There’s something deeply satisfying about making fresh pasta at home — the silky texture, the bright flavor of egg and flour, and the way it comes together under your hands. This Homemade Pasta Recipe (Fettuccine, Linguini, Spaghetti) is an approachable, pantry-friendly method that yields tender, elastic dough perfect for any shape. Whether you plan to cut wide ribbons for fettuccine, thin strands for spaghetti, or something in between like linguini, this recipe will guide you from flour-and-egg pile to plate-ready pasta.

Why make pasta from scratch?

Fresh pasta cooks faster and often has a more delicate texture than dried store-bought noodles. Plus, it lets you control the ingredients — using plain all-purpose flour or choosing semolina if you like a slightly firmer bite. This Homemade Pasta Recipe (Fettuccine, Linguini, Spaghetti) uses a small ingredient list and a classic technique, so even if you’re new to pasta-making, you’ll get great results.

Ingredients

▢3eggswhisked
▢2cupsflourall purpose flour or semolina flour
▢1tbspolive oil
▢1tbspsaltfreshly ground kosher salt or sea salt
▢1-2tbspflour for rolling dough
▢Water
▢1 ½tbspsalt

The ingredient list above is the source of truth for the recipe. Use the exact quantities as listed for reliable results. The extra 1-2 tablespoons of flour is for dusting and rolling; water is used sparingly to help adjust dough consistency if needed.

Equipment and prep

Large work surface or mixing bowl
Bench scraper or knife
Pasta machine or rolling pin
Knife or pasta cutter
Large pot for boiling
Colander

Have all ingredients measured and ready. Lightly dust your work surface with 1-2 tablespoons of flour from the ingredient list to prevent sticking while rolling.

Rewritten step-by-step directions

On a clean work surface, mound the ▢2cupsflourall purpose flour or semolina flour into a small volcano shape. Make a well in the center large enough to hold the eggs and olive oil.
Pour the ▢3eggswhisked and ▢1tbspolive oil into the flour well. Add the ▢1tbspsaltfreshly ground kosher salt or sea salt into the eggs or sprinkle it around the rim of the well.
Using a fork or your fingertips, gently beat the eggs and olive oil together, gradually drawing in a little flour from the inner walls of the well. Continue mixing until the liquid is mostly incorporated and a shaggy dough begins to form.
When the dough gets too stiff to mix with a fork, use your hands to bring it together. Fold and knead the mixture until it forms a cohesive ball. If the dough feels very dry and crumbly, add water, a teaspoon at a time, until it just comes together. If it’s too sticky, sprinkle on a little more flour from the ▢1-2tbspflour for rolling dough reserve.
Once the dough is roughly formed, turn it out onto the lightly floured work surface. Knead the dough by pushing it away with the heel of your hand, folding it back over itself, rotating, and repeating. Continue kneading for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
Shape the dough into a tight ball. Wrap it in plastic or cover with a bowl and let it rest at room temperature for at least 20–30 minutes. Resting relaxes the gluten and makes rolling easier.
After the rest, divide the dough into 3–4 equal pieces. Keep the pieces you’re not working with covered to prevent drying. Lightly dust one piece with the reserved ▢1-2tbspflour for rolling dough.
If using a pasta machine: flatten the dough piece with your hands into a thick oval and feed it through the widest setting of the machine. Fold the sheet in half and pass it through again a couple of times to strengthen the sheet. Continue feeding the dough through progressively narrower settings until you reach your desired thickness for the chosen shape (thicker for fettuccine, slightly thinner for linguini, thin for spaghetti). If using a rolling pin: roll the dough into a thin sheet, rotating and dusting lightly to prevent sticking, until you reach the desired thickness.
To cut fettuccine: dust the sheet lightly with flour, fold it gently into thirds or roll it loosely, and slice into ribbons about 1/4 to 3/8 inch wide. Unroll the strips and lay them out on a floured surface or hang them to dry slightly before cooking.
To cut linguini: follow the same method as fettuccine but slice narrower, about 3/16 inch wide.
To cut spaghetti: use a spaghetti cutter on a pasta machine or roll the sheet very thin and slice into very fine strands, or use a spaghetti attachment. Separate the strands and dust with flour if they begin to stick.
Bring a large pot of water to a rolling boil and add the ▢1 ½tbspsalt. Add the shaped pasta to the boiling water in batches to avoid overcrowding. Fresh pasta cooks quickly — typically 2–4 minutes depending on thickness. Taste a strand for doneness: it should be tender with a slight bite.
Reserve a cup of pasta cooking water before draining. Drain the pasta in a colander and return it to the pot or a warm skillet with your sauce. Toss with a little of the reserved cooking water to help the sauce cling to the noodles, and finish with a drizzle of ▢1tbspolive oil if desired.
Serve immediately with your favorite sauce and toppings.

