Tipo 00 flour is ideal for pasta making, but all-purpose flour can be substituted. If using all-purpose flour, you may need to adjust the amount of water. Don't skip the resting period! This allows the gluten to relax, resulting in a more tender pasta. Be generous with the flour when rolling and cutting the pasta to prevent sticking. Fresh pasta cooks very quickly, so keep a close eye on it to avoid overcooking.
Homemade Pasta without a Pasta Machine
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PREP TIME25 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 35 mins
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SERVING4 People
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VIEWS18
Unleash your inner Italian chef with this surprisingly simple recipe for homemade pasta, no fancy machine required! Just a few humble ingredients and a little elbow grease will transport you to a Tuscan trattoria.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol140 mg
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Fiber2 g
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Protein14 g
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Saturated Fat1 g
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Sodium93 mg
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Sugar1 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepOn a clean marble or wooden surface, create a mound of flour and form a well in the center. Add the eggs and salt to the well. (5 minutes)
02
StepUsing a fork, gently whisk the eggs, gradually incorporating the surrounding flour until a runny batter forms. Then, use a bench scraper to bring in the remaining flour, forming a cohesive ball of dough. If the dough feels too stiff, add water, one tablespoon at a time, until it reaches a pliable consistency. (10 minutes)
03
StepKnead the dough by flattening it, stretching it outwards, and folding the top towards the center. Rotate the dough 45 degrees and repeat this process for about 10 minutes, until the dough becomes soft and smooth. (10 minutes)
04
StepShape the dough into a smooth ball. Place it in a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to 1 hour, to allow the gluten to relax. (30-60 minutes)
05
StepLightly dust your work surface with flour. Divide the dough into three equal portions. Flatten one portion and begin rolling it out with a rolling pin, making 5-6 passes. Rotate the dough 45 degrees and repeat the rolling process. Continue rolling and turning until the dough is approximately 1/16-inch thick. (15 minutes)
06
StepCut the sheet of dough into manageable, narrow sheets. Dust them generously with flour and loosely roll each sheet into a log. Slice the logs into 1/4-inch thick strips to create your tagliatelle. Unroll the strips and toss them generously in flour to prevent sticking. Allow the tagliatelle to air-dry for about 30 minutes before cooking. (20 minutes)
07
StepBring a large pot of salted water to a rolling boil. Add the tagliatelle and cook until tender yet still firm to the bite (al dente), about 3-5 minutes. Drain immediately. (5 minutes)
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Corine Mcdermott
Jun 25, 2025The drying time is important. It prevents the pasta from becoming gummy when cooked.
Ruthie Pouros
Jun 14, 2025Rolling the dough thin enough takes some practice, but it's worth it!
Brielle Howell
Jun 12, 2025I added a pinch of nutmeg to the dough for a little extra flavor.
Branson Ondricka
Jun 2, 2025This recipe was surprisingly easy to follow, and the pasta was delicious!
Alisa Boehm
May 28, 2025My family loved this pasta! It was so much better than store-bought.
Agustina Pagac
May 23, 2025I've always been intimidated by making pasta, but this recipe made it seem doable.
Ole Schowalter
May 17, 2025I used all-purpose flour and it worked just fine, but I did need to add a bit more water.
Jena Mclaughlinmoore
May 17, 2025The key is definitely the kneading – don't skimp on that step!