Hi, Friends! There is something truly special about making pasta from scratch in your own kitchen.

The moment silky dough comes together under your hands and the aroma of fresh egg pasta fills the room, you know dinner is going to be special. If you’ve always thought fresh pasta was too complicated, this recipe will change your mind.

What You Will Need

This recipe couldn’t be simpler. You’ll need:

- 300g “00” flour (or strong white bread flour), plus extra for dusting

- 3 large eggs

Just two ingredients. “00” flour gives a soft, silky texture, while bread flour creates a slightly chewier pasta.

How to Make the Dough

Start by tipping your flour onto a clean work surface and making a well in the center. Break your eggs into the well. Using a fork, gently beat the eggs while slowly pulling flour in from the sides of the well. Keep going until a rough dough starts to form, then use your hands to bring it all together.

Now comes the part that is honestly a little therapeutic: kneading. Work the dough firmly for around 10 minutes until it feels smooth and elastic. If it sticks to your hands or the surface, dust with a little extra flour. Once done, wrap the dough tightly in cling film and let it rest for 30 minutes at room temperature. Do not skip this step! Resting relaxes the gluten and makes rolling so much easier.

Rolling and Shaping

After resting, cut your dough into four pieces. Work with one piece at a time and keep the rest covered so they do not dry out. Using a pasta machine or a rolling pin, roll each piece out as thin as you can manage. For tagliatelle or fettuccine, dust the sheet lightly with flour, loosely roll it up, then cut across into ribbons of your preferred width. Shake the ribbons loose gently and leave them to dry a little on a floured surface or hang them over a wooden spoon resting across a pan.

If you want pappardelle, simply cut wider ribbons. For lasagne sheets, cut flat rectangles. The beauty of homemade pasta is that you control the shape, the thickness, and the texture entirely.

Cooking Your Fresh Pasta

Fresh pasta cooks much faster than dried, so do not walk away from the pan! Bring a large pan of well-salted water to a rolling boil. Add your fresh pasta and cook for just 2 to 3 minutes, tasting as you go. It should be tender but still have a gentle bite to it. Drain and toss immediately with your sauce of choice.

Fresh pasta loves simple, beautiful sauces. A classic tomato sauce, a rich mushroom ragu, or even just good olive oil with garlic and fresh herbs will let the pasta shine.

Tips and Notes

A few little things to keep in mind as you go:

If your dough feels too dry, wet your hands slightly rather than adding too much flour at once. If it feels too sticky, add flour just a little at a time.

Always rest the dough. Skipping this makes it spring back when you try to roll it and you will end up frustrated.

Fresh pasta can be made ahead. After shaping, nest it into little portions and freeze on a tray, then transfer to a bag. Cook straight from frozen, adding just an extra minute or two to the cooking time.

Leftover uncooked pasta dries beautifully too. Hang it or lay it flat until fully dry, then store in an airtight container for up to two weeks.

Making fresh pasta at home is one of those simple joys that feels so much bigger than the effort it takes. Once you try it, you will wonder how you ever settled for the dried stuff. Give it a go this weekend, and feel free to get the whole family involved, rolling and cutting together. We would love to hear how it turns out for you!