How Do You Make Homemade Pasta

Homemade Pasta

Discover how to make homemade pasta at home! This four-ingredient handmade pasta recipe is simple to prepare and consistently produces chewy, tasty noodles every time. This handmade spaghetti dish has quickly become one of our favorite culinary projects. Recently, Jack and I have been spending even more time in the kitchen than normal, experimenting with bread, baked products, and even okonomiyaki (Japanese pancakes). However, handmade pasta remains a favorite of ours. Together, you’ll have a lot of fun putting this dish together because it only takes a few simple ingredients.

We make our own fresh pasta at home, and my homemade pasta recipe calls for the pasta maker attachment for the KitchenAid Stand Mixer, which is what we use to roll out our pasta dough.

You may also use a standard pasta maker to roll out this pasta dough, following the manufacturer’s directions.

Cooking with someone you care about is a simple and enjoyable way to spend an hour in the kitchen together, plus you get to eat a large plate of chewy noodles with a perfect al dente bite at the end of the process.

Homemade Pasta Recipe Ingredients

Make wonderful fresh pasta at home with only four ingredients, all of which are likely to be found in your pantry or refrigerator already:

  • Pasta produced using all-purpose flour has proven me incorrect in the past. I used to believe that you required 00 flour or semolina flour to make excellent fresh pasta, but this handmade pasta recipe has shown me wrong. Regular all-purpose flour produces chewy, bouncy noodles every time it is used in this recipe. Eggs– The most important element in the dough, since they provide richness and moisture. Olive oil– A few drops of olive oil, together with the eggs, moistens the dough and aids in its cohesiveness. For the finest flavor, salt should be added to both the dough and the pasta water.

The whole recipe, including measurements, may be seen below.

How to Make Pasta

Are you interested in learning how to make pasta? Check out this step-by-step tutorial first, and then scroll down to the bottom of this article to see the entire recipe! Create a nest of flour on a clean work area by sprinkling it about. Add the other ingredients to the center of the pan and gently break the eggs with a fork to combine them. Make every effort to preserve the flour walls as intact as possible! After that, carefully incorporate the flour into the mixture with your hands. Maintain your efforts to bring the dough together into a shaggy ball.

  • Although the dough will seem dry at first, persevere and the dough will come together.
  • To avoid the dough becoming too sticky, sprinkle more flour onto your work surface.
  • Allow the dough to rest at room temperature for 30 minutes before using it.
  • One should be carefully flattened into an oval disk using a rolling pin or your fingertips.
  • Before moving on to the next stage, I put the dough through the pasta machine three times on this setting before continuing.
  • After that, you may fold the dough.
  • This step is largely optional, but it will make the final pasta sheet more rectangular, which will result in longer strands of spaghetti when you are through.
  • Simply put the dough flat on a work surface and fold both short ends in to meet in the middle.
  • After you’ve folded the dough in half, roll it out to the thickness you choose.
  • I use a KitchenAid attachment to do this.
  • Each time you are finished with a piece of dough, place one half of it on a baking sheet that has been lightly dusted.

Also sprinkle flour on top of the dish! Finally, prepare the pasta by cutting it and boiling it. Pasta sheets should be run through the pasta cutter attachment of your choice. For 1 minute, cook the noodles in a saucepan of boiling salted water, then drain and serve!

Homemade Pasta Serving Suggestions

For those of you who have never tried fresh pasta before, you are in for a real treat! Its chewy, bouncy texture, as well as its rich flavor, distinguish it from the dry pasta available at the grocery store. In fact, these noodles are so delicious that we normally offer them in their most basic form. With marinara sauce, pesto, home-made Alfredo sauce, or just olive oil and vegan Parmesan or Parmesan cheese, they’re quite delicious. Of course, they’re also delectable in bigger pasta meals like rigatoni.

  • Tagliatelle with AsparagusPeas
  • s Spaghetti Aglio e Olio
  • s Fettuccine Alfredo
  • s Easy Pesto Pasta
  • Roasted Vegetable Pasta
  • Linguine with Lemon and Tomatoes
  • s Garlic Herb Mushroom Pasta

Tagliatelle with Asparagus and Peas; Spaghetti Aglio e Olio; Fettuccine Alfredo; Pesto Pasta; Tagliatelle with Asparagus and Peas Pasta with Roasted Vegetables; Linguine with Lemon and Tomatoes; Garlic Herb Mushroom Pasta; Linguine with Lemon and Tomatoes

Homemade Pasta

Preparation time: 30 minutes 30 minutes of resting time Serves 3 to 4 people Made from scratch, this fresh handmade pasta is incredibly tasty and simple to prepare! Make a simple dish out of it by tossing it with olive oil and Parmesan cheese, or use it into your favorite pasta dishes.

  • To construct a nest out of the flour, spread it out on a clean work area. To make the middle of the cake, place the eggs, olive oil, and salt in the center and gently break up the eggs with a fork, trying to keep the flour walls as intact as possible. To integrate the flour, gently press it into the batter with your hands. Working with your hands, bring the dough together into a shaggy ball. Knead the dough for 8 to 10 minutes until it is elastic. Although the dough will seem dry at first, persevere and the dough will come together. Initially, it may not appear as though the dough will come together, but after 8-10 minutes of kneading, the dough should become cohesive and smooth. To integrate a small amount of water if the dough is still too dry, sprinkle a small amount of water over your fingertips and work it in. If the mixture becomes too sticky, sprinkle extra flour onto your work surface. Make a ball out of the dough and cover it tightly in plastic wrap, then let it aside at room temperature for 30 minutes. Set aside 2 big baking sheets dusted with flour for later use. Using a sharp knife, cut the dough into four pieces. Gently flatten one into an oval disk using your hands. Place dough in the Pasta Roller Attachment and roll it out. the first three times on level 1 (the most expansive setting)
  • Place the dough piece on a counter or work surface to be worked on. Then fold both short ends in to meet in the center, then fold the dough in half to make a rectangle (as seen in the photograph above)
  • Feed the dough through the pasta roller three times on level 2, three times on level 3, and once on each of levels 4, 5, and 6 of the pasta roller. Half of the pasta sheet should be placed on the prepared baking sheet and sprinkled with flour before folding the other half on top of the first half. More flour should be sprinkled on top of the second half. Every side of the pasta should be floured to ensure that the final spaghetti noodles do not adhere to one another. Repeat the process with the remaining dough. Feed the pasta sheets through thePasta Cutter Attachment to cut them into shapes (pictured is the fettuccine cutter). Repeat the process with the remaining dough. Cook the pasta for 1 to 2 minutes in a saucepan of salted boiling water
  • Drain.

