Making homemade pasta is a rewarding skill to learn. All you need are a few simple ingredients and a pasta roller or pasta machine. The key to making great pasta is using high-quality ingredients and kneading the dough thoroughly.
Start with 2 cups of all-purpose flour or semolina flour and pour it onto a clean work surface. Make a well in the center and add 3 beaten eggs and 1/4 cup olive oil. Use a fork to gradually incorporate the flour into the eggs. Once combined, use your hands to knead the dough for about 10 minutes until it’s smooth and elastic. If the dough is too sticky, add more flour 1 tablespoon at a time. Cover and let rest for 30 minutes.
Divide the dough into quarters and roll out one piece at a time into rectangles, dusting with flour as needed to prevent sticking. Run the dough through the widest setting on your pasta roller, folding it in thirds after each pass. Repeat until the dough is smooth, then switch to the next narrowest setting. Roll and fold the dough until it’s about 1/8 inch thick.
For linguine, cut the rolled out dough into strips about 1/8 inch wide. For fettuccine, cut the dough into strips about 1/4 inch wide. Gently toss the cut pasta with flour to prevent sticking.
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until the pasta is tender but still firm, about 1 to 2 minutes for fresh pasta. Drain the pasta, reserving some of the cooking water.
Toss the cooked pasta with your favorite sauce, adding a splash of the reserved cooking water as needed to create a creamy consistency. Serve the pasta immediately with extra sauce, parmesan cheese, and black pepper. Homemade pasta is best eaten right away but can be refrigerated for up to 2 days or frozen for up to 3 months.
Enjoy your homemade pasta! Making pasta from scratch is rewarding and the results are well worth the effort. Once you master the basic technique, try experimenting by adding spices, herbs or vegetables to the dough for extra flavor. Buon appetito!
