How Do You Make Pasta From Scratch

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.

1. Although the dough will seem dry at first, persevere and the dough will come together.
2. To avoid the dough becoming too sticky, sprinkle more flour onto your work surface.
3. Allow the dough to rest at room temperature for 30 minutes before using it.
4. One should be carefully flattened into an oval disk using a rolling pin or your fingertips.
5. Before moving on to the next stage, I put the dough through the pasta machine three times on this setting before continuing.
6. After that, you may fold the dough.
7. 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.
8. Simply put the dough flat on a work surface and fold both short ends in to meet in the middle.
9. After you’ve folded the dough in half, roll it out to the thickness you choose.
10. I use a KitchenAid attachment to do this.
11. 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 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

More of my favorite pasta recipes may be found here.

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.

Fresh pasta may be kept in the refrigerator for up to 2 days if it is tightly wrapped in plastic wrap. borrowed from the website Serious Eats

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.

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.

Homemade Pasta

This is the first time I’ve prepared this dish. Using numerous machines, rollers, and other equipment, I am an expert pasta maker. With its outstanding flavor and ease of use, this is by far the simplest to handle. I mixed the dough with a kitchen-aid mixer, but I finished by kneading it by hand when it was finished. First time around, I doubled the amount. To replace some of the water, I also used 1 tablespoon extra-virgin olive oil (extra virgin olive oil). After kneading the dough, I covered it with plastic wrap and let it aside for approximately 15 minutes to cool down.

I highly recommend it!

When I made this the other day, I reduced the salt to 1/4 teaspoon and added 1 teaspoon of olive oil.

1. It was delicious!
2. Because I wanted to “play around,” I doubled the recipe and cut fettucine-sized strips in addition to 1-inch wide strips.
3. Every single thing came together perfectly.
4. Yum!
5. To sum up my first experience with handmade pasta: you really must try it yourself!.
6. Preparation: Flour your rolling pin and work surface thoroughly.
7. Have a stainless steel dough scraper on hand just in case the dough begins to adhere to the work surface.
8. Use cake flour if you want to serve it the same day you make it.
9. Additional extra virgin olive oil (one to two teaspoons) is added.
10. Those who have encountered difficulties should not give up.
11. Additions such as different seasons and herbs, as well as a variety of other ingredients, enhance the flavor of this dish.

RELAX AND ENJOY YOURSELF Advertisement After hearing that there’s nothing quite like freshly made pasta, I was pleasantly delighted to discover that this is indeed the case:-).

• Making fresh pasta was enjoyable and satisfying.
• For around 45 minutes, I allowed the dough to rest.
• I believe that the extra time spent resting before rolling made the dough easier to handle.
• Unless you wish to create spaghetti or any other type of pasta, a pasta machine isn’t really needed.
• In terms of working area, I am working with a very little counter that is around the width of a standard cooktop, if not slightly smaller.
• This method really saves time since it allows you to think more quickly.
• over one area of the dough before moving on to the next part, etc., in order to maintain a uniform thickness throughout the dough.
• To continue if the dough forms a roll, simply pick up the dough and lay it back down and repeat the procedure.
• To cut the dough, I used a pizza cutter.

Wonderful!

My recipe yielded an excellent smooth and thick dough after being doubled.

I rolled it out and rolled it up like a jelly roll(without the flouer on it) and cut thin strips to make fettichini and dried 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!

Easy, entertaining, and really delicious!

Thanks Making handmade pasta for the first time was surprisingly simple.

• Due to the fact that it appeared to be too dry without it, I added around 1/2 tbl olive oil.
• Wait 45 minutes before proceeding.
• We dusted some flour on the kitchen table and began rolling it out.
• Using a pizza cutter, I cut long thin slices of the meat after it was on the cutting board.
• In fact, my spouse said that the thinner ones were his favorites.
• (2 hours later).
• I’ll leave them on the cutting board next time, but I’ll spread them out more and let them dry that way.

We’ll be using this recipe as a foundation for making handmade ravioli in the future.

