Homemade Pasta from scratch - without special tools

Ingredients

• 2 cups All-Purpose Flour (sifted, can substitute 00 flour for silkier texture)
• 3 Large Eggs (room temperature)
• 1 teaspoon Olive Oil (extra‑virgin, optional for richer dough)
• 1/2 teaspoon Salt (fine sea salt)

Instructions

1. Form Flour Mound and Well

   On a clean work surface, mound the flour and make a deep well in the center, keeping the edges high to prevent the eggs from spilling.

   Time: PT5M

2. Add Wet Ingredients

   Crack the eggs into the well, add the olive oil and salt, then gently beat with a fork, gradually incorporating flour from the edges until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Using clean hands, knead the dough for about 8‑10 minutes until it becomes smooth, elastic, and no longer sticks to your fingers.

   Time: PT10M

4. Rest the Dough

   Shape the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for 20‑30 minutes to relax the gluten.

   Time: PT30M

   Temperature: room temperature

5. Roll Out the Dough

   Divide the rested dough into 2 pieces. Using a rolling pin or pasta machine, roll each piece thin (about 1 mm) on a lightly floured surface.

   Time: PT10M

6. Cut the Pasta

   Fold the rolled sheet loosely and cut into desired shapes (e.g., fettuccine, tagliatelle) with a sharp knife or pasta cutter.

   Time: PT5M

7. Cook the Fresh Pasta

   Bring a large pot of salted water to a rolling boil. Add the fresh noodles and cook for 2‑4 minutes, or until al dente.

   Time: PT5M

   Temperature: boiling

8. Drain and Serve

   Reserve a cup of pasta water, then drain the noodles in a colander. Toss immediately with your favorite sauce, adding reserved water if needed.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

70 g

Fat

2 g

Fiber

2 g