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

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

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

Who knew that making pasta at home could be so easy? You just need flour and egg to make this pantry staple, plus it is so much better than store bought! You'll never buy pasta at the store again!

Course Main Course

Cuisine American, Italian

Keyword easy recipe, From Scratch, Homemade, Homemade Pasta, Pantry Staple, Pasta

Prep Time 20

Total Time 24

Servings servings

Calories 91kcal

Author Mary Rose

Equipment

Rolling Pin
Pasta Roller optional
Pasta Dryer optional

Ingredients

1 cup Flour
1 Egg Room Temperature

Instructions

In a large bowl, add the flour and make a well in the middle of the mound of flour.
Crack the egg in the center of the well.
Start by stirring the egg and slowly incorporate the flour into the egg until combined.
If the dough is too dry, add 1-2 tbsp water to bring the dough together.
Cover the dough with a tea towel and let the dough rest for 15-20 minutes.
Divide the dough into 2 and roll each piece of dough into a very thin rectangle.
You want the dough to be thin enough to almost see through for best results.
Using a sharp knife or pizza cutter and cut the dough into long noodles.
Alternatively, you can use a pasta maker and roll each piece of dough through the roller to achieve the thinness required.
Next, roll the thin piece of dough through the pasta cutter.
Bring a large pot of water to a rolling boil and add a generous amount of salt, approximately 1 tbsp.
Add the fresh pasta and cook for 3-4 minutes before draining.
Top with your favorite toppings.
For long term storage, place the cut noodles on a pasta drying rack for 12-24 hours until brittle and dry.
Store the dried noodles in an airtight container in the pantry.

Nutrition