5 Ingredients or Fewer

Simple Fresh Pasta

March 11, 2021
4 Ratings
  • Serves 6
Author Notes

Making fresh pasta is like alchemy. But it’s a very democratic type of alchemy that anyone can be a part of. When you tell someone that you made your own pasta they will look at you like you’re a wizard, and only you will know how easy it was. —Sarah Coates

What You'll Need
  • 3 large eggs
  • 300 grams plain flour
  • 1 teaspoon salt
  1. Place the flour onto a clean surface and spread it out in a circle, making a well in the middle.
  2. Crack the eggs directly into the well in the flour, and sprinkle the salt over top. Adding the salt to the eggs at this stage ensures that it dissolves and gets distributed evenly.
  3. Using a fork, start gently whisking the eggs just to break them up. Once the eggs are mostly beaten, start carefully incorporating the flour from the walls of your well. Go slowly, and try not to break your flour dam, but it's not the end of the world if you do.
  4. Slowly keep combining the egg and flour until you have a thick paste. Now's the time to roll up your sleeves and do the final bit of flour incorporation and kneading.
  5. With your hands, scoop any remaining flour into the eggs and begin kneading the pasta dough. You can knead vigorously for a solid five minutes, or more relaxedly for 10 -- just keep going until all the flour is incorporated and the dough feels elastic and smooth.
  6. Once the dough is kneaded, wrap it in plastic and place it in the fridge to rest for at least half an hour (or overnight).
  7. Divide the dough into four, and flatten each piece into an oval shape. Flour the dough well, and begin passing it through the widest setting of your pasta machine. After a few goes through on the widest setting, fold the pasta back onto itself, and roll it through again. Do this several times on the widest setting. Laminating the dough in this way ensures that your pasta will have good texture and bite.
  8. Once the dough is laminated, you can keep reducing the width setting on your pasta machine until the dough is the thickness you like, remembering to flour the pasta and the machine if anything is sticking.
  9. Once the sheets are to your preferred thickness, the pasta can be used straight away for ravioli, cannelloni, or lasagna, or you can leave the sheets to dry for a few hours before cutting them into noodles, such as the pappardelle pictured here.

See what other Food52ers are saying.

  • Dorothy Nissenson
    Dorothy Nissenson
  • S Duckson
    S Duckson
  • Karishma Daga
    Karishma Daga
  • Laura
  • Sarah Coates
    Sarah Coates
Sarah is the author and photographer behind The Sugar Hit, a blog solely devoted to the joys of eating. She is a typical 21st century creative type, totally obsessed with food, writing, design, photography and styling. She lives in Brisbane, Australia and regularly eats mountains of crudités in a misguided attempt to offset the staggering amounts of butter she consumes daily.

11 Reviews

bob K. September 22, 2014
Need to be careful when drying pasta. Too dry and the pasta will be too brittle to cut and you will shatter the noodles.
Dorothy N. August 24, 2014
I have never made homemade pasta before. How long do you need to leave it on the drying rack if using right away?
Laura October 13, 2021
There may be an appropriate amount of time, but I've never followed it. I've used it right away, and I've used it 30min-1 hour after hanging it and it's been great both ways.
carol June 1, 2014
Love making my own pasta! Is there a good recipe out there for using only non-refined flour?
Sarah C. June 1, 2014
Hmmm, I'm not sure about that! I would suggest that a whole-wheat pasta recipe would be a good jumping off point. Sorry I can't be of more help!
S D. May 6, 2014
Made this today and loved it! I actually had to do it twice though, as the first batch was too dry (dry MN air), so for the 2nd batch I did 300 grams of flour MINUS 3 TBSP, then it was perfect! Dry enough to not stick to my hands, but still soft enough to knead fairly easily. Using a kitchen-aid pasta roller, I stopped at setting #5 and then made this into fettucine. Dressed with a simple pan sauce of olive oil, garlic, lemon juice, salt, pepper, parmesan and topped with roasted veggies and grilled steak. Delicious!
Sarah C. May 6, 2014
That sounds gorgeous! And great job troubleshooting the recipe! It always amazes me how much the weather can affect our cooking.
S D. May 6, 2014
I bake ALOT, and in my experience different brands of flour vary as far as "dryness". Just something for others to keep in mind in case they run into the same problem as I did! thanks again for the super easy recipe!
Sarah C. May 6, 2014
Absolutely, thank you for sharing your experience.
Karishma D. May 4, 2014
Is there an egg free way to make pasta?
Sarah C. May 4, 2014
Hi Karishma - yes there is! I have not tried it myself, but Mario Batali has a recipe using equal quantites plain and semolina flours, and just water. Most dried pasta is made without eggs, so it should work great.