![\"Fresh](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2020\/03\/fresh-pasta-featured.jpg\")
<\/p>\nIt’s easy to make fresh pasta at home. Feed your craving for comfort foods by making homemade pasta from scratch with this simple recipe and tutorial.<\/p>\n
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Fresh pasta is the perfect dinner when you have only a few ingredients on hand, but feel like making something special. Flour, salt, eggs, and water are all you need to make a basic egg pasta. You can use all-purpose, whole wheat, semolina, or a combination of flours.<\/p>\n
Homemade pasta can be cut into various width noodles, sheets for lasagna, or used to make ravioli. Pair freshly cooked pasta with your favorite sauce, pesto, or simply toss with a little olive oil, herbs, and grated Parmesan cheese.<\/p>\n
This recipe is for a basic egg pasta, but you can also add color and flavor with a few ingredient swaps.<\/p>\n
A more detailed and printable recipe can be found at the bottom of this article, but these are the general steps for making pasta from scratch:<\/p>\n
On a large cutting board or in a large bowl, add the flour and salt, and mix to combine. Form into a mound and make a depression in the center. Add the eggs and water.<\/p>\n
Using a fork or your fingers, beat the eggs and gradually pull the flour into the depression. Continue mixing until all the ingredients are combined into a shaggy dough ball. You may need to add a little water if the dough doesn’t come together into a ball. Add a little extra flour if the dough is too sticky.<\/p>\n
![\"four](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2020\/03\/fresh-pasta-dough.jpg\")
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On a well-floured surface, begin kneading the dough by pushing down and away from you. Give the dough a quarter turn, fold, and push it down and away again. Continue kneading until the dough feels smooth, about 10 minutes. Dust with flour as needed to prevent stickiness. Form into a large ball, cover with a kitchen towel, and let the dough rest for 15 minutes at room temperature before shaping it to allow the gluten in the flour to develop.<\/p>\n
![\"pasta](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2020\/03\/fresh-pasta-ball.jpg\")
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Dust your work surface and rolling pin with flour. Cut the dough into pieces and roll out with a rolling pin until the pasta at your desired thickness, about 1\/6-inch (2 mm) for tagliatelle and lasagna, and 1\/32-inches (1 mm) thick for fettuccine, linguine, and most other noodles. Dust with flour as needed to prevent sticking.<\/p>\n
![\"rolling](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2020\/03\/fresh-pasta-roll.jpg\")
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Cut the pasta to your desired noodle shape. I like to use a metal ruler and pizza cutter to get even strips.<\/p>\n
Sprinkle the cut noodles with flour, spread out on a baking sheet (or hang on a pasta rack), and let the pasta set until the noodles are dry to the touch, about 15 minutes.<\/p>\n
![\"pasta](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2020\/03\/fresh-pasta-cut.jpg\")
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While your pasta is setting, prepare your sauce and bring a large pot of salted water to a boil. Shake off any extra flour from the pasta, and add to the boiling water one handful at a time. Give each addition a stir to prevent it from sticking.<\/p>\n
Stir the pasta occasionally while cooking until tender, about 1-4 minutes. The cooking time will depend on the thickness of the noodles. Begin testing part way though by pulling out a strand of pasta, letting it cool a bit, and biting into it. Fresh pasta will be tender, but should not taste like flour.<\/p>\n
Drain your pasta in a colander and top with your preferred sauce<\/a>, pesto<\/a>, or toss with your favorite veggies, and sprinkle generously with grated cheese.<\/p>\n
![\"Fresh](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2020\/03\/fresh-pasta-featured-150x150.jpg\")
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