Homemade Pasta

    1 hour 26 minutes

    An easy and fun to make recipe that only uses 4 ingredients which is simple to double or triple, depending on amount needed.

    501 people made this

    Serves: 3 

    • 1 egg, slightly beaten
    • 1/2 teaspoon salt
    • 1 cup (125g) plain flour
    • 1-2 tablespoons water

    Preparation:20min  ›  Cook:6min  ›  Extra time:1hour resting  ›  Ready in:1hour26min 

    1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg and mix together. The mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water. Wrap the dough in cling wrap and let rest for 1 hour.
    2. On a lightly floured surface, knead dough for about 3 to 4 minutes or until smooth and elastic. With a pasta machine or by hand roll dough out to desired thinness. Use the machine or knife to cut into strips of desired width.
    3. Cook fresh home made pasta in plenty lightly salted boiling water. Stir gently with a wooden spoon and let it come back to the boil. The pasta will rise to the surface when cooked. Drain in a colander and handle gently as it is more fragile than cooked dry pasta..

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    Reviews in English (407)


    I found the mix too dry. Next time I'll try and add the water as well.  -  29 Jun 2009


    I just made this recipe for the first time. I am an experienced pasta maker, using various machines, rollers etc. This is by far the easiest to handle and has an excellent flavor. I used a kitchen-aid to mix the dough, but did the final kneading by hand. I doubled it the first time I used it. I added 1 tablespoon of olive oil in place of some of the water as well. After kneading, I covered it in plastic wrap and let it rest for about 15 minutes. Awesome performance in the rollers, and cutters and a better recipe than the Kitchen-Aid manual which I have always found to be too dry no matter what I do. This is awesome and now my go to recipe.  -  19 Aug 2007  (Review from Allrecipes USA and Canada)


    I tried this today decreasing the salt to 1/4 tsp. and adding 1 tsp. of olive oil. Most doughs need to rest after being worked so that they will roll out easier and this dough definitely benefitted from resting (to let the gluten relax). I doubled the recipe to "play around" and cut fettucine sized strips as well as 1" wide strips. I also cut some wider and tried my hand at a few herb-seasoned ricotta-filled ravioli and then cut some wider still and used that same filling to make some free-form lasagnes. Everything boiled up wonderfully... tender and delicate! Yum! Can't wait to try some of the noodles/pasta in some homemade turkey soup after Thanksgiving! All I can say, after my first attempt at homemade pasta is you gotta try it! And you DON'T need a pasta machine either! Keep your rolling pin and work surface well-floured, keep a pastry brush handy to brush excess flour off the rolled dough, and keep a stainless steel dough scraper handy just in case you do get a bit of adhering to the work surface.  -  20 Nov 2002  (Review from Allrecipes USA and Canada)