There’s something so special about taking just flour and eggs and turning them into silky strands of fresh pasta. It reminds you how simple cooking can be and how rewarding. This small batch homemade pasta is perfect if you’re new to making pasta or just craving the comfor of fresh tender noodles.
All. you need is a clean surface, a fork, a rolling pin (or even a wine bottle) and a little bit of spare time. No fancy tools, your hands do the job beautifully. The dough comes together quickly and once you start kneading, it may become a nice calming moment in the kitchen.
Whether you turn this dough into fettuccine, tagliatelle or lasagna sheets, nothing beats the texture and flavor of pasta made with your own hands. And if you have little helpers around, they’ll love jumping in, it’s such a lovely hands-on activity to share with loved ones.
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, you’ll know is thin enough when you can see your hand through the pasta sheet.
- Shape Variations: Once rolled out, you can cut the dough into different shapes depending on your preference:
- 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. You’ll see the pasta raise to the top once ready.
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).
Featured Kitchen Tools
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 sharp 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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