How to Make Homemade Pasta (Without a Pasta Maker!)

Extra-Quick Pasta: If you’re pressed for time, roll out the pasta as described in Step 4, but then use a pizza cutter to cut strips. You can cut lengthwise, or across, or even on the diagonal, whichever you prefer. This makes a more rustic pasta dish – but just as delicious.

  • Prep time: 20 minutes
  • 1 hour resting time time: 40 minutes to roll dough and cut noodles
  • Yield: 8 servings

Ingredients

  • 2 3/4 cups (350 g) all-purpose flour + more for dusting and rolling
  • 4 large eggs
  • 1 egg yolk
  • 3 teaspoons olive oil
  • 1/2 teaspoon salt

Special equipment:

  • Rolling pin
  • Bench scraper or sharp knife

Method

1 Mix the dough: Heap the flour into a pile on the countertop. Create a large well or crater in the center, big enough to hold the eggs and olive oil like bowl. Place the eggs, yolk, olive oil and salt into the well. Use a fork to whisk together the eggs and oil.

Continue whisking the eggs, but begin pulling in bits of flour from inside the well. Use a stirring motion and go slowly to avoid any eggs breaking through the bowl of flour. (If the eggs break through your flour while mixing, don’t panic. Simply push some additional flour up against the break-through with your hand or with a bench scraper, and continue mixing).

Continue like this until the dough starts to come together and the eggs have been incorporated. The dough will be damp in and chunky in some parts and loose in others, and the mixture will still be quite floury. That’s ok. Use your hands or a bench scraper to continue bringing the dough together. I scoop the damp and crumbled dough up with my bench scraper and cut it into the rest of the dough.

Homemade Pasta Dough No Pasta Machine make the egg volcano

2 Knead the dough: When the dough looks relatively cohesive, but still a bit scraggly, form it into a ball, and knead for 10 minutes against the counter. The dough will be rough at first, but it should begin to tighten up and smooth out as you continue kneading.

If the dough sticks to your hands, dust the countertop with a little more flour. In the end you should have a soft, elastic dough that feels smooth like a baby’s bottom, and isn’t sticky.

Homemade Pasta Noodles begin kneading the dough Homemade Pasta Dough Recipe continue kneading dough

3 Wrap the dough with plastic wrap and let it rest on your counter to rest for an hour. After an hour, continue to the next step, refrigerate the dough for tomorrow (no more than 24 hours), or freeze the dough.

(To freeze a ball of pasta dough, wrap it tightly in plastic wrap then set it inside a zip-top bag with the air squeezed out of it. No need for oil.)

Homemade Pasta Noodles rest the dough

4 Roll out the pasta: When the dough has finished resting, shape it into a fat log and cut it into 5 or 6 equal sections. Leave one section out and rewrap the others. (If you are working on a small counter, you can cut each piece in half again so you are working with less dough.)

Flour your counter well, and use your rolling pin to roll out the dough into a long strip. With each pass as you roll, lift the dough up, re-dust the counter beneath, and flip it over. When you’re finished, you should have a long, thin piece of dough It should be just about paper thin, but strong enough to be lifted off of the countertop.

How to Make Homemade Pasta cut the dough into pieces How to Make Homemade Pasta begin rolling out the dough How to Make Homemade Pasta roll out long Homemade Pasta Noodles paper thin dough

5 Loosely fold the pasta strip like an accordion: Dust the strip of dough with more flour. Starting with the short end, loosely fold like an accordion. (An accordion fold like the one pictured here helps prevent the dough from sticking to itself better than rolling it up like a cigar.)

How to make homemade pasta pile dough like accordion Homemade Pasta Dough Recipe pile the dough

6 Cut the stack into strips: Use a very sharp knife to cut the stack across the folds into thin strips. You can cut the strips as thin or as a thick as you prefer (like thin linguini or like wide fettuccine), but try to stay consistent otherwise the noodles will cook at different rates.

Homemade Pasta Dough Recipe cut into the noodles

7 Dry the noodles: Unroll the bundle of noodles and lay them across your dining room table, kitchen island or the back of a chair. Let them dry for about 15 minutes.

Homemade Pasta Noodles dry the noodles

8 Continue rolling out and cutting the rest of the pasta.

9 Use or freeze the noodles: At this point, the noodles will still be pliable, but dry. They can be used immediately or frozen for later.

If freezing, gather the noodles into several small, loose bundles. Be careful of compressing the noodles too much; it’s fine to just gather them together. Place the noodle nests on a well-floured baking sheet, then freeze. Once frozen, transfer the nests to a large Ziploc bag, and use as needed. Frozen noodles will keep for 9 months.

Homemade Pasta Noodles without a Pasta Maker gather the noodles

10 Cook the noodles: Bring a pot of well-salted water to a boil. Add the fresh or frozen pasta and cook for 4 to 5 minutes, until chewy and al dente (taste one of the noodles to check). Serve with your favorite sauce.

How to Make Homemade Pasta cook the noodles

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Phuong

    Well, that’ll teach me to read reviews before diving into a recipe.

    What a workout though.

    xxxxxyyyyy

    • Summer Miller

      Hi, Phuong! I’m sorry this didn’t work for you. If you tell me where the trouble was, I might be able to help figure out the problem.

