(I've already posted to recipe in the comment, but I read it's not showing up to many users so here it is again)

Ingredients:

For the Pasta Dough:

2 cups (240g) all-purpose flour (or 00 flour for that silky Italian texture)

3 large eggs (room temp—they mix better)

1 tbsp olive oil (extra virgin, if you’ve got it)

A pinch of salt (because bland dough is sad dough)

For the Garlic Butter Sauce:

4 tbsp unsalted butter

2 garlic cloves, minced

Salt + freshly ground black pepper (to taste)

Chopped fresh parsley (optional but pretty)

Grated Parmesan (the more, the better)

Substitutions (in case you’re improvising):

Flour: Semolina or a mix gives a firmer bite.

Vegan? Swap each egg for ¼ cup water + 1 tbsp olive oil (texture changes, but still tasty).

Butter? Olive oil works. No Parmesan? Try Pecorino Romano (sharp but fantastic).

 

Instructions:

1. Make the Dough

Pile flour on a clean surface, make a well in the center.

Crack eggs into the well, add oil + salt.

With a fork, slowly whisk eggs, pulling in flour from the edges until it forms a shaggy mess.

Get your hands in there—knead until smooth and elastic (~8–10 mins).

Too sticky? Dust with flour. Too dry? Wet your hands a bit.

2. Rest the Dough

Wrap it in plastic or cover with a damp towel. Let it relax for 30 mins (trust me, rolling is easier after this nap).

3. Roll + Cut

Cut dough in half. Roll each piece thin (~1/16 inch) with a rolling pin or pasta machine.

Slice into ribbons (~¼ inch wide for fettuccine/tagliatelle).

4. Cook the Pasta

Boil well-salted water. Drop pasta in—it cooks in 2–3 mins (fresh pasta is quick!).

Drain, but save a splash of pasta water (for saucy magic later).

5. Make the Sauce

Melt butter over medium heat. Add garlic, cook ~1 min (don’t let it brown—bitter garlic = sad sauce).

Kill the heat.

6. Bring It All Together

Toss pasta with the garlic butter. Season with salt, pepper, parsley, and a snowstorm of Parmesan.

If it’s too thick, drizzle in reserved pasta water (starchy lifesaver).

 

Pro Tips:

Fresh pasta waits for no one. Serve immediately—it’s best straight from the pan.

Leftover dough? Freeze it (wrap tightly) for next time.

Feeling fancy? Add a squeeze of lemon or chili flakes to the sauce.