How to Make Pasta - Without a Machine

Ingredients

• 2 cups All-Purpose Flour (sifted; can substitute 00 flour for silkier texture)
• 3 Large Eggs (room temperature)
• 1 tablespoon Olive Oil (extra‑virgin recommended)
• 1 teaspoon Salt (kosher or table salt)
• 1 tablespoon Water (add a little if dough feels too dry)
• 0.25 cup All-Purpose Flour (for dusting) (extra for rolling and preventing sticking)

Instructions

1. Sanitize and Prepare Workspace

   Wash your hands thoroughly and wipe down the work surface with a clean kitchen towel or sanitizer.

   Time: PT2M

2. Measure and Create Flour Well

   Place 2 cups of flour on the work surface and form a well in the center.

   Time: PT3M

3. Add Wet Ingredients

   Crack 3 eggs into the well, add 1 tablespoon olive oil and 1 teaspoon salt.

   Time: PT2M

4. Incorporate Flour

   Using a fork, whisk the eggs and gradually pull flour from the edges into the center until a shaggy dough forms.

   Time: PT5M

5. Knead the Dough

   Gather the dough into a ball and knead by hand for about 10 minutes until smooth, elastic, and springy when pressed with a fingertip.

   Time: PT10M

6. Rest the Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

   Time: PT30M

7. Divide and Lightly Flour

   Unwrap the rested dough, cut it in half for easier handling, and dust the work surface with a little flour.

   Time: PT5M

8. Laminate the Dough (Three Folds)

   Roll the dough into a rectangle, fold it into thirds like a letter, roll out again, and repeat the fold‑roll process two more times for a total of three laminations.

   Time: PT15M

9. Roll to Final Thickness

   Roll the laminated dough as thin as possible—thin enough to see your fingers through it.

   Time: PT5M

10. Cut Tagliatelle Strips

    Lightly flour the surface, loosely fold the sheet into a rectangle, and slice into ¼‑inch wide strips. Unfold and toss with a little flour to keep separate.

    Time: PT5M

11. Cook Fresh Pasta

    Bring a large pot of salted water to a boil, add the fresh tagliatelle, and cook for 2‑3 minutes until al dente. Drain and reserve a splash of cooking water.

    Time: PT3M

    Temperature: 212°F

12. Serve

    Toss the cooked pasta with your favorite sauce, a handful of arugula, grated Parmesan, and a drizzle of olive oil. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

220

Protein

8 g

Carbohydrates

35 g

Fat

5 g

Fiber

2 g