Easy Homemade Fresh Pasta
This easy homemade fresh pasta recipe makes delicate, firm, and silky egg pasta dough from just 5 ingredients. Perfect for fettuccine, ravioli, pappardelle, and any sauce.
Servings: 6
Calories: 239.44kcal
Equipment
Ingredients
- 4 large eggs
- 1¾ cups all-purpose flour
- ¼ cup semolina flour
- 1 Tablespoon olive oil
- 1 teaspoon salt
- ¼ cup all-purpose flour for dusting
Instructions
- Add the all-purpose flour and semolina flour to a large bowl and form a well in the center. Add the eggs, oil, and salt to the well. Mix the eggs with a fork, gradually incorporating more flour until a dough forms into one piece.4 large eggs, 1¾ cups all-purpose flour, ¼ cup semolina flour, 1 Tablespoon olive oil, 1 teaspoon salt
- Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Add more all-purpose flour if the dough is sticky. Wrap in plastic wrap and rest for 30 minutes, up to overnight in the fridge, to develop gluten.¼ cup all-purpose flour
- Cut off ¼ of the dough and roll it flat enough to fit through the lowest setting of your pasta machine. Roll to your desired thickness (setting #5 is ideal). Repeat with the remaining dough.
- Before cutting the pasta sheet into noodles or shapes, let it dry for 5-10 minutes for easier handling. Then cut and shape as desired.
- To cook: Add the fresh pasta to a large pot of salted boiling water. Cook 1-6 minutes depending on thickness, until the center shows just a hint of raw dough, then finish in your sauce.
- To store: Dry the pasta in a single layer or in nests until completely dry, then keep in an airtight container or freeze in nests for up to 1 month.
Nutrition
Calories: 239.44kcal | Carbohydrates: 37.11g | Protein: 8.88g | Fat: 5.61g | Saturated Fat: 1.31g | Cholesterol: 109.12mg | Sodium: 430.19mg | Potassium: 92.51mg | Fiber: 1.4g | Sugar: 0.22g | Vitamin A: 158.4IU | Calcium: 21.89mg | Iron: 2.75mg