How To Make Home Made 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, along 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.

  • For those of you who have never tried fresh pasta before, you are in for a real treat! Compared to store-bought dry pasta, it has a chewy, bouncy texture and a rich taste that makes it far superior. We actually like to serve these noodles plain since they are so delicious. With marinara sauce, pesto, home-made Alfredo sauce, or just olive oil and vegan Parmesan or Parmesan cheese, they’re quite delicious! In addition to smaller pasta meals, they’re also wonderful in bigger ones. Any of the following dishes may be made with them rather than dry pasta:

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

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.
  • This is my personal favorite flour because it gives the texture an extra silky feel
  • “00” flour: Flour with a higher protein content, such as semolina, can help the pasta cling to the sauce more tightly. (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). In addition, if all-purpose flour is the only flour you have on hand, it will work reasonably well.
See also:  1 Lb Of Pasta Feeds How Many

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:

  • Below you’ll find step-by-step instructions for making fresh pasta from scratch entirely by yourself. You could also use a food processor (which is my preferred option) or a stand mixer to save yourself some time and effort if you have one. To roll out the pasta, you can use a pasta roller or simply your hands (with a rolling pin and a knife). Additionally, you can invest in the following:

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 combined, begin gradually whisking in some 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; however, you want the dough to be relatively 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.

  • 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.
  • 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.
  • If your dough sheet becomes too lengthy to handle, just cut it in half using a knife to make it manageable again.
  • Then, put the cutter attachment to your pasta machine and begin cooking!
  • Fill your pasta maker with your preferred form of pasta by feeding the sheet through the attachment.
  • Repeat the process with the remainder of the pasta dough.

How To Roll Fresh Pasta With A Stand Mixer:

Remove the dough from the plastic wrap and transfer it once again to a cutting board once it has rested for 30 minutes and is ready to be used. Take your knife and cut the dough into four equal wedges, similar to pie-slicing. Set one wedge aside and immediately wrap the remaining three in plastic wrap again to keep them from drying out during baking. Lightly dust a large baking sheet or cutting board with flour and leave it aside to dry completely. Make an oval-shaped flat disc out of the dough wedge by hand-shaping it.

  1. It is the first setting on my pasta machine (number one).
  2. Repeat the process two or three more times, keeping the rollers set to their widest setting.
  3. In my pasta maker, I like to use setting 6.
  4. If your dough sheet becomes too lengthy to handle, just cut it in half using a knife to make it manageable once again.
  5. To use your pasta machine, first attach the cutter attachment to it (and transfer the handle to the cutter attachment, if need be).

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

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

Pasta Carbonara, Pasta Marinara, Pasta Arrabbiata, Pasta Aglio e Olio, Fettuccine Alfredo; Cacio e Pepe (as shown above); Cacio e Pepe (as photographed above); Cacio e Pepe (as pictured above); Cacio e Pepe (as pictured above); Cacio e Pepe (as pictured above); Cacio e Pepe (as

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
See also:  How Long Do You Cook Fresh Pasta

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

Fresh Pasta Dough

  • I make handmade pasta with “00” flour the majority of the time, as described in the previous post. This flour gives the silkiest pasta. I will use half “00” and half semolina flour, however, when creating a sauce that is a little more substantial. This will result in pasta that is a little more firm and will also allow the sauce to adhere more effectively to the pasta. After everything is said and done, any of the three flour choices described above will be satisfactory. Ali’s blog was published on May 15, 2019.

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 share 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 with olive oil, water, eggs, and a combination of all-purpose flour and semolina flour in equal parts. I’ve attempted to make pasta with only 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-purpose flour and semolina flour are used to make my pasta dough, which is made with olive oil, water, and eggs. In the past, I’ve tried to make pasta with simply all-purpose flour, but it turned out to be too doughy for my liking. With the addition of semolina, the pasta takes on more chew. Taste and texture are both improved as a result of this addition! It is possible to make this recipe entirely using semolina, but I think that combining the two flours results in a dough that is both easy to work with and delicious to consume.

After the pasta is made:

My pasta dough is made using olive oil, water, eggs, and a combination of all-purpose flour and semolina flour. I’ve tried making 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 additional texture. It contributes to 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.

  • Alternatively, you may cook it briefly in a saucepan of salty boiling water until it is ready to eat
  • If you don’t intend to consume the entire batch right away, you can store it in an airtight container in the refrigerator or freezer until needed. Alternatively, you can 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 can easily 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 recommend 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, simply divide the dough into chunks 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 as you would a pie crust. The goal, on the other hand, is to produce long 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 your pasta, otherwise you may end up with some strangely shaped pasta.

