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This Easy Homemade Pasta recipe gives you soft, fluffy, tender pasta every single time.  There is seriously nothing more satisfying than making your own pasta and devouring every last luxurious and silky piece. 

Why is this recipe easy?

First, you only need flour, eggs, and water!!  Some recipes add oil or salt, but mine keeps it super simple with only these 3 ingredients!  The truth is that my recipe is not new or unique.  It’s like many of the other pasta recipes out there.  However, since I do publish so many pasta recipes, I thought I should at least give you a recipe to make the pasta from scratch if you desire. In addition, I wanted to show you how incredibly easy making homemade pasta really can be! 

Second, it only takes about 10 minutes to make the dough and most of that time is kneading.  Now the rolling and cutting takes the rest of the time.  Which leads me to the last point.

Third, the easiest way to roll and cut pasta is to use a simple pasta maker (see below for more on this recommendation) with 7-8 setting roller and attachable long-cut cutter (usually spaghetti and fettuccine).  You will still be making the dough by hand, but then running through the various settings of the roller to get it perfectly thin.  You can also do this by hand using a rolling pin, but it will take a lot more work and time – and even then may not get as thin as you could with a pasta maker.  

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WHEN IS EASY HOMEMADE PASTA IS BETTER THAN STORE-BOUGHT?

First, let me say that buying pasta from the store is 95% of the time going to be better for your time and sanity!  And whether it’s fresh or dried, there are so many options available!  Dry pasta is going to be better for any long-cooking pasta recipe, such as casseroles or bakes.  Dry pasta will also allow you to get that al dente texture that is so great. 

However, with fresh pasta, you get a tender (not mushy) texture that you can’t get from dry pasta.  Now, that said, most pastas that you buy from the store will have preservatives or other additives.  If this is a concern, then making your own pasta is better as you can control what you put into it.  With fresh pasta, you can also save money on the cost when you make it yourself.  Fresh pasta in the dairy section is usually much more expensive than dry pasta.  You can make a ton of it for much less cost.  

Here are some of my favorite dinners to use fresh pasta in (pictured above).  My most recent pasta recipe is my Creamy Pasta Primavera with roasted asparagus, corn, carrots, and tomatoes.  It’s utterly delicious!  Next is my Healthy Fettuccine Alfredo with Prosciutto that is lighter because it replaces the heavy cream with 1% milk and thickens the sauce with cornstarch.  It tastes just as indulgent as the more traditional heavier version!  Then there is using it with a simple tomato sauce, either from a jar or homemade.  I love to pair it with my Healthy Meatballs with Zucchini.  Or I make a Tomato Cream Sauce that brings a hint of tang with the addition of sour cream.  My very simple Ground Chicken Tomato sauce with Ricotta is delicious too!  

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For the dough, you will not need anything special. You can either make the dough right on a clean flat surface or in a large bowl.

For rolling and cutting the pasta, I recommend a Pasta Maker with roller and cutting attachment. It’s incredibly easy to use with a cutting attachment that easily slides right in and a handle that moves from the cutter pieces to the roller piece. It also has a clamp to safely and securely lock the pasta maker in place on your counter so it doesn’t move around.

MAKING YOUR EASY HOMEMADE PASTA DOUGH

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

Either in a large clean bowl or on a clean, dry surface, add the flour in a pile. Create a well in the center using your fingers. Crack the eggs into the well and then gently beat them with a fork in the center.

Using the fork, gently start to mix in the flour until all of the flour and the eggs are combined.

Then start to knead the dough until it all comes together. At this point you can transfer the dough to a clean, floured surface or continue to knead the dough in the bowl. Knead the dough for 4-5 minutes.

How long can I store the dough in the fridge?

You can make the dough ahead and store it in the fridge for up to 4-5 days if sealed tightly so no air can reach the dough.   

Can I freeze the dough?

Yes, you can freeze the dough in a freezer bag or container for up to 1-2 months.  If you vacuum seal the dough, you can store it up to a 12 months.

ROLL & CUT THE PASTA 

Prepare a large platter or sheet pan with a small amount of cornmeal or semolina on the bottom. This will be to catch your pasta ribbons or place the pasta on once it is cut so that it doesn’t stick together.

Cut your doug ball into quarters. Take one quarter for rolling and cover the rest with a damp towel or plastic wrap. Using fingers, press the quarter of dough into an oval shape that about 1/4 to 1/2 inch thick so that it fits into the widest setting of the pasta roller, setting 0 or 1.

Guide the end of the oval into the pasta roller and then adjust the setting to the next highest setting. Continue to do this gently guiding the dough through the roller for each setting and catching the dough with your hand as it comes through.

Once you have worked your way through to the highest roller setting, you should have a very thin, very long sheet of pasta. If you have a cutting attachment, run the dough through your desired cut with the pan with cornmeal/semolina on it ready to catch the pasta as it comes out. Once it is on the pan, you can gently lay the pasta flat or take small amounts and roll them into ‘nests’.

Cutting by Hand: Gently and loosely fold the pasta sheet in half and then in half again. Using a very sharp knife, cut the pasta into long ribbons and then separate onto the pan with cornmeal/semolina.

How do I store the freshly cut pasta?

At this point, if you are going to roll out more dough, be sure to keep the pasta that you just made sealed in an airtight container in the refrigerator so that it doesn’t dry out or get too warm and start to stick.  You can store fresh pasta in the fridge for up to 5 days – total, including the time you stored the dough.  

STORE & COOK THE PASTA 

Fresh pasta cooks much faster than dried pasta.  So, make sure that you are ready to serve the pasta before starting to cook it.  It will taste best right after it is cooked and tossed with whatever sauce you have.

Bring a large pot of water up to a boil. Add a tsp of salt to the water and then add a large handful of the pasta to the boiling water and stir so they do not stick together. Cook for 3-5 minutes – do not overcook as fresh pasta can get mushy fast! Drain the pasta and serve with the sauce of your choice!

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!