This authentic Italian pasta recipe teaches you how to make fresh, tender pasta at home using just 00 flour, eggs, olive oil, and salt. It requires no special equipment and uses the traditional hand-kneading method taught in Florence cooking classes.
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In your mixer bowl, add in the “00” flour and create a well in the middle with your hand.
Crack your eggs into the well, along with your salt and extra virgin olive oil.
Attach your paddle to your mixer and set it to the lowest speed.
Mix until the ingredients incorporate and the dough comes together into small, sticky clumps.
Gently knead the dough with your hands for about 10 minutes, until smooth. Add flour to your work surface as needed, to ensure your dough does not stick.
Form the dough into a ball and tightly wrap in plastic wrap. Place in the refrigerator to chill for 15 minutes.
Remove your dough from the refrigerator and cut it into three even pieces.
Replace the mixer paddle with the pasta roller. Set the mixer to the lowest speed and turn it on. Run each piece of dough through the pasta roller. Start with setting #1 — the widest setting — and continue the process through setting #8 — the thinnest setting.
Remove the pasta roller and insert the pasta cutter of your choice. Turn your mixer on to the lowest speed, and feed your pasta sheets through the cutter.
To cook the pasta, boil a pot of salted water, and cook the pasta until it rises to the surface and is al dente — about two or three minutes.
Combine your freshly cooked pasta with a sauce of your choice and enjoy!
Store uncooked pasta in an airtight container in the fridge up to 2 days or freeze up to 3 months on a parchment-lined tray before bagging; cook directly from frozen, adding 1–2 minutes to cooking time. Cooked pasta keeps 3–4 days refrigerated.
pasta roller (optional—a rolling pin works) · pasta cutter (optional—a knife works) · stand mixer (optional—hand-kneading works perfectly)
Yes—this recipe is designed to work with or without machines. You can knead the dough by hand on a clean surface and roll it out with a rolling pin or wine bottle.
00 (doppio zero) flour is ideal because it's finely milled and produces silky, tender pasta. All-purpose flour works as a substitute but may need slightly more water.
After kneading, let the dough rest for 20–30 minutes, covered. If rolling by hand, this prevents the gluten from tearing and makes handling easier.
Yes—wrap kneaded dough tightly and refrigerate up to 2 days, or freeze up to 3 months. Let it come to room temperature before rolling and cutting.
Fresh pasta cooks much faster than dried (2–4 minutes). It's ready when it floats and tastes tender but still slightly firm to the bite.
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