To construct a nest out of the flour, spread it out on a clean area. Then, using a fork, carefully break up the eggs while preserving as much of the flour walls as possible, pour in the olive oil and season with salt. Bring the flour inward with your hands, gently incorporating it as you go. Continue to mix the dough with your hands until it comes together into a shaggy ball; knead the dough for approximately 8 to 10 minutes. Although the dough will feel dry at first, persevere and it will come together!

  • To integrate a small amount of water if the dough is still too dry, sprinkle some over your fingers and work it in.
  • Make a ball out of the dough and cover it tightly in plastic wrap, then set it aside for 30 minutes at room temperature.
  • Make four pieces of dough out of the dough.
  • Place dough in the Pasta Roller Attachment and roll it through.
  • Then fold both short ends in to meet in the center, then fold the dough in half to make a rectangle (as seen in the figure above).
  • Half of the pasta sheet should be placed on the prepared baking sheet and sprinkled with flour before folding the second half on top of the other half.
  • Every side of the pasta should be floured to ensure that the finished spaghetti noodles do not adhere to one another; To make a second batch of dough, double the recipe.

To make a second batch, repeat the same with the second dough ball. For 1 to 2 minutes, cook the pasta in a saucepan of salted boiling water.

Homemade Pasta

It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. My favorite handmade pasta recipe has only four ingredients and can be cooked by hand, in a stand mixer, or in a food processor. In addition, there are instructions on how to roll out your pasta by hand or using a pasta maker. It seems like I’ve had an uncontrollable obsession with handmade pasta recently. And, oh my god, you guys, I am in love with it to the extreme. When Barclay and I returned from our trip to the Amalfi Coast last spring, we were certain that we wanted to make more authentic Italian food from scratch in our own small kitchen at home.

  1. Consequently, this spring, Barclay set his eyes on making handmade mozzarella (more on that to come), while I returned home eager to plunge into the realm of homemade pastas, gnocchi, and breads of all types (more on that to come).
  2. It turns out that making handmade pasta is even more enjoyable — as well as simple, tasty, and entertaining — than I had anticipated!
  3. It takes less than 5 minutes to prepare the dough if you have a food processor, which is highly recommended.
  4. For those who prefer to roll out pasta by hand, I’ve provided instructions below on how to do it with a stand mixer and a rolling pin as well.) I’ve also had a lot of fun experimenting with different types of pasta flour and determining which ones I prefer for particular situations.
  5. However, we’ve really just been enjoying some delicious fresh spaghetti.
  6. And it has immediately raised the quality of several of our favorite pasta dishes by several notches.
  7. On a Friday night, I’m inviting a group of girls over to share a bottle of rosé as we make a batch of handmade pasta together.
  8. Surprise friends and neighbors with a tupperware full of adorable little fresh pasta nests as presents, or make them yourself.
  9. And if you’re a lover of very fantastic pasta, I have a feeling this may become one of your new favorite things as well.
  10. I’ve attempted to provide a variety of approaches and alternatives that may be used with whatever you happen to have in your kitchen.

If you want to make handmade pasta, please experiment and find the way that works best for you – and please report back if you succeed! I’d be interested in hearing how things turn out.

Homemade Pasta Recipe | 1-Minute Video

Okay, before we get into the details of the recipe, here are a few crucial points to remember about the pasta components you will need to produce 1 pound of classic handmade egg pasta:

  • Flour: I truly enjoy making my own handmade pasta with “00” flour, which produces the silkiest spaghetti possible. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which makes the pasta a little more robust and helps the sauce adhere to the pasta a little more effectively. That being said, any of the three flours listed below (or a mix of them) will work with this recipe:
  • “00” flour: This is my personal favorite since it gives the dough an additional smooth feel
  • Semolina flour: This is a heartier flour that can help the pasta cling to the sauce more effectively. (Semolina is also my favorite flour to use as a dusting on the cutting board and pasta while you are in the process of rolling out the dough. All-purpose flour: If this is the only flour you have on hand, it will also work rather well.
  • Eggs: This recipe asks for four big eggs, which are not hard boiled. Also useful for moistening the dough is olive oil (extra virgin). (If the dough is still too dry, you may add a few tablespoons of water to moisten it more.)
  • A teaspoon of fine sea salt will be added to the recipe as well as a pinch more to the pasta water as it is being cooked.

Homemade Pasta Equipment:

I’ve provided step-by-step directions for making handmade pasta entirely by hand in the section below. Alternatively, if you happen to own a food processor (which is my preferred technique) or a stand mixer, you can save yourself some time as well. In terms of rolling out the spaghetti, you can do so by hand if you want to save time (with a rolling pin and a knife). Alternatively, you may also consider investing in a:

  • Pasta maker: I acquired the Atlas 150pasta maker, which I really adore and would highly suggest. Alternatively, if you happen to possess a KitchenAid stand mixer, its pasta roller attachment will work just as well
  • Pasta drying rack: This is optional, but it is quite useful (and attractive!). I chose this wooden pasta drying rack, which I just adore

How To Make Pasta In A Food Processor:

This is my fave method of preparing handmade pasta since it is the quickest and most straightforward! Simply place all four ingredients in the bowl of a food processor and pulse until smooth (fitted with the normal blade attachment). In a food processor, pulse for approximately 10 seconds, or until the mixture achieves a crumbly texture (see above). Remove the dough from the bowl and pat it into a ball with your hands before transferring it to a lightly floured cutting board to rest. Make sure the dough is smooth and elastic by kneading it for 1-2 minutes.

