You only need flour, eggs, and a splash of olive oil to make this simple Homemade Pasta Recipe—perfect for Alfredo, marinara, and more!
One of the biggest foodie influences for me hasn’t been celebrity chefs, TikTok, or the Food Network. It’s been films. Because outside of the kitchen, I’m what you call a cinephile.
Although I own many cookbooks, they pale in comparison to my extensive film collection. From the Danish drama Babette’s Feast, centered around French cooking, to the Japanese comedy Tampopo that’ll make you salivate for ramen, I own my fair share of foodie movies. One of my absolute favorites is a ‘90s indie classic, Big Night. Without getting too much into it, the story follows a couple of Italian immigrant brothers who have one last chance to save their restaurant—they must cook an epic dinner for the famed singer Louis Prima. Needless to say, they come up with some amazing dishes, and if you’re not hungry while you watch this movie, you might not be human.
Every time I make homemade pasta, I can’t help but think of Big Night. I pop in a Louis Prima record (yes, I’m one of those people) and start rolling and kneading. If it’s your first time tackling homemade pasta, I think you’ll be surprised at how easy it is to make. And once you twirl a strand around your fork, it’ll be hard to go back to store-bought fettuccine.
Fresh pasta is tender but with just enough bite. It’s also the perfect starting point for an excellent sauce. My go-to is either my marinara or garlic-infused olive oil with a bit of grated Parmesan. But honestly, even jarred sauce tastes ristorante-worthy on this pasta!
My favorite flour
I should mention—as far as pasta is concerned—not all flour is created equal. Now, all-purpose flour will do the job, and I certainly use it myself. I mean, it’s called all-purpose for a reason, right? If you were to visit Italy or simply dine at a nicer Italian restaurant, I’m willing to bet they’re not using all-purpose flour for their pasta. In all likelihood, they’re making their ravioli and fettuccine with “00” flour. Basically, “00” refers to how finely the flour is milled, with “2” being the coarsest. With “00” you end up with a fine, powdery texture, giving the pasta a silky finish. This not only tastes great, but it’s also much easier to roll out. Again, all-purpose flour is perfectly fine—but when you get the hang of this recipe, go for extra fine and try “00” flour instead.
How do I store leftovers?
If you plan to sauce the pasta later, don’t cook the pasta until you’re ready to serve. Lightly dust the pasta with flour (prevents sticking) and refrigerate in an airtight container. It’ll stay fresh for up to 2 days. For cooked and sauced pasta, store it in an airtight container and refrigerate for up to 3 days. It heats up well on the stove or in the microwave. Depending on the sauce, you may want to add a splash of water to keep the pasta from sticking. Give it a stir halfway through heating.
Serving suggestions
You’ve got the pasta. Now you need the sauce. Like I said earlier, you can totally go store-bought here in a pinch. Still, my first choice is always homemade creamy Blackened Chicken Alfredo. The contrast of the spicy chicken and rich sauce is always a hit with my family. I also can’t say no to a simple Arrabbiata Sauce—make sure to use San Marzano tomatoes, and don’t forget the chile flakes for a kick. My kids prefer a classic Spaghetti Sauce Recipe, especially when I use an immersion blender to make all those pesky chopped onions disappear!
Homemade Pasta Recipe
Ingredients
- 2 cups all-purpose flour or 00 flour
- 3 large eggs room temperature
- 1/2 teaspoon salt
- 1 1/2 teaspoons extra-virgin olive oil
- Desired pasta sauce for serving (optional)
Instructions
- Place the flour on a clean work surface and shape it into a mound. Make a well in the center and crack the eggs into it. Add the salt and olive oil. Use a fork to slowly blend the eggs with the surrounding flour.
- Once the mixture starts to come together, use your hands to knead it for about 8 to 10 minutes until the dough becomes smooth and elastic. If the dough feels too dry, wet your hands with a few drops of water. If it sticks, sprinkle a little flour.
- Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes.
- After resting, divide it into 4 pieces and roll each out on a lightly floured surface using a rolling pin until very thin (between 1/8- to 1/16-inch thick). Alternatively, use a pasta roller to make the sheets.
- Cut the rolls of pasta into strips roughly 1/4-inch thick, depending on what pasta you are making.
- Bring a large pot of salted water to a boil. Place your freshly cut pasta into the boiling water and cook for about 1 to 3 minutes until tender. Drain the pasta and serve with your favorite sauce.
Hi
I wanted to make homemade pasta with my pre-school class but there is a 4 yr old with an egg allergy. Do you happen to know of a work around substitute for the egg?
Hi, Yes you can easily swap out the eggs for 1/2 cup of lukewarm water (or a little more if the dough still feels dry). Knead and chill as our recipe instructs. If you make the pasta nice and thin it should still cook in about 2-3 minutes.