Easy Homemade Pasta  Recipe

I got hooked on homemade pasta when I tried Olga's Recipe. I like using her recipe when I have egg yolks left over, after baking Macarons. But during the days we don't have egg yolks laying around, I've been sticking to this recipe.

Making homemade pasta by hand is very simple, because pasta dough is easy to work with. As a bonus, you're getting a nice upper body work out, while rolling out the dough. :)

This is one of those universal dishes, which everyone likes. I often prepare this with Alfredo Sauce when we're hosting people we don't know. It always does it's job and people come back asking for the recipe!

Serving size:
4
servings
Prep
20 min
Cooking
7 min
Ready in
30 min
Simple
Challenging

Instructions 

Combine together flour and salt. Add whisked egg and olive oil to the flour, mix in flour with eggs by using a spoon or a mixer.
Continue kneading pasta by hand or a mixer until it turns out elastic and no longer sticky. Cut dough into three pieces, wrap it with a plastic wrap and refrigerate for about 20 minutes.
On a floured surface, roll out the dough into a thin layer, you should be able to almost see through it. Let the dough hang or sit flat to dry. If you place it on the counter, turn it over every 5-10 minutes. Dough will be dry, but shouldn't be too dry to the point of breaking.
Cut dough to your own preference, or leave it in large sheets for lasagna. My favorite size is fettuccine.

Note: Homemade pasta cooks much quicker than dry store bough pasta, just keep an eye out not to over cook it.