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–+ servings
Nests of homemade pasta ribbons and homemade bowtie pasta shapes on baking sheets.
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5 from 3 votes

Homemade Pasta

A basic, egg and flour pasta dough recipe for making virtually any shape and size of homemade pasta.
Prep Time1 hour
Cook Time2 minutes
Course: Main Course
Cuisine: Italian
Keyword: dough, noodles, pasta
Servings: 12 servings
Calories: 152kcal
Author: Erin
Cost: $0.60

Equipment

  • Pasta Roller

Ingredients

  • 3 cups all purpose flour
  • 3 large eggs
  • 2 tablespoon olive oil
  • 2 tablespoon water plus or minus 1-2 tablespoons
  • salt optional

Instructions

  • In a stand mixer or food processor, using the dough hook, combine all ingredients and continue to knead until smooth ball forms. Dough will look shaggy or dry at first, do not add more water unless it's too dry to come together after a couple of minutes of kneading it.
    Stand mixer with dough hook attached and ball of pasta dough inside.
  • Turn dough ball out onto a floured surface.
    Dough ball dusted with flour on wooden surface.
  • Divide into four equal sections; cover with plastic wrap the sections that aren't being worked with to keep them from drying out.
  • Flatten or roll a portion of dough and begin feeding it through the pasta roller on the largest setting. Fold it in half and feed it through again, and work your way down to each setting, getting thinner as you go, and ending on the setting that is the appropriate thickness for the pasta shape that you are making.
    Rolling pasta sheets through a pasta roller.
  • Run through the cutting side of the machine, or cut pasta shapes by hand. Toss with a bit more flour to keep from sticking. If they are long strands, wrap loosely into nests until ready to cook.
    Six nests of fresh fettuccine pasta on a baking sheet.
  • Boil in salted water for 1-2 minutes until al dente.

Notes

  • Don't add more water if the dough seems to dry until you've tried kneading it for at least 3 minutes first. 
  • Keep dough and work surface floured. 
  • Keep dough sections covered until ready to work with them, to keep them from drying out. 

Nutrition

Calories: 152kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 19mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Calcium: 12mg | Iron: 2mg