Fresh Homemade Pasta

I think everybody should know how to make Fresh Homemade Pasta. Fresh pasta is super quick and easy to make in the food processor, and once you’ve made it, I promise, you will be completely hooked.

A simple recipe today, a regular in my kitchen wherever I am in the world. I think everybody should know how to make Fresh Homemade Pasta.

Fresh pasta is super quick and easy to make in the food processor, and once you’ve made it, I promise, you will be completely hooked.

Fresh Fresh Homemade PastaHome Made Pasta

Homemade = Pasta Perfection

It’s incredible how the combination of three everyday ingredients: flour, eggs and oil, can result in one of the world’s most delicious foods.

There is something incredibly satisfying about making your own pasta. It is so much more special than simply grabbing a bag of the dried stuff from the supermarket, and elevates even the most simple sauce to culinary perfection.

Using the food processor makes it super speedy

I always use the food processor to mix my pasta dough, as it takes seconds and saves me lots of kneading.

It’s such a great shortcut that really works and makes clean up a breeze. If you don’t have a food processor, don’t worry as it is perfectly possible to make pasta completely by hand.

Do I need a pasta machine to roll out pasta?

Not at all! I don’t own a pasta machine so I always roll it out with my trusty rolling pin. This takes a bit of patience, but the reward is a wonderfully textured pasta that the sauce clings to perfectly.

Fresh Home Made Pasta

Making a big batch of Pasta? Don’t dry it, Freeze it!

I don’t have a huge kitchen, so rather than having pasta hanging and drying off the back of every rail and chair in the house, I’ve discovered that fresh pasta freezes brilliantly and can be cooked directly from frozen. Of course, if you want to channel your inner Nonna or Nonno and fill the kitchen with slowly drying strands of pasta, go right ahead!

You can choose your pasta shape

I especially like to cut these pasta sheets into extra-wide ribbons of pappardelle, the ideal carrier for a rich and flavoursome beef ragu. You can also use the same dough to make ravioli or tortellini, or any shape you like! Because this fresh pasta is so flavoursome, it’s delicious even with a jar of pesto for a quick meal.


Can I use homemade fresh pasta dough with my pasta rolling machine?

Sure! It will be fine. Simply follow the machine instructions.

Can I make fresh pasta for more people?

Yes, absolutely! As a general rule, you need 100g flour, 1 egg and 1 Tbsp of oil per person.

I don’t have the ‘real’ pasta rolling pin, can I still make pasta?

You can use whatever you have in the kitchen. I left my rolling pin behind in Italy and used a roll of cling film as a rolling pin for months. I almost preferred it!

Do I have to use special flour to make pasta?

I have made pasta with all sorts of flour, and it seems to be fine with simple plain or all-purpose flour, though the purists will tell you to use Italian ‘Tipo 00’.

What recipes can I make with fresh pasta?

Homemade Tortellini is delicious, or a Pork and Fennel Ragu. If you’re vegetarian, why not try Sabine’s Pumpkin Seed Lasagne, or stirring through some Wild Garlic Pesto?

Fresh Home Made Pasta
Fresh Home Made Pasta

Fresh Homemade Pasta

Jay Wadams
I think everybody should know how to make Fresh Homemade Pasta. Fresh pasta is super quick and easy to make in the food processor, and once you’ve made it, I promise, you will be completely hooked.
5 from 6 votes
Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 55 minutes
Serves 2


  • 200 g plain flour
  • 2 large eggs, U.S: extra large
  • 2 Tbsp olive oil
  • extra flour for rolling out


  • COMBINE THE INGREDIENTS: Place the flour, eggs and olive oil into the bowl of a food processor with the blade attachment fitted. Run the food processor on high until the dough begins to clump together. Depending on the power of the food processor it will either look like large pebbly crumbs or will have clumped into larger pieces.
  • KNEAD THE DOUGH: Turn the dough out onto a very lightly floured surface. Knead and squeeze the dough until smooth, this should only take a minute. Wrap in cling film and set aside in a warm place for 30 minutes.
  • DIVIDE THE DOUGH: When you are ready to roll out your pasta, divide the dough into four. Keep three quarters wrapped in the clingfilm and shape the remaining piece into a rectangle. Flatten slightly with your hand and dust very lightly with flour.
  • ROLL THE DOUGH: Use a rolling pin to roll the dough out into a long, thin rectangle, turning it over and dusting lightly with flour if it starts to stick. Unlike pastry, you want to stretch the pasta dough. I usually hold one end with my hand while pushing the rolling pin away from me with the other. Be patient and keep rolling the dough until it is slightly see-through.
  • CUT THE PASTA: Dust again with flour, then fold into thirds, like a letter. Use a sharp knife to cut the pasta into the width that you would like, then shake the strips out and curl into loose ‘nests’. Either let the pasta dry on a sheet of baking paper in a sunny window or better, freeze in a single layer if not using immediately.
  • REPEAT: Repeat with all remaining dough. The pasta can be cooked from frozen, it will need a minute or two longer than fresh, but test as you go so it is the consistency that you like.


  • I always use the food processor, as it is the speediest way to make fresh pasta. If you are making it by hand, form a mound of flour on your work surface and create a well in the middle, large enough to hold the eggs and oil. Use a fork to loosely beat the eggs and oil together. Then use the fork to slowly start to incorporate the flour into the wet ingredients, continuing until you have a very rough dough. You’ll need to knead the dough for around 10 minutes until it is smooth and supple.

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Serving: 1 bowl | Calories: 552kcal | Carbohydrates: 77g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 65mg | Potassium: 168mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 238IU | Calcium: 40mg | Iron: 5mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
Course | Pasta
Cuisine | Italian
Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 337

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