It was a huge hit with my husband, who requested handmade noodles to accompany the homemade chicken soup I cooked (submitted by Jill).

The noodles were then added to the soup and simmered for around 15 minutes before being served.

To cut the noodles, we use a pizza cutter, which works fantastically.

In the last two weeks, I’ve prepared three batches of them.

This is a wonderful recipe!

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 delectably tasty!

Given how simple it is to make pasta at home, I will never buy it again.

I couldn’t stick it together since it was so dry and course.

So I waited until it formed a dough ball, as suggested by several of the other reviewers.

A lot of the noodles were far too thick for my liking.

I’ll continue to get pasta from the grocery store in the future.

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:

Another super-simple technique is (especially convenient if you are also going to be using a stand mixerroller attachmentto roll out the pasta dough). Simply place all of your ingredients in the bowl of a stand mixer and blend until smooth. On low speed, mix and knead the dough for 8-10 minutes, or until it is smooth and elastic, with the dough hook until it is smooth and elastic. (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; nonetheless, 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.

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. Easy to prepare by hand, in a stand mixer, or in a food processor, this 4-ingredient handmade pasta recipe is one of my favorites. If you want to roll out the pasta by hand, use an apasta maker, or a stand mixer, follow the instructions above.

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 wet or sticky, simply add more flour
2. However, you want the dough to be relatively dry.)
3. Hand-form the dough into a ball and wrap it tightly 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 can either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you want (see notes above). Using a large pot of generously 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 pasta. 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

How To Make Fresh Pasta from Scratch

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. Let us all sincerely pledge that this weekend we will take out the dusty pasta machine that has been tucked away on a high shelf and go to work on making some pasta. How many people are aware of how simple it is to cook pasta at home? It’s really simple! An excellent recipe for basic egg pasta, as well as a step-by-step walkthrough of the entire procedure, are provided here.

• Making the dough takes around 10 minutes, and then you have to let it rest for another 30 minutes before baking it.
• After the dough has rested, it will take another 10 to 20 minutes to roll it out and cut it, depending on how quickly you work and how many assistants you have.
• While it is possible to do the task on your own, it is extremely beneficial to have an extra set of hands, especially if you are hand-cranking the dough through a counter-top pasta rolling machine.
• As soon as you’ve finished making your pasta, you may cook it immediately, dry it, or freeze it for later use.
• After four minutes in salted boiling water, taste it and continue to check in one-minute intervals until the pasta is al dente, roughly ten minutes total.
• Let’s get started with the spaghetti.

Ingredients

• 2 cups flour, with a little extra for spreading out the pasta
• 2 cups water
• A half teaspoon of salt
• Three big eggs

Equipment

• Mixing bowl
• Fork or dough whisk
• Baking sheet Pasta machine (see Additional Notes for instructions on how to roll pasta by hand). Dishtowel and baking sheet are required.

