There’s something deeply comforting about a pasta recipe homemade—something that takes me right back to my grandmother’s kitchen in the Blue Ridge Mountains. Mama Lu didn’t fuss much over fancy gadgets or exact measurements; she cooked with her heart, letting the dough tell her when it was ready. That’s the kind of pasta I want you to make here—not just a meal, but a memory, a way to bring warmth to your table and soul. Whether you’re rolling out dough on a flour-dusted counter or stirring sauce in a quiet afternoon, this recipe is about more than just food. It’s about slowing down, sharing stories, and savoring the simple, honest pleasures that only homemade pasta can bring.

Why You’ll Love This pasta recipe homemade

Growing up in that old white farmhouse, food was our family’s love language. Mama Lu’s skillet cornbread and blackberry jam were staples, but it was her Sunday pot roast and fresh pasta that made Sundays feel sacred. This pasta recipe homemade is a tribute to those slow, tender moments—where flour-dusted hands and stories shared on the porch swing became as important as the meal itself.

You’ll love this recipe because it’s approachable, soulful, and downright satisfying. Unlike the store-bought stuff, homemade pasta has a tender bite and a chewiness that just can’t be beat. Plus, there’s a rhythm to making it—kneading the dough, rolling it thin, cutting it just so—that’s almost meditative. It’s a way to connect with tradition, with the land, and with the people you love. And if you’ve never made pasta from scratch before, don’t worry—Mama Lu never measured, and neither will you once you get the hang of it.

This recipe honors the past but fits right into your kitchen today. It’s perfect for Sunday dinners, weeknight treats, or when you just need a little comfort on a chilly evening. Homemade pasta is an act of care, and I can’t wait for you to taste the difference.

Ingredients You’ll Need for This pasta recipe homemade

2 cups all-purpose flour, plus extra for dusting (you can substitute half with whole wheat flour for a nuttier flavor)
3 large eggs, at room temperature (for a richer dough, swap one egg for an egg yolk)
1/2 teaspoon fine sea salt
1 tablespoon olive oil (optional, adds a bit of elasticity and flavor)
Water, as needed (you might need a tablespoon or two to bring the dough together)

If you’re feeling adventurous, you can add a pinch of fresh herbs like finely chopped rosemary or thyme right into the dough, a little trick Mama Lu’s neighbor taught me one summer when I was visiting the farm. It brings a subtle depth without overpowering the pasta’s delicate flavor.

Nutrition Facts

Calories: Approximately 220 per serving (based on 4 servings)
Protein: 8g
Fat: 6g
Carbohydrates: 32g
Fiber: 1.5g (more if you use whole wheat flour)
Sugar: 1g
Sodium: 150mg

This pasta is a simple, wholesome base, leaving room for you to add nutrient-rich sauces or vegetables. I often pair it with garden-fresh tomatoes or a drizzle of browned butter and sage, which keeps the meal light yet satisfying. Learn more: Easy Fast Pasta Recipe Your Go-To Dinner Solution

The Ultimate Pasta Recipe Homemade and Delicious Made Easy

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Learn how to make delicious pasta recipe homemade. Easy recipe with step-by-step instructions.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Cooking
Cuisine: International

Ingredients

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2 cups all-purpose flour, plus extra for dusting (you can substitute half with whole wheat flour for a nuttier flavor)
3 large eggs, at room temperature (for a richer dough, swap one egg for an egg yolk)
1/2 teaspoon fine sea salt
1 tablespoon olive oil (optional, adds a bit of elasticity and flavor)
Water, as needed (you might need a tablespoon or two to bring the dough together)

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Instructions

Start by placing your flour on a clean, flat surface. Make a well in the center, like a little flour crater. This is where the magic begins.
Crack the eggs into the well, add the salt and olive oil if using. Using a fork, gently whisk the eggs, slowly incorporating the flour from the edges. This is where you start to feel the dough come alive under your hands—just like Mama Lu said, it’s about listening to the dough.
Once the mixture starts to come together, use your hands to knead the dough. Don’t rush—press, fold, and turn for about 8-10 minutes. The dough should be smooth, elastic, and slightly tacky, but not sticky. If it feels dry, add a teaspoon of water at a time. If too sticky, dust with a bit more flour.
Wrap the dough in plastic wrap or cover it with a bowl. Let it rest at room temperature for at least 30 minutes. This rest allows the gluten to relax, making rolling easier—Mama Lu always said, “Patience is part of good cookin’.”
After resting, divide the dough into 2 or 3 pieces to make it easier to roll out. Lightly flour your surface and rolling pin, then roll each piece as thin as you can. If you don’t have a pasta machine, a good, sturdy rolling pin works just fine—just keep dusting with flour to prevent sticking.
Cut your rolled dough into the shape you love—fettuccine, tagliatelle, or even hand-cut squares for ravioli. For fettuccine, roll the dough into a loose cylinder and slice into 1/4-inch strips, then gently unroll.
Bring a large pot of salted water to a rolling boil. Fresh pasta cooks quickly—usually 2 to 3 minutes. It will float to the top when it’s ready. Don’t overcook it; watch carefully and taste for that perfect tender bite.
Drain the pasta, reserving a cup of pasta water if you plan to toss it with sauce. The starchy water helps sauce cling beautifully to the noodles.

