Picture of How to Make Pasta
It's easy to learn how to make fresh pasta dough at home. You can roll out a batch of fresh pasta in under an hour. With only two ingredients, who could resist?

At first, making noodles from scratch may seem intimidating. The secret is all in the kneading. Relax, roll up your sleeves, and get ready for light, airy noodles unlike anything you've had from a box. 

Are you ready to learn how to make pasta from scratch?

Step 1: Ingredients

Picture of Ingredients
Fresh Pasta Dough
Serves 4

Active Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 3 minutes


200 grams of all-purpose flour
2 eggs
extra flour for dusting the work surface


1 kitchen scale
1 rolling pin
1 cutting board
1 knife
3 bowls (large, medium, small)
1 fork
1 hand-cranked pasta machine, with spaghetti attachment (pictured, Atlas brand)
shazni2 years ago
Congratulations! well done!
garnishrecipes (author)  shazni2 years ago
Thank you!
bajablue2 years ago
YAY for you, Garnish Girl!!!! Doing the Happy-Dance for a well-deserved WIN!!!
garnishrecipes (author)  bajablue2 years ago
Thank you!!
chefsea2 years ago
Congratulations--well done!
garnishrecipes (author)  chefsea2 years ago
Thank you!!
poofrabbit2 years ago
Congratulations on being a winner in the pasta contest!
garnishrecipes (author)  poofrabbit2 years ago
Thank you!
rbowlin72 years ago
this video was a joy to watch, my jaw was hitting the floor, who knew it was so totally simple to make my own healthy and tasty pasta, you should win an award for this video,I own about 355 various cookbooks. about 14 or 15 of them being strictly italian recipes
you really brought it together for me
you've got my vote
tinpie2 years ago
Beautifully done.... the photos are great and the documentation is precise and to the point. I have made pasta many times and finally this shows how much hard work actually goes into it...

rolling out pie tarts is so much easier....LOL

thanks.... well done
Awesome! I tried making pasta before and failed, but I'm going to try again! Do you press it the flattest it goes in the press?
Thanks! I press it to medium (4 on the Atlas) for both spaghetti and fettuccine. For lasagna, I'll go a setting or two thinner if I'm not cooking the noodles first.