Use right away or store in the refrigerator for up to 1 day.

How To Make Pasta In A Stand Mixer:

Making handmade pasta in this manner is my favourite method, as it is the quickest and most straightforward! Add all four ingredients to the bowl of a food processor and pulse until well combined (about 30 seconds) (fitted with the normal blade attachment). 10 seconds, or until the mixture reaches a crumbly consistency, pulse the processor for a few seconds more (see above). Remove the dough from the bowl and form it into a ball with your hands before transferring it to a lightly floured cutting board to cool.

See also:  How To Make Cauliflower Pasta

The dough may be moistened with an additional tablespoon or two of water if it appears too dry.) Simply add more flour if the dough is too moist or sticky; nonetheless, you want the dough to be rather dry.) With your hands, shape the dough into a ball and cover it securely in plastic wrap.

Refrigerate for up to 1 day if not used right away or immediately.

How To Make Pasta By Hand:

It’s not a problem if you don’t have a food processor or stand mixer. Make a pile of flour on a big chopping board and set it aside. Then, using your fingers or a spoon, make a well in the center of the flour mound that is about an inch deep (kind of like a volcano). Place the eggs in the center of the well and cover with plastic wrap. On top of the eggs, sprinkle with salt and drizzle with olive oil to finish. To begin whisking the eggs, start with a fork. As soon as they are incorporated, begin gradually whisking in part of the surrounding flour, gradually adding more and more until the egg mixture is nicely thickened (about 5 minutes).

Then, using your hands, fold the remainder of the dough into the first until everything is well incorporated.

You can add an extra tablespoon or two of water if the dough appears to be too dry; nevertheless, you want the dough to be rather dry.

Form the dough into a ball with your hands, cover it securely in plastic wrap, and allow it to rest at room temperature for 30 minutes before using it as directed. Use right away or store in the refrigerator for up to 1 day.

How To Roll Fresh Pasta With A Pasta Maker:

As soon as you have finished resting the dough for 30 minutes and it is ready to use, take it from the plastic wrap and place it on a cutting board again. Take your knife and cut the dough into four equal wedges, similar to pie-slicing. Set one wedge away and immediately wrap the remaining three in plastic wrap again to keep them from drying out while they bake. To prepare the cutting board (or big baking sheet), generously sprinkle it with flour and lay it aside. Shape the dough wedge into an oval-shaped flat disc with your hands, using your fingers.

  1. In my pasta maker, this is the first setting on the dial.) Once the sheet has been removed, fold it in thirds, much like you would fold a piece of paper to fit it into an envelope, to make it more compact.
  2. Once the dough has been sent through the rollers a few times, progressively lower the settings one at a time, until the pasta has reached the thickness you wish.
  3. If your dough sheet becomes too lengthy to handle, just cut it in half using a knife to make it manageable again.
  4. Then, put the cutter attachment to your pasta machine and begin cooking!
  5. Fill your pasta maker with your preferred form of pasta by feeding the sheet through the attachment.
  6. Repeat the process with the remainder of the pasta dough.

How To Roll Fresh Pasta With A Stand Mixer:

The procedure for making pasta using a stand mixer is nearly identical to that for making pasta with a traditional pasta maker. (Besides the fact that it’s less difficult because you don’t have to use one hand to spin the machine!) Connect the pasta roller attachment to your stand mixer in a few simple steps. To widen the adjustment knob, turn it all the way to the left. Then, following the directions above, form and feed the pasta dough through the roller until it reaches the appropriate thinness, lightly flouring the pasta as you go to keep it from sticking to the roller.

Once you’ve finished with the roller attachment, you may connect the cutter attachment of your choosing.

Feed the dough through the cutter until it is completely cut through. To finish drying, either transfer the cut pasta to a drying rack or swirl it into little pasta “nests” and place them on a floured surface to dry for 30 minutes. Repeat the process with the remainder of the pasta dough.

How To Roll Fresh Pasta By Hand:

To roll out your pasta by hand, form one wedge into an oval-shaped flat disc, as described above. Repeat the process with the remaining wedges. Transfer the disc to a cutting board and roll out the dough with a rolling pin until it reaches the required thickness (usually between 1-2 mm thick), adding additional flour to the cutting board as needed to keep the dough from sticking. In general, if you gently raise the dough up, you should be able to see your hand through it, which indicates that the dough is sufficiently thick.

Using a little additional flour, sprinkle each part of the pie.

Repeat with the remaining portions (see above).

To finish drying, either transfer the cut pasta to a drying rack or swirl it into little pasta “nests” and place them on a floured surface to dry for 30 minutes.

How To Cook Fresh Pasta:

Using a big stockpot of liberally salted water, bring to a rolling boil over high heat while you prepare the fresh pasta. Add in the new pasta and immediately begin to gently mix it in order to prevent the noodles from sticking together. Cook the pasta until it is al dente, maybe another minute or so. (Be sure to keep an eye on it because fresh pasta cooks more faster than dry spaghetti!) After that, drain the fresh pasta and use it right away. It is important to note that the cooking time for fresh pasta will be totally dependent on the thickness of the pasta; thus, it is important to check the pasta often to ensure that it has reached the right al dente texture.

How To Store Fresh Pasta:

Ensure that the pasta is allowed to air out on a drying rack or on a baking sheet for at least 30 minutes before using it (or up to 2 hours). Fill a large airtight jar with the mixture and store in the refrigerator for up to 2 days or the freezer for up to 2 weeks. In order to use frozen fresh pasta, place it in the refrigerator to defrost for at least 4-6 hours before continuing with the recipe as usual.

