This handmade fresh pasta is easy to make. It only has 4 easy to find ingredients. This will make the perfect pasta every time for all your favorite dishes.
Fresh pasta is much easier to make than you think. You can add all kinds of flavors and colors to the dough to make every meal special. Once you have made fresh pasta it is really hard to go back to the fresh store-bought version. While it does take a little bit of time this is something that can be made in advance and either frozen or refrigerated to be pulled out when you need it. Take date night to another level with this freshly made pasta.
In this recipe
There are only 4 ingredients in this recipe. This is one of those that you can throw together any time you want some fresh pasta. Also all of the ingredients will already be in your kitchen.
Flour: all-purpose flour is a good option for this recipe or even the addition of some semolina.
Eggs: this is going to be much of the liquid used to bind the flour as well as provide taste and color.
Salt: will enhance the flavor of the pasta.
Making the well
One of the biggest things I had to overcome the first time I made this was fear that the eggs were going to run all over the place. If you make the well walls high enough you should be alright. Once the eggs are in the well, whisk them with the oil and salt. You will then gently knock a little bit of the top of the well into the eggs.
Mix with a fork and continue to do so working around the whole rim until the eggs don’t flow easily. Then you can knock the whole thing down and mix with your hands. If you don’t want to make the well, you can also use a bowl to mix as well.
Why wrap the dough?
Wrapping the dough is a very crucial part of the process. By wrapping it and letting it rest you will give all the flour time to hydrate without forming a tough skin on the dough. This will make a softer and more pliable dough that isn’t prone to breaking or tearing. If you have the time, I like to put it in the refrigerator for at least an hour. However, if you are running low on time then you can cover it and leave it on the counter for at least 30 minutes.
Rolling out the dough
Once you are ready to roll out the dough you can either use a rolling pin or a pasta roller. When the rolling pin it will be tougher to roll however it is still great for making pasta. If you have a pasta roller then you might need to flour the outside of the dough once and then starting a highest setting roll a piece through every time it is done decrease the space between the rollers by one until you get to the lowest setting. Once you cut the pasta lightly dust with semolina or flour to keep the dough from sticking.
Looking for other pasta recipes?
Handmade Fresh Pasta
- Mixing Bowl
- 4 cups flour
- 5 eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- Create a well of pasta on a clean counter or cutting board, and add the eggs, salt, and oil in the middle of the well.
- Using a fork scramble the eggs then gently and gradually mix in the upper sides of the wall of flour into the eggs. Work around the circle until the eggs have been mixed well enough that they are no longer runny.
- Lightly flour your hands and combine all of the flour with the eggs and knead until the dough forms a smooth ball.
- Wrap in cling film and refrigerate for at least an hour. If you are in a pinch you can leave on the counter for 30 minutes.
- When ready to serve roll to desired thickness and cut the desired shaped pasta.