Homemade Pasta Recipe

I avoided eating pasta for years. Every time I ordered it at a restaurant, it left me feeling bloated, gassy, and I’d even wake up with a fresh pimple on my face!

But once I started making it from scratch, I noticed those symptoms disappeared — I couldn’t believe it.

You don’t need any fancy equipment like a KitchenAid with a pasta attachment or special knives. You’ll be surprised how simple it is to make delicious, fresh pasta at home.

Okay, let’s get into the recipe!

Serving: 3 people

time: About 1 hour

Ingredients:

• 1 ½ cups (about 190 grams) all-purpose flour (or you can use “00” flour for silkier pasta)

• 2 large eggs

• A pinch of salt

• ½ tablespoon extra virgin olive oil (helps with elasticity)

Instructions:

Make the dough:

• On a clean surface or in a large bowl, pile the flour into a mound. Make a well in the center.

• Crack the eggs into the well and sprinkle in the pinch of salt.

• Using a fork, gently beat the eggs, then gradually start pulling in flour from the edges until it’s too stiff to mix with a fork.

Knead:

• Bring the dough together with your hands and knead for about 8–10 minutes, until it’s smooth and elastic.
  Tip: If it’s too dry, wet your hands slightly; if too sticky, add a dusting of flour.

• Form it into a ball, wrap in plastic wrap or cover with a bowl, and let it rest at room temperature for 30 minutes.

Roll out:

• Cut the dough into 2–3 pieces to make it easier to work with.

• Using a rolling pin roll each piece on a lightly floured surface until it’s thin — about 1–2 mm thick.
  The thinner the better for silky fettuccine!

Cut into fettuccine:

• Lightly flour the sheet, fold it loosely into thirds (like folding a letter), then slice into strips about ¼ inch (6 mm) wide.

• Unfurl the strips and toss them with a little flour to prevent sticking.

Cook:

• Bring a big pot of salted water to a boil.

• Add the fettuccine and cook for 2–3 minutes or until al dente — fresh pasta cooks quickly!

• Drain and toss with your favorite sauce.

I Also made a fresh homemade pesto to go along with my pasta!

Pesto ingredients:

• Basil: 2 big handfuls (about 1 ½ to 2 cups packed leaves)

• Parmesan: about ¼ cup freshly grated (or a chunk about 1 oz / 30g, then grate it)

• Extra virgin olive oil: start with ⅓ cup (add more if needed for smoothness)

• Garlic: 3 pealed cloves

• Salt: a pinch (taste and adjust since your pumpkin seeds are salted)

• Lemon juice: 3 tablespoons

• Pumpkin seeds: 1/4 cup (lightly toast them for extra flavor)

Instructions:

• Blend or process:
  In a food processor or blender, add basil, Parmesan, pumpkin seeds, garlic, and a squeeze of lemon juice. Pulse a few times to break it up.

• Add oil slowly:
  With the processor running (or pulsing), drizzle in the olive oil until you get a thick but spreadable pesto. Scrape down sides as needed.

• Season & taste:
  Add a small pinch of salt, taste, then adjust: more salt, more lemon, or more oil until it’s creamy and balanced.

Finally i topped off the pasta with some freshly grated parmesan cheese and sun dried tomatoes. If you make this recipe make sure to tag me on instagram @wellnessby_sage. I would love to see your creations.

Bon appétit!