Recipes To Make With Fresh Pasta:

Now comes the fun part: figuring out what to do with your beautiful batch of fresh pasta! Please feel free to peruse our whole pasta library right here on the site, but I’ve included a few of my personal favorites below.

  • Cacio e Pepe (shown above)
  • Pasta Carbonara
  • Pasta Marinara
  • Pasta Arrabbiata
  • Pasta Aglio e Olio
  • Fettuccine Alfredo
  • Cacio e Pepe (shown above)
  • Cacio e Pepe (

Description

Easy to prepare by hand, in a stand mixer, or in a food processor, this 4-ingredient handmade pasta dish is a family favorite. See the suggestions above for instructions on how to roll out the pasta by hand, using an apasta maker, or with a stand mixer.

How To Make Pasta In A Food Processor:

  1. Place all of the ingredients in the bowl of a food processor fitted with the standard blade attachment. Process until smooth. Pulse the mixture for about 10 seconds, or until it achieves a crumbly texture (as shown in the photographs above)
  2. Remove the dough from the bowl and shape it into a ball with your hands, then transfer the dough to a lightly floured cutting board. Make sure the dough is smooth and elastic by kneading it for 1-2 minutes. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the mixture appears to be too moist or sticky, simply add a little more flour
  3. Nonetheless, you want the dough to be rather dry.)
  4. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

How To Make Pasta In A Stand Mixer:

  1. All of the ingredients should be combined in the bowl of a stand mixer fitted with the dough hook. Knead the dough on a low speed for 8-10 minutes, or until it is smooth and elastic, depending on your preference. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the dough appears to be too moist or sticky, simply add more flour
  2. Nonetheless, you want the dough to be rather dry.)
  3. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

How To Make Pasta By Hand:

  1. Make a pile of flour on a big chopping board and set it aside. Make a well in the midst of the flour mound with your fingers or a spoon, making sure it is a fair size (kind of like a volcano). Place the eggs in the center of the well and cover with plastic wrap. Sprinkle the salt and sprinkle the olive oil on top of the eggs and whisk them together with a fork until they are well blended. Afterwards, continue to gradually whisk in part of the surrounding flour into the egg mixture, gradually increasing the amount of flour used until the egg mixture is lovely and thick. It’s okay if a few eggs accidently slip out
  2. Simply use your hands or a bench scraper to gently remove them back into the bowl. Fold in the remainder of the dough with your hands until the dough forms a loose ball of dough. Knead the dough for approximately 10 minutes, or until it is smooth and elastic, putting some more flour on the cutting board if necessary to prevent sticking or if the dough appears to be too moist or sticky at any point throughout the process. In addition, if the dough appears to be too dry, you can add an additional tablespoon or two of water
  3. Nonetheless, the dough should be reasonably dry.)
  4. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

Notes

Flour: As previously stated in the blog article, I make handmade pasta with “00” flour the majority of the time since it produces the silkiest pasta. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which results in pasta that is a little more firm and also helps the sauce adhere more effectively to the pasta.

Having said that, any of the three flour alternatives stated above will be satisfactory. A post published on May 15, 2019 by Ali

Basic Pasta

This is the first time I’ve prepared this recipe, so bear with me. I am a seasoned pasta maker who has worked with a variety of machines, rollers, and other tools. This is by far the simplest to work with and has a fantastic flavor to boot. When it came to mixing the dough, I used a KitchenAid, but I performed the final kneading by hand. The first time I used it, I increased the amount. In addition, I substituted 1 tablespoon of olive oil for some of the water in the recipe. After kneading the dough, I covered it with plastic wrap and let it aside for approximately 15 minutes to cool slightly.

I highly recommend it.

Most helpful critical review

I began with this recipe and didn’t make any modifications. It was crumbly and dry, and it wouldn’t hold together well. Then I mixed in more oil and a bit more water (approximately 5 Tbl) until everything was well-combined. When it eventually formed a dough ball, I set it aside to rest, as suggested by several of the other reviewers. Because it was difficult to roll out, I was unable to make the dough thin enough. My noodles were far too thick, as a result. The flavor was good, but the whole experience was lackluster.

592 people have given their opinions.

  • 5star ratings received: 414
  • 4star ratings received: 120 3star values are 35, 2star values are 10, and 1star values are 13.

This is the first time I’ve prepared this recipe, so bear with me. I am a seasoned pasta maker who has worked with a variety of machines, rollers, and other tools. This is by far the simplest to work with and has a fantastic flavor to boot. When it came to mixing the dough, I used a KitchenAid, but I performed the final kneading by hand. The first time I used it, I increased the amount. In addition, I substituted 1 tablespoon of olive oil for some of the water in the recipe. After kneading the dough, I covered it with plastic wrap and let it aside for approximately 15 minutes to cool slightly.

I highly recommend it.

I experimented with this recipe today, reducing the salt to 1/4 teaspoon and adding 1 teaspoon of olive oil.

  1. Most doughs require resting after they have been prepared in order to roll out more easily, and this dough clearly benefited from the resting process (to let the gluten relax).
  2. Aside from that, I sliced some of them even wider and tried my hand at making a few ravioli filled with herb-seasoned ricotta, and then I cut others still wider and used the same filling to make some free-form lasagnes.
  3. Tender and delicate, to say the least!
  4. Looking forward to using some of the noodles/pasta in a homemade turkey soup after the holidays!
  5. You also don’t need a pasta machine to make this dish!
  6. You should also have a stainless steel dough scraper on hand in case the dough does become stuck to the work surface.
  7. For recipes that will be served the same day, I use cake flour.
See also:  How Many Calories In A Plate Of Pasta

Add one or two teaspoons of extra virgin olive oil to finish it off as well.

Those who have had a rough experience should not give up on themselves.

Additions such as various seasons and herbs, as well as other ingredients, enhance the flavor of this recipe tremendously.

