Description
Quick, comforting, and better than store-bought, this homemade pasta is made with just three simple ingredients.
Ingredients
- 1 cup (about 125 g) all-purpose flour (can be mixed with 20–30% semolina)
- 1/2 teaspoon fine salt
- 2 large eggs, room temperature
- Extra flour for dusting and rolling
- Optional: 1 teaspoon olive oil
Instructions
- In a bowl, whisk together the flour and salt until evenly distributed.
- Make a well in the center of the flour and crack the eggs into the well.
- Beat the eggs gently with a fork, pulling flour from the inner sides of the well into the eggs until a shaggy, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 3–5 minutes until smooth and slightly elastic.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- On a floured surface, roll the dough to your desired thickness (about 1–2 mm).
- Dust lightly with flour, then slice into ribbons.
- Lay the cut noodles on a wire rack or floured tray and let them air-dry for 2–3 hours.
- Bring 3 quarts of water to a boil and add 1 teaspoon salt.
- Add the noodles gently and cook for 1–2 minutes until al dente.
Notes
Store uncooked noodles in the refrigerator for 24–48 hours or freeze for up to 2 months. Cooked pasta will last 3–4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian