Homemade Pastas Recipe

Prepare the Dough

On a clean surface, form the flour into a mound and create a well in the center. Crack the eggs into the well, add salt and olive oil. Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges of the well until combined.

Knead the Dough

Once the dough is roughly combined, knead it with your hands for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Rest the Dough

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.

Roll Out the Dough

After resting, divide the dough into four equal pieces. Using a pasta machine or a rolling pin, roll each piece out to your desired thickness, dusting with flour to prevent sticking.

Cut the Pasta

Cut the rolled-out dough into your desired shapes (e.g., fettuccine, lasagna sheets, or ravioli). Use a sharp knife or a pasta cutter for clean edges.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes until al dente. Fresh pasta cooks much quicker than dried pasta, so keep an eye on it.