Tips for success

Temperature matters: slightly cool, room-temperature eggs are easiest to work with.
Flour choice: all-purpose creates tender pasta; semolina adds a bit more bite and a golden hue. Use the same quantity stated in the ingredient list.
Don’t over-flour the dough: add only enough extra flour to prevent sticking while rolling and cutting. The recipe lists ▢1-2tbspflour for rolling dough for this purpose.
Resting is essential: letting the dough rest for 20–30 minutes relaxes the gluten and prevents the dough from springing back when you roll it out.
Cook time: because the recipe yields fresh noodles, they’ll cook very quickly. Start checking for doneness after 2 minutes for thin strands.

Serving suggestions

Fresh pasta is a blank canvas. Classic pairings include:

Simple olive oil or butter with garlic and parsley
Rich tomato-based sauces with fresh basil
Creamy Alfredo-like sauces for fettuccine
Seafood sauces with spaghetti
Light lemon-and-herb dressings for linguini

Finish with a sprinkle of freshly ground black pepper or a handful of grated hard cheese, and a drizzle of good olive oil.

Make-ahead and storage

If you want to make the dough ahead, wrap it tightly and refrigerate for up to 24 hours. Let it come to room temperature before rolling. Fresh cut pasta can be loosely spread out on a baking sheet and refrigerated for a few hours before cooking, or dusted with flour and frozen in nests on a sheet tray until solid, then transferred to a sealed bag for up to a month. Cook from frozen by adding an extra minute or two to the cooking time.

Troubleshooting

Dough too dry and crumbly: add water a teaspoon at a time until it comes together.
Dough too sticky: knead in a little more flour from the reserved ▢1-2tbspflour for rolling dough, a teaspoon at a time.
Pasta sticks together after cutting: dust liberally with flour and separate strands, or lay them on a floured rack to dry briefly.
Pasta falls apart in the pot: be sure the dough was kneaded until cohesive and let it rest properly before rolling. Avoid overcrowding the pot and stir gently after adding to boiling water.

Final notes

Making your own noodles is a satisfying ritual with delicious results. This Homemade Pasta Recipe (Fettuccine, Linguini, Spaghetti) keeps the process simple and the ingredient list short so you can focus on technique. With a little practice, you’ll be able to tailor thickness and cut to your preferred shape and pairing.

Ready to roll? Gather your ingredients — ▢3eggswhisked, ▢2cupsflourall purpose flour or semolina flour, ▢1tbspolive oil, ▢1tbspsaltfreshly ground kosher salt or sea salt, ▢1-2tbspflour for rolling dough, ▢Water, and ▢1 ½tbspsalt — and enjoy the tactile joy of turning simple pantry staples into fresh pasta.

Homemade Pasta Recipe (Fettuccine, Linguini, Spaghetti)

Simple homemade egg pasta you can roll and cut into fettuccine, linguine, or spaghetti.

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Prep Time 30

Cook Time 5

Total Time 1 5

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

3 eggs whisked
2 cups all-purpose flour or semolina flour
1 tbsp olive oil
1 tbsp salt freshly ground kosher salt or sea salt
1-2 tbsp flour for rolling dough
water as needed
1 1/2 tbsp table salt for pasta cooking water (use per pound of pasta)

Equipment

large work surface or cutting board
Fork
Plastic Wrap
rolling pin or pasta roller
sharp chef's knife or pasta cutter
Large Pot
drying rack or cutting board for nests

Method

Place the flour on a clean dry work surface and make a small well in the center.
Pour the whisked eggs, olive oil, and 1 tbsp salt into the well.
Use a fork to gently incorporate the flour from the edges into the egg mixture until a shaggy dough forms; add a little water only if the dough is too dry to come together.
Knead the dough by hand for about 8–10 minutes until smooth and elastic, or process and then knead: pulse ingredients in a food processor until shaggy, then knead 5–10 minutes until smooth, or knead with a stand mixer and dough hook for about 10 minutes.
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or up to overnight to rest and firm.
When ready, cut the dough into 1-inch discs and lightly dust with flour.
Roll each disc by hand to desired thinness or pass through a pasta roller, dusting with flour as needed and gradually reducing the roller setting until the sheet is nearly translucent.
Fold or roll the sheet lightly (do not press) and use a sharp knife or pasta cutter to slice into the desired width for fettuccine, linguine, or spaghetti; separate and dust the cut ribbons with flour and arrange in nests or on a drying rack.
Bring a large pot of water to a rolling boil, then add 1 1/2 tbsp salt per pound of pasta; return to a boil.
Add the fresh pasta and cook 1–3 minutes, depending on thickness, until tender.
Drain and toss the pasta with sauce or serve immediately.