Few pleasures in life compare to a bowl of perfectly made pasta. Whether dressed simply with olive oil and Parmesan or paired with a luxurious sauce, pasta made at home has a freshness and texture store-bought versions can’t match. With just flour, eggs, and patience, you can craft silky strands of pasta worthy of an Italian trattoria.
Ingredients (Serves 4)
- 2 cups all-purpose flour (or “00” flour for extra silkiness)
- 3 large eggs, at room temperature
- ½ teaspoon sea salt
- A splash of olive oil (optional)
Instructions
1. Form the dough
- On a clean surface, mound the flour and make a well in the center.
- Crack the eggs into the well, add salt, and gently whisk with a fork, slowly incorporating flour from the sides.
- When the dough begins to come together, knead with your hands until smooth and elastic (8–10 minutes).
- Wrap tightly in plastic wrap and rest for at least 30 minutes.
2. Roll the pasta
- Divide the dough into quarters. Keep unused portions wrapped to prevent drying.
- Using a rolling pin or pasta machine, roll each piece into thin sheets. The pasta should be nearly translucent.
3. Cut the shapes
- For fettuccine: Roll the sheet loosely and slice into ribbons.
- For lasagna: Leave in wide sheets.
- For ravioli: Place filling between two sheets, press to seal, and cut into squares.
4. Cook with care
- Bring a large pot of salted water to a rolling boil.
- Fresh pasta cooks quickly—just 2–3 minutes for ribbons, slightly longer for filled pasta.
- Reserve a cup of pasta water before draining. It helps sauces cling beautifully.
Finishing Touches
- Toss with butter and sage for elegance in simplicity.
- Pair with a rich Bolognese for depth.
- Or swirl in olive oil, lemon zest, and Parmesan for light perfection.
✨ Hosting Tip: Serve pasta family-style in a large warmed bowl at the center of the table. It not only feels generous but also turns a simple meal into an occasion.
