I love making fresh homemade pasta. It’s super satisfying, fairly simple, and the end result is insanely delicious. Making fresh pasta has never been something I would consider difficult, and if that’s a concern for you, I’d love to try to convince you otherwise. When you’re making homemade pasta, you can go slowly, take your time, and make adjustments as needed. There isn’t any part of the process where you can totally screw things up. It’s just a matter of mixing eggs and flour together and then shaping it. The shape I chose to go with here is tagliatelle, but you can choose any shape you like—go thick with some pappardelle or a thin spaghetti, or any hand-rolled shapes you prefer. The choice of shape is yours!
The thing I like about making fresh pasta is that it’s a fairly monotonous task. I’m not making it because I need to quickly get dinner on the table (though it is good for that when you have some stashed in the freezer). When I make fresh pasta, I do it because I enjoy the process. I set aside time to mix, knead, roll, and cut. It’s a highly enjoyable kitchen task, one I would honestly do every day if I had the time. Make an evening or afternoon out of it, and just enjoy yourself and the whole process. And then you get to enjoy a ton of delicious pasta later. It’s a win-win-win.
This recipe makes enough pasta for about 2-3 servings. The general rule of thumb is 1 egg per serving, and for every egg, you’ll use 100g of flour. However, if you’re only eating pasta (no sides) and you’re hungry, I would say aim closer to 1.5 eggs per serving. And, like most things that take a long time in the kitchen, make extra! Double or triple this recipe and then freeze what you’re not planning on eating right away. It takes just minutes to cook the frozen pasta, so dinner can be moments away. You’ll be happy you made extra.
The thing I like about making fresh pasta is that it’s a fairly monotonous task. I’m not making it because I need to quickly get dinner on the table (though it is good for that when you have some stashed in the freezer). When I make fresh pasta, I do it because I enjoy the process.
A little history about fresh pasta
While the exact origins of fresh pasta are a bit unknown, it is believed that pasta-making techniques were developed independently in various cultures around the world. In Italy, fresh pasta has been made for centuries, with records dating back to the 14th century. And those pasta making techniques were originally brought to Italy from China by Marco Polo in the 13th century.
Initially, pasta was made by hand using simple ingredients such as flour, water, and sometimes eggs. The dough was kneaded, rolled out, and cut into various shapes. Fresh pasta was a staple in Italian cuisine, especially in regions like Emilia-Romagna and Tuscany, where it was often served with rich sauces or in soups.
With the invention of the pasta machine in the 17th century, pasta production became more efficient, and fresh pasta became more widely available. Over time, different shapes and varieties of fresh pasta were developed, each with its own unique texture and flavor.
While dried pasta is more commonly found in stores, fresh pasta is still made by hand in many homes and restaurants, keeping alive the tradition of this ancient culinary art.
What ingredients do I need to make homemade pasta?
What we’re making here is egg pasta, also known as pasta all’uovo. It’s a type of pasta made with, you guessed it, flour and eggs. The dough is mixed and kneaded, then rolled out into thin sheets before being cut into various shapes, such as fettuccine, tagliatelle, or even lasagna sheets. Egg pasta is richer and more flavorful than pasta made with just water. It also has a slightly different texture. So, the ingredients we need to make homemade fresh pasta are: eggs and flour. Simple.
The Eggs
I used large eggs (chicken eggs to be clear) for a total of 3 eggs and 1 yolk for the full recipe. You can also use extra large eggs. You really don’t need to be too specific since you can always add in a touch or water or a bit more flour if your pasta dough seems too wet or too dry. Adjust it as needed.
What Flour to use for homemade pasta?
I used 00 for this recipe, but you can certainly use all purpose flour if that’s all you have. It’ll still turn out great!
- 00 Flour – Often labeled “doppio zero” in Italian, is a finely ground wheat flour that is highly refined and low in gluten. It is commonly used in Italian cooking for things like pasta, pizza dough, and pastries. The fine texture of 00 flour gives you a super smooth and elastic dough. Its low gluten content also helps create a tender and delicate texture in pasta.
- All-Purpose Flour – All-purpose flour is a versatile type of flour that is commonly used in cooking and baking. It is made from a blend of high- and low-protein wheat, which gives it a moderate gluten content. You can use it for a wide range of recipes, including bread, cakes, cookies, and pastries. It is the go-to flour for many home bakers and is readily available in most grocery stores.
How to Make Fresh Homemade Pasta
- Mix eggs and flour.
Knead for ~10 mins until dough is smooth and bounces back when you press on it. - Let it Rests
Tightly cover your dough and let rest for 20 minuets. - Shape It
Divide dough into managable pieces. Roll out and cut into whatever shape you like. - To Cook
Boil for 2-3 minutes in salted water until al dente. Different shapes may take more or less time. Stay close and check for doneness. - To Store
If you’re not eating it right away, freeze it. And then cook right away from frozen, just add on another minute or so to the cooking time.
What are some of the fresh pasta shapes I can make with this dough?
Here are a few of the more popular shapes you can make with this dough, but there are certainly lots, and lots of others.
- Tagliatelle – What I made here. Long, flat ribbons of pasta, similar in shape to fettuccine but slightly narrower.
- Pappardelle – Wide, flat pasta noodles, similar to fettuccine but broader.
- Ravioli – Square or round parcels of pasta dough filled with a variety of ingredients such as cheese, meat, or vegetables.
- Agnolotti – Agnolotti are similar to ravioli but are usually smaller and have a distinctive shape, with the edges often crimped to seal the filling inside. I have recipes for both Ricotta Agnolotti and Squash Agnolotti to try.
