Learn to make delicious homemade fresh pasta with simple ingredients and easy steps.
Prep
30 min
Cook
5 min
Total
65 min
Servings
4
Difficulty
Medium
Instructions
Prepare the flour
On a clean work surface, make a mound with the flour and create a well in the centre.
Pro tip: Use a large cutting board or clean countertop.
Mix wet ingredients
In the well, add the eggs, salt, and olive oil. Use a fork to gradually incorporate the flour into the wet ingredients.
Pro tip: If the well breaks, use a bench scraper to bring the dough together.
Knead the dough
Once a shaggy dough forms, begin kneading by hand until smooth and elastic, about 10 minutes.
Pro tip: If dough is sticky, add a little more flour.
Rest the dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Pro tip: Resting allows the gluten to relax, making it easier to roll.
Roll the dough
Divide the dough into four pieces. Roll each piece through a pasta machine, starting with the widest setting and gradually moving to the thinnest setting.
Pro tip: Dust the dough with flour to prevent sticking.
Cut and shape the pasta
Cut the rolled dough into desired shapes such as fettuccine or tagliatelle.
Pro tip: Use a pasta cutter or sharp knife for clean edges.
Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes until al dente.
Pro tip: Fresh pasta cooks much faster than dried pasta.
Tips & Tricks
- Use a pasta machine for even thickness.
- Resting the dough is crucial for better texture.
- Flour surfaces generously to prevent sticking.
- Cook pasta immediately or dry for later use.
Frequently Asked Questions
What is pâte fraiche?
Pâte fraiche, or fresh pasta, is homemade pasta made with flour, eggs, and sometimes olive oil, known for its tender texture.
How do I make pâte fraiche at home?
Follow this recipe to mix, knead, and roll the dough, then cut into your desired pasta shape and cook.
Can I make pâte fraiche without a pasta machine?
Yes, you can roll the dough by hand using a rolling pin, though it requires more effort to achieve the desired thinness.
How long does fresh pasta last?
Fresh pasta can be refrigerated for up to 2 days, dried for a week, or frozen for up to 3 months.
What flour is best for pâte fraiche?
All-purpose flour is commonly used, but you can also use 00 flour for a finer texture.
Serving Suggestions
Nutrition per serving
320
Calories
12g
Protein
6g
Fat
56g
Carbs
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