I created an easy Fresh Pasta Noodles recipe for beginners that yields enough for 2 to 3 people so your first homemade noodles stay simple and manageable.

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I never thought simple ingredients could feel mysterious until I mixed 00 or all purpose flour with eggs and watched it change under my hands. I wanted to Make Own Pasta but also wanted something that actually works the first time, so I kept this recipe easy and forgiving.

These Fresh Pasta Noodles teach you technique not perfection, and they pair with any sauce you love so your mistakes still taste good. If you like a little trial and error and want to impress yourself without getting overwhelmed this is for you, and yes you wont just get a meal you learn tricks that stick.

Ingredients

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Flour: The backbone, mostly carbs for energy, gives structure, little fiber unless whole grain
Eggs: Add protein and richness, yolks bring fat and color, not sweet or sour
Salt: Tiny amount boosts flavor, helps gluten a bit, no calories but lots of taste
Olive oil: Optional fat, silky texture, adds subtle fruitiness and mouthfeel, healthier than butter
Semolina: Coarser grain for dusting, gives grip and texture, mostly carbs and some protein
Water: Adds moisture when needed, hydrates flour, neutral taste, no calories

Ingredient Quantities

200-300 g ’00’ or all purpose flour (about 1 1/4 to 2 cups)

2-3 large eggs

pinch of fine salt

1 teaspoon olive oil (optional)

semolina or extra flour for dusting, 1-2 tbsp

water if needed, 1-2 tbsp

How to Make this

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1. Put 200 to 300 g flour on a clean counter and make a well in the middle, sprinkle a pinch of salt around the edge; use 2 eggs for 200 g flour, 3 eggs for 300 g, and add 1 teaspoon olive oil if you want.

2. Crack the eggs into the well and beat them lightly with a fork, then start pulling in flour from the inner edge until a shaggy dough forms; if it feels too dry add 1 tablespoon water, if too wet add a little extra flour.

3. Gather the dough and knead on the counter for about 8 to 10 minutes until it’s smooth and elastic, not sticky; use a bench scraper to help if it sticks to the surface.

4. Shape the dough into a ball, wrap it in plastic or cover with a bowl and let it rest at room temp for 30 minutes so the gluten relaxes.

5. Cut the dough into 2 or 3 pieces, flatten one piece with your hands, dust with semolina or extra flour, then roll out with a rolling pin (or run through a pasta machine) until you reach your desired thinness, dusting as needed to prevent sticking.

6. Lightly flour the sheet, loosely fold it or roll it up, then cut into noodles of your preferred width with a knife or pizza cutter; unroll the strips and separate them so they don’t cling.

7. Toss the cut pasta with 1 to 2 tbsp semolina or extra flour so the strands stay apart, and let them rest on a tray for 10 to 20 minutes to dry slightly if you’re not cooking them right away.

8. Bring a large pot of well salted water to a rolling boil, add the fresh pasta and cook 1 to 3 minutes depending on thickness until al dente; keep an eye on it because fresh pasta cooks fast.

9. Reserve a cup of pasta cooking water before draining, then toss the pasta with your sauce, adding a splash of the reserved water to loosen and help the sauce stick; serve immediately.

Equipment Needed

1. Clean counter or large wooden pastry board (for making the flour well and kneading), youll want plenty of space
2. Kitchen scale (best) or measuring cups and measuring spoons for the eggs, flour and teaspoon of oil
3. Fork (to beat the eggs and start pulling in flour)
4. Bench scraper (huge help for lifting sticky dough and cutting into pieces)
5. Rolling pin or pasta machine (roll sheets thin; machine = more even sheets)
6. Sharp knife or pizza cutter (to cut the noodles)
7. Baking tray or sheet pan dusted with semolina or extra flour (to rest the cut pasta so it wont stick)
8. Large pot and colander or fine mesh strainer (for boiling and draining the pasta)
9. Plastic wrap or a clean bowl to cover the dough while it rests, plus a heatproof cup or measuring jug to reserve pasta water

FAQ

Can I use all purpose flour instead of 00 flour? Yes. 00 is finer and makes silkier pasta, but AP works great. You might need a touch more liquid with AP.

