Last Updated on 10 March, 2026 by Elby | The Tasteful Pantry
There is no substitute for homemade pasta. Packaged pasta (even fresh packet pasta) is no match for the tender texture of the homemade version. While a little time consuming, making your own pasta can be both fun and rewarding. You can even get the family involved!
Packaged pasta is convenient and definitely does the job. However, fresh, homemade pasta is delicate and light. If you want to dress up a simple pasta meal for a dinner party or a special occasion, or even a bit of fun on the weekend, homemade is 100% the way to go.
Try my chorizo and red pepper pasta or chilli bacon fettuccine with this fresh homemade base. Buon appetito!
Ingredients for the Fresh Pasta Recipe
I use ’00’ flour in my egg pasta. It’s delicate and soft, perfect for fettuccine. If you want more structure or ‘bite’ to your pasta, try using semolina flour instead. Or even half semolina and half ’00’ – the best of both worlds.
How to Make Homemade Pasta
Homemade Pasta may seem a little daunting at first. However, following the below instructions will have you making perfect fettuccini in no time!
Step 1: Pour the flour onto a clean work surface and create a well in the center. The well should be large enough to hold the eggs without spilling over.
Step 2: Crack the eggs into the well and add the oil and salt.
Step 3: Using a fork, beat the eggs while gradually incorporating the flour. Start from the inner rim of the well and work outwards. Once the flour has all been incorporated use a pasta scraper (if you have one, otherwise your hand) to form a dough.
Step 4: Once the fresh pasta dough comes together, knead it for about 5-10 minutes until it becomes smooth and elastic. Shape the dough into a ball and cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
Step 5: After resting, divide the dough into smaller portions. Flatten one portion with your hands and dust it lightly with flour. Using a rolling pin or pasta machine, roll out the dough into a thin sheet. Keep dusting with flour as needed to prevent sticking.
- By hand: Hold the close edge of the fresh pasta dough with one hand while firmly pressing the dough away from you with a rolling pin. Turn the dough a quarter turn and repeat the action. Continue in this way until you can see your hand through the dough. This is when you know it is thin enough.
- By machine: Follow the pasta machine instructions.
Step 6: Cut the dough into the desired shape (if cutting by hand and not machine). To cut into strips for fettuccini, pappardelle, spaghetti and the like, roll the sheet into a sausage shape and cut to the desired thickness. Or use special cutters to make shapes for ravioli, tortellini, etc.
Step 7: Let the cut pasta dry out for 30 minutes. At this point, you can either cook the pasta immediately in a pot of boiling salted water for 2-3 minutes (fresh pasta cooks very quickly), or you can let it dry further for future use. To dry, hang the pasta on a drying rack or lay it out on a lightly floured towel until it’s completely dry.
Serve the Homemade Pasta with your favourite sauce, such as Bolognese, Creamy Lemon Carbonara or Chilli Bacon Fettucine. Buon appetito!
Homemade Egg Pasta Nutritional Information
The figures used in the homemade egg pasta recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
Feedback and More
Have you tried your hand at the Homemade Pasta recipe? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
Browse my tasty pasta recipes and pasta bakes, and practice making some more homemade Pasta. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Homemade Pasta
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 300 grams 00 flour - or plain (see notes)
- 3 eggs
- 1 tbsp olive oil
- 1 tsp salt
Instructions
- Pour the flour onto a clean work surface and create a well in the center. The well should be large enough to hold the eggs without spilling over.
- Crack the eggs into the well and add the oil and salt.
- Using a fork, beat the eggs while gradually incorporating the flour. Start from the inner rim of the well and work outwards. Once the flour has all been incorporated use a pasta scraper (if you have one, otherwise your hand) to form a dough.
- Once the dough comes together, knead it for about 5-10 minutes until it becomes smooth and elastic. Shape the dough into a ball and cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
- After resting, divide the dough into smaller portions. Flatten one portion with your hands and dust it lightly with flour. Using a rolling pin or pasta machine, roll out the dough into a thin sheet. Keep dusting with flour as needed to prevent sticking.By Hand: Hold the close edge of the dough with one hand while firmly pressing the dough away from you with a rolling pin. Turn the dough a quarter turn and repeat the action. Continue in this way until you can see your hand through the dough. This is when you know it is thin enough.By Machine: Follow the pasta machine instructions.
- Cut the dough into the desired shape (if cutting by hand and not machine). To cut into strips for fettuccini, pappardelle, spaghetti and the like, roll the sheet into a sausage shape and cut to the desired thickness. Or use special cutters to make shapes for ravioli, tortellini, etc.
- Let the cut pasta dry out for at least 30 minutes. At this point, you can either cook the pasta immediately in a pot of boiling salted water for 2-3 minutes (fresh pasta cooks very quickly), or you can let it dry for future use. To dry, hang the pasta on a drying rack or spread it on a lightly floured towel until it's completely dry and store in an airtight container.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
