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Homemade Pasta without a Pasta Machine

"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!"
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1 h 33 m servings 425 cals
Original recipe yields 4 servings

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  • Prep

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  1. 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.
  2. 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.
  3. Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
  4. 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.
  5. 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.
  6. 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

Per Serving: 425 calories; 5.4 g fat; 74.8 g carbohydrates; 17 g protein; 140 mg cholesterol; 93 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Even though this is meant to be rolled out and cut into pasta I chose to make large tube macaroni with my pasta maker. It seems the liquid to dry ratio is slightly off. Not bad, but I prefer usi...