Fresh Homemade Pasta

Fresh. Simple. Homemade. 5-ingredient pasta.

This pasta making sprouted from boredom and a need to feel productive. Not much else to it really. I had an afternoon to myself, other members of my household elected to golf & take advantage of a sunny day and I elected to take advantage of the 10 kg bag of flour in our pantry. Who made the right decision on how to spend their time? Well, me of course. If you tell Alexa to shuffle an AC/DC Spotify playlist on volume 8 while making this recipe, you’ll have recreated my very own pasta-dough-filled afternoon.

I use a pasta maker with this recipe. It makes life so much easier and is very useful for making most types of homemade pasta.

If you don’t have a pasta maker, but still insist on making this recipe, roll up your sleeves and get ready for some hardcore, old fashioned rolling. It will be a lovely little workout.

Homemade Pasta

  • Servings: 4-6
  • Difficulty: intermediate
  • Print


  • 1.5 cups all-purpose flour (+more for dusting)
  • 1/2 tsp. kosher salt
  • 2 eggs
  • 1 Tbsp. extra virgin olive oil (EVOO)
  • 2 Tbsp. water (+more if needed)


  1. In a large bowl, whisk the flour and the salt together. Make a mound at the center with a crater at the top (this crater should be big enough to house all of your wet ingredients).
  2. Crack the two eggs into the crater, along with the EVOO and water. Using a fork, break the egg yolks, whisking the wet ingredients within the crater together and then slowly incorporating more and more of the surrounding flour. Once you finish mixing all the ingredients, use your hands to fold everything together (if your mixture is too dry and flaky, add 1/2 tsp. of water at a time -I find 2 half tsps usually gets the job done- until the dough is fully incorporated. On the other hand, if your dough gets too wet, add small amounts of flour until it no longer sticks to your fingers).
  3. Dust a clean, dry surface with flour and start kneading your dough on it. Knead for about 8 minutes. Form the kneaded dough into a ball, cover with a tea towel and let rest for 30 minutes. This will help give the dough a better consistency.
  4. Cut your dough ball into 6 pieces. 1 piece at a time (keeping the other pieces covered with the tea towel to prevent drying), roll out with a rolling pin or a pasta maker, until smooth and flat. If you’re using a pasta maker, run the smooth dough through your desired size setting. If you’re not using a pasta maker, roll the dough until it’s about 1 cm thick and using a knife, start slicing long pieces of pasta (whatever your desired size is). Lay the sliced pasta out to dry for about 5 minutes, then generously dust with flour, tossing the dough together to get all parts coated. Repeat this process with the remaining 5 pieces of dough.
  5. Use immediately, freeze in an air-tight container or store it covered in your fridge for two days.

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