How to make Homemade Fresh Pasta

Ingredients

• 240 g All-Purpose Flour (sifted, about 2 cups)
• 2 Large Eggs (room temperature)
• 1 Tbsp Olive Oil (extra‑virgin, optional)
• 0.5 tsp Salt (fine sea salt, pinch)
• 2 Tbsp Water (cold, add only if dough feels dry)

Instructions

1. Gather and Measure Ingredients

   Measure 240 g (about 2 cups) of sifted all‑purpose flour onto a clean work surface, make a well in the center, and have the eggs, olive oil, salt, and water ready.

   Time: PT5M

2. Combine Wet Ingredients

   Crack the two eggs into a small bowl, add 1 Tbsp olive oil and ½ tsp salt, whisk lightly, then pour the mixture into the flour well.

   Time: PT2M

3. Mix and Form Dough

   Using a fork, gradually incorporate the flour into the egg mixture until a shaggy dough forms. If the dough feels too dry, sprinkle in up to 2 Tbsp cold water, a little at a time.

   Time: PT5M

4. Knead the Dough

   Gather the dough into a ball, knead on the work surface for about 8‑10 minutes until smooth and elastic.

   Time: PT10M

5. Rest the Dough

   Wrap the dough ball in plastic wrap and let it rest at room temperature for 10 minutes to relax the gluten.

   Time: PT10M

6. Roll the Dough with Pasta Machine

   Divide the rested dough into 2‑3 pieces. Flatten one piece with your hands, dust lightly with flour, and feed it through the pasta machine on the widest setting. Fold the sheet into thirds and pass it through again. Repeat 4‑5 times, then gradually decrease the setting until you reach the desired thinness (setting 6 for fettuccine).

   Time: PT10M

7. Cut Fettuccine

   Attach the fettuccine cutter to the machine or use a sharp knife to slice the thin sheet into ¼‑inch wide ribbons. Dust the cut noodles with a little flour to keep them separate.

   Time: PT5M

8. Dry or Freeze the Pasta (Optional)

   If not cooking immediately, hang the noodles on a pasta drying rack or lay them on a floured tray. Let them dry for about 30 minutes, then transfer to a zip‑top bag and freeze. Frozen pasta can be cooked directly from the freezer.

   Time: PT30M

9. Cook Fresh Pasta

   Bring a large pot of salted water to a rolling boil (212 °F / 100 °C). Add the fresh fettuccine and cook for 2‑3 minutes, or 1‑2 minutes if cooking from frozen, until al dente. Drain and toss with your favorite sauce.

   Time: PT5M

   Temperature: 212°F

Nutrition Facts

Calories

280

Protein

10 g

Carbohydrates

45 g

Fat

7 g

Fiber

2 g