Homemade Italian Pasta Recipe

Ingredients

• 400 g (2⅔ cups)plain flour or semolina
• 4 mediumeggs
• 1 pinchsalt

Instructions

1. 1

   Make a well

   Pile the flour on a clean work surface and form a well in the centre.

2. 2

   Add the eggs

   Crack the eggs into the well and add a pinch of salt. Begin bringing the eggs and flour together with a fork.

3. 3

   Mix the dough

   Use your hands to work in all the flour until it is incorporated. The dough will be sticky at first; use a spatula to lift any dough clinging to the work surface.

4. 4

   Knead until smooth

   Knead for about 10–15 minutes. If the dough feels too dry, add a few teaspoons of water; if it is still too sticky after 10 minutes, work in a little flour. Adjust as you go, as kitchen humidity and temperature can affect the dough.

5. 5

   Rest the dough

   Once the dough is smooth and elastic, shape it into a ball and cover it with cling film or a damp tea towel. Leave it to rest for 15–20 minutes.

6. 6

   Flatten the dough

   Press the dough flatter with your hands, then begin rolling it with a rolling pin.

7. 7

   Roll the sheet

   Hold the lower part of the dough sheet with one hand and push the rolling pin away from you with the other, applying firm pressure as you roll outwards and less as you bring the pin back towards you.

8. 8

   Choose the thickness

   Keep rolling until the sheet reaches the thickness needed for your pasta. Tagliatelle can be a little thicker, while sheets for lasagne or ravioli may need to be very thin.

What is fresh Italian pasta?

Fresh pasta is a simple dough made from flour and eggs, shaped by hand or with a pasta machine and cut for different dishes. This recipe follows a traditional Italian home-cooking approach, using a well in the flour to bring the eggs and dry ingredients together.

The method keeps the ingredients minimal and focuses on kneading and rolling. That makes the dough adaptable: roll it thicker for tagliatelle or thinner for filled pasta and lasagne sheets.

Nutrition and macros by portion

The nutrition label shows one serving as written: 421 calories, 0g protein, 0g carbs, 0g fat.

The flour supplies most of the carbohydrates, while the eggs contribute protein and fat. Serve a moderate portion alongside vegetables and a source of protein, or with a lighter sauce, to make a more balanced plate.

Choosing the flour

Plain flour: it is the everyday option listed here and makes a versatile egg dough. Weigh it for consistency, since measuring flour by volume can vary depending on how it is packed.

Semolina: this is offered as an alternative in the ingredient list and gives the dough a different, firmer character. The recipe does not specify a blend, so use one flour choice rather than adding an unlisted amount of another.

Kneading and resting

Sticky start: the dough may cling to your hands and the worktop as the flour first absorbs the eggs. Scrape it up with a spatula and keep bringing it together before deciding whether it needs extra flour.

Elastic finish: knead for about 10–15 minutes, adjusting with a few teaspoons of water if it is too dry or a little flour if it remains very sticky after 10 minutes. Rest the covered ball for 15–20 minutes so the dough is easier to roll.

Rolling by hand

Even pressure: flatten the dough first, then roll outwards firmly and ease off as you bring the pin back. This rhythm helps extend the sheet without pressing equally hard in both directions.

Thickness: let the pasta shape guide how far you roll. The method suggests a slightly thicker sheet for tagliatelle and a very thin one for lasagne or ravioli.

Serving and shaping ideas

Cut the rolled sheet into tagliatelle, or use it as a sheet for lasagne or ravioli. The recipe gives thickness guidance for these shapes but does not include cutting, filling or cooking instructions.

Pair the finished pasta with a sauce or filling that suits the shape you choose. If making ravioli, keep the sheet thin enough to fold around the filling without overwhelming it.

Recipe notes & tips

• Keep a spatula nearby to lift sticky dough from the work surface.
• Add water or flour in small amounts so you can adjust the dough gradually.
• Cover the dough while it rests to stop its surface drying out.
• Roll the dough a little at a time if a large sheet is difficult to handle.
• Use the pasta shape to decide the final sheet thickness.

Variations

• Use semolina: choose it instead of plain flour for the alternative listed in the recipe.
• Make tagliatelle: leave the sheet a little thicker before cutting it into strips.
• Prepare lasagne sheets: roll the dough very thin for layering.
• Make ravioli: use a very thin sheet to enclose a filling.
• Adjust the dough: add a few teaspoons of water if it feels too dry.

Common mistakes to avoid

• Adding too much flour at once: work in only a little if the dough remains sticky after 10 minutes of kneading.
• Leaving sticky dough on the worktop: use a spatula to scrape it up and incorporate it.
• Skipping the rest: cover the dough and leave it for 15–20 minutes before rolling.
• Pressing just as hard on the return stroke: use firm pressure outwards and lighter pressure as the pin comes back.
• Rolling every shape equally thick: make tagliatelle a little thicker and sheets for lasagne or ravioli very thin.

How to store

The recipe description says the pasta can be made ahead, but it does not give a storage duration or method. For best results, follow the storage guidance for the specific pasta shape and whether it is fresh or dried.

Frequently asked questions