How To Make Pasta At Home

Homemade Pasta

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

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

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

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

Homemade Pasta Recipe Ingredients

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

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

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

How to Make Pasta

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

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

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

Homemade Pasta Serving Suggestions

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

Tagliatelle with 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

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.

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).
It turns out that making handmade pasta is even more enjoyable — as well as simple, tasty, and entertaining — than I had anticipated!
It takes less than 5 minutes to prepare the dough if you have a food processor, which is highly recommended.
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.
However, we’ve really just been enjoying some delicious fresh spaghetti.
And it has immediately raised the quality of several of our favorite pasta dishes by several notches.
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.
Surprise friends and neighbors with a tupperware full of adorable little fresh pasta nests as presents, or make them yourself.
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.
I’ve attempted to provide a variety of approaches and alternatives that may be used with whatever you happen to have in your kitchen.

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

Homemade Pasta Recipe | 1-Minute Video

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

Flour: I truly enjoy making my own handmade pasta with “00” flour, which produces the silkiest spaghetti possible. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which makes the pasta a little more robust and helps the sauce adhere to the pasta a little more effectively. That being said, any of the three flours listed below (or a mix of them) will work with this recipe:

“00” flour: This is my personal favorite since it gives the dough an additional smooth feel
Semolina flour: This is a heartier flour that can help the pasta cling to the sauce more effectively. (Semolina is also my favorite flour to use as a dusting on the cutting board and pasta while you are in the process of rolling out the dough. All-purpose flour: If this is the only flour you have on hand, it will also work rather well.

Eggs: This recipe asks for four big eggs, which are not hard boiled. Also useful for moistening the dough is olive oil (extra virgin). (If the dough is still too dry, you may add a few tablespoons of water to moisten it more.)
A teaspoon of fine sea salt will be added to the recipe as well as a pinch more to the pasta water as it is being cooked.

Homemade Pasta Equipment:

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

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

How To Make Pasta In A Food Processor:

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

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

How To Make Pasta In A Stand Mixer:

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.

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:

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:

Using a large stockpot of well salted water, bring to a rolling boil over high heat while prepping the fresh pasta. Add in the new spaghetti and immediately begin to gently toss it in so that the noodles do not become clumped together. Cook the pasta until it is al dente, about another minute or so after it starts to boil. (Keep an eye on it since fresh pasta cooks much more quickly than dry spaghetti! Once this is done, drain the new pasta and use it right away. In order to achieve the correct al dente texture, the cooking time for fresh pasta will be determined only by the thickness of the pasta.

I find that when I roll pasta to setting 6 on my pasta machine, it takes around 90 seconds for it to cook.

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:

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)
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
Nonetheless, you want the dough to be rather dry.)
Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

How To Make Pasta In A Stand Mixer:

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
Nonetheless, you want the dough to be rather dry.)
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:

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
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
Nonetheless, the dough should be reasonably dry.)
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

You Don’t Need Fancy Equipment to Make Fresh Pasta From Scratch

Please enjoy the following look inside the workings of my mind, which you most certainly did not ask for: I’m self-conscious while I’m eating fresh pasta. Or, at the very least, it did. For years, I was overwhelmed by the golden, glutenous aura that surrounded it, something that appeared to be simple yet was frequently marketed as a high-end undertaking. I was certain that creating and shaping pasta dough from home was completely out of my league because I lacked the necessary tools and specialised materials.

To be sure, you may make a huge batch of dough with foreign flours and cut it into perfectly shaped pieces with complicated equipment and cutters.
You don’t need much more than all-purpose flour, a rolling pin, and a knife to get that golden, glutenous glow on your own.
“I learnt how to make fresh pasta by hand from my grandmother, who grew up on a farm in Calabria.” The same very simple procedures she used, nothing fancy, may be used to get quite astounding outcomes, as she demonstrated.
‘Pasta is something we eat a lot of in my family,’ she explains.
“There is beauty in the imperfections of things that are made by hand.” The only true obstacle in preparing fresh pasta at home is learning to put your confidence in your own abilities.

In her words, “Feelingfood is something that previous generations have always done, but we are more dependant on technology today.” “When I ask my mother if I followed her recipe correctly, she responds, ‘Just feel it!’ The ability to trust your intuition is important, and getting your hands filthy is absolutely beneficial.” To learn how to make fresh pasta—and get a bit messy while doing so—follow the steps outlined in this article.

Pick your dough

Using speciality flours, like as semolina or00, in some fresh pasta recipes can help you get the flavor and texture of a restaurant-quality noodle. However, all-purpose flour (which is likely to be simpler to come by at your local grocery store and is also less costly) can be used in place of bread flour with excellent results. Just make sure you choose a recipe (such as this one or this one) that expressly calls for all-purpose flour or that allows you to substitute it for regular flour. Thus, you will guarantee that the gluten level and consistency brought to the table by your more basic flour are well-matched by the remaining ingredients.

Specifically with all-purpose flour, Aita favors recipes that include a small amount of olive oil, which keeps your dough smooth and lubricated while also adding a richness to the end result.

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. Ready? 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

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
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
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
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
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.
For more information on her food, see her website.

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.

I highly recommend it.

