Description
A simple yet rewarding homemade pasta recipe that transforms basic ingredients into a delightful culinary experience.
Ingredients
Scale
- 2 cups (240g) all-purpose flour (spooned & leveled)
- 3 large eggs
- ½ tsp sea salt
- ½ Tbsp extra-virgin olive oil
Instructions
- On a clean surface, pile your flour and form a well in the center. Crack in the eggs, drizzle in the olive oil, and sprinkle the salt.
- Using a fork, slowly incorporate the flour into the eggs. Once mixed, switch to your hands to bring the mixture together until a shaggy dough forms.
- Knead the dough for 8–10 minutes until it feels smooth and elastic. If it’s too dry, add a few drops of water; if sticky, dust with flour.
- Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes at room temperature.
- Cut the dough into four pieces. Flatten one piece into a small oval.
- Pass the flattened dough through a pasta machine on setting 1 three times. Fold it into thirds and then roll again through settings 2 and 3 (three times each), before finishing with a pass through settings 4, 5, and 6.
- Lay the rolled sheets on a floured baking sheet. Dust with flour and fold them lightly to prevent sticking.
- Use a cutter to shape the pasta as desired—fettuccine is a classic choice.
- Boil in salted water for 1–2 minutes until al dente. Drain and serve immediately.
Notes
Store fresh pasta in an airtight container for up to a week, or freeze for longer storage. Ensure ingredients are at room temperature for best results.
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg
Keywords: homemade pasta, fresh pasta, Italian cooking, pasta recipe, Gordon Ramsay