ALLOW IT TO REST!

I had the impression of being one of those expert cooks at a high-end restaurant:-) I’m pleased I took the time to read the other reviewer’s suggestions.

I could have waited 30 minutes, but I was too busy.

I had no difficulty putting it to use.

This was excellent for me because I don’t have one yet, but I intend to purchase one as soon as possible.

For those of you who have a limited workspace, I propose that once you have allowed the dough to rest, split the dough into the number of servings you will be preparing and work on each component one at a time.

Another tip: If you’re rolling the dough, don’t double roll, etc.

Roll the dough in one direction just once over the entire sheet of dough.

I allowed the dough to dry out on the counter by spreading it out.

This is something I will make again.

I doubled the recipe and it turned out to be a wonderful smooth and thick dough.

My method was to roll it out and roll it up like a jelly roll(without the flouer on it) and cut thin strips to make fettichini and dry the strips on a broom stick covered with a towel that was held up between two chairs, I let them dry completely and pakaged half the amount for storage and boiled the other half, and it was VERY GOOD!

So simple, enjoyable, and delicious!

Thanks It was my first time making handmade pasta, and it was really simple!

  • After tasting it, I decided to add roughly 1/2 tablespoon olive oil because it felt a little dry without it.
  • After then, set it aside for 45 minutes.
  • We dusted some flour on the kitchen table and rolled it out.
  • As a result of this, I recognized that I should have transferred it on a cutting board and lifted it up and carried it.
  • Due of my lack of concern for regularity, I used varied sizes of pizza cutters, which worked quite well.
  • As a result, several of the components were entangled with one another, which I should have avoided.
  • It was simple to create, using only a rolling pin.

Advertisement This was my first time making pasta from scratch, and I was pleasantly surprised at how simple it turned out to be.

  1. My husband requested handmade noodles to go with the homemade chicken soup I cooked (which was submitted by Jill), and it was a huge hit with everyone.
  2. The noodles were then added to the soup and simmered for around 15 minutes before being served.
  3. To cut the noodles, we use a pizza cutter, which works perfectly!
  4. In the last two weeks, I’ve prepared three batches of these cookies.
  5. This is a fantastic recipe!
  6. I had always assumed that making pasta without a pasta machine would be difficult, but it was surprisingly quick and simple, and the results were excellent!
  7. I will never buy pasta again now that I have discovered how simple it is to make it at home.
  8. It was crumbly and dry, and it wouldn’t hold together well.
  9. When it eventually formed a dough ball, I set it aside to rest, as suggested by several of the other reviewers.
  10. My noodles were far too thick, as a result.
  11. I will continue to get pasta from the grocery store.

How to Make Homemade Pasta – Recipe & Tips

Homemade pasta is not only a delicious and simple meal to prepare in your own home, but nothing compares to the flavor and texture of freshly made pasta. Whether you want to knead and cut the dough by hand, or whether you prefer to use a Kitchenaid stand mixer to combine the dough and a roller to flatten and cut it, I’ll share all of my handmade pasta tips and tricks with you!

Why this recipe works:

Everybody should try their hand at making homemade pasta at least once in their lives. There are probably 99 percent of us who prepare the standard dry pasta that comes in a box. There’s nothing wrong about doing so. I’m the one that does it! This recipe is simple to follow, especially for those who are new to the kitchen. Not only does the pasta taste fantastic, but the texture is also excellent – soft but with a slight “bite.” I’ve done a few of culinary lessons where we made our own pasta, and I’m really good at it now!

I’ll take you through the process step by step and provide as many tips and tricks as I can with you.

Wrong.

However, like with any work, having the correct equipment makes things simpler.

Ingredients needed:

My pasta dough is made using olive oil, water, eggs, and a combination of all-purpose flour and semolina flour in equal amounts. I’ve attempted to make pasta with simply all-purpose flour in the past and found it to be too doughy. With the addition of semolina, the pasta takes on extra bite. It enhances the flavor and texture of the dish. You may, of course, make this recipe entirely using semolina, but I think that combining the two flours produces a dough that is both easy to work with and delicious to eat.

Here’s how to make it:

  1. All of the components will be combined by you. On a clean surface (picture 12), or in the bowl of your stand mixer, combine the ingredients
  2. Then knead the dough until it is smooth and elastic (photo 3). After that, all you have to do is cover the dough with plastic wrap or a towel and let it aside for at least 30 minutes. In order for the gluten to develop, your pasta must be cooked for at least 10 minutes at a low temperature. Next, after a time of rest, you will roll it out by folding it in thirds to create smooth edges (picture 4) and then continuing to roll it smaller and smaller (photo 5)
  3. Once the sheet of pasta has been rolled out to the correct thickness, it may be cut into individual noodles (see photo 6).

After the pasta is made:

After the pasta has been rolled and cut, you will have three options for cooking it.

  • Alternatively, you may cook it briefly in a saucepan of salty boiling water until it is ready to eat
  • If you don’t want to use the entire batch right once, you may keep it in an airtight container in the refrigerator or freezer until needed. Alternatively, you may dry your pasta by hanging it on a drying rack.

Recipe tips for success:

  1. Stick your knuckle into the pasta dough to see whether it has been sufficiently kneaded and incorporated. It should begin to push back gradually. If you make an indentation in the dough and the dough merely sits there, you must continue kneading. When the dough has achieved elasticity, you can tell it is ready. You may undoubtedly knead the dough by hand, but it is a physically difficult operation that will put a strain on your biceps for at least 10 minutes during the process. Due to the fact that pasta dough is not as soft as bread dough, you’d be in for a workout
  2. If you have a stand mixer, you may quickly knead the dough using the dough hook attachment to make it easier. If not, knead the dough by hand on a well-floured surface until it is smooth and elastic.

How to you make it without a machine or pasta roller:

I’m not going to sugarcoat it. In order to get the best results, I prefer using a pasta roller, but I’ll show you how to make it by hand if you don’t have one.

