Fresh Homemade Pasta with Marinara

There's something magical about making pasta from scratch. The texture is silky, tender, and has a beautiful bite that you just can't get from dried pasta. Paired with a simple marinara sauce, this dish lets the homemade pasta truly shine.

Ingredients

Instructions

1. 1

   For the pasta: Mound the flour on a clean work surface. Make a well in the center.

2. 2

   Add eggs, olive oil, and salt to the well. Using a fork, gradually incorporate the flour into the eggs.

3. 3

   When a shaggy dough forms, knead by hand for 8-10 minutes until smooth and elastic.

4. 4

   Wrap in plastic wrap and rest for 30 minutes at room temperature.

5. 5

   Divide dough into 4 pieces. Working with one piece at a time, roll through a pasta machine from the thickest to thinnest setting.

6. 6

   Cut into your desired shape (fettuccine, tagliatelle, etc.) and dust with flour to prevent sticking.

7. 7

   For the marinara: Heat olive oil in a large saucepan over medium heat. Add garlic and cook for 1 minute.

8. 8

   Add crushed tomatoes, salt, and red pepper flakes. Simmer for 15-20 minutes until thickened.

9. 9

   Stir in fresh basil. Adjust seasoning to taste.

10. 10

    Cook fresh pasta in salted boiling water for 2-3 minutes until al dente. Reserve some pasta water.

11. 11

    Toss pasta with marinara, adding pasta water as needed. Serve with freshly grated Parmesan.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information