No-Machine Homemade Fresh Pasta Dough, Make Authentic Pasta by Hand

Craving homemade pasta but don’t have a pasta machine? No problem! This no-machine homemade fresh pasta dough recipe allows you to create authentic, delicious pasta by hand. With just a few simple ingredients, you can enjoy fresh pasta made from scratch, whether it’s for your favorite ravioli, fettuccine, or tagliatelle. Follow along with this easy-to-follow recipe, and you'll have homemade pasta ready in no time! Isn't it great when you can make your food without having to worry about buying equipment that you might not be able to afford. Or use equipment that you may not know how to operate. Or the equipment just decides that it will not work when you need it to.  I love it when a recipe that I try comes out great.Today I decided to make homemade Pasta that is so simple you will wonder why you have not been making fresh Pasta to enjoy with your family. With fresh homemade Pasta you can add any herbs that you like just to add flavour to it.
Ingredients

1 Cup All Purpose Flour
2 Eggs
1/4 Teaspoon Salt
1 Tableapoon Extra Virgin Olive Oil

Instructions
Pour the all purpose flour onto a work surface

Make a well in the center of the flour

Add Salt

Add the extra virgin olive oil

Crack an egg into the hole that you made in the flour

Crack the second egg as well

Whisk the eggs until they become frothy

Start mixing the eggs with the flour

As you continue to whisk the eggs start drawing in the flour from the sides bit by bit

Keep adding in the flour into the middle with the fork

The flour and eggs will start to incorporate and form a sticky runny consistency

Soon the dough will start to form a sticky mixture

Now use your hand to mix the dough

Keep kneading the dough as it starts to come together

Knead the dough until it becomes soft but pliable and bouces back when you press into it

Cover the dough with a plastic cling film amd let rest for 20 minutes

Divide the dough into two. Flour a work surface and begin to roll out one of the doughs into a long rectangle

Continue rolling the pasta dough until the dough is very thin and you can see the outline of your hand through it. If your work surface is small, let the dough hang on the edge as you keep rolling

Fold the ends of the pasta dough into the middle

Fold the folded pasta dough ends in again toward the middle again

Now fold the pasta dough again for the last time

Trim the edges of the folded pasta dough

Begin cutting into thin strips

Cut until the pasta dough is complete

Weave your knife through the folds of the pasta

Shake the knife to loosen the pasta threads

Fluff the pasta threads with your fingers to separate the threads

Your pasta is ready to be used. You can sprinkle the pasta threads with a bit of flour so that they do not mix if not using immediately
Cook immediately or dry the pasta threads before using

To cook boil the pasta for 6 minutes or until al dente. I fried my homemade pasta with onions, tomatoes, chiliflakes and parsely. Delicious!

print recipe

NO MACHINE HOMEMADE FRESH PASTA

by Mulunga Alukwe October-11-2017

Ingredients

• 1 Cup All Purpose Flour
• 2 Eggs
• 1/4 Teaspoon Salt
• 1 Tablespoon Extra Virgin Olive Oil

Instructions

Pour the all purpose flour onto a work surfaceMake a well in the center of the flour. Add SaltAdd the extra virgin olive oil. Crack an egg into the hole that you made in the flourWhisk the eggs until they become frothyStart mixing the eggs with the flourAs you continue to whisk the eggs start drawing in the flour from the sides bit by bit. Keep adding in the flour into the middle with the forkThe flour and eggs will start to incorporate and form a sticky runny consistency. Soon the dough will start to form a sticky mixtureNow use your hand to mix the dough. Keep kneading the dough as it starts to come together. Knead the dough until it becomes soft but pliable and bounces back when you press into itCover the dough with a plastic cling film and let rest for 20 minutesDivide the dough into two. Flour a work surface and begin to roll out one of the dough into a long rectangle. Continue rolling the pasta dough until the dough is very thin and you can see the outline of your hand through it. If your work surface is small, let the dough hang on the edge as you keep rollingFold the ends of the pasta dough into the middle. Fold the folded pasta dough ends in again toward the middle again. Now fold the pasta dough again for the last time. Trim the edges of the folded pasta doughBegin cutting into thin strips. Weave your knife through the folds of the pasta to separate. Fluff the pasta threads with your fingers to separate the threadsYour pasta is ready to be used. You can sprinkle the pasta threads with a bit of flour so that they do not mix if not using immediately

Details

Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Yield: 3 Servings

No-Machine Homemade Fresh Pasta Dough

Simple fresh pasta dough made by hand with basic ingredients

📝 Frequently Asked Questions (FAQs)

Q1: What are the basic ingredients for fresh pasta dough?
Typically, flour and eggs are the main ingredients. Some recipes include a pinch of salt and olive oil for flavor and elasticity.

Q2: Can I make this pasta dough without eggs?
Yes, eggless pasta dough can be made using just flour and water. It’s common in some Italian regions and suitable for vegans.

Q3: What type of flour should I use?
All-purpose flour works fine, but for better texture, use "00" flour or a mix of all-purpose and semolina flour.

Q4: How do I knead the dough properly?
Knead the dough on a clean surface for about 8-10 minutes until it’s smooth, elastic, and not sticky.

Q5: How long should I let the dough rest?
Let the dough rest, covered with plastic wrap or a damp cloth, for at least 30 minutes to relax the gluten, making it easier to roll out.

Q6: How do I roll out and cut the dough without a machine?
Use a rolling pin to roll the dough as thin as possible, then cut with a sharp knife or pizza cutter into your desired pasta shapes.

📊 Nutrition Card – Per 100g of dough (approximate)

Nutrient	Amount	Notes
Calories	~270 kcal	Depends on flour and egg quantities
Protein	~9 g	Mainly from flour and eggs
Total Fat	~5 g	From eggs and any added oil
Carbohydrates	~45 g	Mainly from flour
Sugars	~1 g	Minimal natural sugars from eggs
Fiber	~2 g	Depends on flour type
Sodium	~5 mg	Usually very low unless salt is added

Dietary Labels

Category	Status	Notes
Vegetarian	✔ Yes	Contains eggs, no meat
Vegan	⚠ Possible	Use eggless recipe with flour and water
Gluten-Free	❌ No	Contains wheat flour
Dairy-Free	✔ Yes	Typically no dairy unless added
Nut-Free	✔ Yes	No nuts included

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.