- Tortellini – Small, ring-shaped pasta stuffed with meat, cheese, or other fillings.
- Lasagna – Large, flat sheets of pasta used to layer with sauce and cheese in a baked dish.
- Garganelli – Garganelli are a type of pasta from Emilia-Romagna, a region in northern Italy. They are tube-shaped, similar to penne, but are made by rolling squares of pasta dough diagonally around a wooden stick or tool called a “pettine” or comb.
FAQs
My homemade pasta dough is too wet, or too dry. What do I do?
If your dough seems too wet, or too dry, you can adjust it by adding in a sprinkle of flour, or a spoonful of water. Make small adjustments a little at a time till you get the right texture. It shouldn’t take much. You want the dough to be pretty firm, but not so firm that you can’t knead or roll it out. And, on the opposite end of the spectrum, you don’t want your dough sticking to everything. It should form a nice solid, but malleable ball.
What pasta maker am I using?
I use an Atlas pasta machine. It’s a manual pasta roller that comes with attachments to cut fettuccine and tagliolini. I’ve had this since I was a little kid. They are wonderful and I expect it to last for my lifetime and then some. So if you’re planning on making lots of homemade pasta it’s a very worthwhile purchase.
You can also certainly just use a rolling pin (or wine bottle) and a knife to shape and cut the dough. When I was a kid I would use a pizza cutter, safer for little Rachel. You get the idea.
What are other types of fresh pasta dough?
Each type of fresh pasta dough has its own characteristics and uses. A few of the most common types include:
- Egg pasta dough: What we’re making here. It is made with a combination of flour and eggs, this dough is rich and flavorful, with a tender texture. It is commonly used for making tagliatelle, fettuccine, and other ribbon-shaped pasta.
- Eggless pasta dough: Also known as water-based pasta dough, this dough is made with just flour and water. Very simple in flavor and texture compared to egg pasta dough and is often used for making shapes like pici and cavatelli.
- Semolina pasta dough: Made with semolina flour and water, this dough is firmer and more elastic than regular pasta dough. It is commonly used for making shapes that require a firmer texture, such as malloreddus (gnocchetti sardi), lorighittas and orecchiette.
How to store homemade pasta?
I think freezing is the best way to store homemade pasta. Unless you are planning on eating it all that day, I would suggest freezing it. Fresh pasta typically lasts for about 2-3 days in the refrigerator when stored properly. It is best to store fresh pasta in an airtight container or wrapped tightly in plastic wrap to prevent it from drying out. It is also a good idea to sprinkle a little flour on the pasta to prevent it from sticking together.
Fresh pasta can be stored in the freezer for longer-term storage. It can last for up to 8-12 months in the freezer if properly stored. To freeze fresh pasta, first, let it dry for about 15-30 minutes to prevent sticking. Then, you can either freeze it in a single layer on a baking sheet and transfer it to a freezer-safe bag once frozen, or you can portion it into nests or coils and freeze them on a baking sheet before transferring them to a bag. When ready to use, cook the frozen pasta directly from frozen, adding a few extra minutes to the cooking time.
More Homemade Pasta Recipes to Try
How to Make Lorighittas – Lorighittas have a distinct twisted ring shape and are made simply with semolina and water. Learn how to make this traditional Sardinian pasta by hand with these step-by-step instructions.
Malloreddus (Gnocchetti Sardi) – Learn how to make malloreddus—also known as gnocchetti sardi—at home by hand, no special tools needed. This traditional Sardinian pasta is ridged, shell-shaped, and perfect with tomato butter sauce or sausage ragù.
Homemade Ricotta Cavatelli – Homemade ricotta cavatelli are easy to make and go perfectly with any sauce. Just a few ingredients and no special equipment needed. Whether you’re a beginner or a seasoned pasta pro, this is a go-to homemade pasta shape.
Ricotta Agnolotti – These agnolotti are a delicious stuffed pasta, filled with fresh ricotta, parmesan, and a touch of nutmeg.
Homemade Potato Gnocchi – Learn how to make homemade potato gnocchi from scratch with this foolproof recipe. Just 2 ingredients needed for light, pillowy Italian dumplings.
Hand-Rolled Pinci Pasta (Pici) – Learn how to make hand-rolled pinci pasta (also known as pici), a thick Tuscan noodle with lots of texture and bite. No special equipment needed—just flour, eggs (or water), and your hands.
Trofie al Pesto – How to make trofie al pesto: a classic Ligurian dish featuring hand-rolled pasta tossed in vibrant, homemade basil pesto.
Homemade Garganelli Pasta – Make homemade garganelli—mini, ridged pasta tubes—with lemon, asparagus, parmesan, and black pepper in a light, fresh pasta sauce. Simple, springtime comfort.
Homemade Tortelloni – How to make homemade tortelloni stuffed with kabocha squash and ricotta cheese and topped with a sage, brown butter, and hazelnut sauce.
Did you try this Homemade Pasta recipe?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!
Homemade Pasta
Ingredients
- 300 g 00 flour or all purpose
- 3 eggs
- 1 egg yolk
Instructions
- Mix eggs and flour. Knead for ~10 mins until dough is smooth and bounces back when you press on it.
- Tightly cover and let rest for 20 minuets.
- Divide dough into managable pieces. Roll out and cut into whatever shape you like.
- To cook, boil for 2-3 minutes in salted water until al dente. Different shapes may take more or less time. Stay close and check for doneness.
- If you’re not eating it right away, freeze it. And then cook right away from frozen, just add on another minute or so to the cooking time.
Video
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
