Classic Homemade Pasta, Straight From Our Kitchen

There’s a reason homemade pasta has stayed on our menu since day one: with just flour, eggs, and a little patience, it turns into something far better than anything from a box.

What you’ll need: 400g of good flour, 4 large eggs, a pinch of salt, and a clean, flat surface. That’s genuinely all it takes.

Start by mounding the flour on your counter and making a well in the center. Crack the eggs into the well along with a pinch of salt, then gradually work them into the flour using a fork, drawing the flour in from the edges bit by bit.

Once it comes together into a shaggy dough, it’s time to knead. This is the part that takes patience: work the dough for a full eight to ten minutes, until it feels smooth and slightly elastic under your hands. Wrap it and let it rest for at least thirty minutes; this step matters more than people expect.

From there, roll it thin, whether by hand or with a pasta machine, and cut it into whatever shape suits your dish: wide pappardelle, thin tagliatelle, or simple sheets for lasagna. Fresh pasta cooks quickly, usually just two to three minutes in well-salted boiling water.

Toss it simply, good butter, a little pasta water, and fresh parmesan is often all it needs. Once you’ve made it fresh, it’s hard to go back.