There’s something deeply satisfying about making pasta with your own hands. Just a few simple ingredients—flour, eggs, and a little love—can turn into ribbons of fresh tagliatelle or delicate sheets for lasagna that taste like comfort, tradition, and home.

In many Mediterranean kitchens, making pasta was once a weekly ritual. A dough resting on the countertop, a grandmother rolling it thin with a wooden pin, and flour dust floating through the sunlight. That same magic can happen in your kitchen, too.Fresh pasta cooks in just a few minutes and has a texture and flavor that’s hard to beat.

Whether you toss it with a light olive oil and lemon sauce, simmer it in a tomato-rich ragù, or layer it into a hearty lasagna, you’ll taste the difference.

And the best part? It’s easier than you think.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

2 cups (250g) Italian 00 flour

3 large eggs

A pinch of salt

1 tbsp olive oil

Make a flour well.

On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add salt (and olive oil if using).

Mix and kneadUsing a fork, gently whisk the eggs and start incorporating flour from the sides. When it becomes too thick to stir, use your hands to knead the dough.

Knead until smoothKnead for about 8–10 minutes until the dough is smooth and elastic. If it’s sticky, add a bit more flour; if it’s dry, wet your hands and knead again.

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes rolling easier.

Roll out the dough. Divide the dough into 2–4 pieces. Roll it out using a pasta machine or a rolling pin until it’s thin (usually setting 5–6 on a machine). Dust with flour to prevent sticking.

Cut into desired shapes: fettuccine, tagliatelle, pappardelle, or use as sheets for lasagna or ravioli.

Bring a pot of salted water to a boil. Fresh pasta cooks in 2–4 minutes depending on thickness. Drain and serve with your favorite sauce.

Tips:

For spinach pasta, blend ½ cup cooked spinach and reduce one egg.For a more golden dough, use extra egg yolks.Freeze extra dough or noodles for later.