Instructions

1. Combine the Flour and Salt: In a medium-sized mixing basin, whisk together the flour and salt with a fork until well combined. Toss in the eggs: Make a deep well in the center of the flour and crack the eggs into it. Set the well aside to cool. To incorporate the eggs, use a fork to whisk them together. If you like, you may do this on the counter-top “Italian Grandmother Style,” but I think it’s simpler and less messy to make it in a mixing bowl. Instructions for using a food processor are provided below. Begin Putting the Flour and Eggs Together: As you beat the eggs, slowly begin to incorporate flour from the bottom and sides of the basin into the mixture. Do not rush through this phase. At first, the eggs will seem to be a slurry due to the lack of oxygen. Once you’ve added enough flour, the dough will begin to form into a very soft ball of dough. Don’t be concerned if you haven’t used the entire bag of flour. Prepare the Pasta Dough: Knead the dough until it is smooth and elastic. Turn the dough out onto a clean surface, removing any extra flour with it. Beginning with a gentle fold of the dough in on itself, flattening it, and folding it again, repeat the process. It will be quite soft at first, but will progressively stiffen up as time goes on. The dough should be kneaded once it has become hard enough to handle. More flour should be added as needed to prevent the dough from sticking to your hands or the countertop. Remove slices from the dough with a paring knife, and continue to work the dough if there are many air bubbles. kneaded dough is defined as dough that when sliced creates a smooth, elastic ball with only a few air bubbles in it. Rest the Pasta Dough for a Few Minutes: The mixing dish should be thoroughly cleaned and dried. Cover the bowl with a dinner plate or plastic wrap to keep the dough ball from falling out. Rest for at least 30 minutes after your workout. Please keep in mind that the pasta dough can be refrigerated for up to 24 hours at this stage. Allow it to cool down to room temperature before rolling it out. The Pasta Dough should be divided as follows: Using a large spoon, scrape the ball of dough onto a baking sheet that has been generously sprinkled with flour (it will stick to the bowl
2. Use a spatula or bowl scraper if necessary). Divide the dough into four equal halves and set them aside. Cover the parts with a clean dishtowel once they have been dusted with flour. Maintain in mind that the goal at this stage is to keep everything well-floured in order to avoid the spaghetti from clinging to itself or the roller while you are rolling it out. If the dough becomes sticky as you roll it out, sprinkle it with flour to prevent sticking. In addition, sprinkle flour over whatever pasta you aren’t currently working with (whether it is rolled, sliced, or otherwise) and cover it with a dishtowel
3. Begin Making the Pasta: The Pasta is Rolled Out: The thickest setting on your pasta maker should be used (usually marked “1”). One piece of dough should be flattened into a thick disk between your palms before being sent through the pasta roller. Repeat the process one or twice more. Make a letter-folding motion with your hands to fold this piece of dough into thirds, then press it between your hands again. While the pasta machine is still on its largest setting, feed the pasta crosswise between the rollers of the machine to make ravioli (see picture). Feed it through one or twice more until it’s smooth and uniform in texture. If necessary, repeat the folding procedure. This aids in the strengthening of the gluten in the wheat, resulting in a chewier texture when the flour is cooked. Pasta should be thinned as follows: Start by adjusting the settings on your pasta roller to make the spaghetti thinner and thinner as you go. At each setting, roll the pasta two or three times, and don’t skip any of the settings (the pasta tends to snag and warp if you do). If the pasta becomes too long to handle, lay it down on a cutting board and cut it in half with a sharp knife. Using a rolling pin, roll the pasta as thin as you like. For linguine and fettuccine, I usually use the 6 or 7 setting on the KitchenAid attachment
4. For angel hair or packed pastas, I go one or two levels thinner on the attachment. Using a pasta cutter, cut the pasta: Noodle length sheets (typically approximately 12 inches in length) should be cut from the lengthy stretch of dough. If you’re creating filled pasta or lasagna, you may start with the shape. If you want to cut the pasta sheet into noodles, move from the pasta roller to the noodle cutter and pass the sheet of pasta through the cutter until it becomes noodles. Toss the noodles with a little flour to prevent them from sticking together and place them in a large, open container. Prepare a dusted baking sheet and place this basket on it, covering it with a towel while you finish rolling and cutting the remainder of the dough. To make it easier to cut the pasta into noodles, I roll all of the pasta at the same time before cutting it into noodles. Sprinkle the sheets of pasta generously with flour and arrange them on a baking sheet dusted with flour and covered with a kitchen towel
5. Whether you’re cooking, drying, or storing, Pasta that has been frozen: For quick cooking, bring a big pot of water to a boil, add salt to taste, and cook the pasta until al dente, approximately 4-5 minutes. To dry the pasta, spread it out over a clothes drying rack, coat hangers, or the back of a chair and allow it to air dry until it is absolutely brittle, about 30 minutes. You may keep it for many weeks in an airtight jar. To freeze, either lay the noodles out flat on a baking sheet or arrange them in a basket pattern on a baking sheet until totally frozen. Combine all of the ingredients in an airtight container and freeze for up to 3 months. It is possible that dried or frozen noodles will require an additional minute or two to cook.

