Handmade Fresh Pasta
Handmade Fresh Pasta brings fresh, everyday ingredients together in a satisfying italian-inspired recipe. A little patience and good olive oil let simple flavors shine.
Total includes 30 minutes of resting, rising, chilling, or incubation where specified. Pizza dough baking time depends on the recipe you make.
Let’s make it
- 01
Mound flour on a counter and make a well. Beat eggs and oil in the center, gradually drawing in flour.
- 02
Knead 8–10 minutes until smooth. Wrap and rest 30 minutes, additional to active preparation.
- 03
Roll thinly with a pasta machine or rolling pin, dust lightly with flour, and cut into ribbons. Boil in salted water 2–3 minutes until tender.
A little kitchen wisdom
Keep dough covered while working so it does not dry out. Dust lightly; too much flour makes pasta tough.
Make it your own
Use finely milled semolina for up to half the flour. Egg-free pasta needs a different hydration ratio; this recipe is not a direct one-for-one substitution.
Storage & leftovers
Dust lightly and refrigerate raw pasta in a covered container for up to 1 day. Freeze separated nests on a tray before bagging; cook directly from frozen within 1 month.
A note on nutrition
This recipe uses everyday ingredients. Nutrition varies by brand, portion, and substitutions; verified nutrient analysis is not available. Dietary labels describe the base recipe, so check ingredient packaging and substitutions for allergens.
