Bring your family dinner to life with Easy Homemade Pasta, made from just flour and fresh eggs. A quick knead yields a supple dough, which rolls out smoothly after resting. Ready in under an hour, this satisfying project turns a weekday meal into a fun, hands-on kitchen adventure everyone can enjoy.
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Ingredients for Easy Homemade Pasta
For the pasta dough
- All-Purpose Flour – This is the foundation of your Easy Homemade Pasta, so make sure it’s fresh and well-measured.
- Eggs – Use large eggs for the best texture and richness.
- Olive Oil – A good-quality olive oil adds a subtle depth of flavor.
- Kosher Salt – This brings out the brightness of the pasta—don’t skip it!
Cook Time for Easy Homemade Pasta Dough
I love how this Easy Homemade Pasta comes together so quickly once you get the rhythm down. It feels like a little kitchen meditation—kneading, resting, rolling. The active time is mostly hands-on, but that resting period gives you just enough space to tidy up or start on your sauce.
| Step | Time |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 3 minutes |
| Total Time | 48 minutes |
If you’re looking for more weeknight-friendly inspiration, check out my creamy chicken pasta—it pairs beautifully with fresh noodles.
How to Make Easy Homemade Pasta Dough
Step 1: Create Your Flour Well
Place 2 cups of all-purpose flour on a clean work surface, mounding it into a pile. Create a deep well in the center of the flour using your hands, ensuring the walls are sturdy enough to hold the liquid.
Step 2: Mix Wet Ingredients
Crack 3 large eggs into the well, then add 1 tablespoon of olive oil and 1 teaspoon of kosher salt. Use a fork to gently beat the eggs and oil together, gradually incorporating flour from the inner walls of the well until a thick, shaggy dough forms.
Step 3: Knead the Dough
Knead the dough by hand for 8–10 minutes until it becomes smooth, elastic, and no longer sticky. The dough should spring back slowly when poked with a finger.
Step 4: Rest the Dough
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten and make it easier to roll.
Step 5: Roll Out Sheets
Divide the rested dough into 4 equal portions. Use a rolling pin or pasta machine to roll each portion into thin sheets, approximately 1/16-inch thick, dusting lightly with flour to prevent sticking.
Step 6: Cut Your Pasta
Cut the rolled sheets into your desired pasta shape, such as fettuccine or tagliatelle, ensuring the strands are evenly sized. Dust the pasta generously with flour to avoid clumping.
Step 7: Cook Immediately
Cook the fresh pasta immediately in a large pot of boiling salted water for 2–3 minutes, or until it floats to the surface and is tender but still al dente. Drain and serve.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this Easy Homemade Pasta even more special. Here are my favorite ways to customize it, whether you’re cooking for a crowd or just for yourself on a quiet evening.
- Flavor Swap: Add a teaspoon of dried herbs like oregano or basil to your flour for a fragrant, savory olive oil pasta dough that tastes like summer in Provence.
- Diet Tweaks: For a lighter version, try substituting one egg with two egg whites. The texture remains lovely, and it’s a little leaner—perfect if you’re watching your intake.
- Texture Fix: If your dough feels tough after kneading, let it rest a bit longer. This relaxes the gluten and makes rolling and cutting fresh pasta much smoother.
- Storage Tip: Dust your cut pasta with semolina or extra flour and freeze it on a baking sheet before bagging. It keeps for months! When you’re ready, boil straight from frozen—it’s like having homemade manicotti waiting whenever the mood strikes. For more make-ahead ideas, see my pasta salad guide.
Easy Homemade Pasta
Equipment
- Fork
- Rolling Pin
- pasta machine
- Large pot
Method
- Mound the 2 cups of all-purpose flour on a clean work surface and create a deep well in the center using your hands.
- Crack the 3 large eggs into the well and add the 1 tablespoon of olive oil and 1 teaspoon of kosher salt.
