Simple Fresh Pasta
Fresh pasta made with just flour and eggs, kneaded by hand and rolled with a pin. This traditional Italian method requires no special equipment and yields tender, silky noodles.
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Fresh pasta made with just flour and eggs, kneaded by hand and rolled with a pin. This traditional Italian method requires no special equipment and yields tender, silky noodles.
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On a clean work surface, make a well in the center of the flour and crack the eggs into it.
Using a fork, gently whisk the eggs, slowly incorporating the flour from the inner walls of the well.
Once the dough becomes too thick to mix with a fork, use your hands or a bench scraper to combine everything into a shaggy dough.
Knead the dough for 7-10 minutes until it becomes smooth and elastic.
Form the dough into a ball, cover with a dish towel or wrap in plastic, and let it rest for 1 hour.
After resting, cut the dough into four equal pieces.
Working with one piece at a time (keeping the others covered), use a rolling pin to roll the dough out into a very thin rectangular sheet.
Lightly flour the sheet of dough. Fold both long sides in to meet at the center.
Slice the folded dough into strips of your desired width to create noodles.
Gently unfold the pasta strands. The fresh pasta is now ready to be cooked.
Store uncooked pasta in the refrigerator for up to 2 days, or freeze on a tray then transfer to a bag for up to 3 months. Cook frozen pasta directly without thawing.
This recipe specifically relies on eggs for binding and richness. Egg-free pasta requires water and different hydration ratios—not a simple swap.
Knead for 8–10 minutes by hand until smooth and elastic. The dough should spring back when poked.
Humidity affects flour absorption. If sticky, dust with extra flour gradually; if dry and crumbly, wet your hands slightly and continue kneading.
Yes. Wrap tightly and refrigerate up to 2 days, or freeze up to 3 months. Let it come to room temperature before rolling.
Aim for thin enough to see your hand through it—roughly 1–2 mm. Thinner pasta cooks faster and has a more delicate texture.
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