How many eggs should I use for 200 to 300 g of flour? Use 2 eggs for about 200 g, 3 eggs for close to 300 g. If dough is dry add tsp of water, if wet add tsp of flour.

What if my dough is too sticky or too dry? Add flour a teaspoon at a time for sticky dough. For dry dough add water or an extra egg white a teaspoon at a time until it comes together.

How long should I let the dough rest? At least 30 minutes at room temperature. You can rest up to 2 hours. Longer rest makes rolling easier.

How long do I cook fresh pasta? Usually 2 to 4 minutes in boiling salted water. Thin pasta cooks faster, so taste after 90 seconds if it’s very thin.

Can I make the dough with a food processor or stand mixer? Yes, both work. Pulse in a processor or use the dough hook at low speed. Be careful not to overheat or overwork the dough.

How do I store or freeze fresh pasta? Refrigerate up to 48 hours. For freezing, spread cut pasta on a tray, freeze until firm, then transfer to bags. It keeps well for a couple months.

How To Make Homemade Pasta Recipe Substitutions and Variations

How To Make Homemade Pasta

You can make fresh pasta with just flour, eggs and a little patience. It’s faster than you think and tastes way better than store bought. Don’t worry if your first batch is a bit wonky, that’s normal. Here’s a simple method that works whether you use a pasta machine or just a rolling pin.

Ingredients

200-300 g ’00’ or all purpose flour (about 1 1/4 to 2 cups)
2-3 large eggs
pinch of fine salt
1 teaspoon olive oil (optional)
semolina or extra flour for dusting, 1-2 tbsp
water if needed, 1-2 tbsp

Method
1. Put the flour on a clean counter and make a big well in the middle. Sprinkle the pinch of salt into the flour.
2. Crack the eggs into the well, add the olive oil if using. With a fork gently whisk the eggs, slowly pulling in flour from the edges. Do this slowly so the eggs dont run out, but if they do, just scoop the flour back in.
3. Once it gets shaggy, use your hands to bring it together into a rough dough. If it’s too dry add water 1 tsp at a time, too sticky add a little extra flour.
4. Knead for 8 to 10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If it feels gummy, dust with a bit more flour.
5. Wrap the dough in plastic or cover with a bowl and let rest 20 to 30 minutes at room temp. Resting relaxes the gluten so it rolls out easier.
6. Cut the dough into pieces, flatten with your palm then roll through a pasta machine or with a rolling pin to your desired thinness. Dust with semolina or flour so it doesnt stick.
7. Cut into shapes: tagliatelle, fettuccine, pappardelle or sheets for lasagna. Hang loosely on a drying rack or lay flat on a floured surface while you finish.
8. Cook fresh pasta in lots of rapidly boiling salted water. Fresh egg pasta usually takes 1 to 3 minutes depending on thickness. Taste for doneness; it should be tender but with a slight bite.
9. Drain and toss with sauce. Fresh pasta loves simple sauces like brown butter and sage, tomato, or a light cream sauce.

Tips and tricks
– If the dough tears while rolling, it needed more rest. Let it sit another 10 minutes and try again.
– Use semolina for dusting if you want a little texture and less sticking. Rice flour also works and wont gum up the pasta.
– To store, refrigerate for a day or freeze on baking sheets then bag. Frozen pasta cooks from frozen, add about 30 seconds to the cook time.
– Save the extra egg whites by making an omelette or meringues, dont waste them.

Substitutions

Flour: swap with 100% semolina for a firmer, toothsome pasta or use whole wheat (use slightly more water and expect denser texture)
Eggs: make eggless pasta by using about 100 ml water plus 1 tbsp olive oil for every 200-300 g flour, or use aquafaba for a vegan binder though texture will differ
Olive oil: replace with neutral vegetable oil or melted butter for richer flavor, or omit entirely with little change to dough
Semolina for dusting: use rice flour or fine cornmeal to prevent sticking while keeping a clean mouthfeel

Pro Tips

– start with less flour than you think, you can always add more but you cant take it away. if the dough feels dry try a teaspoon or two of water or an extra egg yolk, and when you need to stop stickiness use semolina to dust not more plain flour — semolina gives better bite and wont make the pasta chalky.

