Homemade pasta without a pasta machine

Ingredients

• 400 g All-Purpose Flour (plus extra for dusting)
• 4 Large Eggs (room temperature)
• 1 tsp Salt (fine sea salt)
• 1 tbsp Olive Oil (extra virgin recommended)
• 200 g Cooked Chicken Breast (shredded, optional topping)
• 50 g Parmesan Cheese (freshly grated, optional garnish)

Instructions

1. Prepare Flour and Salt

   Spread the flour on a clean work surface, sprinkle the salt over it, and make a small well in the center.

   Time: PT1M

2. Add Eggs and Mix

   Crack the eggs into the well and beat them with a fork until combined.

   Time: PT1M

3. Incorporate Flour and Olive Oil

   Gradually pull flour from the edges into the eggs, mixing with the fork. When the mixture thickens, drizzle in the olive oil and continue mixing until a shaggy dough forms.

   Time: PT2M

4. Knead the Dough

   Using your hands, knead the dough for 8 minutes until it becomes smooth, elastic, and no longer sticks to your fingers.

   Time: PT8M

5. Rest the Dough

   Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes.

   Time: PT30M

6. Divide and Flatten

   Unwrap the rested dough, cut it in half, and lightly flatten each piece with your hands.

   Time: PT2M

7. Roll Out the Pasta Sheets

   Generously dust the dough and rolling pin with flour. Roll each piece into a long, thin sheet, adding more flour as needed, until you achieve a translucent, paper‑thin layer.

   Time: PT12M

8. Cut the Pasta

   Fold the sheet lightly, dust with flour, and cut it into strips of your desired thickness (e.g., fettuccine width). Unfold and dust the cut noodles again.

   Time: PT4M

9. Second Rest

   Lay the cut pasta on a floured tray, cover loosely with a clean kitchen towel, and let rest for 15 minutes to dry slightly.

   Time: PT15M

10. Boil Fresh Pasta

    Bring a large pot of salted water to a rolling boil, add the fresh pasta, and cook for 3 minutes until al dente.

    Time: PT3M

    Temperature: boiling

11. Serve

    Drain the pasta, toss with your favorite sauce, and top with shredded chicken and grated Parmesan cheese if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

70g

Fat

4g

Fiber

3g

Ingredient Substitutions

• Instead of All-Purpose Flour: Tipo 00 Flour, Bread Flour
• Instead of Large Eggs: Egg substitute (equivalent amount)
• Instead of Salt: Kosher salt
• Instead of Olive Oil: Vegetable oil
• Instead of Cooked Chicken Breast: Cooked turkey breast
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Work Surface
• Mixing Bowl
• Fork
• Rolling Pin
• Knife or Pasta Cutter
• Large Pot
• Colander
• Plastic Wrap (Cling Film)

Critical Steps — Do Not Skip

• Knead the dough until smooth and elastic
• Rest the dough for 30 minutes
• Roll the dough to a thin, even sheet
• Cut the pasta to uniform strips
• Cook fresh pasta for exactly 3 minutes

Chef Tips from the Video

• Use Tipo 00 flour for an even silkier texture.
• Let the dough rest covered; a warm room speeds up relaxation.
• If you don’t have a rolling pin, a smooth bottle works well.
• Reserve pasta water before draining to help emulsify sauces.

Troubleshooting

Storage

Refrigerator: Store uncooked fresh pasta in an airtight container for up to 2 days.

Freezer: Freeze dried pasta on a parchment sheet, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: Do not store fresh pasta at room temperature for more than 2 hours.

Make-Ahead Tips

• After the second rest, you can freeze the pasta strips on a tray before transferring to a bag.
• The dough can be rested for up to 2 hours; longer rests develop more flavor.

Frequently Asked Questions