Description
Fresh pasta made with just flour, eggs, and a pinch of salt, perfect for upgrading any meal.
Ingredients
- 1 cup (about 125 g) all-purpose flour
- 1/2 teaspoon fine salt
- 2 large eggs, room temperature
- Optional: 1 teaspoon olive oil
- Extra flour for dusting and rolling
Instructions
- Combine the flour and salt in a medium bowl and whisk to distribute the salt evenly.
- Make a well in the center of the flour mound. Crack the eggs into the well (add the olive oil if using).
- Use a fork to beat the eggs gently, then begin drawing flour from the inner walls of the well into the liquid until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 3-5 minutes until smooth and elastic.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Divide the dough into 2 pieces. Roll each piece to your desired thickness using a rolling pin or pasta machine.
- Dust the rolled dough lightly with flour and cut into ribbons or your desired shape.
- Let the noodles air-dry for 2-3 hours (or up to 24 hours if a firmer texture is preferred).
- To cook, bring a large pot of salted water to a boil. Cook fresh pasta for 1-2 minutes, then drain and toss with sauce or butter immediately.
Notes
For a richer dough, use 1 whole egg + 1 yolk. Semolina adds texture and is traditional for many regional pastas. Store fresh pasta dough tightly wrapped in the fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian