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Easy Homemade Pasta By Hand

Updated on September 28, 2012


2 cups all purpose flour (plus extra)

2 eggs

3 Tbsp. water

1 Tbsp. Olive oil

1 tsp. salt

Flour Well
Flour Well | Source

Getting Started:

On a large, clean, flat surface: combine the flour and salt to make a pile. Create a well in the center.

In a bowl: add eggs, olive oil, and 1 Tbsp. water. Whisk together until well blended. Keep the remaining 2 Tbsp. waiting on the side.

Slowly pour the mixture into the well, using a fork or your fingers to blend the liquid and dry ingredients together. Add additional water if needed 1 Tbsp. at a time.



Once your dough has been combined, place it on a lightly floured surface and begin kneading it for 3-5 minutes. Your dough should be firm and not sticky.

Cover your dough ball with plastic wrap and allow to rest for 15-30 minutes.

Unwrap and return to a lightly floured surface. Using a lightly floured rolling pin, roll out the dough to an even thickness of approx. 1/8 inch.



Once you have gotten your dough evenly thinned out, allow it to rest flat for an additional 5 to 10 minutes before cutting.

Using a sharp knife or pizza cutter, slice the dough into strips of the desired width.

At this point your pasta is ready to be used. If you are preparing it immediately, place it into a pot of boiling water for 2-3 minutes. Drain in a colander and serve.


Making it ahead

If you are planning to save your finished pasta for a later time, now you have reached the drying phase of your preparations.

There are a few options you can choose to do when drying your pasta. One of the most widely used being: cover the handle of a broom with plastic wrap and balance it between 2 chairs. Hang your pasta over the handle for 3 or 4 hours. Place in an airtight container. Your pasta will remain fresh for up to 4 days.

Another form of hanging you could try, if you don't own a pasta drying wrack, is to cover hangers with plastic wrap (or buy a new set just for this purpose). This will allow you to transport your drying pasta out of the way. It also allows more room or bigger batches if you hang the hangers on the broom handle instead of directly placing the pasta on the handle its self.

Customize your pasta

There are so many great reasons to make your own pasta!

  • The pride of knowing you did it yourself & impressing others with your mad cooking skills.
  • Knowing that it is healthier than buying it from the store (and fresher!)
  • Having total control over what goes in (or stays out)

Once you get comfortable with the basics, try adding your own special flare to it! Experiment with different herbs, seasonings, or flours. Work with different noodle widths. The pasta possibilities are endless!

* Every source link for the pictures in this article will take you to another site where you can learn even more about making homemade pasta with additional recipes!

Now get cooking & have a delicious day!


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    • Mom Kat profile image

      Mom Kat 5 years ago from USA

      It takes a bit of practice if you're doing it completely by hand... lol... even if it isn't as thin or perfectly shaped as you would like it to be ~ it still tastes great :)

      Thanks for sharing Lipnancy

    • Lipnancy profile image

      Nancy Yager 5 years ago from Hamburg, New York

      I once tried to make my own pasta. Oh what a disaster it looked like. But It tasted good.

    • Mom Kat profile image

      Mom Kat 5 years ago from USA

      Thanks for the added tip :) I appreciate it!

    • mio cid profile image

      mio cid 5 years ago from Uruguay

      great hub, in uruguay we usually make the pasta by hand and the way we cut it is after you roll it to 1/8 thickness you sprinkle a little flour on it and roll it into a cilinder and then slice it to the thickness you want and after that you sprinkle a little more flour after it's sliced and grab some slices bounce them on your hand so they unroll .great recipe i think i'll make some this sunday