How to Make Homemade Pasta Noodles Without a Machine

Homemade pasta sounds fancy, but you can absolutely pull it off with just a rolling pin and a knife. This method is straightforward, forgiving, and perfect for cozy weeknights when you want noodles with real bite. Once you do it once, you’ll wonder why you waited.

What You Need (No Machine Required)

You’ll be using classic tools you probably already own: a large bowl (or clean counter), a fork, a rolling pin (or wine bottle), a sharp knife or pizza cutter, and a little patience. A bench scraper is helpful for scooping flour and cleaning up, but not required.

Recipe

Homemade Pasta Noodles (No Machine)

Prep time: 25 minutes
Cook time: 3 minutes
Total time: 58 minutes (includes 30-minute rest)
Servings: 2 to 3

Ingredients

2 cups (240g) all-purpose flour, plus more for dusting
3 large eggs
1/2 teaspoon kosher salt
1 teaspoon olive oil (optional, for a slightly silkier dough)
1 to 2 tablespoons water, as needed

Instructions

Make a flour well. Add flour and salt to a large bowl or mound them on a clean counter. Create a wide well in the center.
Add eggs. Crack the eggs into the well. Add olive oil if using. Whisk eggs with a fork, slowly pulling in flour from the edges until a shaggy dough forms.
Knead. Knead the dough for 8 to 10 minutes, until smooth and springy. If it feels very sticky, dust with a little flour. If it’s dry and cracking, wet your hands or add a few drops of water at a time.
Rest. Form into a ball and cover tightly (bowl upside down, plastic wrap, or a reusable cover). Rest 30 minutes at room temperature so the gluten relaxes and rolling becomes easier.
Roll it out. Divide dough into 2 pieces (keep one covered). Lightly flour the counter and rolling pin. Roll from the center outward, rotating the dough often, until it’s about 1/16-inch thick (thin enough to see a shadow of your hand through it).
Cut noodles. Dust the sheet with flour. Loosely roll it up like a jelly roll, then slice into strips with a sharp knife for fettuccine-style noodles (about 1/4 inch). Unfurl and toss with a bit more flour to prevent sticking.
Cook. Bring a large pot of generously salted water to a boil. Add noodles and stir immediately. Cook 2 to 4 minutes, until tender but still pleasantly chewy. Fresh pasta cooks fast, so stay close.
Finish and serve. Reserve a splash of pasta water, then drain. Toss with sauce and a little reserved water to help it cling.

Key Tips for Success

Get the dough texture right

Pasta dough should feel firm but pliable—like play dough that isn’t sticky. Humidity, flour brand, and egg size vary, so adjust with tiny amounts of flour or water as you knead. The rest period is not optional; it makes rolling dramatically easier.

Roll thin, dust often

If the dough springs back, let it rest 5 minutes and continue. Keep the surface lightly floured and lift/rotate the sheet frequently to prevent sticking. If you tear a small hole, patch it by pressing a scrap of dough over it and rolling gently.

Swaps and Variations

Semolina boost: Replace 1/2 cup of the flour with semolina for a slightly chewier noodle.
Extra yolk richness: Use 2 whole eggs + 2 yolks for more golden, luxurious pasta (you may need a touch more flour).
Herb pasta: Knead in 1 to 2 teaspoons finely chopped herbs (parsley, basil) or a pinch of black pepper.
Shape options: Cut wide pappardelle, narrow tagliatelle, or simple squares for rustic “handkerchief” pasta.

Serving Ideas

Brown butter + sage: Toss hot noodles with browned butter, sage, salt, and Parmesan.
Quick garlic tomato: Warm olive oil, garlic, crushed tomatoes, and a pinch of chili flakes.
Lemon cream: Stir in a splash of cream, lemon zest/juice, and lots of pepper.
Pesto night: Loosen pesto with pasta water, then add noodles and toss until glossy.

Storage and Reheating

Short-term (same day)

Dust cut noodles with flour and lay in loose nests. Cover with a clean towel and use within a few hours at cool room temperature.

Refrigerator

Fresh pasta is best cooked soon, but you can refrigerate floured nests in an airtight container up to 24 hours. Keep it well-dusted so it doesn’t glue itself together.

Freezer

Freeze nests on a tray until firm, then transfer to a freezer bag for up to 2 months. Cook straight from frozen—just add 1 to 2 minutes to the boil time.

Reheating cooked pasta

Fresh pasta can soften if reheated too aggressively. Warm leftovers in a skillet with a splash of water or sauce over medium-low heat until hot, stirring gently. Refrigerate cooked pasta within 2 hours for safe storage.

FAQ

1) Can I make pasta noodles without a pasta machine?

Yes—roll the dough thin with a rolling pin, then cut with a knife or pizza cutter. The rest time and frequent dusting are the big secrets.

2) How thin should I roll homemade pasta by hand?

Aim for about 1/16 inch thick. If you can faintly see the shadow of your hand through the sheet, you’re in a great zone.

3) Why is my dough shrinking back when I roll it?

It needs more rest. Cover it and let it relax 10 minutes, then continue rolling; the gluten will loosen and cooperate.

4) How long does fresh homemade pasta take to cook?

Usually 2 to 4 minutes in boiling salted water. Start tasting at 2 minutes—fresh noodles cook quickly.

5) Can I dry homemade pasta noodles made without a machine?

You can air-dry them on a rack or over a chair back for a few hours, but for best texture and reliability, freezing is easier and more consistent for home kitchens.