Fresh, Easy, and Quick Homemade Pasta

Silky, tender, and faster than takeout — this fresh pasta recipe is surprisingly simple, made with pantry basics, and perfect for a cozy meal at home. Whether you're a first-time pasta maker or just dusting off your roller, this recipe walks you through every step for pasta that tastes like a little miracle.

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Recipe

👨‍👩‍👧‍👦 Servings: 6

🔥 Calories: ~310 per serving

⏱️ Total Time: 1 hour 30 minutes (including resting and rolling)

Fresh, Easy, and Quick Homemade Pasta

Ingredients:

• 3 cups (375g) all-purpose flour

• 4 whole large eggs + 1 egg yolk

• 1.5 tsp olive oil (optional)

• Pinch of salt (optional)

• Extra flour or semolina for dusting

Instructions:

1. Make the dough: On a clean surface or in a large bowl, pile the flour and make a well in the center. Add eggs (and optional oil/salt). Use a fork to slowly incorporate flour into the eggs until a sticky dough forms.

2. Knead: Knead by hand for about 10 minutes, until the dough is smooth and elastic. If it's too dry, wet your hands slightly. Too sticky? Add a dusting of flour.

3. Rest: Wrap tightly in plastic wrap. Let rest at room temperature for 30 minutes to 1 hour. This relaxes the gluten and makes rolling easier.

4. Roll and cut: Divide the dough into 4–6 portions. Roll each piece to your desired thickness using a pasta machine or rolling pin. Stack rolled sheets between floured parchment paper if needed. Then cut into fettuccine, tagliatelle, pappardelle, or your favorite shape.

5. Cook: Bring a large pot of salted water to a boil. Add pasta and stir gently to separate. Cook for 2–4 minutes, depending on thickness. Fresh pasta cooks fast — taste early!

🔎 Nutritional Info (Per Serving, Approximate):

• Calories: 310

• Protein: 11g

• Fat: 7g

• Carbs: 47g

• Fiber: 2g

• Sodium: 45mg

🧊 Storage Instructions:

Short-term: Lay cut pasta on a floured surface or parchment-lined tray. Let sit up to 1 hour uncovered, or loosely cover with a clean towel if your kitchen is dry.

To store fresh:

• Refrigerate: Up to 1 day, tightly wrapped

• Freeze: Shape into nests, freeze on a tray, then transfer to bags. Boil straight from frozen, adding 1–2 minutes to cook time.

To dry: Let strands sit uncovered until completely dry and brittle (up to 24 hours). Store in an airtight container for up to 1 month.

Ingredients

Make the dough

Make the dough

Knead

Knead

Rest

Roll and cut

Roll and cut

Roll and cut

Roll and cut

Roll and cut

Roll and cut

Cook

Enjoy

Enjoy

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Prompt

I've had a dream for a very long time now to make pasta. I even bought a pasta machine which I never used. It was time to try! I asked ChatGPT for a Fresh, Easy, and Quick Homemade Pasta recipe:

I want to make my own pasta today! How hard is it?

Apparently pretty darn easy! Chat GPT said:

Making your own pasta is actually easier than it sounds, especially if you keep it simple. It’s just a bit of mixing, kneading, resting, and rolling. Here’s what you’re looking at, time- and effort-wise:

🍝 Basic Pasta Dough (Egg-Based)

Ingredients:

• 2 cups (250g) all-purpose flour

• 3 large eggs

• Optional: a pinch of salt and a drizzle of olive oil

Steps:

1. Make a well in the center of your flour (on a clean counter or in a large bowl).

2. Crack the eggs into the well.

3. Use a fork to gradually mix the eggs into the flour, then knead by hand.

4. Knead for about 10 minutes until smooth and elastic.

5. Wrap and rest for 30 minutes (room temp).

6. Roll out (with a pasta machine or rolling pin) and cut into your preferred shape.

⏱️ Total Time: About 1.5 hours (including resting time)

👩‍🍳 Skill Level: Beginner-Friendly

• The dough is forgiving.

• No fancy machine required — a rolling pin and knife work fine.

• If you want to get fancy later, you can play with semolina flour, spinach dough, or shaped pastas.

