I used to think making fresh pasta was one of those things only Italian nonnas and professional chefs could pull off. Turns out I was wrong — dead wrong.

With just two ingredients and about an hour, you can make pasta that blows dried boxed noodles out of the water.

The Basic Recipe

For 2 servings:

Ingredient Amount
‘00’ flour (or all-purpose) 200g
Eggs 2 large
Salt A pinch
Semolina (for dusting) As needed

That’s it. Two main ingredients.

The Process

1. Make the Dough

Pour the flour onto a clean work surface, make a well in the center, and crack the eggs inside. Use a fork to slowly incorporate the flour into the eggs. Once it comes together, knead for 8-10 minutes until smooth and elastic.

The dough should feel like the palm of your hand — firm but yielding. Wrap in plastic and rest for 30 minutes.

2. Roll It Out

If you have a pasta machine, great. If not, a rolling pin works perfectly — it just takes more elbow grease.

Roll the dough thin enough that you can see the outline of your hand through it. For tagliatelle, roll it up loosely and slice into strips.

3. Cook It

Fresh pasta cooks fast. Like, really fast:

  • Tagliatelle: 2-3 minutes
  • Ravioli: 3-4 minutes
  • Pappardelle: 2-3 minutes

When the pasta floats to the top, it’s done. Reserve a cup of pasta water before draining — it’s liquid gold for your sauce.

My Go-To Sauce

Simple is best with fresh pasta. Brown butter + sage + parmesan. Melt 4 tbsp butter until it smells nutty and the milk solids are golden. Toss in fresh sage leaves, remove from heat, and combine with the pasta. Finish with freshly grated Parmigiano-Reggiano.

Why Bother?

Because once you’ve tasted fresh pasta — with its silky texture and its ability to actually absorb sauce rather than just being coated by it — there’s no going back.

Plus, it’s incredibly satisfying. There’s something meditative about kneading dough, rolling it out, and sitting down to a plate of pasta you made with your own hands.

Try it this weekend. Your future self will thank you.