Homemade Fresh Pasta Recipe

There’s nothing quite like the magic of Homemade Fresh Pasta—soft, golden ribbons that soak up every drop of your favorite sauce, all made with just four simple ingredients and your own two hands. Whether you’re new to pasta-making or craving traditions that feel straight out of an Italian kitchen, this recipe brings comfort, flavor, and a touch of culinary pride to your table.

Ingredients You’ll Need

These four simple ingredients create the backbone of Homemade Fresh Pasta. Each plays a crucial role in making your dough silky, elastic, and deeply flavorful, resulting in a luxurious pasta that’s ready for any sauce.

• All-purpose flour: The main structure of your dough. Its protein content gives the perfect balance of bite and tenderness. If you have “00” flour, you can swap it in for an extra delicate finish.
• Large eggs: These bring moisture, fat, color, and richness, all of which give the pasta its signature flavor and golden hue.
• Sea salt: Just a hint elevates all the other flavors, seasoning the dough from the inside out—plus, it enhances the color.
• Extra-virgin olive oil: A little goes a long way, adding subtle flavor and supple texture, making the dough easier to handle and roll out smooth.

Variations

Once you’ve mastered classic Homemade Fresh Pasta, it’s a breeze to switch things up. Whether you’re avoiding gluten, love vibrant colors, or want to play with different shapes, consider these easy twists to make the recipe your own!

• Spinach or Beet Pasta: Blend cooked spinach or roasted beet with your eggs for stunning green or pink dough—and a subtle earthy flavor.
• Whole Wheat Version: Swap out part of the all-purpose flour for whole wheat to add a nutty, rustic taste and extra nutrition.
• Gluten-Free: Use a gluten-free all-purpose blend and add a splash more olive oil for a dough that feels silky, not crumbly.
• Herbed Pasta: Knead finely chopped fresh herbs (like basil or parsley) right into your dough for gorgeous flecks and a pop of flavor in every bite.

How to Make Homemade Fresh Pasta

Step 1: Make the Dough Nest

Start by making a little volcano on your work surface: pour the flour into a mound and create a deep “nest” in the center with your fingers. Into this well, crack in the eggs, drizzle in the olive oil, and sprinkle the sea salt. With a fork, gently break up the eggs and start pulling the flour from the edges toward the center. This classic technique keeps the eggs contained while you gradually create a thick, rich batter right on your countertop.

Step 2: Bring the Dough Together

Using your hands, gather up the flour and work it into the egg mixture, kneading and blending until you form a shaggy, rough ball. Don’t panic if it starts out crumbly or dry—keep working the mixture, pressing and folding until it starts to stick together and feel like dough. If there are still stubborn dry bits, add just a dab of water at a time. If your hands get sticky, dust them with a little extra flour—Homemade Fresh Pasta dough loves a little patience!

Step 3: Knead and Rest

Knead your dough with the heels of your hands, folding and pressing for 8 to 10 minutes. You’ll feel the dough transform beneath your hands, becoming glossy, smooth, and wonderfully elastic. Once it’s cohesive, wrap it tightly in plastic and let it rest at room temperature for at least 30 minutes. This pause allows the gluten to relax, so your pasta will roll out as smooth as silk.

Step 4: Roll and Fold

Cut your rested dough into four pieces for easy handling. Flatten each into an oval and run it through your pasta roller (or a rolling pin if you’re working by hand) on the widest setting. After the first few passes, fold the dough like a letter—this folding-and-rolling step helps create an even, sturdy sheet that’ll hold up to cutting and cooking.

Step 5: Thin and Cut the Dough

Gradually roll your dough thinner by moving up a setting each time, typically going three times on each of the first few settings, then once on levels 4, 5, and 6. Dust with a little flour between folds to prevent sticking. Lay your sheets on a floured baking tray, sprinkle more flour on every layer, and keep going until you’ve transformed every piece of dough into a gorgeous sheet.

Step 6: Slice and Cook

Attach your pasta cutter and feed each sheet through to create your noodle shape—fettuccine is classic, but feel free to experiment. Toss your cut pasta in a little extra flour so the strands stay separate. Drop into salted, boiling water and cook for just 1–2 minutes. Homemade Fresh Pasta cooks fast—taste early and drain as soon as it’s wonderfully tender but still toothsome!

How to Serve Homemade Fresh Pasta

Garnishes

Nothing completes Homemade Fresh Pasta like a generous shower of freshly grated Parmesan, a drizzle of peppery olive oil, or delicate ribbons of basil. For a pop of color, try a scatter of lemon zest or crispy garlic chips—each one adds both visual flair and a boost of flavor.

Side Dishes

Pair your pasta masterpiece with a classic garlic bread, a crisp green salad tossed with lemon vinaigrette, or roasted seasonal vegetables. These simple sides keep the spotlight on your Homemade Fresh Pasta while making the meal feel balanced and celebratory.

Creative Ways to Present

Twirl your cooked noodles into elegant nests, stack them in little spirals on individual plates, or serve family-style in a rustic wooden bowl. For an extra-special touch, sprinkle edible flowers or herby microgreens on top—your Homemade Fresh Pasta will be as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), transfer cooled pasta to an airtight container and store it in the refrigerator for up to 3 days. A tiny drizzle of olive oil before storing helps keep strands from sticking together.

Freezing

To freeze, lay freshly cut pasta in loose nests on a floured baking sheet, freeze until solid, and then transfer to freezer bags. Homemade Fresh Pasta can be cooked straight from the freezer—no thawing needed—for a quick, soul-warming dinner any night.

Reheating

Reheat gently in a pan with a splash of water or extra sauce. Overheating can make pasta gummy, so keep the heat low and toss often until warmed through.

FAQs

Final Thoughts

If you’ve never tried making Homemade Fresh Pasta before, now’s the perfect moment to roll up your sleeves and dive in. It’s rewarding, irresistible, and guaranteed to make you feel like a true artisan—one delicious forkful at a time. I hope you enjoy every silky, heartwarming bite!

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