Easy Homemade Pasta Recipe (Fresh Egg Pasta from Scratch)

Learn how to make pasta at home! This 4-ingredient homemade pasta recipe is easy to make, and it yields chewy, delicious noodles every time.

This homemade pasta recipe has become our new favorite cooking project! Lately, Jack and I have been spending even more time than usual in the kitchen, experimenting with bread, baked goods, and even okonomiyaki. But we keep coming back to homemade pasta. It’s super fun to make together, and it only requires a handful of basic ingredients. Of course, the fact that it’s absolutely delicious doesn’t hurt either. 🙂

My homemade pasta recipe uses the pasta maker attachment for the KitchenAid Stand Mixer, which is how we roll out our fresh pasta at home. If you don’t have a KitchenAid, don’t worry! You can also roll out this pasta dough with a regular pasta maker or even by hand with a rolling pin (see instructions below). However you make it, I hope you try this recipe. It’s an easy, fun way to spend an hour in the kitchen with someone you love, and at the end, you get to eat a big plate of chewy noodles with a perfect al dente bite.

Why This Homemade Pasta Recipe Works

After testing multiple pasta recipes, this version consistently delivers restaurant-quality results. Here’s what makes it special:

• All-purpose flour creates the perfect texture – While you can use 00 flour or semolina, I’ve found that regular all-purpose flour produces wonderfully chewy, bouncy noodles every time
• The right ratio matters – This recipe uses the ideal flour-to-egg ratio for easy handling and great taste
• Proper kneading develops gluten – The 8-10 minute kneading time allows gluten strands to form, giving the pasta its characteristic chew and elasticity
• Resting time is essential – The 30-minute rest period relaxes the gluten, making the dough easier to roll out thin without springing back

Homemade Pasta Recipe Ingredients

You only need 4 ingredients to make delicious fresh pasta at home, and there’s a good chance you have all of them on hand already:

• All-purpose flour – In the past, I thought you needed 00 flour or semolina flour to make great fresh pasta, but this homemade pasta recipe proved me wrong. Regular all-purpose flour yields chewy, bouncy noodles every time. See below for a comparison of different flour types.
• Eggs – The key ingredient for adding richness, color, and moisture to the dough. Use large eggs at room temperature for best results.
• Olive oil – Along with the eggs, a splash of olive oil moistens the dough and helps it come together smoothly.
• Salt – Add it to the dough and the pasta water for the best flavor.

Find the complete recipe with measurements below.

Understanding Pasta Flour Types

While this recipe calls for all-purpose flour, you might wonder about other options:

• All-Purpose Flour: Contains 10-12% protein. Creates tender yet chewy pasta that’s easy to work with. Best for beginners.
• 00 Flour (Doppio Zero): Italian flour milled to an ultra-fine texture. Produces silky-smooth pasta with a delicate bite. Traditional choice in Italy but not required.
• Semolina Flour: Made from durum wheat with 12-14% protein. Creates firmer, more robust pasta that holds up well to hearty sauces. Often used for dried pasta shapes.

How to Make Pasta from Scratch

Ready to learn how to make pasta? Follow this step-by-step guide, and then find the full recipe at the bottom of this post!

Step 1: Make the Pasta Dough

First, make a nest with the flour on a clean work surface. Add the remaining ingredients to the center and use a fork to gently break up the eggs. Try to keep the flour walls intact as best as you can!

Next, use your hands to gently mix in the flour. Continue working the dough to bring it together into a shaggy ball.

Step 2: Knead the Dough

Then, knead! At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. This kneading process develops the gluten network that gives pasta its characteristic chewy texture.

If the dough still seems too dry, sprinkle your fingers with water and continue kneading to incorporate it into the dough. If the dough becomes too sticky, dust more flour onto your work surface.

When the dough comes together, shape it into a ball and wrap it in plastic wrap. Let the dough rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.

Step 3: Roll Out the Pasta

After the dough rests, slice it into 4 pieces. Use a rolling pin or your hands to gently flatten one into an oval disk.

Using a Pasta Machine: Run it through the widest setting of your pasta maker (level 1 on the KitchenAid attachment). I run the dough through the pasta maker 3 times on this setting before proceeding to the next step.

Hand-Rolling Method: If you don’t have a pasta machine, you can roll the dough by hand. Use a long rolling pin on a lightly floured surface. Roll from the center outward, rotating the dough quarter-turns to maintain an even thickness. Aim for about 1/16-inch thickness (you should be able to see your hand through the dough).