  1. To roll out pasta by hand, just split the dough into sections and roll each chunk out separately. This step will be made considerably simpler if you use a dough cutter
  2. Make sure you have enough all-purpose flour on your work area and rolling pin to keep things from sticking. Make a pie crust out of the dough by rolling it out like you would a pie crust. The aim, on the other hand, is to produce lengthy sheets that are approximately 1/8 inch thick. You may then cut the dough into noodles once the sheets have been flattened out into long and thin sheets as described above. I recommend that you use a clean straight edge, such as a ruler, to cut the pasta, otherwise you may wind up with some strangely shaped spaghetti.

Tips for using a pasta roller:

No matter whether you use a hand roller or the KitchenAid attachment, the method is the same. My personal favorite is the Atlas hand roller, which I would definitely suggest. There’s just something enjoyable about physically pushing the pasta through the machine.

  • Send tiny pieces of well-floured dough through the roller on the widest setting, working with little portions at a time. The dough should be folded into thirds and sent back through the machine with the folded ends on the sides. Repeat the process once more, this time using the largest possible option. The objective for doing this is to ensure that you receive a pasta sheet with straight edges, which will result in less waste when you cut it. Continue to pass the dough through the roller, spinning the dial each time, until the pasta sheet becomes thinner and thinner as a result of your efforts. Always make sure that your dough has enough flour in it so that it does not stick to your roller. I normally use the thickness option of 5, but you may adjust it to make your spaghetti thicker or thinner to your liking. Following the receipt of your sheet, you can proceed to prepare your own ravioli or lasagna. When it comes to producing ravioli, having the correct tools is essential. If you’re making ravioli, I recommend utilizing an aravioli press. In order to cut spaghetti or linguine noodles, pass the pasta through the cutting side of the pasta machine first. Make sure that each of the noodles is well coated with flour so that they do not cling together. This is one place where you can’t go overboard since everything will fall off when you boil the pasta.

Recipes to serve with homemade pasta:

  • Put some basil meatballs on top of this pasta, and imagine how great it would be if you served it with a rich homemade pasta sauce. This is Fettucine Alfredo, which is created with fresh pasta and a rich homemade Alfredo sauce that has been infused with garlic. To satisfy your need, how about some meat and cheese ravioli, or butternut squash ravioli with a herb brown butter sauce? Yes, I did make it with my own pasta
  • Can you imaging how much wonderful a tenderpork marsala would taste served over top of that? You get the picture.

In the end, if you appreciate creating items from scratch, such as handmade pasta, you’ll probably enjoy making homemade gnocchi as well.

Recipe video below:

Don’t let the size of the task frighten you. It’s pretty simple to put together. Any queries you may have while waiting for your order should be addressed in the comments section below.

  • One and a half cupsSemolina Pasta Flour
  • One and a half cupsall-purpose flour
  • Four eggs (room temperature and slightly beaten)
  • Four tablespoon olive oil, four teaspoon water, one teaspoon salt

Homemade pasta can either be made by hand or in a stand mixer.

  • If you’re doing it by hand: Combine the semolina, flour, beaten eggs, water, oil, and salt in a large mixing bowl. To form a firm dough, combine all of the ingredients. Hand knead for 10 minutes
  • If using a stand mixer, put semolina, flour, beaten eggs, water, salt, and oil in the bowl of the stand mixer and mix until smooth. Using a dough hook, knead the dough on a medium speed until it comes together. If the dough is too sticky, sprinkle in extra Semolina until it comes together. If the dough is too dry, add a little water at a time until it reaches the desired consistency. You’ll want to knead the dough until it becomes elastic. Remove slices from the dough with a paring knife, and continue to work the dough if there are many air bubbles. It has been kneaded when the dough comes together in a smooth, elastic ball with very few air bubbles when it is sliced. Try pressing your knuckle into the dough to see whether it starts to bounce back
  • If it does, the dough is ready. Refrigerate for at least 30 minutes after wrapping the dough in plastic wrap or in a covered bowl.

Rolling and cutting the dough:

  • On a lightly floured surface, spread out the dough to the required thickness and cut into shapes. To make a pasta roller, cut the dough into small bits with flour and run it through it. In order to complete this procedure, send through on a thickness of 0. Fold it in thirds and rotate it so that the straight edges are on the outside. Then run it through the machine once more. Fold it in thirds once again, this time with straight edges on the sides, and then run it through thickness 0 for a third time to finish it off. Then reduce the thickness to 1 and run the dough through the machine one more. Continue the procedure, going through the thicknesses of 2, 3, 4, and 5, and finally ending with 5. Give the dough sheet one more dredge in flour before passing it through the fettucine cutting side
  • You may also dredge the pasta in flour to ensure that it does not cling together. Alternatively, place pasta on a baking sheet until ready to cook or dry pasta on a drying rack until ready to cook. Bring a big saucepan of generously salted water to a boil before beginning to cook. Cook until the pasta is soft, about 5 minutes (approximately 3 – 5 minutes). There is no need to cook the noodles when creating lasagna. Make a straight addition to your recipe

Tips for using a pasta roller:

No matter whether you use a hand roller or the KitchenAid attachment, the method is the same.

My personal favorite is the Atlas hand roller, which I would definitely suggest. There’s just something enjoyable about physically pushing the pasta through the machine.

