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Homemade Pasta Without a Machine

Homemade Pasta Without a Machine: The Ultimate Step-by-Step Guide
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Fresh, flavorful homemade pasta made entirely by hand—no machine required. Simple ingredients, customizable thickness, and perfect for pairing with your favorite sauces.

Ingredients

Scale
  • 2 cups all-purpose flour (plus extra for dusting)
  • 3 large eggs (room temperature)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil (optional, for softer dough)
  • Optional: Replace 1/2 cup flour with semolina flour
  • Optional: Use whole wheat flour for nutty flavor

Instructions

  1. Form flour into a mound on a clean countertop and make a deep well in the center.
  2. Crack eggs into the well, add salt and olive oil (if using).
  3. Whisk eggs with a fork, gradually incorporating flour from the edges.
  4. When dough thickens, bring together with hands.
  5. If dry, add a teaspoon of water; if sticky, add more flour.
  6. Knead by pressing forward with the heel of your hand, folding, and repeating for 8–10 minutes until smooth.
  7. Wrap in plastic wrap and rest for 30 minutes at room temperature.
  8. Lightly flour surface and rolling pin. Divide dough into two pieces.
  9. Roll each into a thin sheet (1–2mm for spaghetti, 3–4mm for lasagna).
  10. Cut pasta: For tagliatelle, roll into a log and slice 1/4-inch strips; for pappardelle, slice 3/4-inch strips; for lasagna, cut rectangles.
  11. Shake out strands and dust with flour to prevent sticking.
  12. Boil salted water, cook pasta 2–3 minutes until al dente, then drain and toss with sauce.

Notes

For spinach pasta, blend spinach into eggs before mixing. For herbed pasta, mix dried herbs into flour. Gluten-free: use 1:1 blend with 1 tsp xanthan gum.

Nutrition

Keywords: homemade pasta, pasta without machine, fresh pasta, Italian pasta, handmade pasta

Find it online: https://adrianrecipes.com/homemade-pasta-without-a-machine/