Step 4: Fold for Better Shape (Optional)

Next, fold the dough if you want to. This step is somewhat optional, but it will make your final pasta sheet more rectangular, which yields more long strands of pasta. Plus, it’s super simple! Just lay the dough flat and fold both short ends in to meet in the center. Then, fold it in half lengthwise to form a rectangle.

Step 5: Roll to Final Thickness

Once you’ve folded the dough, roll it out to your desired thickness. On my KitchenAid attachment, I run it through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6. For hand-rolling, continue rolling until the dough is thin enough to see your hand through.

Repeat these steps with the remaining dough pieces. Each time you finish with a piece of dough, lay one half of it on a lightly floured baking sheet. Sprinkle the dough with flour, and fold the other half on top. Sprinkle the top with flour, too!

Step 6: Cut and Cook the Pasta

Finally, cut and cook the pasta. Run the pasta sheets through your desired pasta cutter attachment, or cut by hand into your preferred width (fettuccine is about 1/4 inch wide, pappardelle is 3/4 to 1 inch wide). Cook the noodles in a pot of boiling salted water for 1-2 minutes, and enjoy!

How to Store Homemade Pasta

Fresh pasta can be stored several ways depending on when you plan to use it:

Refrigerator Storage (Up to 2 Days)

Dust the fresh pasta generously with flour to prevent sticking. Place in an airtight container or resealable bag and refrigerate for up to 2 days. Use within this timeframe for best texture.

Freezer Storage (Up to 3 Months)

To freeze fresh pasta, arrange the floured noodles in small nests on a baking sheet. Freeze until solid (about 1 hour), then transfer to freezer bags. Cook directly from frozen—no need to thaw. Add an extra 30-60 seconds to the cooking time.

Drying for Long-Term Storage

Hang pasta strands over a drying rack, clean dowel, or even the back of a chair. Let dry completely (6-12 hours depending on humidity). Store dried pasta in an airtight container at room temperature for up to 1 month. Cook dried homemade pasta for 2-3 minutes.

Pasta Shape Guide

This versatile dough can be transformed into various pasta shapes:

• Fettuccine: Classic ribbon pasta, about 1/4 inch wide. Perfect with Alfredo or cream sauces.
• Pappardelle: Wide ribbons, 3/4 to 1 inch wide. Excellent with hearty meat or mushroom sauces.
• Tagliatelle: Similar to fettuccine but slightly narrower. Traditional with Bolognese sauce.
• Lasagna Sheets: Skip the cutting attachment. Use the rolled sheets as-is for layered lasagna.
• Hand-Cut Shapes: Cut into squares for pappardelle-style pasta or use cookie cutters for fun shapes.

Troubleshooting Common Pasta Problems

Dough Is Too Dry and Crumbly

Sprinkle your fingers with water (not the dough directly) and continue kneading. Add water very gradually—just a few drops at a time. Humidity and egg size can affect moisture levels.

Dough Is Too Sticky

Dust your work surface and hands with additional flour. Knead in small amounts of flour until the dough is smooth and only slightly tacky to the touch.

Pasta Tears When Rolling

The dough may need more resting time. Let it rest for an additional 10-15 minutes covered in plastic wrap. Also ensure you’re rolling gradually through the settings—don’t skip levels.

Pasta Sticks Together

Use plenty of flour when laying out cut pasta. Toss the cut noodles in flour immediately after cutting and ensure all surfaces are dusted. You can never use too much flour at this stage.

Pasta Is Tough or Rubbery

You may have over-kneaded the dough or rolled it too thick. Ensure your pasta sheets are thin enough to see your hand through, and don’t knead longer than 10 minutes.

Homemade Pasta Serving Suggestions

If you’ve never had fresh pasta before, you’re in for a treat! Its chewy, bouncy texture and rich flavor make it so much better than store-bought dried pasta. In fact, these noodles are so good that we usually serve them really simply. They’re fantastic with marinara sauce, pesto, homemade Alfredo sauce, or olive oil and vegan Parmesan or Parmesan cheese.

Of course, they’re delicious in larger pasta dishes, too. Use them instead of dried pasta in any of these recipes:

• Tagliatelle with Asparagus & Peas
• Spaghetti Aglio e Olio
• Fettuccine Alfredo
• Easy Pesto Pasta
• Roasted Vegetable Pasta
• Linguine with Lemon and Tomatoes
• Garlic Herb Mushroom Pasta