Homemade Pasta

Only 4 Ingredients in Fresh Pasta


  • 2.5 Cups Fine Flour (cake/pastry flour works great)
  • 4 Eggs
  • 1 Tbsp Olive Oil
  • Salt for the water (approx. 1 tsp)


  • 1

    Homemade Pasta is fun and rewarding! You don't need any fancy machines to cook this pasta; you can get by with just a simple rolling pin. Over time, as you enjoy it more, you can purchase a Pasta Maker on Amazon for about $40.

  • 2

    Put the Flour in a large mixing bowl or even right on the counter top. Create a well in the center and crack the eggs into the center. Add the oil to the eggs and start mixing the eggs. Use a fork so slowly add flour to the mixture in the center until it gets too thick for the fork.

  • 3

    Start kneading the dough until all of the flour is worked in and the dough becomes a nice ball. It should feel similar to a pie crust dough. If it is too dry, add a small amount of water just to Wrap it in clear plastic and let it rest for about 20 - 30 minutes before rolling out.

  • 4

    Use some flour on your rolling pin and on the counter and roll out the dough as thinly as possible. I try to get it thin enough that it borders on translucent. If your pasta is too dry, you can

  • 5

    If you don't have a Pasta Maker, use a bread knife or pizza cutter to slice your noodles. Pappardelle is about 3/4 of an inch wide, or you can slice Fettuccine at about 1 cm wide. Hang your pasta to keep it from becoming tangled and sticking together.

  • 6

    DO: 1) Cook it right before eating - have your sauce/meats ready to go before the pasta gets cooked so you can drop your noodles straight in once they're done. This will prevent them from getting sticky. 2) Cook it with salt in the water to enhance flavour 3) Cook it to Al dente - it should not be sticky and soft. That means it's over cooked! 4) Let your pasta dry by hanging. DON'T: 1) Use oil in the water. Too much may make it difficult for your sauce to coat the noodles properly. 2) Over-cook. No one likes mushy, sticky pasta. Noodles should still have some firmness. 3) No need to rinse after cooking.

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