1. Prepare the Homemade Pasta Dough

To begin, we’ll make the pasta dough from scratch. While it’s simple, this process requires a little patience and attention to detail.

Start by placing the flour in a large bowl or on a clean countertop. Make a well in the center of the flour mound. Crack the eggs into the well and add the olive oil and salt. Using a fork, gently whisk the eggs and oil, slowly incorporating the flour from the edges of the well into the wet mixture.

Once the eggs are combined with the flour and begin to form a dough, use your hands to knead the dough together. If the dough is too dry and crumbly, add water, one tablespoon at a time, until the dough comes together. If the dough is too sticky, add a little more flour. The dough should be smooth and elastic but not too wet or dry.

Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too stiff, cover it with a damp cloth and let it rest for 20-30 minutes to allow the gluten to relax.

2. Roll the Dough Out

After the dough has rested, it’s time to roll it out into thin sheets. If you have a pasta machine, set it to the widest setting and pass the dough through it a few times. Gradually reduce the thickness setting and continue rolling the dough until it’s thin enough to see your hand through it. If you don’t have a pasta machine, you can use a rolling pin, although it may take a little longer.

Once you have a thin sheet of pasta, fold it over and cut it into your desired shape. Fettuccine, tagliatelle, or pappardelle are all excellent choices for this garlic butter sauce. Dust the cut pasta with flour to prevent it from sticking together.

3. Cook the Pasta

Bring a large pot of salted water to a boil. Add the fresh pasta to the boiling water and cook for 2-3 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta, so be careful not to overcook it. Once cooked, drain the pasta and reserve a little of the pasta water in case you need it to thin out the sauce later.

4. Prepare the Garlic Butter Sauce

While the pasta is cooking, it’s time to prepare the garlic butter sauce. In a large skillet, melt the butter over medium heat. Once the butter has melted and starts to bubble, add the minced garlic and sauté for 1-2 minutes, or until the garlic becomes fragrant and golden. Be careful not to burn the garlic, as it can turn bitter.

If you like a little heat in your pasta, add a pinch of red pepper flakes to the butter and garlic mixture at this point. This will infuse the sauce with a subtle heat that pairs wonderfully with the richness of the butter.

Once the garlic has softened and the butter is infused with the garlic flavor, add a little salt and freshly ground black pepper to taste. If you want a hint of brightness in your sauce, add some lemon zest at this point. The lemon zest will give the sauce a fresh, zesty finish that balances the richness of the butter.

5. Toss the Pasta in the Sauce

Once the garlic butter sauce is ready, add the freshly cooked pasta directly into the skillet with the sauce. Toss the pasta gently to coat it in the garlic butter. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Continue to toss until the pasta is well-coated and the sauce has melded with the noodles.

If you like, you can also add some grated Parmesan cheese to the pasta at this point. The cheese will melt into the sauce, adding an extra layer of creaminess and flavor.

6. Serve the Pasta

Once the pasta is coated in the garlic butter sauce, transfer it to serving plates. Sprinkle the pasta with some additional freshly chopped parsley for color and freshness. If desired, top with more grated Parmesan cheese or a few cracks of black pepper.

Serve the homemade pasta immediately, while it’s still warm and buttery. This dish is rich, indulgent, and comforting, making it perfect for a cozy dinner or a special treat.