Easiest Homemade Fresh Pasta: Master Italian Dough in Minutes

On a clean surface, create a well with the flour. Crack the eggs into the center of the well and add the salt and optional olive oil.

Gradually incorporate the flour from the edges into the egg mixture using a fork or your fingers. Once a shaggy dough forms, gather it and knead it by hand for 8-10 minutes until smooth and elastic.

Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This helps relax the gluten, making it easier to roll.

Divide the dough into 2-4 portions. Working with one portion at a time, flatten it slightly and pass it through a pasta machine, gradually decreasing the thickness setting until you reach your desired thinness (usually setting 5 or 6). If you don't have a pasta machine, roll it out by hand with a rolling pin until very thin.

Once the dough sheet is thin, run it through the cutting attachment of your pasta machine to create your desired pasta shape (e.g., fettuccine, spaghetti). If cutting by hand, fold the sheet and slice it evenly.

Bring a large pot of heavily salted water to a rolling boil. Add the fresh pasta and cook for 2-4 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta.