Easy Homemade Pasta Recipe - A Step-by-Step Guide

Ingredients

• 2 cups Italian 00 Flour (spooned into measuring cup and leveled; can substitute unbleached all‑purpose flour)
• 1 teaspoon Salt (fine sea salt, mixed with flour before adding eggs)
• 3 Large Eggs (room temperature; about 50 g each)
• 1 tablespoon Extra Virgin Olive Oil (drizzled into the well with the eggs)
• 2 tablespoons Semolina Flour (for dusting the work surface and baking sheet to prevent sticking)
• 2 tablespoons Unsalted Butter (optional, tossed with cooked pasta)
• 1/4 cup Parmesan Cheese (freshly grated, optional finishing)
• 1 gallon Water (for boiling pasta; add a pinch of salt)

Instructions

1. Measure Flour and Salt

   Spoon 2 cups of Italian 00 flour into a measuring cup, level off, then transfer to a large mixing bowl. Add 1 tsp salt and whisk together.

   Time: PT5M

2. Create Well and Add Wet Ingredients

   Make a well in the center of the flour mixture. Crack 3 room‑temperature eggs into the well, drizzle 1 tbsp extra virgin olive oil, then gently stir with a fork, gradually incorporating flour from the sides until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Transfer the dough to a lightly floured surface. Knead by hand for about 5 minutes until smooth, elastic, and no longer sticky. Add a pinch of flour only if the dough sticks to your hands.

   Time: PT5M

4. Rest the Dough

   Shape the dough into a ball, flatten into a disc, wrap tightly in plastic wrap, and let rest at room temperature for 20–60 minutes.

   Time: PT20M

5. Divide and Flatten

   Unwrap the rested dough and cut into four equal pieces with a bench scraper. Keep three pieces covered. Lightly flatten one piece so it can pass through the pasta roller.

   Time: PT5M

6. Roll the Dough

   Set the pasta roller to its widest setting (speed 2 if using a stand‑mixer attachment). Feed the flattened piece through, then fold the sheet into thirds like a letter and feed again. Repeat the fold‑and‑feed twice. Gradually narrow the roller setting with each pass until you reach setting 2 for fettuccine thickness.

   Time: PT15M

7. Cut into Fettuccine

   Attach the fettuccine cutter to the roller. Feed the rolled sheet through the cutter, catching the strands as they exit. Lay the cut noodles on a baking sheet dusted with semolina flour.

   Time: PT5M

8. Form Nests and Rest

   Using a twisting motion, lift sections of the strands and place them back onto the sheet to form loose nests. Cover the sheet with a dry kitchen towel and let the noodles rest for 20 minutes to dry slightly.

   Time: PT20M

9. Freeze (Optional)

   Place the baking sheet in the freezer for 1 hour until the nests are firm. Transfer the frozen nests to a freezer‑safe zip bag or airtight container. Store up to 2 months.

   Time: PT1H

10. Cook Fresh or Frozen Pasta

    Bring a large pot of water to a rolling boil, add a pinch of salt (remember the dough already contains salt). Add fresh or frozen fettuccine, stir immediately, and cook 2–4 minutes until al dente.

    Time: PT8M

    Temperature: 212°F

11. Finish and Serve

    Drain the pasta, return to the pot or a large bowl, add 2 tbsp butter and toss. Grate 1/4 cup Parmesan over the hot noodles, adding a splash of reserved cooking water if needed for a silky coating. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

7 g

Carbohydrates

40 g

Fat

2 g

Fiber

2 g