Want to make fettuccine, tagliatelle, ravioli, or something else today? I can help tailor the dough and steps for that!

That didn't seem like much so I asked how many servings this would yield:

how many servings is this?

It said 2 for very hungry people:

That recipe (2 cups flour + 3 eggs) makes about 4 servings of pasta — enough for 4 modest portions or 2 very hungry people.

If you're cooking for a family with kids (especially picky ones), it could stretch to 5–6 smaller portions, especially if you're serving it with sauce, veggies, or protein on the side.

Want help scaling it or deciding on a shape/sauce combo that’ll go over well with everyone?

Since we are 5 pretty hungry people, I asked to increase quantities, and also for some help with timing:

please double by 1.5. Also state how to cook and if needs to dry or immediately thrown to boiling water, so I better plan this. Lastly, what happens if I let it rest for longer, say 1 hour?

It provided a detailed emoji-filled answer:

Absolutely — here’s everything, neatly laid out for your doubled-by-1.5 version, plus cooking and resting tips so you can plan with confidence:

🍝 Pasta Dough (1.5× the base recipe)

Yields ~6 hearty servings or 8 smaller ones

Ingredients:

• 3 cups (375g) all-purpose flour

• 4.5 large eggs (use 4 whole eggs + 1 yolk)

• Optional: 1.5 tsp olive oil and a pinch of salt

(Using a yolk instead of half an egg gives richness and keeps the texture right — no waste or weird measuring.)

🛠️ Steps:

1. Make a well in the flour.

2. Add the eggs + yolk into the center.

3. Mix with a fork, then knead by hand for about 10 minutes, until the dough is smooth and elastic.

4. Wrap tightly in plastic wrap or a beeswax wrap.

5. Let it rest for at least 30 minutes at room temp.

❓Can I rest it for longer than 30 min?

Yes — resting up to 1 hour is fine and can actually make the dough even more pliable. Just make sure it's tightly wrapped so it doesn't dry out. If you're letting it rest over an hour, refrigerate it and bring to room temp before rolling.

🔪 Rolling & Shaping:

• Divide into smaller portions.

• Roll out each portion thin (1–2 mm), using a pasta machine or rolling pin.

• Cut into your desired shape: fettuccine, tagliatelle, pappardelle, etc.

💧Cooking Instructions:

• No need to dry the pasta unless you’re storing it.

• Fresh pasta goes straight into boiling, salted water (should taste like the sea).

• Boil for 2–4 minutes, depending on thickness. Taste at 2 minutes.

🧊 Optional: Drying/Storage

If you're not cooking it right away:

• Drape cut pasta over a floured surface or pasta hanger.

• Let it dry for a few hours until stiff, then store in an airtight container.

• OR roll/cut and freeze in nests — toss straight into boiling water from frozen, just add 1–2 extra minutes cook time.

Want help with shape ideas or a sauce pairing? Or are you thinking of doing filled pasta like ravioli?

I was concerned that it would dry out:

can it sit on the counter while I make the entire thing? my pasta roller has been sitting in the garage for 7 years and it will take me time to perfect the shape

I love how much personality it has:

Yes — your dough can absolutely sit on the counter while you work as long as it’s wrapped well. Since it might take a while to get the hang of your pasta roller again, here's how to keep everything stress-free:

🕒 Dough Resting While You Roll:

• Wrap tightly in plastic wrap or beeswax wrap.

• Keep it at room temperature for up to 2 hours.

• Only unwrap one portion at a time as you roll and shape — this prevents it from drying out or becoming too soft and sticky.

💡 Pro Tip:

Cut your dough into 4–6 pieces after resting, re-wrap the unused ones, and keep them sealed while you work. If your kitchen is warm or dry, you can even lightly wrap the pieces in a slightly damp towel over the plastic.

Since your roller has been hibernating for 7 years (I love that), here’s a quick restart tip:

🧼 Roller Rehab:

• Wipe it down well — never use water if it’s a traditional hand-crank type. Use a dry brush or cloth to get out dust.

• Run a scrap of dough through a few times and toss it to help clean the rollers before using your real dough.

