How to Make Homemade Pasta

Did you know you only need three everyday ingredients to prepare homemade pasta? And I bet you already have them in your pantry. Flour? Eggs? Salt? Yes, then we’re all set. Give it a try! 

I first made homemade pasta when I was living in Italy, and I learned to do it the old-school way—by hand. Using a stand mixer and pasta roller will make the job easier, but they’re not a requirement. A strong arm and a rolling pin will get the job done (and will give you a workout in the process!).

Making pasta is about feel. The dough will truly let you know when it’s ready and what it needs. You’re looking for your dough to be tacky but not sticky. If the dough is too sticky, then it needs more flour. If the dough is dry, then it needs more moisture (eggs). It’s best to have extra flour and eggs standing by. 

The first time you make homemade pasta, it might take you awhile. But once you’ve done it a few times, you’ll be amazed at how quickly the process goes. 

First, place flour in a mound on a clean, large work surface.

Make a well (or a hole) in the center of the flour. Crack eggs into the well. Sprinkle salt over eggs.

Using a fork, gently break up the eggs and begin to incorporate the flour into the eggs. Once the mixture is somewhat combined, use your hands to squeeze and work the dough into a ball. (The dough should be tacky but not sticky.)

Knead the pasta dough like bread dough. Push the dough down with the palm of your hand, fold the dough over itself and repeat until the dough is smooth, about 8 to 10 minutes.

Cover dough with a clean kitchen towel. Let rest about 30 minutes.

Cut dough into 4 equal pieces.

Take 1 piece of dough; recover the remaining pieces. Flatten the dough with the palm of your hand. Using a rolling pin or pasta machine, roll dough to about 1/16-inch thickness. Repeat with remaining pieces of dough.

I typically make homemade pasta a few times a month. I find the task to be completely therapeutic (and much cheaper than therapy). It’s amazing how much stress and frustration you can get out working that dough!