Homemade Pasta (Spaghetti/Fettuccine/Linguine)
Homemade Pasta (Spaghetti/Fettuccine/Linguine)
Ingredients
For the Pasta Dough
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1/2 teaspoon fine sea salt
- 1 tablespoon extra virgin olive oil
For Cooking
- 1 tablespoon kosher salt, for pasta water, or as needed
Instructions
- 1
On a clean, dry counter surface, mound the 2 cups of all-purpose flour. Create a deep well in the center of the flour, ensuring the walls are thick enough to hold liquids.
⏱️ 2 min
- 2
Crack the 3 large eggs directly into the well. Add the 1/2 teaspoon of fine sea salt and the 1 tablespoon of extra virgin olive oil to the eggs in the well.
⏱️ 1 min
- 3
Using a fork, gently whisk the eggs, salt, and olive oil together. Gradually incorporate small amounts of flour from the inner walls of the well into the liquid mixture. Continue until a thick, paste-like consistency is formed.
⏱️ 5 min
- 4
Once the mixture is too thick to whisk, use your hands to gather the remaining flour and liquid, forming a shaggy dough ball. Begin kneading the dough vigorously on the counter surface for approximately 10 minutes. The dough should become smooth, elastic, and no longer sticky.
⏱️ 10 min
- 5
Form the kneaded dough into a ball, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for at least 1 hour. This allows the gluten to relax, making the dough easier to roll.
⏱️ 60 min
- 6
Lightly dust your counter surface and a rolling pin with flour. Take a portion of the rested dough (you may need to work in batches) and roll it out as thinly as possible. The dough should be almost translucent.
⏱️ 5 min
- 7
Once rolled thin, use a pizza cutter or a sharp knife to cut the dough into your desired pasta shape (spaghetti, fettuccine, or linguine). For spaghetti, cut very thin strips; for fettuccine, wider strips; for linguine, slightly wider than spaghetti. Lightly dust the cut pasta with flour to prevent sticking, and form into small nests if desired.
⏱️ 5 min
- 8
Bring a large pot of water to a rolling boil over high heat. Add the 1 tablespoon of kosher salt to the boiling water.
⏱️ 5 min•🌡️ 212
- 9
Carefully add the fresh pasta to the boiling water. Cook for only 2 to 3 minutes, or until the pasta is al dente (tender but still firm to the bite). Fresh pasta cooks much faster than dried pasta.
⏱️ 3 min•🌡️ 212
- 10
Drain the cooked pasta using a colander or remove it from the pot with a slotted spoon or pasta fork. Serve immediately with your favorite sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pasta (Spaghetti/Fettuccine/Linguine)
Ingredients
For the Pasta Dough
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1/2 teaspoon fine sea salt
- 1 tablespoon extra virgin olive oil
For Cooking
- 1 tablespoon kosher salt, for pasta water, or as needed
Instructions
- 1
On a clean, dry counter surface, mound the 2 cups of all-purpose flour. Create a deep well in the center of the flour, ensuring the walls are thick enough to hold liquids.
⏱️ 2 min - 2
Crack the 3 large eggs directly into the well. Add the 1/2 teaspoon of fine sea salt and the 1 tablespoon of extra virgin olive oil to the eggs in the well.
⏱️ 1 min - 3
Using a fork, gently whisk the eggs, salt, and olive oil together. Gradually incorporate small amounts of flour from the inner walls of the well into the liquid mixture. Continue until a thick, paste-like consistency is formed.
⏱️ 5 min - 4
Once the mixture is too thick to whisk, use your hands to gather the remaining flour and liquid, forming a shaggy dough ball. Begin kneading the dough vigorously on the counter surface for approximately 10 minutes. The dough should become smooth, elastic, and no longer sticky.
⏱️ 10 min - 5
Form the kneaded dough into a ball, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for at least 1 hour. This allows the gluten to relax, making the dough easier to roll.
⏱️ 60 min - 6
Lightly dust your counter surface and a rolling pin with flour. Take a portion of the rested dough (you may need to work in batches) and roll it out as thinly as possible. The dough should be almost translucent.
⏱️ 5 min - 7
Once rolled thin, use a pizza cutter or a sharp knife to cut the dough into your desired pasta shape (spaghetti, fettuccine, or linguine). For spaghetti, cut very thin strips; for fettuccine, wider strips; for linguine, slightly wider than spaghetti. Lightly dust the cut pasta with flour to prevent sticking, and form into small nests if desired.
⏱️ 5 min - 8
Bring a large pot of water to a rolling boil over high heat. Add the 1 tablespoon of kosher salt to the boiling water.
⏱️ 5 min•🌡️ 212 - 9
Carefully add the fresh pasta to the boiling water. Cook for only 2 to 3 minutes, or until the pasta is al dente (tender but still firm to the bite). Fresh pasta cooks much faster than dried pasta.
⏱️ 3 min•🌡️ 212 - 10
Drain the cooked pasta using a colander or remove it from the pot with a slotted spoon or pasta fork. Serve immediately with your favorite sauce.
⏱️ 1 min