Recipe Notes

Pasta Dough Made in a Food Processor: In the bowl of a food processor, combine all of the ingredients until smooth. After pulsing until everything is incorporated, turn the processor on constantly until a dough is created. Continue kneading and shaping the dough according to package directions. Pasta is made by rolling and cutting it by hand. It is possible to achieve success! Divide the dough into four equal pieces and roll each piece out as if it were a pasta roller, using a rolling pin to replicate the movement of the roller.

Sprinkle generously with flour the dough before carefully rolling it up.

Shake out the coils and mix them with flour before continuing with the frying.

Contributor Former editor for The Kitchn, Emma is a graduate of the Cambridge School for Culinary Arts and has worked in the food industry for several years. She is the author of True Brews and Brew Better Beer, among other books. For more information on her food, see her website.

How to Make Homemade Pasta from Scratch

Homemade pasta is extremely fantastic and far superior to dry spaghetti purchased from a grocery store or a restaurant. Learn how to make handmade pasta from scratch and prepare delectable dinners for your family. Since I was five years old, I’d been starring at the antique pasta machine at the top of the pantry’s shelves. It had been sitting on the shelf, accumulating dust, for quite some time at that point. My grandmother passed it down to my mother when she downsized from a large family to a tiny retirement home in which she lived.

• They believe that a passion for scratch cooking may be passed down through generations.
• “You know, that old thing?” “I’m not even sure whether it works, because I’ve never tried it.” she explained.
• I was thrilled.
• Now I use it to make pasta with my own kid, who has developed a strong interest in the kitchen as a result of this experience.
• The only way to find out is to wait.

Homemade Pasta Recipes

For the past decade, I’ve been making handmade pasta on this ancient pasta machine, and I’ve discovered that homemade pasta recipes are less about the ingredients and more about the technique. Overall, most recipes are pretty straightforward, and the majority of them just call for three to four basic components. There is a minor variation in the proportions of different recipes, and many begin with ambiguous measures such as “spread enough flour on the counter, then add eggs.” The recipe provided in my Atlas Pasta Machine from the 1960s is rather straightforward, using simply eggs and flour, with the addition of a little amount of optional olive oil: In order to make a nice handmade pasta, follow these steps.

1. To construct an aircraft out of flour, pour the required amount on it (we recommend 400 grams for 4 people) and poke a hole in the centre of it.
2. Begin by kneading the flour and eggs together.
3. Continue kneading until you get a homogeneous consistency, which should take around 10 minutes.
4. Using your hands, divide the dough into fist-sized pieces and place each piece between the kneading rolls of the machine set to position ‘1.
5. Using a knife, fold the pasta sheet in half and repeat multiple times, decreasing the thickness by shifting the gap location until it achieves the required thickness.” The procedure is the same regardless of whatever recipe is used.
6. Even though it is simpler to use a pasta machine, you may also just roll out the pasta dough on the counter, fold it over on itself, and repeat the process several times.

Eventually, the repetitive rolling will produce a silky pasta dough that may be used to make lasagna or ravioli, or it can be cut into noodles to be used in a variety of dishes.

Ingredients for Homemade Pasta

The ingredients for handmade pasta are rather straightforward, and you most likely already have everything you need in your pantry or refrigerator. Having said that, if you plan on cooking pasta on a regular basis, investing in pasta-specific flour will provide superior results.

• All-purpose flour is a good starting point for making pasta from scratch, but specialty flour produces significantly superior results in terms of final texture.

• Italian Double Zero Flour (00 Flour): Italians classify their flour by numbers, with “2” being coarse whole wheat and decreasing numbers representing increasingly finer flour with more bran and germ removed from the flour. Double zero flour is the finest grind available, with the least amount of bran and germ conceivable. This results in exceptionally silky smooth handmade pasta. Semolina Flour is a coarser-textured flour with a greater gluten content that is commonly used to give handmade pasta more “bite.” It aids in the retention of sauce by the pasta as well as the strengthening of the dough. Even while all-purpose flour has a protein concentration comparable to double zero flour, it is not nearly as fine as double zero flour. It produces good pasta, but the texture is not as silky smooth as it would be if the flour were “00.”

