How To Make Fresh Pasta Recipe

I share the unexpected tip that made my fresh pasta foolproof, plus clear notes on how to dry and store homemade pasta so you can keep extra batches on hand.

I love the messy, honest work of making fresh pasta, the flour dust on the counter and that faint eggy scent that somehow makes dinner feel special. Starting with “00” flour and room temperature eggs gives the dough a silkiness that just sings when it cooks, and I swear it’s easier than it looks.

I still ruin batches, or slice noodles unevenly, but those little mistakes teach you faster than perfect attempts, and you end up curious about texture, chew, and why a simple plate can taste so grown up. Try my Homemade Pasta With 00 Flour idea and see what you notice first.

Ingredients

• Main energy source, mostly carbs, some protein; “00” makes silky pasta, AP makes it denser.
• Give protein and fat, helps bind dough, adds richness and slight yellow color.
• Tiny amount boosts flavor and strengthens gluten slightly, not sweet or sour.
• Adds silkiness, keeps dough pliable and less sticky, small calories, heart healthy fats.
• Used for dusting, prevents sticking; gritty texture on edges, adds bite and tiny fiber.
• Only when needed, hydrates dough, helps consistency without changing taste or nutrition.

Ingredient Quantities

• 300 g “00” flour or all purpose flour plus extra for dusting
• 3 large eggs room temperature
• 1/2 teaspoon fine sea salt
• 1 tablespoon extra virgin olive oil optional
• 2 tablespoons semolina flour or fine cornmeal for dusting optional
• 1 to 2 tablespoons warm water only if needed optional

How to Make this

1. Put 300 g “00” flour (or all purpose) on a clean counter and make a big well in the middle, sprinkle 1/2 teaspoon fine sea salt into the flour rim.

2. Crack 3 large room temperature eggs into the well, add 1 tablespoon extra virgin olive oil if using, then beat the eggs gently with a fork while slowly pulling flour from the inside edges into the egg mixture until it starts to come together.

3. When it gets shaggy use your hands to bring the dough into a rough ball, if it feels too dry add 1 to 2 tablespoons warm water very little at a time, if it’s sticky dust with a bit more flour but try not to add too much.

4. Knead on a lightly floured surface for 8 to 10 minutes until smooth, elastic and slightly tacky, you want it to hold together and stretch thin without tearing; this builds gluten so be patient.

5. Shape dough into a ball, wrap tightly in plastic or cover with a bowl and rest at room temperature for 30 minutes, this relaxes the gluten and makes rolling easier.

6. Divide the rested dough into 2 or 4 pieces, keep the pieces you’re not working with covered, flatten one piece with your hand or a rolling pin then run it through a pasta machine from the thickest setting down to nearly translucent or roll very thin with a pin; dust with semolina or fine cornmeal to prevent sticking.

7. Cut the sheets to your desired shape (tagliatelle, fettuccine, pappardelle) or feed through the cutter, shake out strands and dust with semolina so they dont stick together; you can hang them on a rack or lay them on a lightly floured tray.

8. To cook, boil a large pot of well salted water, add fresh pasta and cook 1 to 4 minutes depending on thickness, test a piece often, fresh pasta cooks much faster than dried; reserve a cup of the pasta water before draining.

9. Toss pasta with your sauce off the heat adding some reserved pasta water to marry the sauce, serve right away. To dry for storage let pasta dry completely on racks for 24 hours then store in an airtight container.

Equipment Needed

1. Kitchen scale (or measuring cups) for the 300 g flour and salt
2. Clean counter or large work surface to make the flour well and knead dough
3. Fork to beat the eggs and pull in flour
4. Bench scraper or sharp knife to divide and lift dough pieces
5. Rolling pin or pasta machine to roll sheets thin (use what you got)
6. Plastic wrap or a large bowl to cover the dough while it rests
7. Large pot and colander for boiling and draining the pasta
8. Pasta drying rack or baking sheet dusted with semolina to keep strands from sticking