  • Selina

    My husband and I made this for the first time and it came out great!! We were so excited to eat delicious homemade pasta. The directions were perfect and easy to follow– pictures helped too. Would recommend!

    xxxxxyyyyy

  • Sharon

    Can you do the kneading step with your kitchen aid mixer

  • sebastiao

    portion of the dough for one person = 100g flour for 50g egg

  • Maddy

    Impossible to make. Been trying to work with this for 30-40mins and the dough just wont come together. Crumbling everywhere. Even added more oil, doesnt help

    xxxxxyyyyy

    • Carrie Havranek

      Hi Maddy. I’m sorry to hear you had trouble and the dough would not come together. Sometimes if you add too much flour it can have an impact on the result–so can things like ambient humidity and temperature in the room. If you had a heavy hand in measuring the 2 3/4 cups, that could impact it.

  • Stuart

    This appears to be untested as written.

    It is unbelievably dry and won’t come together. 3 teaspoons is curious, why not say 1 tablespoon? Did you mean 3 tablespoons?

    What is the amount of flour you use in grams?

    Admittedly this is my first time making pasta by hand so I’m stuck following directions exactly and don’t have the intuition to fix it on the fly as others might.

    I had to add so much water to eventually get this into a reasonable ball of dough. By now it’s been kneaded to hell and back, we’ll see how it turns out.

    The dry to wet ratio just isn’t right.

    • Emma Christensen

      Hi, Stuart! I’m so sorry that you had trouble with this recipe! This recipe uses a fairly standard ratio for flour and egg for pasta-making, and in fact uses slightly more egg than some other recipes I’ve seen! Also, be assured that we do thoroughly test all of our recipes that go up on the site with a team of recipe testers.

      Honestly, I’m a bit puzzled what went so wrong when you made it. It sounds like maybe you had more flour than we are recommending. 2 3/4 cups of flour would be roughly 330 grams. Does that sound like about what you used? Also, you won’t necessarily need all of the flour — you start by mixing in a little flour, and then a little more, and then a little more, and so on until you have a workable dough that doesn’t stick too badly to your hands. Does that help clarify?

      • Stuart Moore

        Thanks for the quick reply, Emma.

        I likely used about 400g of flour, which is the result of measuring by volume. I level off scoops from settled, but not compacted flour and that typically works for baking recipes where the creator hasn’t specified it by weight. It of course depends on having similar techniques when measuring by volume. If one person sifts and fluffs their flour first they’ll get quite different results. I much prefer to use my kitchen scale when weights are listed.

        Your suggestion of 330g is right off the label on the side of the bag of flour, and if that’s how it’s been tested, it would be great if that’s what the recipe said so there’s no guess work, both in measuring it out and how much of it to actually incorporate when kneading!

        In the end it tasted fine, but was a bit thick as I was bending my roller handles just to get it to where I could, even after a rest. That batch was obviously quite dry and overworked, if that’s possible for pasta dough.

        I’ll try another time with 330g flour and see how it goes.

        Thanks again.

        • Freddie

          Hey, I just wanted to say what I usually do. So when making dough, like pasta dough, it all depends on the environment/weather. Sometimes if it’s cold weather, it may need more egg/liquid, and sometimes if it’s humid, you’ll need to add less of something! I had some trouble in the beginning, and realized that it isn’t something I could really set to a specific amount! Hope this helps

  • M

    Unfortunately, this came out too “eggy” tasting for us. Like an intense egg noodle flavor. Next time I delve into pasta I might go down to 3 eggs.

    xxxxxyyyyy

  • Marta Rivera

    It should be a crime passing on such an easy to make, delicious pasta recipe like this. I made it with one hand- literally! (Have a broken finger).
    I tossed mine in a nice parmesan and pepper sauce and served it with a garden salad. Completely meatless and my family loved it.

    xxxxxyyyyy

  • Summer

    Hi, Carole — Yes, you can dry the noodles, and store them as you would store bought noodles. Make sure it’s not humid, you have plenty of room to dry your noodles, good air circulation, and them at least 48 to 72 hours. The noodles should snap when dry. You can store them in paper or plastic bags or jars. They should keep for at least 6 months. If you want to dry shaped pasta there is a special tool for that — it’s basically a wooden frame with a mesh base to allow for air circulation. If you try it, let us know how it goes. Good luck.

  • Espahan

    I worked in a government program that helped low income families shop and prepare healthy meals/food for their families. One of my favorite things to do with my homemakers, male and female, was homemade pasta. They were amazed by the results, and I like to think that they continued to make their own pasta long after I departed.

    • Summer

      That’s wonderful! Thank you for sharing!

  • Carole

    can these be dried after rolling out and shaping?

  • Linda G

    how can I make Gluten Free pasta? Can you please help me?

    • Deb

      I have the same question. My daughter has Celiac Disease. If I use rice, almond or ChickPea flour, do I need to make adjustments in other ingredients?

    • Emma Christensen

      Hi, Linda! Emma here, managing editor of Simply Recipes. We have it on our list to work on a good gluten-free pasta recipe! In the meantime, I’d check the websites of bloggers who specialize in gluten-free cooking, like Gluten Free Girl. Good luck!

  • Bonnie Marie

    My Grammy and my Momma both had a day every month that they used to make homemade pasta. We never had a machine of any kind to make things easier and yet things like this got done and were delicious. Once a week was Bread and Bun Day. I can smell the fragrance of fresh bread right now if I close my eyes and open my nose . . .thanks for sharing this one . . .