By Bring Homemade Spaghetti to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Homemade Spaghetti captures the essence of breads & pastries while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Homemade Spaghetti becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Pasta:
2 cups all-purpose flour
2 large eggs
1 tbsp olive oil
½ tsp salt
Water (as needed)
For the Sauce:
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar (optional)
Salt and pepper to taste
Fresh basil or parsley, chopped (for garnish)
PREPARATION STEPS
Make the Pasta Dough:
Mix the Dough: On a clean surface or in a large bowl, make a mound with the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt. Use a fork to gradually mix the eggs with the flour until a dough forms. Add a little water if the dough is too dry.
Knead the Dough: Knead the dough for about 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Roll and Cut the Pasta: After resting, divide the dough into 2-4 portions. Use a pasta machine or a rolling pin to roll the dough into thin sheets. Cut the sheets into spaghetti strands using the machine or a knife.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti for 2-3 minutes until al dente. Fresh pasta cooks faster than dried pasta, so watch it carefully.
Make the Sauce:
Cook the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. If the sauce is too acidic, add the sugar. Reduce the heat and simmer for 15-20 minutes, stirring occasionally.
Combine Pasta and Sauce: Drain the cooked pasta and add it directly to the sauce. Toss to coat the spaghetti evenly with the sauce.
Serve: Serve the spaghetti hot, garnished with fresh basil or parsley. Add grated Parmesan cheese if desired.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 25 min | Cook: 25 min | Total: 50 min | Servings: 10 | Calories: ~260 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
