How To Make Fresh Pasta From Home

If you’ve ever had fresh pasta, you’ll know why I’m so obsessed with it. Although it is relatively time-consuming, making your own fresh pasta will absolutely improve the texture and quality of your pasta dish. Fresh pasta is so easy to customize to make different flavors. The best part is that you most likely already have all of the ingredients! Keep reading for a step-by-step guide on making fresh pasta at home!

*This recipe will yield about two large servings. If you are making this for a side dish, it will yield about four servings.*

Ingredients:
  • 2 Cups of All-Purpose Flour
  • 2 Large Eggs
  • 3 tbsp. warm water
  • Salt
  • Drizzle of Olive Oil
Step One – The Dough:

  • In a large bowl (a bowl is not necessary, I use one for an easier clean up) make a well with the flour. Make sure there is enough room for two large eggs. Before adding the eggs, add as much or as little salt as you want.

  • Fill the well with two large eggs. Having a furry friend to help makes for better pasta (kidding).
  • Whisk the eggs with a fork, slowly mixing in the flour until it is fully incorporated. The eggs may fall out of the well, and that’s just fine. Just make sure you mix it well. Once your dough starts to form, add the warm water and continue to mix. Then, add a drizzle of olive oil.

Eventually, you will get this beautiful ball of pasta dough! I cut my dough ball in half, and that half is one large serving. Now, start kneading it with your hands and get it as flat as you can with just your hands.

Sprinkle both sides with flour, so it doesn’t stick to your pasta machine!

Step Two – Rolling The Dough:

Speaking of the pasta machine, it is definitely not necessary, but way easier. A pasta machine is not too expensive and is such an important tool if you like to make fresh pasta often. This is the one I use, and it’s currently 55% off! Pasta Maker Machine (177) By Cucina Pro

Closeup of the fettuccini and spaghetti cutter inserts

Now, pasta can absolutely be rolled and cut without a machine. It will just be more difficult to make anything thinner than a fettuccini. If you’re using this method, consider making lasagne, ravioli, tortellini, pappardelle, or fettuccini noodles. With this method, you’ll roll out your dough with a rolling-pin to your desired thickness. Then, with a precise knife or a pizza cutter, carefully slice the shape of the pasta that you want! Make sure you’re adding flour throughout to prevent stickiness.

If you are using a pasta machine, start with the roller on setting number one. Roll your flattened dough through here twice (or more if needed), before moving on to setting number two. 

Here are the progressions of my pasta dough. I went through setting number five. The settings get smaller and smaller as the numbers get bigger, making the dough thinner. 

This is the thinness I chose, and so I stopped here. At this point, I cut the sheet in half so it would be easier to handle while cutting.

Step Three – Cutting and Drying The Pasta:

Once your pasta is at your desired thickness or thinness, it’s time to choose your pasta shape and cut!

I chose spaghetti just because I prefer a thinner noodle and spaghetti is more versatile in my opinion. You’ll put the pasta sheet into the cutter and turn the handle just like you did in the roller section. Once you’ve put both halves of your pasta sheet into the cutter, add more flour and pull apart any noodles that are stuck together. 

At this point, you can leave it how it is and put it right into your boiling water, or you can let it dry a bit.

To let it dry, I make little pasta “nests.” First, I straighten the noodles into long strands. Make sure there’s enough flour, so they don’t stick together while they dry. Then, just wrap them up in a circular motion. 

Pasta Nest

Another way to dry your pasta is to hang it over the back of a chair (or a Pasta Drying Rack) after you’ve straightened the noodles.

Congrats! You’ve made fresh pasta! To cook it, just fill a pot with a decent amount of water (enough for the pasta to move around freely), salt the water, and drop your pasta in once it’s at a rolling boil.

Making fresh pasta does take a lot of steps. However, it is not hard at all with the right tools! I, by no means, have any issue with boxed pasta (trust me, I eat plenty of boxed pasta), but the fresh pasta will take your pasta dish to a new level. So excited for you all to try this! Let me know what your favorite pasta dish is in the comments!

Happy Cooking!

Emily 🙂