Making homemade pasta from scratch is easier than you think—no pasta maker required! With just a few simple ingredients like flour, eggs, and a little bit of love, you can create fresh, tender pasta that tastes far better than anything store-bought. This step-by-step recipe will show you how to roll and cut pasta by hand for a truly authentic experience.

This easy homemade pasta recipe is perfect for anyone who wants to try their hand at fresh pasta without special equipment. The silky texture and rich flavor of fresh pasta make it a delicious base for classic sauces like my homemade marinara, creamy Alfredo, garlic butter sauce, or pesto. Plus, you can customize your pasta dough by using semolina flour for extra chewiness or adding herbs for a unique twist.

Whether you’re a beginner in the kitchen or an experienced home cook, this no-machine pasta dough recipe will give you the confidence to create restaurant-quality pasta with minimal effort. So, roll up your sleeves, grab a rolling pin, and get ready to make the best homemade pasta—all by hand!

Homemade Pasta Recipe (No Pasta Maker Needed)

Ingredients:

2 cups all-purpose flour (or 1 ½ cups all-purpose + ½ cup semolina for extra texture)
3 large eggs
½ teaspoon salt
1 tablespoon olive oil (optional)
Water (as needed, about 1-2 tablespoons)

Instructions:

On a clean surface or in a large bowl, pile the flour and make a well in the center.
Crack the eggs into the well, add salt, and olive oil (if using).
Using a fork, beat the eggs gently, gradually incorporating flour from the edges.
Continue mixing until a rough dough forms. If it's too dry, add a teaspoon of water at a time. If too sticky, sprinkle a little more flour.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap or a clean towel and let it rest for 30 minutes at room temperature. This relaxes the gluten and makes rolling easier.
Divide the dough into 2-4 portions to make rolling easier.
Flour a clean surface and use a rolling pin to roll each portion into a thin sheet (about 1/16 inch or thinner).
Keep rotating and flipping the dough while rolling to prevent sticking.
To make pappardelle, lightly flour the sheet, roll it loosely like a jelly roll, and cut into wide strips with a sharp knife.
Bring a large pot of salted water to a boil.
Add the fresh pasta and cook for 1-3 minutes, depending on thickness.
Drain and toss with your favorite sauce. I recommend pairing it with my easy red sauce!