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Three "nests" of homemade noodles on a cooking surface
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5 from 1 vote

How To Make Homemade Pasta

Homemade pasta is made with just TWO ingredients and is a way better alternative to store-bought pasta. It’s easy to make too! We will teach you, step-by-step, how to make easy pasta noodles from scratch.
Prep Time15 mins
Cook Time2 mins
Resting Time15 mins
Total Time32 mins
Course: Main Course
Cuisine: Italian
Keyword: Homemade Pasta
Servings: 4
Calories: 327kcal
Author: Erica Walker


  • pasta maker (optional)
  • Kitchen Scale (optional)
  • Rolling Pin


  • 300 grams Tipo "00" flour (about 2 1/4 cups)
  • 3 large eggs
  • olive oil (to taste, optional)


  • On a clean surface, place flour in a mound and use hands to form a well in the middle. Crack eggs into a bowl and then pour the eggs into the middle of the well. Add a small drizzle of olive oil to the middle if desired.
    Three eggs inside a well of flour on a cooking surface
  • Beat the eggs with a fork while adding a little bit of the flour from the sides at a time until all the flour is incorporated into the egg and the mixture becomes somewhat dry and crumbly.
    Flour and egg combined together before kneading into homemade pasta dough
  • Use hands to knead the dough for 10 minutes. If the dough it too dry, wet your hands with water and continue to knead. Don't add water directly to the dough because it won't incorporate as well. If the dough is too wet and sticky, add a sprinkle of flour.
    After kneading for 10 minutes, there should be no more visible flour on the dough and it should have a smooth, soft, yet dense texture. It won't be light and airy like a yeast dough. Place the dough in a small bowl and cover with plastic wrap. Allow to rest for 20-30 minutes.
    Use a bench scraper or knife to cut the dough into 3-4 equal pieces. Work with one piece at a time and place the pieces that aren't being used back in the bowl and cover with plastic wrap. This will keep the other pieces from drying out.
    A ball of pasta dough
  • Using your hands, flatten out one piece of dough into an oval shape. Using your pasta maker's widest setting (for my pasta roller, the widest setting is a "1", other rollers might have this flip-flopped with their widest setting as the highest number), feed the dough through 2-3 times.
    Pasta dough being fed through a pasta roller
  • Repeat feeding the dough through, increasing the level each time. Level 2, 3, etc... until you feed it through at your pasta maker's narrowest level. If you find the pasta starts to stick, sprinkle some more flour over the pasta and/or onto the feeder of the pasta machine.
    Sheets of pasta dough being fed through a pasta maker
  • Dust a clean surface with flour and lay your large, flat, rolled pasta over the top. Sprinkle a little more flour over the top and use your hands to dust the flour evenly over the flattened pasta sheet. Repeat with remaining dough pieces.
    A flat sheet of pasta dough next to two nests of pasta noodles
  • If your pasta maker has a pasta cutter side (most do), run your pasta sheet through the cutter of your desired pasta size (if your sheets are super long, you can cut them in half or thirds before feeding them through).
    If you do not have a pasta cutter, gently fold the sheets over in half, repeating until you have a narrow stack, then use a sharp knife to slice into noodles.
    A pasta maker machine on a countertop with homemade pasta noodles

Cooking the Noodles:

  • To cook your fresh noodles, bring a large pot of salted water to a rolling boil. You can be generous with the salt in the water because there is no salt in the noodles. Boil for 1-3 minutes depending on the thickness of your pasta noodles. The best way to tell if they are done is to simply taste them.
    Homemade pasta noodles being lifted from a pot of boiling water

For Storage:

  • After cutting your fresh noodles, gently dust the noodles with a little more flour and allow to dry out for about 8-10 minutes (no more or your pasta will break). Gently form noodles into nests. Store your fresh noodles in the refrigerator for up to 3-4 days or in the freezer for up to 5 months.


Calories: 327kcal | Carbohydrates: 58g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 55mg | Potassium: 132mg | Fiber: 2g | Sugar: 1g | Vitamin A: 203IU | Calcium: 32mg | Iron: 4mg