Tips for using a pasta roller:

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

  • Using a hand roller or a KitchenAid attachment, the same procedure is followed in either case. My personal favorite is the Atlas hand roller, which I can highly recommend. There’s something enjoyable about manually pushing the pasta through the machine.
See also:  How To Make Pasta Chips

Recipes to serve with homemade pasta:

  • Put some basil meatballs on top of this pasta, and imagine how delicious it would be if you served it with a rich homemade pasta sauce. This is Fettucine Alfredo, which is made 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 that with my homemade pasta
  • Can you imagine how much better a tenderpork marsala would taste served over top of that? You get the picture.

In the end, if you enjoy making things from scratch, such as homemade 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 once more. Continue the process, stepping 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 cookie sheet until ready to cook or dry pasta on a drying rack until ready to cook. Bring a large pot of heavily salted water to a boil before beginning to cook. Cook until the pasta is tender, about 5 minutes (approximately 3 – 5 minutes). There is no need to boil the noodles when making lasagna. Make a direct 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 manually pushing the pasta through the machine.

  • Send small pieces of well-floured dough through the roller on the widest setting, working with small pieces 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 widest possible setting. The reason for doing this is to ensure that you get a pasta sheet with straight edges, which will result in less waste when you cut it. Continue to pass the dough through the roller, rotating 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 usually use the thickness setting of 5, but you can adjust it to make your pasta 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 completely covered in flour so that they do not stick together. This is one place where you can’t go overboard since everything will fall off when you boil the 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 originally published this post, which has since been updated with new process photos, helpful information, and cooking suggestions. Don’t worry, I didn’t modify anything about the recipe!

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.

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

414 out of 5 stars; 120 out of 5 stars There are 35 stars out of a possible 100; 10 stars out of 100; and 13 stars out of 100.

Basic Fresh Pasta Dough Recipe

  • 2 cups 00 or all-purpose flour
  • 2 cups water 2 big eggs
  • 3 egg yolks, with more egg yolks as needed
  • Semolina flour, which is used for dusting

Preparation

  1. Fill the middle of a big, wide mixing basin with flour and set aside. Using a fork, make a well in the center of the mound and fill it with eggs and yolks. Begin by incorporating the flour into the eggs, starting with the inside rim of the well and working your way outward. It will begin to form a shaggy mass after approximately half of the flour has been added
  2. Once the last half of the flour has been added, the dough will form a smooth mass. Continue to combine the dough with your fingertips as needed. Any stray flour fragments should be pressed into the lump of dough. If necessary, add an additional egg yolk or a tablespoon of water to ensure that all of the flour is absorbed. The dough should be scraped from the bowl after it has gathered together into a compact mass. Transfer the dough to a lightly floured surface and knead by hand for another 4 to 5 minutes, or until it is smooth, elastic, and uniform in color, before transferring to the prepared baking sheet. Allow for at least 30 minutes (and maybe as long as 4 hours) at room temperature after wrapping the dough in plastic. Three baking sheets should be lined with parchment paper and lightly dusted with semolina flour before baking. Set aside a fourth of the dough and cut it into quarters. Remove the remaining from the oven and set it aside. Then, using the heel of your palm, flatten the dough into an oval that is roughly the same width as your pasta machine, or about six inches in width. Make use of the widest setting on the rollers and feed the dough through them
  3. Prepare a lightly floured cutting board or countertop and carefully press the dough together into halves, so that it is approximately the same width as the pasta machine. Feed the spaghetti through the machine once again at the widest possible setting. Consider these early rollings to be a prolonged kneading session. To finish, continue to fold and roll the dough in thirds until it is smooth, silky, and uniform in texture. Make every effort to stretch the sheet to fill the whole width of the machine. As soon as the dough has become silky and smooth, you may begin to roll it out thinner and thinner. Roll it through each of the next two or three settings once more, adding flour as required, until the dough is about 1/4-inch thick
  4. Repeat with the remaining dough. When the pasta is about 1/4-inch thick, continue rolling it through each setting twice more than once. If the pasta is adhering to itself as you roll it, lightly sprinkle all-purpose or 00 flour on both sides of the spaghetti as you roll it. When you hold the pasta sheet under a sheet, you should be able to see the shape of your hand, around 1/16-inch thick for noodles and 1/32-inch thick for a packed pasta, when you hold the pasta sheet under a sheet It is unlikely that you will get to the narrowest level on most devices.)
  5. Cut the spaghetti into sheets that are approximately 12 to 14 inches long. Lightly dust the sheets with semolina flour and stack them on one of the baking sheets that have been prepared. Cover with a clean, lightly wet dish towel to keep the sheets from drying out. Repeat the process with the remaining dough.

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