Making fresh pasta from scratch is easier than you think and yields tender, flavorful noodles far superior to store-bought. With just four ingredients—eggs, flour, olive oil, and salt—you can create silky, delicious pasta perfect for any sauce. Whether you use a food processor, stand mixer, or your hands, this recipe guides you through every method.

Ingredients

4 large eggs, at room temperature
2½ cups flour (use “00” flour, semolina, all-purpose, or a blend)
1 tablespoon olive oil
1 teaspoon fine sea salt

How to Make Pasta in a Food Processor

Mix the Dough:
Add flour, eggs, olive oil, and salt to a food processor fitted with the blade attachment. Pulse for about 10 seconds until the mixture becomes crumbly.
Knead:
Transfer the dough to a floured surface and knead by hand for 1–2 minutes until smooth and elastic. Adjust with a bit of water or flour as needed—dough should feel firm and slightly dry.
Rest:
Shape dough into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes.
Roll and Cut:
Roll out the dough using a rolling pin or pasta machine to your desired thickness. Cut into your preferred shape.
Cook:
Boil pasta in salted water for 1–5 minutes, depending on the shape and thickness. Drain and serve immediately.

How to Make Pasta in a Stand Mixer

Mix and Knead:
Place all ingredients in the stand mixer bowl with the dough hook. Knead on low speed for 8–10 minutes until the dough is smooth and elastic.
Rest, Roll, and Cook:
Follow the same resting, rolling, and cooking steps as above.

How to Make Pasta by Hand

Form a Well:
On a clean surface, mound the flour and create a well in the center. Crack in the eggs, then add the olive oil and salt.
Incorporate and Knead:
Use a fork to whisk the eggs, gradually incorporating the flour until the dough begins to come together. Knead by hand for about 10 minutes, adding water or flour as needed, until the dough is smooth and elastic.
Rest, Roll, and Cook:
Proceed with resting, rolling, and boiling your fresh pasta.

Why You’ll Love This Recipe

Simple ingredients: Just 4 pantry staples.
Better than store-bought: Rich, chewy texture and superior flavor.
Customizable: Make fettuccine, lasagna, ravioli, and more.
Fun and satisfying: A hands-on, rewarding kitchen project.

Tips

Let the dough rest—this relaxes the gluten and makes rolling easier.
Don’t skip the salt; it adds flavor to the dough.
Use “00” flour for ultra-smooth pasta, or mix with semolina for a firmer bite.
Keep your surface floured lightly to avoid sticking.
Use a pasta machine for even rolling and cutting.

Variations and Substitutions

Whole wheat flour: Substitute up to 50% of the flour for a nuttier flavor.
Gluten-free: Use a gluten-free flour blend formulated for pasta.
Flavored dough: Add spinach purée, beet juice, or herbs to the dough for color and flavor.
Eggless option: Use water or aquafaba instead of eggs.

FAQs

Can I freeze fresh pasta?
Yes! Shape and flour the pasta, lay it flat on a baking sheet to freeze, then transfer to a sealed bag for up to 2 months.

Why is my dough too dry or too wet?
Humidity and flour type can affect dough texture. Adjust with 1 tablespoon of water or flour at a time until it’s firm and pliable.

How long should I cook fresh pasta?
Fresh pasta cooks quickly—1 to 5 minutes depending on the shape and thickness.

Serving

Pair your fresh pasta with:

Classic tomato sauce or marinara
Creamy Alfredo or carbonara
Pesto, browned butter, or olive oil with garlic
Stuffed pasta like ravioli with ricotta filling
Light lemon butter with seafood or veggies

Suggestions

Make a double batch and freeze half for a quick future meal.
Turn it into a family activity—kids love helping roll and cut pasta.
Use it as a base for impressive homemade dishes like lasagna, tagliatelle, or tortellini.
Serve with a glass of wine and a fresh salad for a restaurant-quality meal at home.