Description
This Homemade Spaghetti recipe offers a delightful way to enjoy fresh, handmade pasta from scratch. Made with simple pantry staples like all-purpose flour, eggs, and salt, this fresh spaghetti is tender and flavorful. It pairs beautifully with a classic marinara sauce and garnished with Parmesan cheese and fresh basil for a truly authentic Italian experience that’s both satisfying and easy to prepare at home.
Ingredients
Scale
For the Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil (optional)
- Water as needed for dough consistency
For Boiling
- 1 tablespoon salt (for boiling water)
For Serving
- 2 cups marinara or spaghetti sauce
- Grated Parmesan cheese (optional)
- Chopped fresh basil (optional)
Instructions
- Prepare the Dough: On a clean surface or in a large bowl, mound the flour and create a well in the center. Crack the eggs into the well, add the salt and olive oil if using. Using a fork, gently beat the eggs and gradually draw in the flour from the edges until a shaggy dough forms.
- Knead the Dough: Knead the dough for 8 to 10 minutes until it becomes smooth and elastic. If the dough feels too dry, add a small amount of water, a teaspoon at a time, to achieve the right consistency.
- Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This resting period helps relax the gluten, making it easier to roll out.
- Roll and Cut the Pasta: Divide the rested dough into two equal portions. Using a pasta machine or rolling pin, roll each piece out to your preferred thickness. Cut the rolled dough into thin spaghetti strands. Lightly dust the strands with flour to prevent sticking.
- Boil the Pasta: Bring a large pot of water to a vigorous boil, then add 1 tablespoon of salt. Add the fresh pasta and cook for 2 to 3 minutes until al dente. Fresh pasta cooks quickly, so be careful not to overcook.
- Serve: Drain the pasta well and toss it with warmed marinara or spaghetti sauce. Serve immediately garnished with grated Parmesan cheese and chopped fresh basil if desired.
Notes
- You can mix and knead the dough using a stand mixer fitted with a dough hook for convenience.
- Be careful not to overcook the fresh pasta as it cooks much faster than dried pasta.
- The dough can be prepared ahead of time and refrigerated for up to 2 days, wrapped tightly in plastic wrap.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 140mg
