Homemade Pasta…

Because store bought just can’t compete! Let’s be honest—there’s something magical about making pasta from scratch. It’s rustic, it’s therapeutic, and it turns dinner into a love letter to carbs. 🍝

If you’ve never made homemade pasta before, don’t worry—I got you. This isn’t some complicated, chef-y ordeal. You don’t need a nonna (although bless the nonnas) or a fancy machine (though if you have one, let’s be friends). All you need is a little time, flour, eggs, and the willingness to get your hands deliciously messy.

So, tie your hair back, roll up your sleeves, and let’s make pasta that’ll make you wonder why you ever settled for boxed spaghetti.

What You’ll Need:

2 cups all-purpose flour (plus extra for dusting)
3 large eggs
1/2 tsp salt
1/2 tbsp. olive oil (I prefer light tasting olive oil but regular works just as well)

Step-by-Step: Let’s Dough This

1. Make a flour volcano
On a clean surface (yes, the countertop is totally fine), pile your flour into a mound and make a little well in the center—like a tiny flour volcano. This can be done in a stand mixer as well.

2. Add the eggs
Crack your eggs right into that flour crater. Add salt and olive oil. Now, with a fork, gently whisk the eggs, slowly incorporating the flour from the edges of the well. Eventually, it’ll start to look like a shaggy dough mess—and that’s your cue to switch to your hands.

3. Knead, knead, and knead some more
Gather up the dough and knead it like you mean it. Push, fold, turn—repeat. About 8–10 minutes in, you should have a smooth, slightly elastic dough. If it feels dry, wet your hands and knead a bit more. Too sticky? Dust a little more flour.

Using a stand mixer? Mix on low for 2 minutes until all has been incorporated. Take out from mixer and knead with hands for about 5 minutes on the floured surface.

4. Let it rest
Wrap your dough baby in plastic wrap and let it rest at room temperature for 30 minutes. This is your perfect excuse to sip something, scroll a bit, or or start loading the dishwasher.

Rolling & Shaping (a.k.a. the fun part)

Once your dough is rested and relaxed, cut it into 4 pieces. Work with one piece at a time, keeping the others covered.

No pasta machine? No problem.
Roll it out with a rolling pin until it’s thin enough that you can kinda see your hand through it. Dust with flour, then fold it gently like a letter and slice into whatever width you like—fettucine, tagliatelle, whatever you’re feeling. Shake out the strands and let them rest a few minutes.

Pasta machine

Roll 1 piece of the dough into a small oval with a rolling pin, it just needs to be able to go into the pasta roller. Place dough piece in roller at the thickest setting (1 or 8 depending on the brand) and pass through 3 times. You will run it through the next 2 numbers 3 times each. You will then roll the dough through the next 3 numbers 1 time each. When finished, place dough on floured baking sheet, sprinkle with a little flour and then fold the other half on top. Sprinkle the top with flour. Repeat with the remaining 3 pieces of dough.

Once completed, run each piece of dough through the pasta cutter, whatever type you’d like (spaghetti, fettucine, pappardelle, etc.)!

Cooking It Up

Bring a big pot of salted water to a boil (make it salty like the sea!), and cook your fresh pasta for 2–3 minutes tops. That’s it. It cooks fast, like blink-and-it’s-done fast.

Toss it with your sauce of choice, top with a ridiculous amount of parmesan, and boom—you’re basically an Italian grandma now.

Final Thoughts

There’s something so comforting about homemade pasta. It’s the kind of cooking that feels like a warm hug—perfect for cozy nights in, date night wins, or impressing your friends with minimal effort and maximum flavor.

So go ahead, channel your inner pasta artist. Once you’ve had fresh, there’s no going back. And hey—if you want to add herbs to the dough, try spinach pasta, or make ravioli next time... I fully support your carb-fueled creativity.

Tag me if you try it—I need to see those noodle pics! #PastablyObsessed

Calling All Pasta Lovers!