Easy Home made pasta recipe (Without a machine)

Ingredients

• 2 cups All-Purpose Flour (sifted, about 250 g)
• 3 Large Eggs (room temperature)
• 1 tablespoon Olive Oil (extra‑virgin, optional for richer dough)
• ½ teaspoon Salt (fine sea salt)

Instructions

1. Create Flour Well

   Place the flour on the cutting board and form a well in the center, about the size of a small bowl.

   Time: PT1M

2. Add Eggs and Oil

   Crack the three eggs into the flour well, add the tablespoon of olive oil and the pinch of salt.

   Time: PT1M

3. Mix Initial Dough

   Using a fork (or chopsticks), gently beat the eggs, gradually incorporating flour from the edges until a shaggy dough forms.

   Time: PT2M

4. Knead the Dough

   Transfer the dough onto the board and knead with the heel of your hand for 5‑6 minutes until it becomes smooth, elastic, and no longer sticky.

   Time: PT6M

5. Rest the Dough

   Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 15 minutes.

   Time: PT15M

6. Divide the Dough

   Unwrap the rested dough, cut it into four equal pieces with a sharp knife.

   Time: PT2M

7. Roll Out the Dough

   On a lightly floured board, roll each piece with a rolling pin until the sheet is so thin you can see your hand through it (about 1 mm). This usually takes about 10 minutes total.

   Time: PT10M

8. Fold and Trim

   Fold the thin sheet into thirds (like a letter) and trim the edges to create a neat rectangle.

   Time: PT5M

9. Cut Fettuccine Strips

   Using a sharp knife, slice the folded dough into ¼‑inch wide strips to form fettuccine. Unfold the strips and dust them lightly with flour.

   Time: PT5M

10. Cook Fresh Fettuccine

    Bring a large pot of salted water to a rolling boil (100°C). Add the fresh fettuccine and cook for 2‑3 minutes, or until al dente.

    Time: PT3M

    Temperature: 100°C

11. Drain and Serve

    Drain the pasta in a colander, reserving a cup of cooking water. Toss with your favorite sauce, adding a splash of pasta water if needed.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

70 g

Fat

2 g

Fiber

3 g