Homemade Fresh Pasta – sweetydreamz

Silky, tender, and deeply satisfying, homemade fresh pasta transforms a few simple ingredients—flour, eggs, olive oil, and salt—into an authentic Italian staple. This traditional hand-rolled method requires no pasta machine, just patience and technique, rewarding you with delicate noodles that cook in minutes and elevate any sauce.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 3 minutes
Total Time: 48 minutes
Yield: 4 servings (4 dough portions)
Difficulty: Intermediate
Cuisine: Italian
Dietary: Vegetarian, contains eggs and gluten
Author: Chris

Ingredients

2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
1/2 teaspoon salt
Fresh Parmesan cheese, for serving
Fresh parsley, for garnish

Step-by-Step Instructions

1. Form the Dough

Pour the flour onto a clean work surface and shape it into a mound with a deep well in the center. Crack the eggs into the well, then add olive oil and salt.
Using a fork, gently beat the eggs while slowly pulling in flour from the inner edges until a thick paste forms.

2. Knead Until Smooth

When the dough becomes too stiff for a fork, switch to your hands and gather it into a shaggy ball.
Knead for 8–10 minutes, pushing forward with the heel of your hand, folding, and turning repeatedly.
The dough is ready when it feels smooth, elastic, and springs back when pressed.

Too sticky → add a light dusting of flour.
Too dry → moisten hands slightly and continue kneading.

3. Rest the Dough

Wrap tightly in plastic wrap and let rest at room temperature for at least 30 minutes.
This step relaxes the gluten, making rolling easier and preventing shrinkage.

4. Roll the Pasta Sheets

Divide into 4 equal pieces, keeping unused portions covered.
On a lightly floured surface, roll one piece at a time into a thin sheet about 1/16 inch thick, rotating frequently for even thickness.

5. Cut into Noodles

Dust the sheet lightly with flour and roll it loosely into a log.
Slice crosswise into 1/4-inch strips for fettuccine, then gently unroll and toss with flour to prevent sticking.
Repeat with remaining dough.

6. Cook the Fresh Pasta

Bring a large pot of well-salted water to a rolling boil.
Cook pasta for 2–3 minutes, stirring gently.
Fresh pasta is done when it floats and remains tender with a slight bite.
Drain and serve immediately with sauce, Parmesan, and parsley.

Key Tips for Perfect Fresh Pasta

Consistency matters: Dough should be smooth and pliable—not sticky or crumbly.
Resting is essential: Skipping this step makes rolling difficult and pasta tough.
Roll as thin as possible: Thinner sheets create more delicate, refined noodles.
Salt your water well: Proper seasoning enhances flavor from the inside out.

Make-Ahead & Storage

Drying: Hang noodles or lay flat for 1–2 hours until dry.
Storage: Keep dried pasta in an airtight container at room temperature.
Refrigeration: Dough can rest overnight in the fridge; bring to room temperature before rolling.

Tools You’ll Need

Large clean work surface
Rolling pin (or clean wine bottle)
Sharp knife or pizza cutter
Fork for mixing
Plastic wrap
Large pot and colander

Serving Ideas

Fresh pasta pairs beautifully with:

Classic marinara or pomodoro
Creamy Alfredo
Brown butter and sage
Simple olive oil, garlic, and Parmesan

Because the pasta itself is delicate and flavorful, even the simplest sauce feels restaurant-quality.

Final Thoughts

Making pasta by hand is more than a recipe—it’s a timeless culinary ritual. With practice, the process becomes intuitive, meditative, and deeply rewarding. Once you taste the soft texture and rich flavor of true fresh pasta, store-bought noodles rarely compare.

If you’d like, I can next provide authentic Italian sauce recipes that perfectly match this fresh pasta.