This comforting and smooth Homemade Pasta (Without Machine) is easy to make by hand and perfect for all types of Italian dishes!
Course Main Course
Cuisine American, Italian
Prep Time 30minutes
Rest Time 30minutes
Total Time 2hours
Author Karla Harmer
Whisk together flour and salt.
Create a well in the middle of the flour. Crack the eggs into the well.
Using a fork, whisk the eggs allowing the flour to mix into the dough slowly. As you whisk, pull in flour from around the well. The goal is to not let liquid escape the well and to allow a somewhat equal amount of flour to be mixed into the well until the flour is all added in.
Stir until a dough forms. Next, stop mixing.
Turn the dough onto a lightly floured surface.
Knead the dough until it becomes smooth.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to overnight.
On a floured surface, roll the dough as thin as possible.
Using a pizza cutter, cut the noodles into even shapes. Allow the noodles to dry.
To dry the noodles, place them on a wire rack for a few hours. Pack the noodles in an airtight container. Refrigerate the noodles for three days or freeze for up to eight months.
To cook the noodles, bring three quarts of water and salt to a boil. Slowly add the noodles to the boiling water and cook for one to two minutes. Drain well.