If you have not tried making your own fresh pasta, I highly recommend it – it’s just 4 ingredients, a little mixing time, resting time, and rolling.
If you have a stand mixer you can use this with a dough hook, or you can knead by hand to get the perfect smooth elasticity you need.
Once it’s rested, if you have a pasta roller, this will be fast and easy, but it can also be rolled with a rolling pin and cut with a knife.
Makes
1 poundÂ
Prep Time:
45 minutes
Cook Time:
2 minutes
Good For:
dinner
Ingredients
- 2 ½ cups flour
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons olive oil
How to make Fresh Pasta
Check out our easy step by step video
Step by Step Instructions
Step 1
Mix the flour and salt together and make a well in the center
Step 2
Add the eggs and oil into the wellÂ
Step 3
Mix until a shaggy dough forms
Step 4
Gather the dough with your hands to form a ball
Step 5
Knead for 10 minutes until smooth and soft
Step 6
Wrap in plastic wrap and let the dough rest for 30 minutes
Step 7
Divide the dough into 4 pieces and roll each in turn covering the remaining dough with a damp cloth so it doesn’t dry out
Roll each piece into a long rectangle and then make 3 folds as if folding a piece of paper to fit into an envelope and repeat the rolling and folding 2 more times
Your final roll out should end with your pasta being your desired thickness and then you can use and cut as needed
Tip
We show you how to make your pasta by hand, but you can use a mixer with a dough hook attachment to help with kneading and a pasta roller to help with rolling and cutting
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How to make Fresh Pasta Dough
Ingredients
- 2 ½ cups flour
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons olive oil
Instructions
- Mix the flour and salt together and make a well in the centre
- Add the eggs and oil into the well
- Mix until a shaggy dough forms
- Gather the dough with your hands to form a ball
- Knead for 10 minutes until smooth and soft
- Wrap in plastic wrap and let the dough rest for 30 minutes
- Divide the dough into 4 pieces and roll each in turn covering the remaining dough with a damp cloth so it doesn't dry outRoll each piece into a long rectangle and then make 3 folds as if folding a piece of paper to fit into an envelope and repeat the rolling and folding 2 more timesYour final roll out should end with your pasta being your desired thickness and then you can use and cut as needed
Notes
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.