Homemade Fresh Pasta
How to make Fresh Pasta
Fresh, silky, and dangerously easy to make — you've been warned.
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SERVES
2 generous servings
PREP TIME
15 minutes
REST TIME
30 minutes
COOK TIME
2–4 minutes
TOTAL TIME
47–49 minutes
LEVEL
Cozy & Simple
INTRODUCTION
If you've never made fresh pasta before, you're in for a treat.
For years, homemade pasta felt like one of those things that belonged in fancy Italian kitchens or required special skills passed down through generations. Then I made it for the first time and immediately wondered why I'd waited so long.
Fresh pasta is softer, richer, and more flavorful than anything you'll find in a box. It cooks in just a few minutes, absorbs sauces beautifully, and somehow makes even the simplest meal feel special.
The best part? It's shockingly easy.
Once you've made fresh pasta from scratch, there's a good chance you'll never look at store-bought pasta the same way again.
INGREDIENTS
1 cup all-purpose flour, plus extra for dusting
2 large eggs
Equipment Needed: Rolling pin or pasta machine, fork, mixing surface, sharp knife or pasta cutter.
ABOUT THIS RECIPE
Fresh pasta made with just flour and eggs. Simple, tender, and infinitely better than store-bought, this Kitchen Basics recipe will have you rolling homemade noodles in no time.
Notes from the Hearth
A good starting point for fresh pasta is 1 egg and ½ cup flour per serving.
For small batches, this ratio works beautifully. As you scale up, you'll often need slightly less flour than expected because larger batches retain moisture more efficiently.
The most important thing isn't the exact measurement—it's the feel of the dough. You're looking for a dough that's smooth, elastic, and no longer sticky.
Don't be afraid to adjust with a little extra flour or a few drops of water. Pasta dough is wonderfully forgiving, and with practice you'll learn to recognize when it's just right.
PAIRING SUGGESTIONS:
This pasta is the perfect base for:
Brown Butter & Sage
Lemon, Garlic & Parmesan
Creamy Alfredo
Classic Tomato Basil
Pesto Genovese
TAGS
STEPS
1. Make the Dough
Pour the flour onto a clean countertop or large cutting board and create a well in the center.
Crack the eggs into the well.
Using a fork, whisk the eggs gently while slowly pulling flour from the inside walls of the well into the eggs.
Continue until a shaggy dough forms.
2. Knead
Bring the dough together with your hands and knead for 8–10 minutes.
The dough should become smooth, elastic, and slightly firm. If it feels sticky, add a small sprinkle of flour. If it feels dry and crumbly, wet your hands lightly and continue kneading.
3. Rest
Wrap the dough tightly in plastic wrap or cover with an inverted bowl.
Allow it to rest at room temperature for at least 30 minutes.
4. Roll
Cut the dough into two pieces.
Using a rolling pin or pasta machine, roll the dough until thin enough to see your hand through it when held up to the light.
Dust lightly with flour as needed.
5. Cut
Cut into your desired shape:
Fettuccine
Tagliatelle
Pappardelle
Lasagna sheets
Ravioli dough
6. Cook
Bring a large pot of heavily salted water to a boil.
Cook fresh pasta for 2–4 minutes depending on thickness.
When it floats and is tender, it's ready.
Reserve a little pasta water before draining and use it to help sauces cling beautifully to the noodles.