One of my favorite memories is sitting at the kitchen table, rolling dough with Mama Lu, watching her hands move with quiet confidence. She always said, “You can’t rush a good meal, and you can’t rush a good story.” This pasta recipe homemade is just like that—made with care, patience, and love.

Steps to Create Your pasta recipe homemade

Start by placing your flour on a clean, flat surface. Make a well in the center, like a little flour crater. This is where the magic begins.
Crack the eggs into the well, add the salt and olive oil if using. Using a fork, gently whisk the eggs, slowly incorporating the flour from the edges. This is where you start to feel the dough come alive under your hands—just like Mama Lu said, it’s about listening to the dough.
Once the mixture starts to come together, use your hands to knead the dough. Don’t rush—press, fold, and turn for about 8-10 minutes. The dough should be smooth, elastic, and slightly tacky, but not sticky. If it feels dry, add a teaspoon of water at a time. If too sticky, dust with a bit more flour.
Wrap the dough in plastic wrap or cover it with a bowl. Let it rest at room temperature for at least 30 minutes. This rest allows the gluten to relax, making rolling easier—Mama Lu always said, “Patience is part of good cookin’.”
After resting, divide the dough into 2 or 3 pieces to make it easier to roll out. Lightly flour your surface and rolling pin, then roll each piece as thin as you can. If you don’t have a pasta machine, a good, sturdy rolling pin works just fine—just keep dusting with flour to prevent sticking.
Cut your rolled dough into the shape you love—fettuccine, tagliatelle, or even hand-cut squares for ravioli. For fettuccine, roll the dough into a loose cylinder and slice into 1/4-inch strips, then gently unroll.
Bring a large pot of salted water to a rolling boil. Fresh pasta cooks quickly—usually 2 to 3 minutes. It will float to the top when it’s ready. Don’t overcook it; watch carefully and taste for that perfect tender bite.
Drain the pasta, reserving a cup of pasta water if you plan to toss it with sauce. The starchy water helps sauce cling beautifully to the noodles.

Tips for Making the Best pasta recipe homemade

Use fresh eggs: They make a big difference in the dough’s color and flavor. When possible, pick up local farm-fresh eggs like we did back home.
Don’t skimp on the resting time: Letting the dough rest makes rolling smoother and prevents shrinkage when cooking.
Flour wisely: Dust your surface and rolling pin lightly. Too much flour can dry out the dough, but too little and it’ll stick. It takes some feel, but you’ll get there.
Trust your hands: Like Mama Lu always said, “Cookin’ is an art, not a science.” Get to know the dough’s texture—it will tell you when it’s ready.
Cut pasta evenly: For uniform cooking, try to slice your pasta into equal widths. It doesn’t have to be perfect, just consistent.

Serving Suggestions and Pairings

Final dish - The Ultimate Pasta Recipe Homemade and Delicious Made Easy

Back in the Blue Ridge, we paired fresh pasta with whatever was in season or simmering on the stove. Here are a few ideas to bring that rustic comfort to your table:

A simple sauce of browned butter and fresh sage—rich, fragrant, and highlights the pasta’s texture beautifully.
Roasted garlic tomato sauce with a sprinkle of Parmesan, keeping it humble but hearty.
Light drizzle of olive oil, fresh herbs, and a pinch of chili flakes for a quick, flavorful toss.
Pair with a side of sautéed greens or a crisp salad to balance the meal.
For a Sunday supper, serve alongside slow-cooked pot roast or a roast chicken, just like Mama Lu’s table.

Don’t forget the bread—cornbread or crusty country bread completes the meal and invites everyone to linger at the table.

Storage and Reheating Tips

Fresh pasta tastes best right away, but if you have leftovers or want to prepare ahead, here’s what I’ve learned over the years:

To store fresh pasta, dust it lightly with flour, then lay it out in a single layer on a baking sheet. Cover it loosely with a clean towel and refrigerate for up to 2 days.
For longer storage, freeze the pasta on a baking sheet until firm, then transfer to an airtight container or freezer bag. Frozen pasta can last up to 2 months.
When reheating, toss frozen pasta directly into boiling salted water. Fresh refrigerated pasta only needs about 1 minute to reheat.
If you’ve cooked extra pasta and want to store it, toss it with a bit of olive oil to prevent sticking, cool completely, and refrigerate in an airtight container for up to 3 days.

Frequently Asked Questions

What are the main ingredients for pasta recipe homemade?

The main ingredients for pasta recipe homemade include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make pasta recipe homemade?

The total time to make pasta recipe homemade includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make pasta recipe homemade ahead of time?

Yes, pasta recipe homemade can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with pasta recipe homemade?

pasta recipe homemade pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is pasta recipe homemade suitable for special diets?

Depending on the ingredients used, pasta recipe homemade may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making a pasta recipe homemade is more than just a cooking task—it’s a chance to slow down and reconnect with food the way I learned back in that farmhouse kitchen, surrounded by the Blue Ridge Mountains and the steady hands of Mama Lu. There’s a simple joy in rolling out dough, watching it transform from flour and eggs into something tender and delicious. It’s a ritual, a story, a way of sharing love without words.

If you take one thing away from this recipe, let it be this: don’t rush it. Trust your instincts, listen to your dough, and enjoy every flour-dusted minute. Whether you’re cooking for family, friends, or just yourself, this pasta recipe homemade is a little slice of home, wherever you are. And that, to me, is the heart of good cooking—flavors and memories that nourish far beyond the plate.