Few pleasures in life compare to a bowl of perfectly made pasta. Whether dressed simply with olive oil and Parmesan or paired with a luxurious sauce, pasta made at home has a freshness and texture store-bought versions can’t match. With just flour, eggs, and patience, you can craft silky strands of pasta worthy of an Italian trattoria.

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Ingredients (Serves 4)

• 2 cups all-purpose flour (or “00” flour for extra silkiness)
• 3 large eggs, at room temperature
• ½ teaspoon sea salt
• A splash of olive oil (optional)

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Instructions

1. Form the dough

• On a clean surface, mound the flour and make a well in the center.
• Crack the eggs into the well, add salt, and gently whisk with a fork, slowly incorporating flour from the sides.
• When the dough begins to come together, knead with your hands until smooth and elastic (8–10 minutes).
• Wrap tightly in plastic wrap and rest for at least 30 minutes.

2. Roll the pasta

• Divide the dough into quarters. Keep unused portions wrapped to prevent drying.
• Using a rolling pin or pasta machine, roll each piece into thin sheets. The pasta should be nearly translucent.

3. Cut the shapes

• For fettuccine: Roll the sheet loosely and slice into ribbons.
• For lasagna: Leave in wide sheets.
• For ravioli: Place filling between two sheets, press to seal, and cut into squares.

4. Cook with care

• Bring a large pot of salted water to a rolling boil.
• Fresh pasta cooks quickly—just 2–3 minutes for ribbons, slightly longer for filled pasta.
• Reserve a cup of pasta water before draining. It helps sauces cling beautifully.

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Finishing Touches

• Toss with butter and sage for elegance in simplicity.
• Pair with a rich Bolognese for depth.
• Or swirl in olive oil, lemon zest, and Parmesan for light perfection.

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✨ Hosting Tip: Serve pasta family-style in a large warmed bowl at the center of the table. It not only feels generous but also turns a simple meal into an occasion.