Easy Homemade Pasta – Without a Pasta Machine

Make fresh pasta at home using just flour and eggs—no pasta maker required. This simple homemade pasta recipe is perfect for beginners and delivers soft, tender noodles with the ideal bite. Whether you’re making fettuccine, tagliatelle, lasagna sheets, or ravioli, this dough rolls out easily by hand and cooks in just minutes. Ideal for quick dinners, meal prep, or authentic Italian dishes.

Ingredients

• 420 g (3¼ cups) plain (all-purpose) flour (see Note 1 for substitutions)
• 4 large eggs

---

Instructions

1. Make the Dough
   Place the flour and eggs into the bowl of a stand mixer fitted with the dough hook. Start mixing on low speed until the dough begins to come together. Note: If the dough feels too dry, add a splash of water. If too sticky, add a little extra flour.
2. Knead the Dough
   Once it forms a rough ball, increase the speed to medium and knead for about 5 minutes, until smooth and elastic.
3. Rest the Dough
   Remove the dough from the mixer, wrap it tightly in cling film or wax paper, and refrigerate for at least 30 minutes (up to 12 hours).
4. Roll Out the Dough
   Divide the dough into four equal pieces. On a lightly floured surface, roll out each piece as thinly as possible using a rolling pin. You should be able to see the outline of your hand through the dough.
5. Shape the Pasta
   Cut the dough into your desired shape:
   • Rectangles for lasagna
   • Squares for ravioli
   • Strips for tagliatelle
   For tagliatelle: lightly flour the surface of the dough, roll it up loosely, and slice into ½ cm (0.2”) wide strips. Unroll and separate the strands with your fingers, then portion them on a plate.
6. Cook the Pasta
   Bring a large pan of well-salted water to a boil. Add the pasta, return to a boil, and simmer for about 3 minutes, or until the pasta floats to the top and is tender.

---

Tips

• Use a sharp knife or pizza cutter to slice the pasta evenly.
• Dust the rolled dough lightly with flour to prevent sticking before slicing.
• Let the pasta rest uncovered for 10–15 minutes after cutting if not cooking immediately.

---

Variations and Substitutions

• Swap plain flour with 00 flour for a silkier texture.
• Add 1 tsp olive oil for a richer dough.
• Replace up to ¼ of the flour with semolina flour for more bite.

---

FAQs

Can I freeze the pasta dough?
Yes, wrap the dough tightly and freeze for up to 2 months. Thaw overnight in the fridge before using.

How do I dry fresh pasta?
You can leave it out on a floured surface or pasta hanger for a few hours to dry slightly. Fully dried pasta can be stored in an airtight container.

What if I don’t have a stand mixer?
Mix the dough by hand in a large bowl, then knead on a floured surface for about 10 minutes until smooth.

---

Serving Suggestions

• Toss with garlic butter and herbs for a simple pasta dish.
• Serve with marinara, Alfredo, or Bolognese sauce.
• Use as a base for lasagna, ravioli, or stuffed shells.

---

Why You’ll Love This Recipe

• Requires no pasta machine or special tools.
• Just two basic ingredients: flour and eggs.
• Customizable for any pasta shape.
• Ready in under an hour including rest time.
• Perfect texture and bite every time.