Homemade Pasta Without a Machine: The Ultimate Step-by-Step Guide

Introduction

Making homemade pasta without a machine is easier than you might think. You don’t need fancy equipment—just simple ingredients, a clean surface, and a little patience. In this guide, I’ll walk you through the process from mixing the dough to cutting perfect pasta strands, all by hand. This method has been a family favorite for years, and I’m thrilled to share it with you.

This recipe is part of our Italian Comfort Food Collection on Adrian Recipes, where you’ll also find dishes like Fresh Tomato Basil Sauce and Rustic Garlic Bread—perfect companions for your pasta.

Why You’ll Love This Homemade Pasta Recipe

• No special tools required — just a rolling pin and knife.
• Fresh taste and texture that store-bought pasta can’t match.
• Customizable thickness for spaghetti, tagliatelle, or lasagna sheets.
• Simple pantry ingredients you likely already have.
• Great family activity to make together on weekends.
• Freezer-friendly for easy future meals.

Ingredients for Homemade Pasta Without a Machine

Servings: 4 | Prep Time: 20 minutes | Rest Time: 30 minutes | Cook Time: 3 minutes

• 2 cups all-purpose flour (plus extra for dusting)
• 3 large eggs (room temperature)
• 1/2 teaspoon salt
• 1 tablespoon olive oil (optional, for softer dough)

Optional Variations:

• Replace 1/2 cup flour with semolina flour for a slightly chewier bite.
• Use whole wheat flour for a nutty flavor.

Step-by-Step Instructions

Step 1: Make the Dough

1. On a clean countertop, form the flour into a mound and create a deep well in the center.
2. Crack the eggs into the well, add salt, and olive oil if using.
3. With a fork, gently whisk the eggs, slowly incorporating flour from the inner rim.
4. When the mixture thickens, use your hands to bring the dough together.

Tip: If the dough feels dry, add a teaspoon of water. If too sticky, sprinkle more flour.

Step 2: Knead the Dough by Hand

1. Press the dough forward with the heel of your hand, fold it over, and repeat.
2. Knead for about 8–10 minutes until the dough is smooth and elastic.
3. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.

Step 3: Roll Out the Pasta

1. Lightly flour your surface and rolling pin.
2. Divide the dough into two pieces for easier handling.
3. Roll each piece into a thin sheet—about 1–2mm for spaghetti or 3–4mm for lasagna sheets.

Step 4: Cut the Pasta

• For tagliatelle: Roll the sheet loosely into a log and slice into 1/4-inch strips.
• For pappardelle: Slice into wider 3/4-inch strips.
• For lasagna sheets: Cut into large rectangles.

Shake out each cut strand and dust lightly with flour to prevent sticking.

Step 5: Cook the Pasta

1. Bring a large pot of salted water to a rolling boil.
2. Add pasta and cook for 2–3 minutes until al dente.
3. Drain and toss immediately with your favorite sauce.

Storage & Freezing

• Refrigerator: Store fresh pasta in an airtight container for up to 2 days.
• Freezer: Arrange in nests, freeze on a tray, then transfer to a freezer bag. Keeps for up to 2 months.
• Cooking from Frozen: Add directly to boiling water, increasing cook time by 1–2 minutes.

Variations & Tips

• Spinach Pasta: Add blended spinach to your egg mixture for color and nutrients.
• Herbed Pasta: Mix dried basil, oregano, or thyme into the flour.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum.

FAQ – Homemade Pasta Without a Machine

• Fresh Tomato Basil Sauce – Perfect for topping your pasta.
• Rustic Garlic Bread – Crunchy outside, soft inside.
• Classic Italian Meatballs – Rich and juicy for a hearty meal.

Conclusion

Making homemade pasta without a machine is a rewarding process that delivers incredible flavor and texture. Whether you’re cooking for family or impressing guests, this simple method ensures fresh, delicious pasta every time.