Classic Homemade Pasta is easier to make than you think, and it’s the perfect way to enjoy your favorite fresh, authentic Italian food.
This homemade Pasta Recipe tastes amazing in so many classic Italian recipes. Try it with any sauce like Bolognese and Pink Sauce.
Why You’ll Love This Classic Homemade Pasta?
- Made with a few simple ingredients, this traditional pasta can be rolled and cut into different widths to suit whatever you’re making.
- Great tossed with a homemade sauce, or keep it simple and make buttery garlic noodles.
Sabrina’s Classic Homemade Pasta Recipe
While it does take some time to make Classic Homemade Pasta it’s not that difficult, and the hands-on work is minimal. You don’t need any specialized ingredients, or fancy equipment, just combine the four ingredients for an easy and delicious dough. I love making this because it can elevate simple meals into something fit for a dinner party. Spaghetti and Meatballs or Linguine with Lemon Butter Sauce feel like a delicacy. The tender and delicious noodles are sure to impress the biggest food snob in your life and be a hit with the whole family. And don’t let this recipe intimidate you, follow my Chef’s Note below, as well as the FAQs section for more help.
Recipe Card
Ingredients
- 2 cups flour , plus more for dusting
- 1/8 teaspoon kosher salt
- 2 large eggs
- 6 large egg yolks
- 1 tablespoon olive oil
To finish:
- 4 tablespoons unsalted butter
- 3 cloves garlic , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- parsley , minced for garnish
Instructions
- Sift flour and salt onto a large, clean, wooden surface.
- Shape into a mound, then make a large well into the middle of the flour.
- In a large measuring cup add the eggs, egg yolks and olive oil.
- Whisk well with a fork until blended.
- Pour into the middle of the flour well.
- Using the fork, whisk more and more of the flour into the center of the eggs until all the flour is mixed in.
- Note: this will take 5-6 minutes of mixing with the fork.
- If the dough is sticky add a bit of flour, if the dough is too stiff, add a tablespoon of water at a time.
- Knead for 5-6 minutes until smooth and elastic.
- Form into a disk and wrap well with plastic wrap.
- Let rest for 30 minutes (when you press into the dough with your finger it shouldn't spring back).
- Cut the dough into 8 pieces.
- Wrap the remaining 7 pieces to prevent it from drying out.
- Roll out the dough with a floured rolling pin into a large square or rectangle (you’re just looking to have a thin almost see through thickness).
- When you’ve got the dough thin enough run just a small amount of flour over the top of the dough and roll it into a log.
- Cut to the thickness you'd prefer. We do 1/4" thick for classic pasta recipes, and 1/2" wide for fancier presentations.
- Shake out the pasta to remove any excess flour and unravel the strands.
- Let dry at room temperature for 30 minutes while you roll out all the remaining pieces.
To Cook:
- Add pasta to boiling water (preferably salted water).
- Cook for 2-3 minutes or until 30 seconds after the pasta is floating to the top.
To Finish:
- To make into Buttery Garlic Noodles, add butter to a large skillet on medium heat.
- Add in garlic and cook, stirring often, for 45 seconds until fragrant.
- Add in the freshly cooked pasta.
- Season with salt and pepper, stir and garnish with parsley.
Nutrition
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Chef’s Note
I give the pasta dough the full 30 minutes to rest before rolling it out. This allows the gluten to relax, making the dough easier to roll into thin sheets without constantly shrinking back. Keep the remaining pieces wrapped while you work so they don’t dry out and become difficult to shape.
Table of contents
Can this be made ahead of time?
Yes. Wrap the freshly prepared dough tightly in plastic wrap and refrigerate for up to 24 hours before rolling and cutting. Freshly cut pasta can be frozen. Wrap individual portions, and boil straight from the freezer and add a little extra cooking time.
How to Store
- Serve: Don’t leave out for more than 2 hours after cooking.
- Store: Store cooked pasta in a resealable plastic bag, then keep refrigerated for 3-4 days. If storing cut, but uncooked, lightly dust strands with flour and arrange them in small, loose nests, or on a parchment lined baking sheet in a single layer. Refrigerate for up to 24 hours. When ready to serve, cook directly from the refrigerator following the 2-3 minute boiling time.
- Freeze: Freeze cooked pasta for up to 2 months.
Frequent Questions
Sometimes the flour will absorb more moisture than expected. If that’s the case, add 1 tablespoon of water at a time while kneading until it becomes smooth and pliable.
There’s more moisture in your dough than the flour can absorb. Lightly dust your work surface and knead in a small amount of flour until the dough is smooth and manageable. You don’t want it to stick to your hands or rolling pin.
Absolutely! This recipe is designed to be rolled by hand with a rolling pin. Roll each portion into a thin sheet, lightly dust with flour, roll into a loose log, and cut to your preferred width.
Fresh pasta cooks up much faster than dried. Start checking at the 2 minute mark and taste a strand. You’ll want it to be tender, but with a slight bite. The pasta may float to indicate that it’s done, but floating alone doesn’t guarantee it’s ready.
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