What I’m Eating | Easy Homemade Pasta

Posted on February 23, 2011


Who doesn’t love fresh pasta?  Don’t be intimidated by the thought of making your own at home – it’s simple and requires nothing you don’t already have in the house.  It can be done in about an hour, start to finish, and the result is well worth the effort.

One rolled quarter, with trimmed scraps.

I had to get my Trader Joe's plug in somewhere. This is my first attempt: Fettuccine.

My second attempt: Fazzoletti. Just as delicious, but with a fraction of the effort.


  • 2 cups unbleached, all-purpose flour, plus more as needed
  • 1 teaspoon salt
  • 3 egg yolks, plus 2 whole eggs

Instructions: For the quickest/easiest dough, use a food processor (or even a blender); you can also attempt the old-school flour well method.

  1. Combine the flour and salt, pulse to mix.
  2. Add the eggs, and process until the mixture pulls together into a dough.  If it doesn’t want to come together, add a teaspoon or two of water.  If too sticky, do the same with more flour.
  3. Remove the dough, sprinkle with some flour, and cover with a cloth or plastic wrap.  Let sit for at least 30 minutes.
  4. When you’re ready, cut the ball of dough into 4 equal segments and roll one out at a time, adding small amounts of flour to your rolling surface to ease the process.  If you have a pasta machine, this part is the easiest.  This pasta will expand, so be sure to roll it out enough – the thinner, the better. (Note:  don’t be discouraged, as the dough will want to contract at the beginning – keep rolling!)
  5. If you want to make fettuccine, begin the painstaking process of slicing strips of dough that’s been rolled out to no thicker than 1/8″ – but if you want a real time-saver, opt for fazzoletti (literally, “face towels” or handkerchiefs):  cut squares from your dough measuring no larger than 3-4″ per side.
  6. Cook the pasta in boiling, salted water for only about 3 minutes.  Drain & serve.

Serving:  Serve immediately.  This pasta will pair well with your favorite sauce or pesto, be it homemade or store-bought, or even just some butter & Parmesan cheese.  Careful, though:  if you don’t share, you may need to take advantage of the FDA’s new bariatric surgery guidelines.

I used a bit of sacrificial dough to attempt my first-ever ravioli.  It was delicious, and my next dish with this dough will be a recreation of an awesome ravioli dish I first tried back home in NY.

Posted in: Cooking, Health, Nutrition