There’s something magical about turning just flour and eggs into silky strands of fresh pasta. It’s one of those satisfying kitchen moments where you realize how little you need to make something truly delicious. This homemade pasta recipe brings that joy into your own kitchen with a small-batch approach that’s perfect for beginners or anyone craving the simple comfort of fresh noodles.
All you need is a clean surface, a fork, and a bit of time. No pasta machine required—just your hands and a rolling pin (or even a wine bottle in a pinch!). The dough comes together in minutes, and once you start kneading, you’ll quickly fall into the rhythm of it. There’s something meditative about the process: the soft resistance of the dough, the stretch and fold, and the transformation of two basic ingredients into something you’d proudly serve for dinner.
Whether you roll it into fettuccine, tagliatelle, or rustic hand-cut ribbons, the texture and flavor of fresh pasta is unmatched. Plus, it’s a wonderful activity to share—kids love getting involved, and it makes for a wholesome, hands-on moment in the kitchen.
Ingredients you’ll need:
- All-purpose flour
- Eggs
Tips & Tricks Before You Start:
- Eggs: Use room temperature eggs for easier mixing and a smoother dough.
- No pasta machine? No problem. A rolling pin and a little patience is all you need for this recipe. Roll the dough out evenly to about 0.5 mm thick — thin enough that you can see your hand through the sheet.
- Shape Variations: Once rolled out, you can cut the dough into different shapes depending on your mood:
- Fettuccine: ~6 mm wide (1/4 inch)
- Tagliatelle: ~8 mm wide (5/16 inch) – I made this one in this recipe
- Pappardelle: ~12 mm wide (1/2 inch)
- Or keep the sheets whole and use them for lasagna.
- Lightly flour your dough, surface, and hands to prevent sticking — especially before folding and cutting.
- Freeze for later: Once shaped, pasta can be frozen in nests or flat portions on a tray. Freeze for about 30–60 minutes until firm, then transfer to a freezer-safe bag or container. Store for up to 1–2 months. When ready to cook, do not thaw — just drop straight into boiling salted water from the freezer and cook a minute or two longer than fresh.
Storage
If you’re not cooking the pasta right away, you can store the dough in the fridge. Just wrap it tightly in plastic wrap and keep it chilled for up to 1–2 days.
Freshly shaped pasta can also be frozen before cooking. To do this, lay the pieces out on a tray in a single layer, making sure they don’t stick together. Freeze until firm—usually about 1–2 hours—then transfer to a freezer-safe bag or container. When you’re ready to use it, cook the pasta straight from frozen in boiling water—no need to thaw. Just add an extra minute or so to the cooking time and follow your recipe from there.
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Ingredients
Equipment
Method
- Create a well in the center of your flour mound on a clean counter, then crack in the eggs.
- Knead the dough until it’s smooth and elastic.
- Let the dough rest for about 30 minutes, covered with surround wrap.
- Divide the dough into smaller portions.
- Roll out each portion of dough into thin sheets using a rolling pin or pasta machine. You know it’s thin enough when it’s a bit see through.
- Dust the sheets lightly with flour to prevent sticking. Fold them onto each other.
- Cut the sheets into fettuccine-sized strips using a knife.
- Cook the fettuccine right away in boiling salted water for about 2-3 minutes, or until al dente.
- Drain the cooked fettuccine and toss with your favorite sauce.
- Serve immediately and enjoy your homemade fettuccine!
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