– dont overwork the dough until your arm falls off, knead till it feels smooth and slightly springy. if it keeps springing back while you roll it, cover and let it rest longer, even 15 to 30 more minutes will make rolling way easier.

– for clean cuts dust the sheet well then chill it for 10 minutes on a tray, that firms the dough so you get straight noodles instead of ragged edges. also fold loosely when cutting so the strands dont squish together.

– always cook fresh pasta in a big pot of very salty water and test a scrap instead of trusting the clock, it goes from perfect to mush fast. save a cup of the cooking water and finish the pasta in the sauce, a splash will make the sauce cling and look glossy.

How To Make Homemade Pasta Recipe

Recipe by Bob Jones

0.0 from 0 votes

I created an easy Fresh Pasta Noodles recipe for beginners that yields enough for 2 to 3 people so your first homemade noodles stay simple and manageable.

Servings

servings

Calories

580

kcal

Equipment: 1. Clean counter or large wooden pastry board (for making the flour well and kneading), youll want plenty of space
2. Kitchen scale (best) or measuring cups and measuring spoons for the eggs, flour and teaspoon of oil
3. Fork (to beat the eggs and start pulling in flour)
4. Bench scraper (huge help for lifting sticky dough and cutting into pieces)
5. Rolling pin or pasta machine (roll sheets thin; machine = more even sheets)
6. Sharp knife or pizza cutter (to cut the noodles)
7. Baking tray or sheet pan dusted with semolina or extra flour (to rest the cut pasta so it wont stick)
8. Large pot and colander or fine mesh strainer (for boiling and draining the pasta)
9. Plastic wrap or a clean bowl to cover the dough while it rests, plus a heatproof cup or measuring jug to reserve pasta water

Ingredients

200-300 g '00' or all purpose flour (about 1 1/4 to 2 cups)
2-3 large eggs
pinch of fine salt
1 teaspoon olive oil (optional)
semolina or extra flour for dusting, 1-2 tbsp
water if needed, 1-2 tbsp

Directions

Put 200 to 300 g flour on a clean counter and make a well in the middle, sprinkle a pinch of salt around the edge; use 2 eggs for 200 g flour, 3 eggs for 300 g, and add 1 teaspoon olive oil if you want.
Crack the eggs into the well and beat them lightly with a fork, then start pulling in flour from the inner edge until a shaggy dough forms; if it feels too dry add 1 tablespoon water, if too wet add a little extra flour.
Gather the dough and knead on the counter for about 8 to 10 minutes until it’s smooth and elastic, not sticky; use a bench scraper to help if it sticks to the surface.
Shape the dough into a ball, wrap it in plastic or cover with a bowl and let it rest at room temp for 30 minutes so the gluten relaxes.
Cut the dough into 2 or 3 pieces, flatten one piece with your hands, dust with semolina or extra flour, then roll out with a rolling pin (or run through a pasta machine) until you reach your desired thinness, dusting as needed to prevent sticking.
Lightly flour the sheet, loosely fold it or roll it up, then cut into noodles of your preferred width with a knife or pizza cutter; unroll the strips and separate them so they don’t cling.
Toss the cut pasta with 1 to 2 tbsp semolina or extra flour so the strands stay apart, and let them rest on a tray for 10 to 20 minutes to dry slightly if you’re not cooking them right away.
Bring a large pot of well salted water to a rolling boil, add the fresh pasta and cook 1 to 3 minutes depending on thickness until al dente; keep an eye on it because fresh pasta cooks fast.
Reserve a cup of pasta cooking water before draining, then toss the pasta with your sauce, adding a splash of the reserved water to loosen and help the sauce stick; serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.