Print
Description
Soft, fresh, and perfectly chewy, this homemade pasta recipe is made with simple ingredients and creates restaurant-quality noodles every time. Easy to roll, cut, and cook, these fresh pasta noodles pair perfectly with any sauce for an authentic Italian-style meal at home.
Ingredients
Scale
- 2 1/2 cups Italian-style “00” flour (measured correctly*)
- 1 tsp fine sea salt
- 4 large eggs
- 1 Tbsp extra virgin olive oil
- Semolina flour (for dusting the baking sheet and cut noodles)
Instructions
- Prepare by dusting a large baking sheet with semolina flour. Secure the pasta roller and adjust it to the widest rolling setting.
- For the dough, in a large mixing bowl, combine the flour and salt. Create a well in the center and crack the eggs into it. Drizzle the olive oil over the eggs, then blend the eggs into the flour using your fingers. Gradually stir the flour from the sides of the well outward until the mixture is fully combined into a cohesive dough. Move the dough to a lightly floured surface and knead it until smooth and elastic, adding more flour if it becomes sticky. This should take about 5 minutes. Form the dough into a ball, flatten it into a disk, cover with plastic wrap, and let it rest at room temperature for 20 minutes to 1 hour.
- Divide the dough by cutting it into 4 equal portions using a bench scraper. Keep the remaining dough covered with plastic wrap while working with one piece at a time. Flatten the dough piece into a rectangle suitable for the dough roller and dust it with flour to avoid sticking. Roll it through the pasta maker on the widest setting, catching it as it comes out, then fold it like a letter. Repeat by rolling it through the widest setting again and folding it once more.
- Continue to roll the pasta through the machine without folding, adjusting the rollers to a smaller setting after each pass until the desired thickness is achieved (for fettuccini, stop at setting 2). Keep the dough dusted with flour to prevent sticking. If the sheet becomes too long, cut it into manageable lengths and keep rolling.
- To cut the pasta, dust the final sheet with flour to ensure clean cuts that won’t stick together. Switch to your preferred pasta cutter attachment. Catch the pasta as it comes through the cutter and place it on the prepared baking sheet, dusting with additional semolina flour. Cover with a clean kitchen towel and allow to dry for 20 minutes before cooking or freezing.
- To cook the homemade pasta, salt a large pot of water and bring it to a boil. Add the dried or frozen pasta, stirring gently at first to prevent sticking. Homemade pasta cooks significantly faster than store-bought, so check for doneness between 2-4 minutes. If the noodles are undercooked, they may taste slightly eggy. If cooking from frozen, add an additional 2 minutes. Drain the pasta once cooked.
Notes
TECHNIQUE TIP: For the best texture, use Italian-style “00” flour and knead the dough until it’s smooth.
STORAGE: Store unused pasta dough in the refrigerator for up to 2 days, wrapped tightly in plastic.
SUBSTITUTION: If semolina flour is unavailable, dust with more Italian-style “00” flour when cutting the noodles.
- Prep Time: 20 minutes
- resting time: 1 hour 20 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 252 kcal
- Sugar: 0.2 g
- Sodium: 430 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 109 mg