- Using a fork, gently beat the eggs and oil together, gradually incorporating flour from the inner walls of the well until a thick, shaggy dough begins to form.
- Knead the dough by hand for 8-10 minutes until it becomes completely smooth, elastic, and no longer sticky. It should spring back slowly when poked.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
- Divide the rested dough into 4 equal portions and use a rolling pin or pasta machine to roll each portion into thin sheets, about 1/16-inch thick.
- Cut the sheets into your desired pasta shape, such as fettuccine or tagliatelle, dusting generously with flour to prevent sticking.
- Cook the fresh pasta immediately in a large pot of boiling salted water for 2-3 minutes, or until it floats and is tender.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this Easy Homemade Pasta is undoubtedly a comforting treat, I love knowing exactly what goes into our food. When you make it yourself, you control the quality of ingredients, which means no hidden preservatives or unnecessary additives.
Fresh eggs provide high-quality protein and essential vitamins, while olive oil contributes heart-healthy monounsaturated fats. For those curious about balancing indulgence with nutrition, my healthy pasta salad offers a lighter twist that’s perfect for warmer days. If you’re looking for more protein-packed options, our grilled chicken breast makes a wonderful addition to any pasta dish.
According to traditional Italian pasta methods, the simplicity of flour, eggs, and olive oil creates a nourishing foundation that’s been cherished for generations in Italian kitchens.
A Lighter Version of Easy Homemade Pasta Dough
Sometimes I crave that satisfying texture of handmade pasta dough with eggs but want a lighter option. Over the years, I’ve perfected a few simple swaps that maintain the wonderful chewiness while cutting back on calories.
Instead of using all whole eggs, try replacing one egg with two egg whites—you’ll still get that beautiful elasticity without compromising texture. For an even leaner version, you can use half whole-wheat flour, though I find a blend of three-quarters all-purpose and one-quarter whole wheat works best for maintaining that classic pasta feel.
These small adjustments let me enjoy my Easy Homemade Pasta more often, especially when paired with vegetable-forward sauces like those in my caprese pasta salad or spaghetti squash recipes.
Thoughtful Tips for Special Diets
When my cousin was diagnosed as diabetic a few years back, I started paying closer attention to how we could still share our favorite meals together. Making Easy Homemade Pasta became an opportunity to experiment with sugar-conscious alternatives that everyone could enjoy.
For better glycemic control, I sometimes replace a portion of the all-purpose flour with chickpea flour or almond flour—they add protein and fiber while creating a lower glycemic impact. Portion size matters too; I serve smaller portions of pasta alongside generous helpings of roasted vegetables and lean proteins.
When making sauces, I opt for natural sweeteners like a touch of pureed carrots or roasted red peppers instead of sugar to balance acidity. These small tweaks let us gather around the table without compromising flavor or tradition.
How to Serve Easy Homemade Pasta
I’ll never forget the first time I served this Easy Homemade Pasta to my grandmother—her eyes lit up as she twirled the noodles around her fork, transported back to her childhood in the Italian countryside. “This tastes like Sunday dinners at Nonna’s house,” she whispered, and in that moment, I knew this recipe would become part of our family story too.
For weeknight dinners, I love keeping it simple with a drizzle of good olive oil, fresh garlic, and a generous handful of Parmesan. When company comes, I might dress it up with a rich bbq steak pasta sauce or keep it light with fresh tomatoes and basil from our garden.
No matter how you serve it, this salt-seasoned homemade pasta sheets deserve to be the star of the show. Pair it with a crisp green salad and maybe some homemade pita chips on the side for crunch—it’s the kind of meal that turns an ordinary Tuesday into something special.
Mistakes to Avoid
Over the years, I’ve learned that even the simplest recipes have their pitfalls. Making Easy Homemade Pasta is wonderfully straightforward, but a few common mistakes can stand between good pasta and great pasta.