Want a walkthrough for feeding dough through the machine step-by-step, or shaping tips for tagliatelle or fettuccine?

Had to clarify some of my question:

I mean after the pasta shape is made, can the pasta be on the counter or does it need to immediately be cooked?

It really helped me with understanding the process and timing:

Ah — got it now! You're asking about post-shaping, pre-cooking: can the pasta hang out on the counter for a while after it’s cut?

✅ Yes, but with care:

Fresh pasta can sit on the counter for 30–60 minutes after shaping — as long as it’s floured and spaced out properly.

📝 Here's how to do it right:

1. Lightly flour it

• Toss or dust the shaped pasta (strands or sheets) with flour or semolina to prevent sticking.

2. Lay it out

• Lay flat on a floured kitchen towel or baking sheet.

• Or hang it over a pasta drying rack, rolling pin, chair back, or even a clean broomstick.

3. Avoid stacking!

• Don’t pile fresh pasta unless it’s formed into nests (like fettuccine coils) and even then, use lots of flour between layers.

⏱️ How long is okay?

Time on counter

What to expect

< 1 hour

Perfect — still flexible, easy to cook.

1–2 hours

Starts to dry, still fine — just takes 30–60 sec longer to cook.

3+ hours	Fully drying — good if storing, but more brittle and not ideal for immediate cooking.

So yes — shape your pasta, let it sit on the counter, and take your time getting the rest ready. Just flour it up and avoid sticky pileups. Want help turning your first batch into something epic once it's ready?

Good, now we have the timing sorted. Now I was just sharing my thoughts like I am speaking to a human:

yeah less than an hour for sure. Perhaps I can roll to desired thickness, lay with separated floured parchment pages, and then cut and cook immediately

And ChatGPT answered like one:

Yes — that’s a great plan, especially if you’re working solo and want to keep things manageable and tidy. Here's how to make your process smooth and pasta-perfect:

✅ Your Workflow (Totally Approved):

1. Roll to desired thickness

   • Roll out your dough sheets one at a time.

   • If you're working slowly, lightly flour the sheet and layer it between parchment sheets to avoid sticking or drying.

2. Stack with floured parchment

   • Use a sprinkle of flour between parchment and dough.

   • This keeps sheets supple without sticking and buys you time.

3. Cut and cook immediately

   • When you’re ready to cut, take out one sheet at a time.

   • Cut into your shape of choice and either:

     • Cook it straight away

     • Or dust lightly and let it rest briefly while the water boils

Bonus Tips:

• Keep your water boiling and salted before you cut the final pieces. Fresh pasta cooks fast, and the transition from cut to cooked can be seamless.

• If you're making long noodles (like tagliatelle), you can coil them into floured nests for a few minutes while waiting.

You’ve basically got yourself a mini pasta factory going here. Want a sauce rec based on what you have, or are you going classic butter or tomato?

I saw in the recipe salt and oil however it didn't say when to add so I asked:

When should salt and oil be added

It clarified:

Great question — salt and oil both have their place, but where and when depends on what you're doing:

1. In the Dough:

Salt — optional

• You can add a pinch (about ½ tsp) of salt to the flour before mixing.

• It adds a subtle flavor but isn’t essential, especially if you’re salting the cooking water and using a flavorful sauce.

Oil — optional

• A drizzle of olive oil (about 1 tsp per 2 cups flour) can make the dough a little more supple and easier to roll, but it’s not necessary.

• If your dough is already smooth and elastic, you can skip it.

Bottom line: Both are optional in the dough — many traditional Italian recipes skip them entirely.

2. In the Boiling Water:

Salt — always

• Yes! Salt your water like the sea.

• Use about 1–1.5 tablespoons of salt per 4–5 quarts of water.

• This is crucial for flavor, especially since pasta absorbs water while it cooks.

Oil — never

• No need to add oil to the boiling water — it doesn’t prevent sticking.

• Worse, it can coat the pasta and prevent sauce from clinging properly.

Instead, just stir your fresh pasta gently in the first 30 seconds of boiling to keep it from clumping.

Let me know what sauce you’re thinking and I’ll tailor seasoning tips for that too.

Scroll to the top or click the link below to get to the final recipe.

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