Eggs: Traditionally, eggs were employed as a binder in the preparation of handmade pasta. Extra-rich pasta recipes rely primarily on yolks, with only one or two whole eggs thrown in for good measure. This 7 egg yolk pasta dough, which we make even more delicious by using our own home grown duck eggs, is an excellent example. The majority of recipes, on the other hand, call for whole eggs. Extra Virgin Olive Oil (EVOO): Olive oil, which is an optional addition, gives moisture to the dough and also helps to prevent it from becoming tough.

Increasing the amount of egg yolks used has a similar effect.

As a result, reduce the amount of salt used in the dough and cook the pasta in salted water instead of fresh.

Cooking at a higher temperature will cause the starches in the pasta to alter during the cooking process, resulting in a creamier, richer texture.

How to Make Homemade Pasta from Scratch

Making handmade pasta, regardless of whatever recipe you choose, is more about the process than it is about any particular set of components or ingredients combination. Whether you use all-purpose flour or “00” flour, the technique is the same and the results are the same: delicious handmade spaghetti. Approximately 300 grams of “00” flour (2 1/4 cups), three eggs, and a pinch of salt (1/2 to 1 teaspoon) are the starting ingredients. If you’d like, you may also add around 1 tablespoon of extra virgin olive oil to the dish.

1. Crack the eggs into the well, then drizzle with the olive oil as well (if using).
2. Both of those need far less manual effort.) Begin by whisking the eggs and oil together in the well of a mixing bowl.
3. Gradually incorporate the flour, beginning with a fork and then to hand kneading as needed.
4. It’s a tough dough that requires a lot of forearm strength to deal with.
5. The result of your kneading should be an unappealing yellow lump resting on your counter after a few minutes of work.

Allow the dough to rest for 30 to 60 minutes before continuing; this will allow the gluten to relax before stretching and will make the following processes much more straightforward. (Alternatively, prepare it the day before and place it in the refrigerator overnight before beginning.)

Homemade Pasta with Pasta Maker

When the dough has been processed through the pasta maker’s wheels, if you have one, it’s time to start cooking the pasta. The gluten is stretched and aligned as a result of this. I get that you’re gazing at this lumpy mound of dough and feeling a little suspicious. Because the pasta maker is set to its largest setting, the first couple of passes through the machine will be quite a mess. Because the dough is not going to stick together well, you may be inclined to abandon the project. This is a fully normal step at this point.

Again and again.

Homemade Pasta Without Machine

The procedure for producing pasta without a machine is very same, except that a rolling pin is used instead of a pasta machine. Roll out the dough, then fold it in half and roll it out again. Repeat with the remaining dough. Continue until the pasta dough is smooth and elastic. The transition is rather swift; you’ll only need approximately 4-6 roll-outs until you’ve got yourself a delicious batch of pasta. As soon as the dough is smooth, it’s time to roll it out to the thickness that you’d like.

That’s a little more difficult with a rolling pin.

Cutting Homemade Pasta

Whether you use a pasta machine or not, I believe that cutting completed pasta with a knife is actually easier. Fortunately, there’s an extra plate on the pasta machine that will slice the spaghetti into regular widths, but it’s difficult to grab the sliced pasta as it emerges from one side. I coat both sides of the pasta with semolina flour after it has been smoothed and rolled thin. This prevents the pasta from clinging to itself while also preventing the surface from becoming sticky, as would be the case if all-purpose or “00” flour were used.

When you open each pinwheel, you’ll find yourself with long strands of handmade pasta.

Shaping Homemade Pasta

However, there’s no reason why you can’t form your own pasta into any shapes your heart desires. Bowties are a straightforward option that is ideal for novices, and beyond that, you’ll only need to locate directions for shaping the pasta as you’d like it to be shaped. There’s a fantastic video resource for this calledpasta grannies that you should check out. An online video series on youtube aimed at preserving the pasta-making recipes and practices of Italian nonnas in order to prevent them from becoming obsolete.

