Nothing can beat the texture and flavor of fresh homemade pasta. Take one bite and an image of an Italian grandmother comes to mind, with one hand rolling out snappy dough, rich with egg yolks, and the other stirring a bit post of tangy tomato sauce.

The good news is you can channel your inner nonna easily. All it takes are three ingredients and the willingness to get your hands a little dirty! The kids will love helping to roll out the noodles, making it a fun family affair. It’s also a terrific make-ahead recipe because the dough will store well, making a trip to Italy as easy as opening your freezer. Be sure to use it when making my delicious lasagna recipe!

A family cooking adventure that results in deliciously simple weeknight meals for weeks to come? Bellissima!

You can find more of Patricia’s recipes on her YouTube channel, Farm to Table Family. The video series focuses on bringing the family together through beautiful and tasty foods inspired by the finest seasonal ingredients. Patricia is also the founder of Farm to Table Baby Mama, a site that provides babies and children with delicious foods that are fresh, tasty, organic and made with love.

Recipe: How to Make Fresh Pasta

Learn how to make fresh pasta with only three ingredients!

Ingredients

  • 3 1/2 cups all-purpose flour
  • 6 large eggs
  • Optional: 1/2 teaspoon extra-virgin olive oil

Instructions

    Basic Pasta Dough

  1. Add the flour, then eggs, then olive oil into a food processor.
  2. Pulse until the dough comes together. It should be a little sticky and relatively smooth.
  3. Knead the dough for about 3 minutes until the dough is very smooth. If the dough is sticky, add a little flour.
  4. Cover the dough in plastic wrap and let it sit at room temperature for at least 30 minutes. You can keep the dough at room temperature for a few hours.
  5. Rolling Pasta

  6. To roll out the pasta, cut the dough into 8 pieces.
  7. On a lightly floured pan, flatten the dough into a rough rectangle.
  8. Run it through the pasta machine on the widest setting. Usually that is setting 1.
  9. Increase the setting (eg. turn knob to setting 2) and then run it through the machine again.
  10. Keep repeating step 8 until you reach your desired thickness. My favorite is setting 4 or 5.
  11. Tip: Have some kitchen shears handy to cut the pasta sheets into shorter pieces.
  12. Put lots of flour in between each sheet of pasta to keep the them from sticking to one another.
  13. Cutting Pasta

  14. Use a pasta attachment to cut fettuccine or spaghetti or cut with a knife by hand for pappardelle or whatever size noodles you'd like. For farfalle, cut small rectangles and the pinch the center.

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