Fresh Pasta Recipe -
Fresh Pasta Recipe

Fresh Pasta

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"If you can't find frozen pasta sheets or prefer to make your own, here's a recipe that's virtually foolproof. Herbs and spices compatible with the dish can be kneaded into the dough toward the end. This recipe makes 1 1/2 pounds pasta."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Heap the flour, and make a well in it. Break the eggs into the well. Beat eggs with a fork. Stir into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
  2. With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
  3. Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
  4. Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2008

This is a good general recipe for pasta. After reading a variety of the reviews its clear that most didn't mix the pasta long enough to allow the gluton in the flour to do their stuff and then allow it to rest for a half hour. Also, unless you have been making pasta for years, you will not have enough experience on how thin to roll it out. Pasta is generally very thin that is difficult to get to without a machine. I prefer to use 3 eggs and 2 egg yolks with a pinch of salt with that amount of ap flour.

Most Helpful Critical Review
Sep 24, 2007

this is a great basic pasta recipe, one i have used for almost a year now. it works best in casseroles, though, because the all purpose flour can kind of break apart. without a machine, one can roll it out fairly thin but probably not thin enough for a pasta dish. for pasta that holds together very well, use semolina flour instead. and a pinch of salt never hurts.

May 11, 2010

First of all I have been making fresh pasta for about a year. I have had wonderful success with flour, eggs and salt. That is it. That is the recipe for pasta. FLOUR EGGS AND A PINCH OF SALT. Everyone who critized this recipe needs to relax and read ALL of the directions. Fresh pasta is one of the easiest things to make. You must incorporate all the ingredients until smooth and then LET IT REST. You can roll it out with a rolling pin and of course a pasta machine is faster. It just seems to me that many people are ready to criticize the recipe and not take responsibility for the chance that maybe they did it wrong. Please remember that sometimes it is user error and not the recipe.

Jan 26, 2009

Easier way to do it is to combine 1 part egg 3 parts flour to a food processor and blend till it kneads into a ball. add more flour if it's wet. set aside the ball. repeat till you get as many balls as you desire. put it into the fridge or let it sit for 30 mins (or more). following which you use a pasta machine and roll out the noodle. i don't see myself kneading and using a rolling pin!

Oct 22, 2003

Without a pasta machine, I found it difficult to get the pasta thin enough. The recipe itself was easy and fairly tasty, but the presentation was not very nice.

Dec 02, 2008

Today was the very first time I have ever made homemade noodles, and my 11yo son and I made this recipe with no problems! We followed the advice of one reviewer who suggested to use 4C of flour with the 6 eggs, and that was perfect. I can't imagine using 6C flour. We used our new Marcato Atlas pasta roller/cutter and made flat fettucine noodles for use in turkey noodle soup. The resting period really made a difference in the dough. It was smooth and substantial. The noodles did puff a bit in the soup and were very, very tasty.

Nov 23, 2007

The mixture of only flour and eggs make a mound of flakes, this was a really bad recipe. I had to add olive oil and water to make it work. The adding of theses two ingredients work great the dough turned out perfectly when I added the ingredients. So I wouldn't ever use this recipe ever again!

May 23, 2006

Fresh pasta tastes so much better than the boxed stuff. I added a dash of salt to the pasta recipe and used my Kitchen Aide pasta maker.


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  • Calories
  • 526 kcal
  • 26%
  • Carbohydrates
  • 95.8 g
  • 31%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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