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Recipe By: Heather Teoh

Homemade Pasta Recipe

Fresh pasta is surprisingly simple to make. All it takes is flour and eggs, which are ingredients that most people already have in their kitchen. I’ve always thought that fresh pasta was something you have to pay dearly for in fancy Italian restaurants. To my surprise, anyone can make it at home! Elevate your pasta nights to a whole new level of freshness. All it takes is flour, eggs and some bicep muscles.

Buon Appetito!

Yield: Serves 4

Homemade Pasta Recipe

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 eggs
  • Extra flour for dusting
  • 2 Tablespoons salt

Instructions:

In a medium bowl, add the flour and 1 teaspoon of salt, and make a well in the middle. Add the eggs in the well and use a fork to mix everything together until you see a crumble type of consistency. Some eggs can have more liquid than others, so if your mixture is too wet, simply add more flour.  If it’s too dry, add a bit of water.

Dust your hands and your kitchen counter with flour then use your fingers to mash the dough together to form a ball. At this point it will still be very sticky and soft. If you need to, add more flour to the dough and keep kneading. Use your palm to squish it to the counter and keep working at it until it becomes firm and smooth.

It should take about 10 minutes of kneading for it to have that perfect consistency. It will become firm and almost bouncy. At this point, the dough will not be sticky anymore.

Wrap the dough in cling wrap and keep it in the refrigerator for 30 minutes.

After 30 minutes, take it out and divide into 2 pieces. Dust your roller and the counter with flour, and roll out the dough. Roll out one end and turn it around and roll it out the other end. Keep rolling until it becomes long and thin. This will take effort and bicep muscles*!

When it is ready, dust a little flour on each side of the dough. Then roll it up width-wise into a cigar-like shape. Use a sharp knife and cut into the size you want. Undo each sliced noodle and shake it out. Repeat for the other piece of dough. Set the noodles aside.

When all the noodles are cut, boil water in a medium saucepan over high heat. Add 2 tablespoons of salt. When the water is boiling, throw in the noodles. Stir them so they won’t stick together.

After 1 to 2 minutes, drain the noodles over a colander and plate them immediately. Drizzle olive oil over them so that they won’t stick together. Add your favorite sauce or vegetables on top.

Serve immediately!

*Stretching of arms before and after rolling the dough is optional, but highly recommended!

Recipe and photo by Heather Teoh

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