SIMPLE PASTA DOUGH
- Sam
- Jul 3
- 3 min read
My first try at making fresh pasta and people are NOT kidding when they say its the best. I appreciate that this recipe doesn't require a ton of down time nor a ton of prep. Some recipes, you need to know you want to make it days in advance to get the timing right. Nothing beats, deciding to make something from scratch and eating it the same evening.
Simple ingredients and amazing results. A two ingredients fresh homemade pasta that is ready in just a couple hours, can't beat that. Let's get into the recipe!
INGREDIENTS
2 ½ cups All Purpose Flour
4 Eggs
INSTRUCTIONS
On a clean surface, place 2 ½ cups of flour in the center and use the measuring cup to make a "well" in the center.
Crack the eggs in the center "well". Using a fork, slowly incorporate flour and and whisk.
Once the mixture is no longer contained to the "well", use a bench scraper to combine the rest of the flour.
Knead with your hands until smooth. You will know its done when you press a finger to the dough and it leaves a mark but bounces back.
Wrap the dough tightly in plastic wrap.
Let the dough rest at room temperature for at least 30 minutes, or up to 24 hours in the refrigerator.
Roll out the dough very thinly (like nearly transparent thin) on a lightly floured surface, turning and flipping frequently.
Cut the dough into your desired shape (noodles, ravioli, etc.) using a knife, pizza cutter, or pasta machine attachment.
Bring a large pot of salted water to a rolling boil.
Add the fresh pasta and cook until al dente (tender with a slight chew), which usually takes 1-5 minutes depending on the thickness.
Stir gently to prevent sticking.
Drain the pasta and toss with your favorite sauce.
On a clean surface, place 2 ½ cups of flour in the center and use the measuring cup to make a "well" in the center.
Crack the eggs in the center "well". Using a fork, slowly incorporate flour and and whisk.
Once the mixture is no longer contained to the "well", use a bench scraper to combine the rest of the flour.
Knead with your hands until smooth. You will know its done when you press a finger to the dough and it leaves a mark but bounces back.
Wrap the dough tightly in plastic wrap.
Let the dough rest at room temperature for at least 30 minutes, or up to 24 hours in the refrigerator.
Roll out the dough very thinly (like nearly transparent thin) on a lightly floured surface, turning and flipping frequently.
Cut the dough into your desired shape (noodles, ravioli, etc.) using a knife, pizza cutter, or pasta machine attachment.
Bring a large pot of salted water to a rolling boil.
Add the fresh pasta and cook until al dente (tender with a slight chew), which usually takes 1-5 minutes depending on the thickness.
Stir gently to prevent sticking.
Drain the pasta and toss with your favorite sauce. If you would like to follow the recipe I used for the spinach and ricotta raviolis, subscribe to my newsletter (I promise it is just one email for every new recipe and NOT spam) so you don't miss when that goes live.
This was my first time ever making pasta and honestly it was really such an easy recipe to follow. I used Eggland's Best eggs and I really appreciate a higher quality egg, not only for the nutritional value but also the quality of life for the chickens.
I will be making some vegan pasta next time, so stay tuned!
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
A video is up on my Pinterest and Instagram of the recipe in full.
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