Fresh Pasta

Kathy Williams


Fresh Pasta is great. What I like about it is that it cooks up fast, even when frozen. I usually make the 3-4 serving on the week nights. On the weekend I make a pound and freeze it for a quick side on a busy day.


★★★★★ 1 vote

makes 1/2 lb.- 1 lb.
10 Min
10 Min
No-Cook or Other


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  • 2 SERVINGS (1/2 LB)

  • 3/4 c
    all purpose flour
  • 1
  • 1/4 tsp
  • 1/2 Tbsp
    olive oil
  • 1/4 Tbsp
    luke warm water
  • 3-4 SERVINGS (3/4 LB)

  • 1 1/2 c
    all purpose flour
  • 2
  • 1/2 tsp
  • 3/4 Tbsp
    olive oil
  • 1/4 Tbsp
    luke warm water
  • 5-6 SERVINGS (1 LB)

  • 2 1/4 c
    all purpose flour
  • 3
  • 3/4 tsp
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    luke warm water

How to Make Fresh Pasta


  1. Place flour on flour-suface. Make a well in the center. Break eggs in the well add salt, oil and water.
  2. Beat mixture in well with a fork.
    Using the fork, gently start to work the flour into the liquid. Continue until dough becomes sticky and difficult to work with.Form into a ball and knead until smooth and elastic (10 minutes)Adding flour if necessary.
  3. Cover with a bowl or plastic wrap and let rest for 10-15 minutes.
    Proceed with rolling and cutting pasta into shapes.
  4. To cook bring a large pot of water to boil. Add salt and olive oil. Cook for 8-12 mintes until ala dente.

Printable Recipe Card

About Fresh Pasta

Course/Dish: Pasta Sides
Main Ingredient: Flour
Regional Style: Italian

Show 3 Comments & Reviews

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