Homemade Pasta From Scratch
Unlike store-bought pasta, homemade pasta is free from preservatives and artificial additives. It’s fresh, easy to digest, and packed with nutrients from whole eggs. Making pasta from scratch is a great way to control ingredients and portion sizes, ensuring a healthier and tastier meal.

1 Serving
For 2 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Rich in Protein: Eggs provide essential amino acids for muscle repair and overall health.
Boosts Energy: Carbs from flour are a quick source of energy.
Supports Eye Health: Egg yolks are rich in lutein, which promotes vision health.
Heart-Friendly: The recipe is low in trans fats.
Customizable: Control the salt and fat content based on your dietary needs.
210 kcal
in 98g
Protein:
7.5g
Fats:
8.1g
Carbs:
28g
Cholesterol:
240mg
Sodium, Na:
35mg
Potassium, K:
60mg
Homemade pasta is more than just a dish—it's an experience. With its simplicity and authenticity, this recipe ensures the finest taste with every bite. Whether you’re preparing a comforting dinner or impressing guests, fresh pasta is your go-to option.
Allergy Advice
This recipe contains Eggs, Gluten. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
2
1 cup Flour
1 piece Whole egg
3 pieces Egg yolks
Tips
Use 00 flour for a finer texture, or semolina for a heartier bite.
Resting the dough is key to elasticity; don’t skip this step.
Cook in boiling, salted water to bring out the pasta’s flavor.
If you don’t have a pasta machine, a rolling pin works fine but requires extra effort!
Directions
Place the flour on a clean surface or in a large mixing bowl. Make a well in the center.
Add the egg and egg yolks into the well.
Using a fork, whisk the eggs gently, gradually incorporating the flour from the edges.
Once the mixture comes together, knead it by hand for about 8-10 minutes until the dough is smooth and elastic.
If it feels sticky, lightly dust your hands and surface with flour.
Wrap the dough tightly in plastic wrap and let it rest for 30 minutes. This allows the gluten to relax, making it easier to roll out.
Divide the dough into smaller portions. Flatten each piece slightly and roll it out using a rolling pin or a pasta machine.
Continue until the dough is thin and smooth, about 1-2 mm thick.
Cut into your desired shape—spaghetti, fettuccine, or lasagna sheets.
Bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes until al dente.
Drain and toss with your favorite sauce, or drizzle with olive oil and a sprinkle of Parmesan.
Notes
People with gluten intolerance or celiac disease should avoid it unless using gluten-free flour.
Those on low-cholesterol diets may want to limit egg yolks.
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