Haven't got a pasta machine but still want to try homemade pasta? This is the recipe for you! All you need is flour, eggs, salt, and a rolling pin. And, of course, some time to have fun!

Recipe Summary

prep:
25 mins
cook:
8 mins
additional:
1 hr
total:
1 hr 33 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt. Gently beat eggs with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.

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  • Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.

  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.

  • Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece a little and roll out 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times. Continue rolling and turning until dough is 1/16-inch thick.

  • Cut dough into a sheet. Dust generously with flour and roll into a cylinder. Slice cylinder into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes.

  • Bring a large pan of salted water to a boil. Drop in tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.

Cook's Notes:

Substitute all-purpose flour for the 00 flour if desired.

To make tagliolini, slice cylinder into 1/8-inch strips. To make pappardelle, slice cylinder into 1-inch strips.

To make ahead: air-dry the pasta overnight, dusting with more flour if still moist. Once completely dry, it will become stiff. Store in a paper bag and use within a couple of days.

Nutrition Facts

324 calories; protein 13.7g; carbohydrates 54.7g; fat 5g; cholesterol 139.5mg; sodium 92.9mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/04/2018
Even though this is meant to be rolled out and cut into pasta I chose to make large tube macaroni with my pasta maker. Not bad but I prefer using semolina flour. Read More
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/04/2018
Even though this is meant to be rolled out and cut into pasta I chose to make large tube macaroni with my pasta maker. Not bad but I prefer using semolina flour. Read More
(2)
Rating: 5 stars
05/02/2020
I made this exactly as written and loved it! I make a lot of pasta and this dough was a pleasure to work with. My daughter has declared this her very favourite. This will definitely be a repeat at our home. Thanks for sharing. Read More
(1)
Rating: 5 stars
10/21/2019
Perfect pasta. I do my rolling and shaping by hand, then let it dry for a day and a half. Perfect Read More
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