Go Back
+ servings
3 portions of homemade pasta noodles
Print Recipe Add to Collection
5 from 10 votes

Homemade Pasta

My favorite Homemade Pasta recipe made from scratch that requires just 3 ingredients. Mix, roll, boil, and bask in the glory of these noodles that taste so much better than what you can get in a store.
Prep Time55 mins
Cook Time5 mins
Total Time1 hr
Course: Pasta
Cuisine: Italian
Keyword: egg noodles
Servings: 4
Calories: 150kcal

Ingredients

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 2 large eggs

Instructions

  • Add the flour and salt to a large bowl or on a clean work surface and mix to combine.
  • Make a well in the center of the flour mixture and crack the eggs in the well.
  • Use a fork to beat the eggs and gradually start incorporating flour into the eggs. Keep going with more flour until a dough starts to form. The dough will be sticky at first so just keep adding flour to it.
  • When you can no longer work the dough with the fork, flour your hands really well and start kneading with your hands for about 5 to 10 minutes or until the dough is smooth and elastic.
  • Wrap the dough in plastic wrap and let it rest for 30 minutes.
  • Add a bit of flour to a clean work surface. Unwrap the dough and start rolling it with a rolling pin until the dough is anywhere from 1/4 inch thick to paper thin, go as thin as you can.
  • Using a pizza cutter or a sharp knife, start cutting into noodles, make them as wide or thin as you like, just try and make them as uniform as possible.
  • While finishing up with all the dough, cool the noodles on a noodle drying rack, or spread them and sprinkle a bit of flour over them so they don't stick together.
  • Boil the noodles in well salted water until tender, about 2 to 3 minutes, then serve with your favorite pasta sauce, butter or cheese.

Notes

  1. Make ahead: You can form your dough up to 2 days in advance. Wrap it well with plastic wrap and store in the fridge. You may need to let it rest on the counter for 20-30 minutes prior to using it because it's easier to roll.
  2. If you plan on making a big batch and freezing some for later, I highly recommend freezing the pasta uncooked. You can freeze the dough ball or the pre-shaped noodles. Freezing pre-cooked noodles will result in a mushy consistency after they thaw.
  3. For the dough, wrap it well with both plastic wrap and foil before storing in the freezer. For pre-shaped noodles, lay them out, tossed with flour, on a parchment paper lined baking sheet- not touching each other. You may need to do this in batches. Freeze for 1 - 1.5 hours, then transfer to a large freezer bag.

Nutrition

Calories: 150kcal | Carbohydrates: 24g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 181mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Calcium: 19mg | Iron: 2mg