Easy Homemade Pasta with Fresh Tomato Sauce

Published: April 20, 2025

There’s something incredibly satisfying about making pasta from scratch. The process is therapeutic, the ingredients are simple, and the result is far superior to anything you can buy in a store. In this guide, we’ll walk through making homemade pasta with a fresh tomato sauce that highlights the natural flavors of ripe tomatoes. This recipe is perfect for a weekend cooking project when you have a few hours to spend in the kitchen.

Ingredients

For the Pasta Dough:

• 2 cups (300g) all-purpose flour, plus more for dusting
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1-2 tablespoons water, if needed

For the Fresh Tomato Sauce:

• 2 pounds (900g) ripe tomatoes (Roma or San Marzano preferred)
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1 small onion, finely diced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil leaves, torn
• 2 teaspoons salt
• 1 teaspoon sugar (optional, to balance acidity)
• Freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese, plus more for serving

Nutrition Information

Per Serving (Serves 4): - Calories: 450 - Fat: 15g - Carbohydrates: 65g - Protein: 14g - Fiber: 4g - Sodium: 680mg

Instructions

Making the Pasta Dough

1. Create a flour well: On a clean work surface, create a mound with the flour. Make a well in the center, large enough to hold the eggs.

2. Add wet ingredients: Crack the eggs into the well. Add the salt and olive oil.

3. Mix the dough: Using a fork, beat the eggs, gradually incorporating flour from the sides of the well. Continue until the mixture is too thick to mix with the fork.

4. Knead the dough: Use your hands to bring the remaining flour into the dough. Knead for 8-10 minutes until the dough is smooth and elastic. If it feels too dry, add water a little at a time. If too sticky, add more flour.

5. Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, making the dough easier to roll.

Rolling and Cutting the Pasta

1. Prepare your workspace: Dust your work surface with flour. If you have a pasta machine, set it up according to the manufacturer’s instructions. If not, have a rolling pin ready.

2. Divide the dough: Cut the dough into 4 equal pieces. Work with one piece at a time, keeping the others covered with a kitchen towel.

3. Initial flattening: Press the dough into a flat rectangle shape with your hands.

4. Roll the dough: If using a pasta machine, start with the widest setting (usually #1) and feed the dough through. Fold the dough in thirds, rotate it 90 degrees, and feed it through again. Repeat this process 3-4 times until the dough is smooth.

If rolling by hand, use a rolling pin to roll the dough as thin as possible, aiming for about 1/16 inch thickness.

1. Thin the dough: Gradually adjust the pasta machine to thinner settings, passing the dough through each setting once until you reach the desired thickness (usually setting #6 or #7 for most types of pasta).

2. Cut the pasta: If using a pasta machine with cutting attachments, use the fettuccine or tagliatelle cutter. If cutting by hand, lightly flour the sheet of pasta, loosely roll it up, and cut into strips about 1/4 inch wide.

3. Dry the pasta: Unroll the cut pasta and either hang it on a pasta drying rack or form it into small nests on a floured surface. Let it dry slightly while you prepare the sauce.

Making the Fresh Tomato Sauce

1. Prepare the tomatoes: Bring a large pot of water to a boil. Score an “X” on the bottom of each tomato. Blanch the tomatoes for 30 seconds, then transfer to an ice bath. Once cool, peel the skins off (they should slip off easily). Cut the tomatoes in half, remove the seeds, and roughly chop the flesh.

2. Cook the aromatics: In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, cooking until soft and fragrant but not browned, about 3-4 minutes. Add red pepper flakes if using.

3. Add the tomatoes: Add the chopped tomatoes to the skillet along with the salt. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, for about 20-25 minutes until the sauce thickens slightly.

4. Finish the sauce: Taste and add sugar if needed to balance acidity. Add freshly ground black pepper and half of the torn basil leaves. Stir to combine.

Cooking and Serving

1. Cook the pasta: Bring a large pot of generously salted water to a boil. Fresh pasta cooks very quickly—usually just 2-3 minutes until al dente. Reserve 1/2 cup of pasta water before draining.

2. Combine pasta and sauce: Add the drained pasta directly to the skillet with the sauce. Add a splash of the reserved pasta water and the grated Parmesan cheese. Toss everything together until the pasta is well coated.

3. Serve: Divide the pasta among four plates. Garnish with the remaining basil leaves and additional Parmesan cheese. Serve immediately.

Tips for Success

• Flour matters: While all-purpose flour works well, if you want to get fancy, try using “00” flour, which is finely milled and produces a silkier pasta.

• Egg temperature: Use room temperature eggs for the best dough consistency.

• Dough consistency: The perfect pasta dough should be smooth, firm, and not sticky. It should feel similar to Play-Doh.

• Rest period: Don’t skip the resting period for the dough. This relaxes the gluten and makes rolling much easier.

• Tomato selection: The quality of your tomatoes greatly affects the sauce. Use the ripest, most flavorful tomatoes you can find. In winter, high-quality canned San Marzano tomatoes can be substituted.

• Sauce thickness: Fresh tomato sauce will be lighter and less thick than long-cooked versions. If you prefer a thicker sauce, you can cook it longer or add a tablespoon of tomato paste.

Variations

• Herb-infused pasta: Add 1 tablespoon of finely chopped herbs (such as parsley, basil, or chives) to the dough for colored and flavored pasta.

• Whole wheat option: Substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture and nutty flavor.

• Spinach pasta: Replace one egg with 1/4 cup of cooked, well-drained, and finely chopped spinach for green pasta.

• Sauce additions: Add diced vegetables like bell peppers or zucchini to the sauce, or include olives, capers, or anchovy for more complex flavors.

• Protein boost: Top the finished pasta with grilled chicken, shrimp, or roasted vegetables for a more substantial meal.

Make-Ahead and Storage Tips

• Pasta dough: The dough can be made up to 24 hours in advance and stored in the refrigerator, tightly wrapped in plastic. Bring to room temperature before rolling.

• Dried pasta: Fresh pasta can be dried completely (which takes 12-24 hours depending on humidity) and stored in an airtight container for up to 2 weeks.

• Freezing option: Freeze fresh, uncooked pasta in a single layer on a baking sheet, then transfer to a freezer bag for storage up to 3 months. Cook directly from frozen, adding 1-2 minutes to the cooking time.

• Sauce storage: The tomato sauce can be refrigerated for up to 5 days or frozen for up to 3 months.

Why Homemade Pasta Is Worth the Effort

Making pasta from scratch might seem intimidating at first, but once you’ve experienced the satisfaction of creating something so fundamental with your own hands—and tasted the difference—you’ll understand why it’s worth the effort. The texture of fresh pasta is incomparable: tender yet with a pleasant chewiness that perfectly captures the sauce.

This weekend project is also a wonderful activity to share with family or friends. Rolling and cutting pasta can be a communal activity, and there’s nothing like sitting down to a meal that everyone helped create.

If you’re looking for more Italian classics, check out our Authentic Risotto Milanese recipe or try pairing this pasta with our Simple Italian Salad with Homemade Dressing.