How to Make Fresh Pasta from Scratch with Just 2 Ingredients!

There’s something magical about making fresh pasta from scratch—just two simple ingredients transform into a masterpiece that brings the heart of Italy straight to your table. With Nonna’s guidance, you’ll learn the traditional art of crafting fresh tagliatelle, perfect for any occasion. Whether you’re rolling out the dough for the first time or perfecting your technique, this recipe will inspire you to channel your inner Italian cook.

INGREDIENTS:

• Semolina Flour – 2 cups
• Eggs – 3

---

DIRECTIONS:

Prepare the Pasta Dough:

1. Combine two cups of semolina flour and three eggs in a food processor until a soft, pliable dough forms.
   
   
2. Transfer the dough to a lightly floured surface and knead it for 5 minutes until smooth and elastic.
   
   
3. Divide the dough into 10-12 small portions to make it manageable for rolling.

Roll and Cut the Pasta:

1. Using a pasta maker, start at the thickest setting. Feed each dough portion through the machine twice, then reduce the thickness gradually, folding the dough and feeding it through until you reach the desired thinness.
   
   
2. For authentic tagliatelle, Nonna recommends rolling the dough into very thin sheets for a delicate texture.
   
   
3. Attach the tagliatelle cutter to your machine and process the pasta sheets into beautiful strips.
   
   
4. Let the tagliatelle dry slightly or cook them immediately for fresh pasta.

Cook the Tagliatelle:

1. Bring a large pot of salted water to a boil.
   
   
2. Cook the fresh tagliatelle for 5-6 minutes, or until al dente.
   
   
3. Drain and serve immediately with your favorite sauce.

Nonna loves pairing her tagliatelle with freshly grated Parmesan cheese and her signature red pepper tomato sauce. Want to try her sauce? Check out the recipe in our video here.

Mangia Bene!

Enjoy the warm satisfaction of homemade pasta with Nonna’s timeless recipe. It’s simple, delicious, and an experience to share with loved ones.

Watch Nonna Make Fresh Pasta!

Tips to Enhance your Homemade Pasta Making Experience!

1. Use Semolina for Authentic Texture
   Semolina flour is key for achieving that perfect, slightly firm texture in fresh pasta. Its higher protein content ensures your pasta holds its shape and has the right bite.

2. Let the Dough Rest Before Rolling
   After kneading, wrap the dough in plastic wrap or cover it with a damp towel and let it rest for 20-30 minutes. This allows the gluten to relax, making the dough easier to roll and shape.

3. Roll Gradually for Consistency
   When using a pasta maker, start with the thickest setting and gradually reduce it with each pass. This ensures even thickness and prevents tearing.

4. Flour Lightly to Avoid Stickiness
   Dust the dough and the pasta machine lightly with semolina or all-purpose flour to prevent sticking without drying out the pasta.

5. Cook Immediately or Store Properly
   For the best flavor and texture, cook fresh pasta immediately. If storing, let the pasta dry completely before refrigerating or freezing to avoid clumping.

6. Salt the Water Generously
   When cooking fresh pasta, the water should taste like the sea. Properly salted water enhances the flavor of the pasta, especially when paired with simple sauces.

Did you Know?

Eggs vs. Water: A Regional Tradition
In Italy, the type of pasta dough varies by region. In the north, where eggs were more abundant due to farming, pasta dough is typically made with eggs and soft wheat flour. In the south, where durum wheat and semolina flour are more common, pasta is often made with just flour and water—no eggs—creating a firmer dough better suited for drying and long-term storage.

---

Hand vs. Machine: Better but Harder
Homemade pasta made entirely by hand, including rolling and cutting, has a rougher texture compared to machine-rolled pasta. This roughness helps sauces cling to the pasta better, enhancing flavor in every bite. While hand-rolling provides superior results, it requires more effort and practice to achieve the right consistency and thinness, making it a labor of love for true pasta enthusiasts.

---

A Tradition Dating Back Millennia
The origins of pasta in Italy date back as far as 4th century BCE, with Etruscan carvings depicting people making pasta-like dough. By the Middle Ages, fresh pasta was a staple in Italian cuisine, and regional varieties, such as tagliatelle and pappardelle, became symbols of cultural identity. Even today, making fresh pasta is a cherished family tradition passed down through generations.

Other Recipes you Might Like!