Homemade Pasta
Ingredients
- 4 largeeggs
room temperature
- 2 ½ cflour
“00” flour, semolina flour, all-purpose flour — or a blend
- 1 tbspolive oil
- 1 tspfine sea salt
Directions
How to make pasta in a food processor:
- 1
Add all ingredients to the bowl of a food processor, fitted with the normal blade attachment. Pulse for about 10 seconds, or until the mixture reaches a crumbly texture (see photos above).
- 2
Remove the dough and form it into a ball with your hands, then place the dough on a lightly-floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic. (If the dough seems too dry, add in an extra tablespoon or two of water. If the dough seems wet or sticky, just add in some extra flour, but you the dough to be fairly dry.)
- 3
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
- 4
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.
How to make pasta in a stand mixer:
- 1
Add all ingredients to the bowl of a stand mixer, fitted with the dough hook. Knead the dough on low speed for 8-10 minutes until it is smooth and elastic. (If the dough seems too dry, add in an extra tablespoon or two of water. If the dough seems wet or sticky, just add in some extra flour, but you the dough to be fairly dry.)
- 2
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
- 3
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.
How to make pasta by hand:
- 1
Place the flour in a mound on a large cutting board. Use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs.
- 2
Use a fork to begin whisking the eggs until they are combined. Then begin to gradually whisk some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.) Use your hands to fold in the rest of the dough until it forms a loose ball. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if they dough seems too wet or sticky. (That said, if the dough seems too dry, add in an extra tablespoon or two of water, but you want the dough to be fairly dry.)
- 3
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
- 4
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.
Homemade Pasta
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Tired of store-bought pasta that lacks that essential chew and fresh flavor? This 4-ingredient homemade pasta recipe brings the authentic taste of Italy right to your kitchen, proving that making fresh pasta from scratch is simpler than you think.
Why This Homemade Pasta Recipe Works
This recipe shines through its sheer simplicity and versatility. Requiring only four basic ingredients – eggs, flour, olive oil, and salt – it focuses on pure flavor. Whether you prefer to knead by hand, use a stand mixer, or quickly whip up the dough in a food processor, this recipe adapts to your kitchen and comfort level. The choice of flour, from "00" to all-purpose, also lets you tailor the texture.
What truly sets this homemade pasta apart is its incredible texture and fresh taste. You'll achieve a tender yet satisfyingly chewy bite that pairs perfectly with any sauce, light or rich. The process, while requiring about an hour of your time, is incredibly rewarding, culminating in pasta that cooks in just 2 minutes. This is a culinary experience that elevates any meal, offering a depth of flavor and quality unmatched by dried varieties.
Customization & Variations
The beauty of this recipe lies in its adaptability. You have flexibility with the flour choice: use traditional "00" flour for a silky-smooth texture, semolina for a firmer, chewier bite, or a readily available all-purpose flour. A blend of these flours also works wonderfully to find your perfect balance. Ensure your eggs are at room temperature for optimal dough consistency.
Serving & Context
Homemade pasta is perfect for any occasion, from a cozy weeknight dinner to an impressive meal for guests. It’s the ideal foundation for classic pesto, a rich bolognese, or a simple garlic and olive oil sauce. Serve it immediately for the best fresh flavor and texture.