The first mistake I often see is overworking the dough. You want to knead until it’s smooth and elastic, but if you go too far, the gluten becomes tense and your pasta turns tough instead of tender. Another common error is rolling the dough too thin—aim for about ⅛ inch thickness for most shapes, as paper-thin sheets can tear during cooking.
I also recommend against skipping the resting phase. Letting the dough rest for at least 30 minutes allows the gluten to relax, making it much easier to roll out. For more expert guidance on perfect pasta texture, check out these professional pasta making techniques from trusted bakers.
Finally, don’t forget to salt your cooking water generously! This salt-seasoned homemade pasta sheets need that flavorful bath to shine. I learned this the hard way when I served a bland batch to my husband—he politely asked if I’d forgotten something important!
How to Store Easy Homemade Pasta
When my daughter moved into her first apartment, I packed her freezer with portions of this Easy Homemade Pasta—each bundle wrapped like a precious gift from home. “Now you’ll always have a taste of Sunday dinner,” I told her, and she still calls to thank me every time she makes a batch.
For short-term storage, I lay the fresh noodles on a floured baking sheet and refrigerate them for up to two days. If you’re making pasta ahead, you can freeze it beautifully—just arrange the portions on parchment paper, freeze until solid, then transfer to airtight bags. They’ll keep for three months this way.
When you’re ready to cook frozen pasta, there’s no need to thaw it first. Just drop it straight into boiling water, adding an extra minute to the cooking time. For more make-ahead meal inspiration, try my pumpkin ravioli or baked manicotti—both freeze beautifully for future cozy dinners.
Try This Easy Homemade Pasta Yourself
I’ll never forget the first time I successfully made pasta from scratch—the way the kitchen filled with that warm, flour-dusted aroma, how the noodles shimmered like ribbons of gold when they caught the afternoon light. That magical moment is what I hope this Easy Homemade Pasta recipe brings to your kitchen too.
Whether you’re cooking for a busy weeknight or a special celebration, this handmade pasta dough with eggs transforms simple ingredients into something extraordinary. The process itself becomes a meditation—the rhythmic kneading, the gentle rolling, the satisfaction of creating nourishment with your own hands.
I’d love to hear how your pasta-making journey unfolds! Share your creations with me, and don’t forget to explore other family favorites like spicy garlic penne pasta, chicken pasta, or cheeseburger pasta for more delicious inspiration.
Frequently Asked Questions
How to make pasta from scratch at home?
Start with just four simple ingredients: flour, eggs, olive oil, and salt. Combine them into a dough, knead until smooth, let it rest, then roll and cut into your desired shape. The entire process takes about an hour from start to finish, including resting time.
What is the simplest pasta dish?
The simplest pasta dish is aglio e olio—just garlic, olive oil, red pepper flakes, and parsley. It lets the flavor of your Easy Homemade Pasta shine without complicated sauces. Sometimes I add a squeeze of lemon juice for brightness.
What flour is best for homemade pasta?
All-purpose flour works beautifully for beginners, but many pasta enthusiasts prefer “00” flour for its fine texture. For a heartier option, semolina flour creates wonderfully chewy noodles that hold up well to robust sauces.
What makes a good homemade pasta?
Good homemade pasta has a tender yet chewy texture, fresh egg flavor, and cooks evenly throughout. The key is proper kneading for gluten development and rolling to consistent thickness. For more tips, check out my manicotti recipe which uses similar techniques.
More Comforting Pasta Recipes You’ll Love
If this Easy Homemade Pasta sparked your culinary creativity, wait until you try these other family favorites. Each one brings its own story to our table.
Spicy Garlic Penne – A bold, garlicky dish with just enough chili kick to wake up your taste buds.
Chili Cheese Pasta – The ultimate comfort food mashup that turns weeknight dinner into a celebration.
Homemade Sweet Potato Chips – Crispy, lightly salted chips that make the perfect crunchy side for any pasta dish.
Healthy Pasta Salad – A bright, vegetable-packed salad that’s perfect for picnics and potlucks.