  • Send tiny pieces of well-floured dough through the roller on the widest setting, working with little portions at a time. The dough should be folded into thirds and sent back through the machine with the folded ends on the sides. Repeat the process once more, this time using the largest possible option. The objective for doing this is to ensure that you receive a pasta sheet with straight edges, which will result in less waste when you cut it. Continue to pass the dough through the roller, spinning the dial each time, until the pasta sheet becomes thinner and thinner as a result of your efforts. Always make sure that your dough has enough flour in it so that it does not stick to your roller. I normally use the thickness option of 5, but you may adjust it to make your spaghetti thicker or thinner to your liking. Following the receipt of your sheet, you can proceed to prepare your own ravioli or lasagna. When it comes to producing ravioli, having the correct tools is essential. If you’re making ravioli, I recommend utilizing an aravioli press. In order to cut spaghetti or linguine noodles, pass the pasta through the cutting side of the pasta machine first. Make sure that each of the noodles is well coated with flour so that they do not cling together. This is one place where you can’t go overboard since everything will fall off when you boil the pasta.
See also:  How To Cook Spaghetti Pasta

Nutritional Information (Calories: 194kcal|Carbohydrates: 27g|Protein: 6g|Fat: 6g|Saturated Fat: 1g|Cholesterol: 54mg|Sodium: 215mg|Potassium: 76mg|Fiber: 1g|Vitamin A: 80IU|Calcium: 14mg|Iron: 1.9mg] In February 2018, I initially published this piece, which has since been updated with new process photographs, helpful information, and cooking suggestions. Don’t worry, I didn’t modify anything about the recipe!

Fresh Pasta Dough

  • This is a recipe that I have used several times and it is always delicious! The dough was often too dry for me to work with, which was frustrating. This time, I followed the advice of one of the reviewers below and used a scale to weigh the flour and eggs, which resulted in a flawless result
  • I truly enjoyed this recipe. I used it in a quick evening spaghetti dish, and my twin brother raved about it to the point that he is considering packing some for lunch the next day to bring to work. I just mixed the dough according to the instructions provided by “Anonymous” in their remark on how to prepare fresh pasta. Delicious! I recently purchased a pasta machine (also known as my new toy), and I want to use this recipe for handmade ravioli
  • However, this is not the proper way to produce pasta. In order to make the pasta dough, one should first make a bowl out of the flower and then put the wet ingredients in the “bowl.” After that, one should gently press down on the wet ingredients and mix until it is a doughy consistency, then knead it and add more flower as needed
  • This is an excellent tasting pasta dough. My favorite pasta dish is this one, which I’ve tried a number of times and has become a staple in my kitchen. When I create it, it turns out beautifully every time, and it works well in a variety of applications. Fetachini with a white wine sauce is a favorite of mine and my family’s as well. It does have a tendency to be a little dry, so I occasionally add roughly half of a whisked egg to it. Apart from that, it is quite simple to prepare and is excellent for dazzling visitors
  • The secret to success with this recipe, it appears, appears to be to use weight measures rather than volume measurements for your flour and eggs. In a large mixing bowl, combine 250g of flour (flour should be 125g/cup) and 6 ounces of eggs in the shell (2oz per large egg). This is the second time I’ve prepared the recipe this way, and it has turned out perfectly both times. However, if you volume measure packed flour, you might obtain closer to 325g of flour in two cups, and of course the dough will be unworkably dry, necessitating the addition of another egg and other ingredients as needed. Adding only the yolk of one more egg, along with a dash of water, and the completed dough ball, as well as the pasta, was PERFECT
  • I have made this three or four times now and have discovered that you must add moisture to the dough ball and pasta. My hands have been involved every time I’ve required to add water and work the dough into a ball
  • In general, I don’t like to cook. My culinary snobbery has developed as a result of my years spent living in San Francisco’s foodie culture. Because I enjoy fresh pasta, I chose this dish as well as a handful of others to test. I have a pasta machine that is not electric. I followed the recipe exactly, and the first time I made it, it turned out perfectly. Since then, I’ve made it at least 5 or 6 times. Each time, the consistency is somewhat different, and it is necessary to adjust the consistency by adding a few drops of water here and there. When I’m working with pasta, it’s quite dry. It’s not sticky in this manner, and it has a wonderful hardness to it that I enjoy. This recipe, which I strongly suggest, should be made by hand. Instead of committing proportions in a mixing bowl that can’t be changed, mix in with a fork and knead with your hands until you obtain the texture you desire, leaving behind the flour you don’t need. You may eliminate the variables in this manner (humidity, egg size, flour composition and dryness, etc.). It takes a bit longer, but it is far more enjoyable, impresses people, and provides significantly more control. I’m seeking for a spaghetti recipe that incorporates artichokes into the mix. Artichoke pasta was brought home from Italy by one of my daughters, and I’ve been wanting to duplicate it ever since. Anyone have any ideas on how I could do this
  • The recipe is seriously flawed. First and foremost, flour quantities should never be given in cups since the type of flour used and the way of scooping have an affect on the volume. Instead, measurements should be given in grams or ounces. I used an additional egg and a small amount of water to make sure I got the correct amount of hydration. This was something I would have expected from an amateur blogger rather than a “big” publication
  • It was incredible! The fresh pasta I made was my first ever try, and it did not disappoint. Because I had never done this before, I viewed a number of videos to obtain a better understanding of the procedure. I really enjoy the 10 minutes of kneading that I get from using my mixer. I also used a roller and cutter to make the mixer, which was a lot of fun:) It was served with shrimp in a diavolo sauce, which was delicious. This is delicious, and I really enjoy it since I can use the mixer attachments. It is an incredibly wonderful pasta, however I agree that it is a touch dry unless you add a smidgeon of water or a smidgeon of additional oil to the mix. Normally, I roll and cut thin Fettucine and boil it for 3 minutes, but this evening I’m going to attempt a baked lasagne made with sheets. We’re crossing our fingers that this spaghetti dough recipe turns out well! Is it true that I struggled with it the first time it was rolled out? No, it was not your fault. When inoodles cooked ravioli for the first time, she used an incredible low-calorie cheese filling. However, with a pinch of sea salt, it becomes quite tasty. After 2 minutes in the boiling water, I transferred them to a saucepot and cooked them for a few more minutes. Thank you very much for your help. Hubby was overjoyed to no end. We’re following a low-sodium diet, which fits wonderfully with our lifestyle

Homemade Pasta

My family and I have enjoyed this dish on several occasions. The dough was sometimes too dry for me to work with at times. It was great this time because I utilized the advise from one of the reviews down to weigh the flour and eggs, and it was really delicious. I used it in a quick evening spaghetti dish, and my twin brother raved about it to the point that he is considering packing some for lunch the next day to bring with him. Just like “Anonymous” suggested when they posted on how to make fresh pasta, I just combined the dough in the manner described by him.

