the joy of real, fresh pasta made at home.
