Homemade Pasta Recipe
Make Homemade Pasta Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Egg Pasta Dough
For Cooking & Serving
Method
Fresh Egg Pasta Dough
Measure and mound the flour
On a clean work surface or in a large bowl, combine the all-purpose flour and semolina flour. Mound the flour and make a wide well in the center large enough to hold the eggs without breaking the walls.
Add eggs and seasonings
Crack the 3 large eggs into the well. Add the extra egg yolk if using, the 1/2 teaspoon fine sea salt, and 1 tablespoon olive oil (optional) into the well.
Incorporate flour into eggs
Using a fork, gently beat the eggs in the center and slowly begin pulling in a little flour from the inner wall of the well. Continue gradually incorporating flour until the mixture thickens and becomes shaggy. If the mixture becomes dry and won’t come together, add a teaspoon of water at a time. If it becomes too sticky, incorporate a bit more flour.
Form and knead the dough
When the dough starts to form, use your hands to bring it together into a rough ball. Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth, elastic, and slightly tacky. Test the dough by pressing a finger; it should spring back slowly. If too sticky, dust with a bit more flour; if too firm, knead in a few drops of water.
Rest the dough
Shape the dough into a disk, wrap tightly in plastic wrap or place in an airtight container, and let it rest at room temperature for at least 30 minutes (up to 1 hour). Resting relaxes the gluten and makes rolling easier.
Roll and shape
Cut the dough into 4 equal pieces. Keep the pieces you’re not working with covered. Lightly flour a piece and flatten it with your hands or a rolling pin. Using a pasta machine or rolling pin, roll the dough through progressively thinner settings (if using a machine) or roll until the sheet is about 1–2 mm thick for most shapes. Fold sheets lightly to cut for fettuccine or pass through the cutter of the pasta machine. For hand-cut pasta, dust lightly with flour, roll the sheet loosely, and slice to desired width, then unroll the strips and lay them out on a lightly floured tray to dry slightly.
Dry slightly before cooking (optional)
If you prefer slightly firmer pasta or wish to store briefly, hang the cut pasta on a drying rack or lay in single layers on a floured tray for 15–30 minutes. Do not fully dry unless storing long-term.
For Cooking & Serving
Bring water to a boil
Bring 4 cups of water to a vigorous boil in a large pot. Add 1 tablespoon coarse salt to the boiling water.
Cook fresh pasta
Gently add a portion of the fresh pasta (do not overcrowd) into the boiling water. Fresh pasta cooks quickly—typically 1 to 3 minutes depending on thickness. Stir gently during the first 30 seconds to prevent sticking. Test a strand for doneness: it should be tender but with a slight bite (al dente).
Reserve pasta water and finish with sauce
Before draining, reserve about 1/2 cup of the starchy pasta cooking water. Drain the pasta quickly (do not rinse). Immediately toss the hot pasta with 1–2 tablespoons olive oil or with your prepared sauce in a pan over low heat, adding a splash of reserved pasta water if needed to help the sauce adhere and reach the desired consistency.
Serve
Plate the pasta and finish as desired (grated cheese, fresh herbs, cracked pepper). Fresh pasta is best served immediately.