There’s something deeply comforting about making pasta from scratch — the rhythm of kneading, the feel of the dough beneath your hands, and the joy of turning humble ingredients into something truly special. For me, it’s more than just a meal; it’s a connection to my roots, to family gatherings where the table overflowed with love and tradition.
My Sicilian heritage has always influenced the way I cook — simple, honest ingredients prepared with care and intention. This homemade linguine recipe is a staple in my kitchen and a beautiful way to bring a taste of Sicily into yours.
The Beauty of Fresh Pasta
Fresh pasta has a tender bite and richness that boxed pasta just can’t replicate. It’s surprisingly simple to make, and once you try it, you may never go back. My linguine dough uses just six ingredients, most of which you likely already have in your pantry.
Ingredients:
- 3 cups “00” flour for a smoother texture
- 3 large eggs
- 1 egg yolk
- 2 tsp salt
- 2 Tbsp olive oil
- 3–4 Tbsp water, as needed
Step-by-Step Instructions
1. Form the Dough
On a clean surface or in a large mixing bowl, make a mound with the flour and create a well in the center. Crack the eggs and extra yolk into the well, then add the salt and olive oil.
Using a fork, gently beat the eggs and gradually incorporate the surrounding flour. Add water one tablespoon at a time as needed, until a shaggy dough starts to come together.
2. Knead the Dough
Once the dough has mostly formed, begin kneading by hand. It may seem dry at first, but it will come together with some patience. Knead for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making it easier to roll out.
3. Roll It Out
Divide the dough into 4-6 smaller pieces. Working with one piece at a time (and keeping the others covered), roll the dough into thin sheets using a rolling pin or pasta machine. For linguine, aim for about 1/16″ thick — slightly thinner than fettuccine but not as delicate as angel hair.
4. Cut Into Linguine
Once the dough is rolled out, dust it lightly with flour and either fold it loosely and slice into 1/8″ strips with a knife, or use the linguine attachment on your pasta machine. Shake the noodles gently to separate and dust again with flour to prevent sticking.
5. Cook and Serve
Bring a large pot of salted water to a boil. Fresh pasta cooks fast — just 2–3 minutes! Drain and serve immediately with your favorite sauce. I love it with a simple garlic and olive oil base, fresh herbs, or my Tomato Basil Sauce.
Tips & Tricks
- Resting matters: Don’t skip the resting time — it makes rolling so much easier.
- Flour smartly: Dust with flour as needed while rolling and cutting, but don’t overdo it — too much can dry the pasta out.
- Freeze extras: Fresh pasta freezes well! Dust with flour, form nests, and freeze on a baking sheet. Once frozen, transfer to a bag and cook straight from frozen.
A Taste of Home
Making pasta by hand is one of the most rewarding experiences in the kitchen. It’s a reminder that the best food often starts with the simplest ingredients — and a little love. This recipe is a nod to my Sicilian roots, where food is both a celebration and a legacy passed down through generations.
Whether you’re cooking for family, friends, or just yourself, I hope this homemade linguine brings a little piece of Italy to your table.
Buon appetito!
Simple Homemade Linguine Pasta
Description
There’s nothing quite like the taste and texture of fresh, homemade pasta. This recipe brings traditional comfort right to your kitchen with simple ingredients and step-by-step instructions. Perfect for cozy dinners, special occasions, or impressing guests with your from-scratch skills.
Ingredients
Instructions
Make Dough
- On a clean surface (I like to use a clean cutting board, but a clean countertop would work just as well), add 00 Flour and salt, and gently combine with a fork.
- Create a well in the center of the flour, and add eggs, egg yolk, olive oil, and water. Gently scramble the eggs in the middle of the well with a fork, and slowly add small amounts of the surrounding flour into the well, stirring constantly with a fork until a shaggy dough forms.
- Once a shaggy dough has formed, begin kneading the dough by hand until well combined and a smooth dough ball is formed. This step varies in time but will generally take roughly 8-12 minutes.
Rest
- Once combined, wrap pasta dough in plastic wrap, and allow to rest on the counter to allow the gluten to develop.
Shape Pasta
- This next step is done best with a pasta maker, but if you do not have one on hand and have some extra time, this step can be done with a rolling pin as well.
- Once dough has rested, cut into 6 pieces and work through the pasta machine from level 1-5.
- Once dough has finished through level 5, place sheets of pasta through the linguine shape on your pasta maker and carefully roll out. Twist into individual nests, and place onto a parchment lined sheet.
Cook The Pasta
- Boil a pot of salted water on medium-high heat. Once boiling, drop pasta nests and gently stir to unstick any of the noodles. Add 2 Tbs of olive oil, and cook pasta for 2-3 minutes, until al-dente.
