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linguine pasta drying on a hanging rack
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5 from 9 votes

Fresh Homemade Pasta

Fresh Homemade Pasta from scratch may seem daunting and like a lot of work to make yourself, but once you do you'll wonder why you haven't before. It's made with just a few simple ingredients and may be easier than you think to make!
Course Main Course
Cuisine Italian
Diet Low Fat, Vegetarian
Prep Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 1 lb
Author Tracy


  • 2 1/2 cups Tipo "00" flour
  • 4 large eggs
  • 1 tablespoon olive oil
  • 1 teaspoon salt


  • Add all ingredients to a food processor and pulse about 10 times until a crumbly dough forms. You can also use a stand mixer or mix by hand. See recipe notes.
  • Add crumbly dough to a lightly floured surface and knead until a dough forms.
  • Knead for another few minutes until a smooth elastic dough forms. Form it into a ball and wrap in plastic to let chill at room temperature for 30 minutes.
  • Remove from plastic wrap and cut into 4 pieces. Wrap remaining 3 pieces in plastic while you work with 1/4 of the dough.
  • Set up your pasta roller (or stand mixer attachment) and roll 1/4 dough through the thickest setting of roller. Slowly reduce the thickness of roller, lightly flouring dough as you go to prevent sticking. Repeat with all of the dough. To roll out without a pasta roller or attachment, see notes.
  • Once dough is to your desired thickness, set up cutter attachment. Flour dough again and then cut as desired with attachment. To cut without an attachment, see recipe notes.
  • Hang dry on a pasta rack or wrap in little pasta nests and let dry for at least 30 minutes but no longer than 2 hrs.
  • Cook pasta in a large pot of boiling salted water for 2-4 minutes until al dente, dependent upon how thick your pasta is.


To Mix by Hand: Mix your flour and salt together, add it to a clean counter and mound it so you can make a well. In that well, add eggs and oil and use a fork to slowly whisk the eggs and incorporate the edges of the flour well, until all of the flour is mixed in with the eggs and oil.
To Mix with a Stand Mixer: Add everything to the bowl of the stand mixer with the dough attachment. Mix on low for 8-10 minutes until it's smooth and elastic. If it starts to stick to the side of the bowl, just add a little bit of flour, as the dough should be dry.
To Roll Pasta by Hand: Form 1/4 of your dough into a disc. Using a rolling pin, flour surface and roll out dough to desired thickness, about 2 mm.  
To Cut Pasta: You can use a pasta roller, knife, or even a pizza cutter to cut dough into linguine sized pasta or lasagna sized noodles. Generously flour your sheets and then roll then up (loosely) into little cylinders and then cut them cross-wise in the width of the noodle you want.
You can prepare the dough and store in fridge for a day before rolling out. 
Let the pasta dry for at least 30 minutes (but no longer than 2 hrs) then you can cook immediately or store in an airtight container for 2 days or freeze for up to 2 weeks.