FAQ

How To Make Fresh Pasta Recipe Substitutions and Variations

How To Make Fresh Pasta

Ingredients

• 300 g “00” flour or all purpose flour plus extra for dusting
• 3 large eggs room temperature
• 1/2 teaspoon fine sea salt
• 1 tablespoon extra virgin olive oil optional
• 2 tablespoons semolina flour or fine cornmeal for dusting optional
• 1 to 2 tablespoons warm water only if needed optional

Method
1. Put the flour on a clean counter and make a big well in the middle, like a little volcano. Toss the salt into the flour rim, not in the eggs.
2. Crack the eggs into the well, add the olive oil if using. With a fork, gently beat the eggs while slowly pulling a little flour from the inside of the well into the eggs. Keep going until the mixture thickens and you can start using your hands.
3. Start bringing the dough together, but don’t freak out if it’s shaggy. Knead for 8 to 10 minutes until smooth and slightly tacky. If it’s too dry add 1 teaspoon of warm water at a time, too sticky dust with a little flour. The dough should spring back when you poke it.
4. Shape into a ball, wrap tightly in plastic or cover with a bowl and let rest for 30 minutes at room temperature. This relaxes the gluten and makes rolling way easier.
5. Cut the dough into 4 pieces. Keep pieces you’re not using covered so they don’t dry out. Flatten one piece with your palm, then run it through a pasta machine from widest setting down one setting at a time until it’s thin enough, or roll with a pin till almost translucent. If using a machine, dust with semolina so it doesn’t stick.
6. Cut into shapes: tagliatelle, fettuccine, or use a knife to slice sheets into strips. Toss lightly in semolina or flour so they don’t clump.
7. Cook in a large pot of rapidly boiling, well salted water. Fresh pasta cooks very fast, usually 2 to 4 minutes depending on thickness. Taste to check. Reserve a cup of pasta water before draining.
8. Finish in a hot pan with your sauce for a minute, add some reserved pasta water to help the sauce cling to the pasta. Serve hot, eat immediately.

Tips, tricks and hacks
– If you got a stand mixer use the dough hook on low for 4 to 6 minutes, faster and less mess.
– Want richer pasta: use extra egg yolks (3 yolks + 1 whole egg) for silkier dough.
– To dry for storage: hang strands over a broom handle or spread on a floured tray for a few hours, then freeze in airtight bags.
– If dough keeps tearing while rolling, let it rest longer. Gluten needs time, seriously.
– Save pasta water, it’s liquid gold for emulsifying sauces.

Substitutions

• For 300 g “00” flour: use 300 g all purpose flour, or 250 g all purpose + 50 g semolina for more bite and a slightly coarser texture
• For 3 large eggs: replace with 150 to 180 ml warm water plus 1 to 2 tablespoons olive oil for an eggless pasta; or use 2 whole eggs + 1 extra yolk for a richer, silkier dough
• For 1 tablespoon extra virgin olive oil: substitute melted butter for a richer flavor, or a neutral oil like vegetable oil if you don’t want the olive taste
• For 2 tablespoons semolina flour or fine cornmeal for dusting: use extra all purpose flour, finely ground rice flour, or very fine polenta to keep strands from sticking

Enjoy, and don’t worry if your first batch ain’t perfect. Fresh pasta is forgiving and gets better every time you make it.

Pro Tips

– Weigh the flour and eggs if you can, dont eyeball. Small changes in hydration make pasta either crumbly or gummy, so start with the recipe ratio and add warm water only a teaspoon at a time if it really needs it.

– Knead until the dough is smooth and elastic, about 8 to 10 minutes, dont stop early. If it tears when you try to stretch it keep kneading a bit more; if it feels too sticky chill it for 10 minutes then try again.

– Let the dough rest well and keep unused pieces covered, even a little longer than 30 minutes helps a lot. Resting relaxes the gluten so rolling is easier, and wrapping tightly prevents a dry crust that ruins the texture.

– Work the sheets gradually and dust sparingly with semolina or fine cornmeal not extra flour. Fresh pasta cooks very fast, so salt the water, save some cooking water, and finish the pasta in the sauce off the heat to get the best texture and flavor.