I absolutely love this homemade pasta recipe because it’s super rewarding to turn just a few simple ingredients into something delicious by hand. Plus, there’s nothing quite like the taste and texture of fresh pasta, and it gives me all the artisanal vibes I crave.
With just a handful of ingredients, you can make basic homemade noodles. There’s beauty—and tastiness—in simplicity!
And it’s super easy. All you do is mix 2 cups of all-purpose flour, 3 large eggs, and a bit of olive oil to form a dough.
You roll it out to your desired thickness. You cut the rolled dough into whatever noodle shapes you want.
Then you boil the noodles in salted water until they’re tender. That’s it!
Ingredients
An all-purpose flour: A versatile staple that supplies the carbohydrate needed for energy.
Eggs: Source of high-quality protein and essential nutrients; they improve texture.
Sodium chloride: Boosts taste and aids in gluten structure and strength.
Adding healthy fats in the form of olive oil makes the dough smooth and flexible.
Water: Not required but makes the dough easier to knead by adjusting its consistency.
Ingredient Quantities
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon water (optional, as needed)
Instructions
1. Mound the all-purpose flour on a clean surface and make a well in the center.
2. In the well, crack the eggs, then add the olive oil and salt.
3. With a fork, beat the eggs gently, incorporating the flour from the edges of the well into the mixture.
4. When the dough starts to form, use your hands to knead it smooth and elastic, about 8–10 minutes. If the dough feels dry, be sure to incorporate any water you’ve decided to add, one teaspoon at a time. Knead again to see if more water makes the dough feel good (you don’t have to use all the water if it feels too wet at any point).
5. Mold the dough into a ball, encase it in plastic wrap, and allow it to rest for a minimum of 30 minutes at room temperature.
6. Following a period of rest, cut the dough into four equal parts. Confine whatever pieces you aren’t currently working with under a damp cloth.
7. Dust a clean work surface and a rolling pin with flour. Take one piece of dough and roll it out as thinly as possible, ideally to a thickness of about 1/16 inch. A pasta machine set to the widest setting can also be used to form the rolled dough.
8. Lightly fold the rolled-out dough upon itself and use a sharp knife to cut it into your desired noodle width.
9. The cut noodles should be untangled and spread out on a surface dusted with flour to keep them from sticking together.
10. For cooking, you want to have a large pot of salted water at a boil. Add the noodles and let them have a nice 2 to 4 minutes in the pot. When they reach your preferred tenderness, drain the noodles and serve.
Equipment Needed
1. Clean surface or pastry board
2. Fork
3. Rolling pin or pasta machine
4. Sharp knife
5. Plastic wrap
6. Damp cloth
7. Large pot
8. Colander or strainer
FAQ
- Q: Can I use a different type of flour?Yes, you can use bread flour for a chewier texture or whole wheat flour for a healthier option. Adjust the liquid as needed, since different flours absorb different amounts of moisture.
- Q: Do I have to use olive oil?Neutral flavored oil is not the only option; a neutral-flavored oil works just fine, or you can omit the oil altogether and have a slightly firmer dough.
- Q: What if the dough is too dry?Add water, a teaspoon at a time, until the dough combines. Since humidity can have an impact on moisture, you should adjust as needed.
- Q: Can I freeze the noodles?Q: Can you freeze cooked meatballs in sauce?
A: Yes, freeze in an airtight container after cutting. Cook from frozen, adding a few extra minutes to the cooking time.
- Q: How thin should I roll the noodles?A: The noodles should be rolled to be about 1/8 inch thick. They’ll puff out a little when you cook them.
- Q: How long should I cook the noodles?A: Noodles that are fresh typically require 2-4 minutes of cooking time. You should taste-test them to determine if they are cooked to your desired level of tenderness.
- Q: Can I add herbs or spices to the dough?Sure! You can definitely add taste by using dried herbs or spices. Start with 1 teaspoon, and adjust to your fancy.
Substitutions and Variations
Instead of all-purpose flour, you can use whole wheat flour or semolina flour in your recipes for a nuttier flavor and denser texture.
For a vegan version, mix flaxseed meal with water (1 tablespoon flaxseed meal with 2.5 tablespoons water per egg) and use in place of the eggs.
You can use sea salt or pink Himalayan salt in place of regular salt if you want to suit your different tastes or dietary preferences.
Vegetable oil or melted butter can be used instead of olive oil for a different flavor profile.
Water can be replaced with milk or chicken broth to add extra richness to the dough.
Pro Tips
1. Use High-Quality Ingredients Invest in high-quality flour and eggs for the best texture and flavor in your pasta. Organic eggs with bright yellow yolks can enhance the color of your dough, giving it a more appealing appearance.
2. Let the Dough Rest Properly After kneading, it’s crucial to let the pasta dough rest for at least 30 minutes. This resting phase allows the gluten to relax, making it easier to roll out the dough and resulting in a more tender pasta.
3. Consistent Rolling Technique When rolling out the dough, try to keep it as even as possible in thickness across its entire surface. An even thickness ensures consistent cooking and texture.
4. Flour as Needed to Prevent Sticking Dust your work surface and rolling pin frequently with flour to prevent the dough from sticking. This is especially important when cutting the pasta, as it ensures clean cuts and prevents the pieces from clumping together.
5. Adjust Cooking Time for Freshness Fresh pasta cooks much quicker than dried pasta, so keep a close eye on it while boiling. Taste-test the pasta a minute or two before the suggested time to ensure it reaches your desired level of tenderness without overcooking.
Basic Homemade Noodles Recipe
My favorite Basic Homemade Noodles Recipe
Equipment Needed:
1. Clean surface or pastry board
2. Fork
3. Rolling pin or pasta machine
4. Sharp knife
5. Plastic wrap
6. Damp cloth
7. Large pot
8. Colander or strainer
Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon water (optional, as needed)
Instructions:
1. Mound the all-purpose flour on a clean surface and make a well in the center.
2. In the well, crack the eggs, then add the olive oil and salt.
3. With a fork, beat the eggs gently, incorporating the flour from the edges of the well into the mixture.
4. When the dough starts to form, use your hands to knead it smooth and elastic, about 8–10 minutes. If the dough feels dry, be sure to incorporate any water you’ve decided to add, one teaspoon at a time. Knead again to see if more water makes the dough feel good (you don’t have to use all the water if it feels too wet at any point).
5. Mold the dough into a ball, encase it in plastic wrap, and allow it to rest for a minimum of 30 minutes at room temperature.
6. Following a period of rest, cut the dough into four equal parts. Confine whatever pieces you aren’t currently working with under a damp cloth.
7. Dust a clean work surface and a rolling pin with flour. Take one piece of dough and roll it out as thinly as possible, ideally to a thickness of about 1/16 inch. A pasta machine set to the widest setting can also be used to form the rolled dough.
8. Lightly fold the rolled-out dough upon itself and use a sharp knife to cut it into your desired noodle width.
9. The cut noodles should be untangled and spread out on a surface dusted with flour to keep them from sticking together.
10. For cooking, you want to have a large pot of salted water at a boil. Add the noodles and let them have a nice 2 to 4 minutes in the pot. When they reach your preferred tenderness, drain the noodles and serve.
