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Long strands of homemade pasta hanging over a white pasta drying rack on a kitchen counter.

Homemade Pasta from Scratch

Homemade egg pasta made with flour, eggs, water, and salt. Includes instructions for rolling and cutting by hand or using a pasta machine, plus a fresh-milled flour option.
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Prep Time 30 minutes
Cook Time 4 minutes
Resting Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour 240 g, plus extra for dusting; see notes for fresh-milled flour
  • 3 large eggs
  • ½ teaspoon salt
  • 1-3 tablespoons water only as needed

Method
 

Make the dough
  1. Combine the flour and salt in a bowl or mound them on a clean counter. Make a well in the center and add the eggs.
  2. Beat the eggs with a fork, gradually incorporating the flour until a shaggy dough forms.
  3. Gather the dough with your hands. If it will not hold together when squeezed, add water 1 teaspoon at a time. Use only enough to bring it together.
  4. Knead for 8–10 minutes, until smooth and pliable. The dough should feel firm without being sticky. Dust lightly with flour if needed.
  5. Wrap or cover tightly and rest at room temperature for 30 minutes.
  6. Divide the dough into four pieces. Keep the unused portions covered while you work.
Roll and cut by hand
  1. Lightly flour your counter and rolling pin. Flatten one portion of dough and roll from the center outward, turning it regularly.
  2. Roll to approximately 1 mm thick, or thin enough to see the shadow of your hand through the sheet. If it springs back, cover and rest for another 10–15 minutes.
  3. Lightly flour both sides of the sheet and fold it loosely into thirds. Avoid pressing the layers together.
  4. Slice into strips with a sharp knife: approximately ¼ inch wide for fettuccine or wider for ribbon noodles.
  5. Unfold immediately, separate the noodles, and dust lightly with flour.
Or use a pasta roller & cutter
  1. Flatten one portion of dough and feed it through the widest roller setting.
  2. Fold the sheet into thirds and pass it through the widest setting again. Repeat 2–3 times until smooth.
  3. Reduce the roller opening one setting at a time, passing the sheet through each setting until approximately 1 mm thick. Follow your machine’s guidance and dust lightly with flour if the dough sticks.
  4. Cut long sheets into manageable lengths. If the surface is tacky, let it sit briefly until it feels lightly dry but still flexible.
  5. Feed through the cutter attachment. Separate the noodles and lightly dust with flour. Arrange in loose nests on a floured tray or hang briefly on a pasta rack while finishing the batch.
Cook the pasta
  1. Bring a large pot of salted water to a boil.
  2. Add the noodles and stir gently to separate. Start checking at 2 minutes; thin noodles generally take 2–4 minutes, while thicker or whole wheat noodles may take 4–6 minutes.
  3. Taste for doneness, reserve a little pasta water, and drain. Toss with your favorite sauce.

Notes

  • Fresh-milled flour: For a starting variation, substitute 240 g finely milled hard white wheat flour for the all-purpose flour. Whole wheat dough may need more water and may feel less smooth. Add water gradually, judging by texture.
  • Half whole wheat option: Use 120 g all-purpose flour and 120 g finely milled whole wheat flour.
  • Water: Egg size and flour absorption vary. You may not need any water, or you may need slightly more than the listed range.
  • Resting: Keep the dough covered so the surface stays soft. Give it another short rest if it resists rolling.
  • Make ahead: Refrigerate tightly wrapped, uncut dough for up to 2 days.
  • Freezing: Freeze cut noodles in loose nests on a lined tray, then transfer to a freezer bag. Cook directly from frozen, allowing extra cooking time.