Ingredients:
2 cups (250g) all-purpose flour or "00" flour (for a silkier texture)
3 large eggs (167gr)
1/2 tsp salt
1 tbsp olive oil (optional, for extra elasticity)
Water (as needed)
Instructions:
Make the Dough:
On a clean surface, pile the flour into a mound and create a well in the center.
Crack the eggs into the well, add salt, and whisk with a fork, gradually incorporating the flour.
Knead the dough for about 8-10 minutes until smooth and elastic. If it's too dry, add a few drops of water. If too sticky, dust with a little more flour. Your finished dough should be smooth and shiney. 👉 Click here for a picture of the finished dough.
Use a food processor instead: Add the flour, salt and eggs and pulse until it pulls away from the blade. Remove dough and knead for 8-10 minutes.
👉 Watch this video on how to knead pasta dough for a step-by-step visual guide!
Rest the Dough:
Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes. This helps relax the gluten and makes rolling easier.
Roll & Shape:
Roll out the dough using a pasta machine or rolling pin until thin (about 1-2mm).
Cut into desired shapes: tagliatelle, fettuccine, pappardelle, or even sheets for lasagna.
Cook:
Boil salted water and cook the pasta for 1-4 minutes (fresh pasta cooks quickly!).
Toss with your favorite sauce and serve immediately.
Pro Tips:
✔ Add a teaspoon of dried basil or 3-4 leaves of fresh basil to your food processor for a subtle herb infusion.
✔ Want richer pasta? Add an extra egg yolk for a golden, velvety dough.
✔ No pasta machine? Roll by hand and use a sharp knife to cut strips.
Your guests will be raving about your homemade pasta for years—just pair it with a rich sauce, some wine, and a great ambiance!