There’s something so comforting about making pasta by hand, and these tiny little noodles are especially charming. They cook quickly, look adorable in any dish, and are surprisingly simple to create. Let me walk you through it gently, step by step.
Ingredients
- 1 cup all-purpose flour
- 1 large egg
- 1 tbsp olive oil
- 1–2 tsp water (only if needed)
- Pinch of salt
Optional swap: Use half semolina flour for a slightly firmer bite.
Steps
- Make a flour well.
On a clean surface, mound the flour and make a small well in the center. Sprinkle in the salt. - Mix in the egg.
Add the egg and olive oil to the well, gently whisking with a fork until the flour begins to pull in. Don’t worry if it looks messy it comes together. - Knead the dough.
Use your hands to knead for about 5–7 minutes. It should feel smooth and elastic. If it’s dry, add a tiny splash of water. - Let it rest.
Wrap the dough and let it rest for 20 minutes. This helps it roll out without shrinking. - Roll it thin.
Roll the dough into a very thin sheet mini pasta needs a delicate thickness. - Cut into mini shapes.
Slice tiny squares, mini strips, or little circles. Keep pieces lightly floured so they don’t stick. - Cook until tender.
Boil in salted water for 2–3 minutes. Mini pasta cooks fast pull it out the moment it floats.
Chef’s Tips
- If the dough feels tough, let it rest a little longer rest time magically softens it.
- Always flour your knife or cutter lightly to keep the tiny pieces crisp-looking.
- Mini pasta freezes beautifully; spread pieces out, freeze, then store in a bag for quick meals.
Variations
- Add 1 tsp dried basil or oregano to the dough for a fragrant twist.
- Mix in a tablespoon of spinach purée for green mini pasta.
- Use a small piping tip as a cutter for perfect tiny circles.