Few pleasures in life compare to a bowl of perfectly made pasta. Whether dressed simply with olive oil and Parmesan or paired with a luxurious sauce, pasta made at home has a freshness and texture store-bought versions can’t match. With just flour, eggs, and patience, you can craft silky strands of pasta worthy of an Italian trattoria.

Ingredients (Serves 4)

2 cups all-purpose flour (or “00” flour for extra silkiness)

3 large eggs, at room temperature

½ teaspoon sea salt

A splash of olive oil (optional)

Instructions

1. Form the dough

On a clean surface, mound the flour and make a well in the center.

Crack the eggs into the well, add salt, and gently whisk with a fork, slowly incorporating flour from the sides.

When the dough begins to come together, knead with your hands until smooth and elastic (8–10 minutes).

Wrap tightly in plastic wrap and rest for at least 30 minutes.

2. Roll the pasta

Divide the dough into quarters. Keep unused portions wrapped to prevent drying.

Using a rolling pin or pasta machine, roll each piece into thin sheets. The pasta should be nearly translucent.

3. Cut the shapes

For fettuccine: Roll the sheet loosely and slice into ribbons.

For lasagna: Leave in wide sheets.

For ravioli: Place filling between two sheets, press to seal, and cut into squares.

4. Cook with care

Bring a large pot of salted water to a rolling boil.

Fresh pasta cooks quickly—just 2–3 minutes for ribbons, slightly longer for filled pasta.

Reserve a cup of pasta water before draining. It helps sauces cling beautifully.

Finishing Touches

Toss with butter and sage for elegance in simplicity.

Pair with a rich Bolognese for depth.

Or swirl in olive oil, lemon zest, and Parmesan for light perfection.

✨ Hosting Tip: Serve pasta family-style in a large warmed bowl at the center of the table. It not only feels generous but also turns a simple meal into an occasion.