Simple Homemade Linguine Pasta

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!