Easy Homemade Pasta Recipe: 3 Ingredients, 30 Minutes

With just 3 ingredients and 30 minutes, you can make restaurant-quality pasta at home. This guide delivers foolproof measurements, pro kneading techniques, and troubleshooting tips for perfect texture every time—no pasta machine required.

Why Homemade Pasta Beats Store-Bought

Forget brittle, bland dried noodles. Fresh pasta has a delicate chew and absorbs sauces like a dream. The magic happens because homemade pasta contains zero preservatives and uses higher egg-to-flour ratios. When you control the hydration, you get silkier strands that hold sauce better than commercial alternatives. Plus, shaping by hand adds rustic charm no factory can replicate.

Essential Tools & Ingredients

You'll need basic kitchen items—no fancy equipment. Here's exactly what to gather:

Ingredient	Measurement	Pro Tip
All-purpose flour	2 cups (250g)	Plus extra for dusting—bread flour works for chewier texture
Large eggs	3 whole	Room temperature for smoother dough
Fine sea salt	1 tsp	Add to eggs before mixing

• Must-have tools: Wooden board, fork, bench scraper, kitchen towel
• Nice-to-have: Pasta roller (but your hands work perfectly)

Step-by-Step: From Flour to Fork

1. The Well Method (No Mixer Needed)

Build a flour mountain on your counter. Make a deep well in the center—wider than a tennis ball. Crack eggs into the well and add salt. Using a fork, gradually incorporate flour from the inner walls while rotating the mound. Stop when it forms a shaggy ball.

2. Kneading for Perfect Elasticity

This is where most fail. Knead 8-10 minutes until smooth and springy. Use the heel of your hand to push, fold, and rotate. Test readiness: Press a finger into the dough—it should bounce back slowly without sticking. If sticky, add flour 1 tsp at a time.

3. Resting: The Secret Step

Wrap dough in plastic and rest 30 minutes at room temperature. This relaxes gluten, preventing tough pasta. Never skip this—rushed dough cracks when rolled.

4. Rolling & Shaping Like a Pro

1. Divide dough into 4 pieces. Flatten one into a rectangle
2. Roll thinner than you think—aim for 1/16 inch (translucent)
3. For fettuccine: Fold loosely, slice 1/4-inch strips, unfold immediately
4. Dust liberally with semolina to prevent sticking

5. Cooking Without Disaster

Boil in heavily salted water (tastes like sea). Fresh pasta cooks in 90-120 seconds. Fish out with tongs when it floats—don't rinse. Toss immediately with sauce to absorb flavors.

Troubleshooting Common Issues

If your dough is...

• Crumbly? Too dry—dip fingers in water, knead in drops
• Sticky? Too wet—dust board with flour, knead 2 more minutes
• Tearing when rolled? Under-rested—wait 15 more minutes

Flavor Variations to Impress

Elevate your base recipe with these chef-inspired twists:

• Spinach pasta: Blend 1 cup cooked spinach with eggs
• Saffron strands: Steep 1/2 tsp threads in warm eggs
• Herb-infused: Mix 2 tbsp finely chopped basil into flour

Serving Like an Italian Nonna

Pair shapes intentionally: delicate angel hair with light lemon butter, sturdy pappardelle with ragu. Always toss pasta in the sauce pan for 60 seconds—the starch creates emulsified magic. Finish with reserved pasta water, not oil.

Frequently Asked Questions

Can I make pasta without eggs for vegan diets?

Yes! Substitute 3/4 cup semolina flour + 1/2 cup water. Knead 12 minutes for elasticity. Works best for shapes like orecchiette.

How long does fresh pasta keep?

Uncooked: Freeze shaped strands on baking sheet, then transfer to bags (3 months). Cooked: Refrigerate 2 days—reheat in sauce.

Why does my pasta stick together?

Insufficient dusting during shaping or overcrowded pot. Use semolina (not flour) for dusting, and cook in 4+ quarts water.

Can I use 00 flour instead of all-purpose?

Absolutely—it creates silkier texture. Reduce liquid by 10% since 00 absorbs less. Ideal for delicate filled pastas.