  • Although I recently purchased a pasta machine (also known as my “new toy”), I want to use this method for handcrafted ravioli; nevertheless, this is not the proper way to prepare pasta.
  • My favorite pasta dish is this one, which I’ve tried several times and has become my go-to.
  • Fetachini with a white wine sauce is a favorite of mine and my family’s.
  • However, other from that, it is quite simple to prepare and is excellent for dazzling visitors; the secret to success with this recipe, it would appear, appears to be to use weight measures rather than volume measurements for your flour and eggs.
  • In this manner, I’ve made the recipe twice, with great results both times.
  • I discovered that adding only the yolk of one more egg was just about ideal, then a dash of water and the completed dough ball, and pasta, was PERFECT; I have made this three or four times now and have found that you really must add moisture.
  • After years of living in San Francisco, I would consider myself to be a bit of a cuisine snob.

I use a manual pasta maker rather than an electric one.

This is a recipe that I’ve cooked at least 5 or 6.

I’m working with a somewhat dry pasta.

Hand-made is the way to go for this recipe, in my opinion.

You may eliminate the variables this way (humidity, egg size, flour composition and dryness, etc.).

I’m seeking for a spaghetti dish that incorporates artichokes into the mix since mess=fun for me.

Can somebody tell me how to make this; the recipe is seriously flawed.

Instead, measurements should be given in grams or ounces only.

Not what I would have expected from a “big” magazine, but what I would have expected from a novice blogger.

Because I had never done this before, I spent a lot of time watching tutorials to acquire a handle on it.

My roller and cutter for the mixer were also utilized, which made it much more enjoyable:).

The fact that I can utilize the mixer attachments makes this recipe much more appealing.

However, it is an incredibly excellent pasta.

With our fingers crossed, this spaghetti dough recipe will be a hit with everyone!

No, that was not your fault at all!

With a pinch of sea salt, it’s still really tasty.

After 2 minutes in the boiling water, I transferred them to a saucepot and cooked them for a few minutes more. Thank you very much for your time and consideration. ‘My husband was overjoyed.’ Currently, we’re following a low-sodium diet, which fits wonderfully into our daily routine.

Types of flour – all-purpose, semolina, and 00 flour

Most pasta recipes use for semolina or 00 flour, which are both gluten-free options. Semolina has a heartier texture that allows it to better absorb rich sauces, whereas 00 flour has a powdered texture that results in silkier pasta strands. These flours can be purchased at specialty Italian markets and specialty food stores. According on what I have on hand, I like to use a combination of all-purpose flour and semolina or 00 flour instead of all-purpose flour. All-purpose flour, on the other hand, is quite effective.

Make-ahead

Because pasta dough may be prepared in advance, it is quite convenient. If stored in the refrigerator, it will last up to one day, and if placed in the freezer, it will last up to four weeks. If you choose either method, make sure to let the dough to come to room temperature before kneading and passing through the pasta attachment.

Recipes to use homemade pasta

  • Spaghetti Aglio e Olio, Brown Butter Mushroom Pasta, Instant Pot Bolognese, Quick Tomato Sauce, Vodka Sauce, and Easy Baked Meatballs are just a few of the recipes you’ll find on this page.

Homemade Pasta

1 pound of produce is produced. Preparation time: 1 hour and 30 minutes the overall time is 1 hour and 30 minutes Fresh pasta dough created from scratch! All you need are four ingredients, and it’s very simple to make (and so versatile). Suitable for any body type!

Ingredients:

  • 3 cups all-purpose flour
  • 3 cups semolina or 00 flour* (all-purpose flour can be used)
  • 3 cups butter (can be substituted with all-purpose flour)
  • 3 cups sugar (can be substituted with all-purpose flour)
  • 6 big eggs (about). 1 tablespoon extra-virgin olive oil
  • A pinch of salt 3/4 cup water (or more if necessary)

Directions:

  1. Set aside 5-10 minutes in the bowl of an electric mixer fitted with the dough hook attachment to mix the flours and eggs along with the olive oil, salt, and water on medium-low speed until a soft and smooth ball of dough forms, around 5-10 minutes. As needed, add additional water if the dough becomes too dry. The dough should be elastic and slightly sticky to the touch when it has finished baking. Make a well in the center of the dough, then knead it three or four times until it comes together
  2. Allow it stand at room temperature for at least one hour before using, or place in the refrigerator overnight and allow to come to room temperature before using. Adjust the thickness of the pasta with the KitchenAid® Stand Mixer Pasta Roller Attachment to the desired thickness. Work on a lightly floured surface and divide the dough into four equal halves. Using only one piece of the dough at a time, switch on the stand mixer to speed 2 and run the dough through the pasta roller to knead, lightly flouring the dough as necessary to keep it from sticking. Using a rolling pin, fold the dough in half and roll again, continuing as necessary, until the dough is smooth. Make the necessary adjustments to the thickness. 2. Feed dough into the machine one more
  3. Adjust thickness to desired setting feeding dough and repeating one more
  4. Adjusting thickness to desired setting 3. 4. Feed dough into the machine, repeating once. Using a KitchenAid® Stand Mixer Fettuccine Cutter Attachment, turn on the stand mixer at speed 4 and feed dough through the pasta cutter before putting pasta on a baking sheet for 30 minutes, lightly flouring the dough as required to keep it from sticking
  5. Remove baking sheet from oven. Remove from the oven and put in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 weeks.

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