Drying Homemade Pasta

Fresh pasta is a delectable treat, and you can prepare it in minutes by simply boiling the fresh pasta. Due to the fact that it has not been dried, it will only take around 2-3 minutes in boiling salted water to cook. That being said, making handmade pasta is an excellent method to save eggs, and drying the completed pasta allows you to store it for later use. Believe me when I say that even dry, it will taste better than store-bought. Pasta drying racks, which resemble long-armed mug trees in appearance, are made specifically for this purpose.

1. If you’re thinking about getting one, this one is the best I’ve seen so far, plus it’s really convenient to store because it’s collapsible.
2. You may also just hang it to dry over the handle of a wooden spoon that is hanging between two pots.
3. Pasta will also dry out if it is left out on baking trays for many hours, providing that it is stirred every few hours to ensure that all sides are exposed to air.
4. It is important to ensure that the pasta is completely dry before storing it, because any leftover moisture may cause it to mildew.

Time required for preparation: 25 minutes Preparation time: 5 minutes Time allotted: 30 minutes A special date night with homemade pasta is definitely worth the effort because it’s delicate and tasty.

Ingredients

• 2 1/4 cups flour (ideally “00,” although all-purpose flour would do)
• 2 1/4 cups sugar (optional)
• 3 big eggs
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt (see note)
• Semolina Flour is used for rolling out the dough.

Instructions

1. On a clean worktop (or in a big mixing bowl), combine the flour and salt and form a well in the center of it. To make the well, place the eggs and oil in it and beat with a fork. adding the flour in little amounts at a time Hand kneading the dough becomes necessary as the dough grows thicker
2. For 4-6 minutes, knead the dough until all of the flour has been incorporated
3. Allow the pasta dough to rest for 30 to 60 minutes after it has been covered. Pasta-Making Equipment: Set the machine to the widest setting possible and feed the dough through the rollers as quickly as possible. Fold it in half and repeat the process until the dough is smooth, approximately 4-6 times. Once you’ve achieved your desired thickness, use the dial settings on your pasta machine to lower the thickness of the dough even further. Method with a rolling pin: If you don’t have a pasta machine, you may just roll out the dough on a clean counter. The dough should be folded in half and rolled out many times until it is smooth. Create the required form by shaping the material. Roll the dough up like a rug and coat both sides with semolina flour (or a little bit of normal flour) to make noodles. Pinwheels should be cut with a sharp knife and then unrolled
4. To Be Used Right Away: Prepare a saucepan of boiling water with a spoonful of salt in the bottom of the pan. Cook the fresh pasta for 2-3 minutes, or until the spaghetti rises to the surface of the water. Drain and serve as soon as possible
5. Drying: Place the pasta in a well-ventilated location to dry after cooking. Depending on the temperature and humidity, it should take between 12 and 24 hours. Before storing the pasta in an airtight container, be certain that it is totally dry before doing so.

Variations on Homemade Pasta

Once you’ve mastered the art of creating fresh pasta from scratch, feel free to experiment with other varieties. Alternatively, vegan spaghetti without eggs, or gluten-free pasta for those with food allergies, are available. Wild foraged pasta with acorn flour was our special treat (recipe coming soon), and you can even create paleo spaghetti with almond flour if you want to avoid gluten. You may even use standard flour and eggs but experiment with unique tastes like pumpkin or spinach powder for vibrant colors and nutritional value in addition to flavor and nutrition.

• Noodles made from Dandelion Eggs
• Pumpkin Pasta
• Gluten-Free Almond Flour Pasta
• Easy 3 Ingredient Vegan Pasta (Egg-Free)

Acorn Pasta from Scratch

More From Scratch Cooking

Are you looking for more delectable food that is cooked from scratch? Take a look at this.

• Learn how to render lard, make Amish White Bread, make Old Fashioned Grape Jam, make Homemade Boiled Cider (Apple Cider Syrup), and more. Pickled Eggs Recipe
• Homemade Hard Cider
• How to Make Pickled Eggs