Fresh Homemade Pasta - Hand Cut, No Machine!
Learn how to make delicious fresh pasta from scratch without any special equipment. This recipe guides you through kneading, rolling, and hand-cutting pasta for a truly authentic experience.
Equipment
- large clean surface
- fork
- plastic wrap
- rolling pin
- sharp knife
- baking sheet
- large pot
Ingredients
Pasta Dough
- 2 cups all-purpose flour plus more for dusting
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil optional
Instructions
Make the Dough
- On a clean surface, create a mound with the flour and make a well in the center. Crack eggs into the well, add salt and olive oil.
- Gently whisk the eggs with a fork, gradually incorporating flour from the inner rim until a shaggy dough forms. Continue to mix until all flour is incorporated.
- Knead the dough for 10-15 minutes until it becomes smooth, elastic, and slightly firm.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax.
Roll and Cut the Pasta
- Divide the dough into four equal pieces, keeping the unused portions covered. Lightly flour your work surface and one dough piece.
- Using a rolling pin, roll the dough into a thin sheet, about 1/16 inch thick. Aim for an even thickness.
- Lightly flour the rolled-out dough, then fold it into thirds or roll it loosely. Use a sharp knife to cut the dough into desired pasta shapes, such as fettuccine or tagliatelle.
- Carefully unfurl the pasta strands and place them on a lightly floured baking sheet or hang them to dry for 15-30 minutes.
Cook the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add the fresh pasta and cook for 2-4 minutes, or until al dente.
- Drain the pasta, reserving some pasta water if desired for sauce. Serve immediately with your favorite sauce.
Notes
For best results, use "00" flour if available for a silkier pasta. You can also vary the pasta shape by how you cut it. If you don't have a large enough surface, knead dough in a large bowl and then transfer to a clean surface to roll. The olive oil is optional but adds a nice flavor and helps with dough elasticity.