Homemade Pasta Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Servings
6 servings
-
Calories
242 kcal
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Course
Main Course
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Cuisine
American
Homemade Pasta Recipe
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Easy 4-ingredient fresh pasta that can be hand cut or placed through a pasta machine. Top with butter or your favorite pasta sauce.
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Ingredients
- 2 1/2 cups flour Double zero or all-purpose
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoons olive oil
Instructions
- Place 2 1/4 cups of flour on a smooth, clean work surface. Create a well in the center making it about 4 inches wide. Add the cracked eggs, olive oil, and salt to the center of the well.
- Begin beating the egg mixture with a fork, gradually incorporating the flour from the sides. Keep mixing gently to avoid breaking the well. As you continue to mix, the flour will thicken the egg mixture, forming a shaggy dough.
- Fold the mixture together using a bench scraper or your hands until a shaggy dough ball forms. Knead the dough by hand for about 10 to 15 minutes until it becomes smooth and elastic. If the dough feels sticky, add 1 tablespoon of the remaining ¼ cup of flour at a time during kneading. Initially, the dough may seem dry and crumbly, but it should become smooth and slightly tacky.
- Shape the dough into a ball and tightly wrap it in plastic wrap. Allow the dough to rest at room temperature for at least 30 min or up to 3 hours. You can also refrigerate the dough for up to 24 hours. Be sure to bring the dough to room temperature before rolling.
- Lightly add flour to a flat surface. Divide the rested pasta dough into 2 to 4 equal pieces and loosely cover each piece with plastic wrap. Take one piece at a time and roll it into a ¼-inch thick rectangle. Sprinkle it with flour.
- Fold each pasta sheet into 1” to 3” folds, then cut each pasta sheet into 1/8-inch sections. Once cut, unravel each section for your noodles.
- To cook the pasta, boil a large pot of salted water and drop it into it. Gently stir with a pasta fork and cook until the pasta is chewy and tender, 3 to 5 minutes.
Notes
- To freeze uncooked fresh pasta, form it into small mounds on a parchment paper-lined baking sheet and freeze until solid, then store it in an airtight container in the freezer for up to 1 month. Cook the frozen pasta directly without defrosting adding 1-2 minutes to the cooking time.
- To freeze uncooked fresh pasta, form it into small mounds on a parchment paper-lined baking sheet and freeze until solid, then store it in an airtight container in the freezer for up to 1 month. Cook the frozen pasta directly without defrosting adding 1-2 minutes to the cooking time.
- To prepare fresh pasta using a pasta machine, you will need to use the roller and cutter attachments. After preparing the dough, cut the dough into small pieces and flatten the dough with your hands and roll through the thickest setting. Repeat and adjust the setting to thin the dough. Once you reach your desired thickness, place sheets of dough through the cutter attachment. See this KitchenAid video for details.
Nutrition Information
Show Details
Serving
1cup
Calories
242kcal
(12%)
Carbohydrates
40g
(13%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
226mg
(9%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
119IU
(2%)
Calcium
20mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 242kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 226mg | 9% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 119IU | 2% |
| Calcium | 20mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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