How to make the Best Homemade Pasta (From Scratch!)

Name: How to make the Best Homemade Pasta (From Scratch!)
Prep time: 20 min
Total time: 24 min
Ingredients: 1 cup Flour; 1 Egg (Room Temperature)

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The first time I made this homemade pasta recipe, I decided I would never buy pasta again! It’s so easy and tastes so much better than store bought.

It pairs well with any kind of sauce or just a simple drizzle of olive oil and good quality salt!

The best part of all is this recipe can be made within 45 minutes from start to finish with 30 minutes being completely hands off!

This is a pinterest pin for making homemade pasta with a photo of a hand using a rolling pin to roll out pasta dough. The text reads how to make homemade pasta.

Looking for a recipe for sourdough pasta? CLICK HERE!

Why make this Homemade Pasta Recipe

We all know that pasta is a staple in the pantry. It’s so convenient and can help you whip up a meal in no time!

Luckily making your own pasta at home couldn’t be easier! And, it is so much more delicious and nutritious!

The great thing about making homemade pasta is that you can dry it and store it just like the store bought kind!

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I like to use a drying rack for this. They are inexpensive on Amazon and work perfectly to get the pasta completely dry before storing. Here’s the one I use: Pasta Drying Rack

Ingredients you will need to make this recipe

This recipe literally only takes 2 ingredients! Make sure you use the highest quality flour and eggs for best results.

Flour – You can use all purpose flour, fresh milled flour, semolina flour, or store bought whole wheat flour. You can also use Einkorn or Kamut for an ancient grain version with no adjustments.
Egg – Use a room temperature egg for best results.

Printable recipe card down below for full recipe instructions

Tools for making pasta from scratch

Rolling Pin – Use a ROLLING PIN if you don’t want to purchase any special equipment.

Pasta Machine or Pasta Roller – For the most uniform noodles, use a PASTA MAKER.

Pasta Drying Rack – For long term storage, consider using a PASTA DRYING RACK to dry the pasta for storing.

2 photos of homemade pasta in progress. 1 is the flour and egg in a bowl with a fork, second is the ball of pasta dough before rolling out.

Step-by-step instructions for making homemade noodles

Mix the dough

Put your flour in a bowl and make a well in the center.

Add your egg to the well and start slowly incorporating your flour into the egg.

You could also do this in a food processor.

If your dough is much too thick, you can add a little water or a little of another egg. Your choice.

But, keep in mind, pasta dough needs to be a dry dense dough.

Let dough rest

After it comes together, put a kitchen towel or a piece of plastic wrap over your ball of dough and let the dough rest for 20 minutes.

Cut out the noodles

After it rests, divide the dough into 2 equal pieces using a bench scraper or sharp knife.

Put a little flour on a clean work surface and roll the dough until it is very thin.

You also have the option to roll out the pasta sheet and put through a PASTA MAKER for the most uniform noodles.

Start rolling on the widest setting and work you way to the thinnest setting.

Please note: You can use these sheets of rolled pasta as lasagna sheets.

If using a pasta maker, cut the dough ball in half before rolling in the maker.

We prefer a bit thicker with our pasta but it’s your choice how thin or thick to make it.

There are several noodles laying on a table made from homemade pasta dough.

Just make sure it’s not too thick that it will be more like a dumpling than a noodle.

I take a knife or pizza cutter and cut the sheet of fresh pasta dough into as even as possible noodles.

Cook the noodles

Bring a large pot water to a rolling boil. Add approximately 1 tbsp of salt to the water.

Add the fresh pasta to the boiling salted water, and allow to boil for about 3-4 minutes stirring regularly to keep it from sticking.

Fresh Pasta cooks very quickly, so for al dente be sure to not overcook.

Drain and add your favorite sauce or topping.

Tips for success

Make sure the dough isn’t a wet dough. Pasta dough needs to be quick firm and on the dry side.

Instead of adding water if the pasta seems too dry, try adding an extra egg yolk instead.

Serving Suggestions

Our favorite summer time pasta recipe is a simple butter and garlic sauce added to the noodles with some sauteed greens and fresh herbs.

For a super simple evening meal, make the pasta and top with your favorite pasta sauce. Serve along side a slice of GARLIC AND HERB SOURDOUGH BREAD.

For the perfect fall meal, add my EASY PUMPKIN PASTA SAUCE.

Use the pasta sheets as lasagna and layer with pasta sauce, ricotta cheese, and herbs for an incredibly delicious and easy meal!

This is a cast iron skillet with homemade pasta topped with greens, herbs, butter, and cheese.

Can I double this recipe?

Absolutely! For each batch of pasta, use 1 cup flour to 1 egg.

How long do I need to let the pasta dry before storing?

You will need to let the pasta dry for 12-24 hours at room air before storing. Make sure it is brittle and dry and store the dried pasta in an airtight container in the pantry.

Are there any adjustments for using Ancient Wheat for this pasta?

No, the great thing about making homemade pasta is no matter which flour you use, it’s the same recipe. Try making this with Einkorn or Kamut flour for the best ancient grain pasta.

Can I use this dough in an electric pasta maker?

Absolutely! Put the flour and egg plus the amount of water your specific machines instructions call for. When using an automatic pasta maker, it is important to add a bit of water and each machine needs a slightly different amount.