Name: Handmade Small Batch Pasta Recipe
Prep time: 15 min
Cook time: 4 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 ½ cups flour; 2 eggs; 2 teaspoons salt; 2 teaspoons extra virgin olive oil; 3 teaspoons water (additional as needed)

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Introduction

Making handmade pasta is a rewarding experience that elevates any meal with fresh, tender noodles. This small batch recipe is simple, using only a few ingredients to create delicious pasta from scratch. Perfect for a cozy dinner or impressing guests with your culinary skills.

A pile of fresh, uncooked pasta noodles rests on a white marbled surface dusted lightly with flour. The noodles are beige with a soft texture and are cut into wide, flat strips, piled loosely in the center. To the left, a wooden rolling pin covered with flour lies diagonally on the surface. On the right side of the image, a white soap bar with a gold brush and a yellow and black bottle of olive oil are partially visible, adding a subtle contrast to the scene. The overall feel is rustic and homemade, focused on the preparation of fresh pasta. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups flour
2 eggs

2 teaspoons salt
2 teaspoons extra virgin olive oil

3 teaspoons water

Instructions

Step 1: On a clean surface, mound the flour, reserving ¼ cup, and create a large well in the center for the eggs.

Step 2: Crack the eggs into the well, then add the salt, olive oil, and 1 teaspoon of water.
Step 3: Using a fork, gently beat the egg mixture, gradually incorporating the flour from the edges of the well.
Step 4: Continue pulling in more flour until the dough becomes too stiff to mix with a fork, then start using your hands to knead the mixture. The dough will be wet and sticky at first.

Step 5: Add water as needed if the dough feels too dry while kneading.
Step 6: Knead the dough for 10 minutes until it becomes smooth and shiny.
Step 7: Shape the dough into a tight ball, wrap it in plastic wrap, and refrigerate for one hour.

Step 8: After resting, dust your surface generously with flour and cut the dough ball in half.
Step 9: Roll each half very thinly, rolling from the center outward. The dough should be thin enough to see the silhouette of your hand through it.
Step 10: Let the rolled dough rest for 10 minutes, then roll it into a loose tube and cut into small strips to form noodles.

Step 11: Dry the pasta thoroughly for at least 30 minutes before cooking.
Step 12: Bring a large pot of salted water to a boil.
Step 13: Cook the pasta for 2 to 4 minutes, or until the noodles float to the top.

Tips & Variations

For a richer dough, try adding an extra egg yolk or a tablespoon of semolina flour for texture.
Resting the dough in the fridge helps relax the gluten, making it easier to roll out thinly.
If you don’t have plastic wrap, cover the dough ball with a clean kitchen towel while resting.

Experiment with herbs or finely chopped spinach added to the dough for color and flavor.

Storage

Store fresh pasta in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 2 days. You can also freeze the pasta strips on a baking sheet, then transfer to a sealed bag for up to 1 month. To reheat, boil directly from frozen and cook for an additional minute or two until tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of the recommended flour?

Yes, all-purpose flour works well for handmade pasta, though using a flour with a higher protein content like bread flour or “00” flour can result in a chewier texture.

What if my dough is too sticky or too dry?

If the dough is sticky, gradually add more flour while kneading. If it feels too dry and cracks, add a small amount of water, about half a teaspoon at a time, until the dough comes together smoothly.