Step 1: Make the Dough

Place the flour on a clean work surface and create a well in the center.

Crack the eggs into the well and add:

• Salt
• Olive oil (optional)

Using a fork, gently beat the eggs and slowly mix them with the flour from the edges until a dough begins to form.

Step 2: Knead the Dough

Use your hands to knead the dough for about 8–10 minutes.

The dough should become smooth, elastic, and slightly firm.
If it feels sticky, add a little more flour.

Step 3: Let the Dough Rest

Wrap the dough in plastic wrap or cover it with a bowl.

Let it rest for 30 minutes at room temperature.
This relaxes the gluten and makes the pasta easier to roll.

Step 4: Roll the Dough

Cut the dough into 2–3 smaller pieces.

Roll each piece using:

• A rolling pin, or
• A pasta machine

Roll until the dough is very thin (about 1–2 mm thick).

Step 5: Cut the Spaghetti

Dust the pasta sheet with flour.

Then cut it into thin spaghetti strands using:

• A knife, or
• A pasta cutter/pasta machine attachment.

Lightly toss the strands with flour so they do not stick together.

Step 6: Cook the Spaghetti

Bring a large pot of salted water to a boil.

Add the fresh spaghetti and cook for 2–3 minutes only, since fresh pasta cooks much faster than dried pasta.

Drain and serve immediately with your favorite sauce.

Serving Suggestions

Homemade spaghetti tastes amazing with:

• Classic tomato basil sauce
• Creamy Alfredo sauce
• Garlic butter shrimp
• Italian meatballs
• Parmesan and olive oil

Cooking Tips

✔ Use 00 flour for a more authentic Italian pasta texture.
✔ Fresh pasta cooks very quickly, so watch it carefully.
✔ If you don’t cook it immediately, let the pasta dry for 30 minutes.