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).
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.
Tender and delicate, to say the least!
Looking forward to using some of the noodles/pasta in a homemade turkey soup after the holidays!
You also don’t need a pasta machine to make this dish!
You should also have a stainless steel dough scraper on hand in case the dough does become stuck to the work surface.
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 More information can be found at

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.

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.
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 perfectly!
In the last two weeks, I’ve prepared three batches of these cookies.
This is a fantastic dish!
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!
I will never buy pasta again now that I have discovered how simple it is to make it at home.
It was crumbly and dry, and it wouldn’t hold together well.
When it eventually formed a dough ball, I set it aside to rest, as suggested by several of the other reviewers.
My noodles were far too thick, as a result.
I will continue to get pasta from the grocery store.

Masala pasta recipe

Recipe for Masala Pasta with an Indian flavoring Masala spaghetti that is really wonderful and will become your new favorite! This simplequick spaghetti is really simple to prepare and only takes 25 minutes. It is suitable for children. Suitable for packing into lunch boxes or serving as an after-school snack. It also makes for a quick and easy dinner for the entire family to enjoy. This pasta recipe is prepared in the Indian way, utilizing spices and herbs that are commonly found in Indian cuisine.

I’ve included the basic masala pasta recipe, as well as other helpful hints, in this post.
Despite the fact that this dish is vegan, you may cook it using butter for an extra layer of flavor.
This masala pasta is a favorite of theirs, and they enjoy it served with a cheese sandwich or roasted eggs.
Pasta with a red sauce Pasta with white sauce, egg pasta, pasta soup, vegetables, and chicken pasta

Preparation

Bring 6 cups water to a boil in an extremely big saucepan. When the water begins to boil, add the salt and the pasta to the boiling water. 2. Cook the pasta until it is al dente over a medium heat. It should be soft but not chewy, despite the fact that it has been cooked. For an exact cook time, check the packaging because each brand has a varied cooking time. Once the pasta is finished, strain it into a colander. The pasta water from the cooking process can also be saved (3 to 4 tablespoons).

Making masala for pasta

3. Heat the oil in a skillet. Toss in the cumin. Add the garlic when the pan begins to sizzle. Fry the garlic for a minute or two until fragrant. 4. Add the onions and cook until they are golden brown. 5. Add the chopped vegetables and cook for 2 to 3 minutes, until the vegetables are soft. 6. Add the mashed tomatoes and salt to taste. Fry until the tomatoes are soft and mushy, about 5 minutes. Alternatively, you may purée the tomatoes and utilize them. The majority of the time, I purée them since my children are quite sensitive to the skin of tomatoes.

If you’re using cream, put it in now.

How to make masala pasta

9. Stir in the cooked spaghetti. 10. Toss everything together and sprinkle with coriander leaves. If the mixture is excessively dry, a small amount of oil or pasta cooking water can be added. Make a thorough mix and taste for salt. If more is required, increase the amount. Masala pasta, often known as Indian style pasta, is ready to be served.

Tips to make masala pasta

Although I’ve used penne, you could also use spaghetti or macaroni in this recipe. Carrots, peas, and bell peppers are some of the vegetables I frequently utilize. Sweet corn, baby corn, and mushrooms are examples of vegetables. Broccoli is also a good pairing
I’ve used organic durum wheat pasta in this recipe. Alternatively, brown rice pasta, quinoa pasta, or other multigrain pasta can be used for this dish. For toddlers, use macaroni or baby pasta, which is easier to manage than regular spaghetti. You may also add a few tablespoons of heavy cream or coconut cream towards the end of the cooking process to make the spaghetti creamy.

Variations

Eggs: To use eggs, simply remove the vegetables from the pan once they have finished cooking. Pour the eggs into the pan once they have been whisked. Scramble the eggs and cook them just until they are done. After that, add the pasta. You might also have a look at this egg pasta. Chicken: First, boil the chicken until it is tender and shred it. Add it to the pan and cook for 2 to 3 minutes while the vegetables are sauteing. I’ve got a different chicken pasta recipe here

Recipes that are similar

12 teaspoon cumin seeds (jeera)
3 cloves garlic, minced finely
13 teaspoon salt (plus 12 teaspoon for boiling pasta)
12 teaspoon red chili powder (to taste)
12 teaspoon kasuri methi (coriander leaves) 2 tablespoon cream (optional)
2 tablespoons butter (to taste)
2 tablespoons creamas (to taste)

vegetables

14cupcapsicum(bell pepper) – chopped
34 to 1cuptomatoeschopped mashed or pureed (do not use extremely sour tomatoes)
2carrotschopped or as needed
14 to 12cupgreen peas
14cupcapsicum(bell pepper) – chopped
1largeonionchopped finely

Preparation

6 cups of water should be brought to a boil in a big saucepan. Immediately after the water begins to boil rapidly, add the pasta and a half teaspoon of salt. Cook until the pasta is al dente on a medium to high heat
I recommend that you follow the directions on the package of pasta
Preparing the vegetables while the pasta is cooking is a good idea. When the pasta is finished, drain it into a strainer and rinse it under cold water. Make a mental note to put it away. 3 to 4 tablespoons of the pasta cooking water should be set aside.

How to make masala pasta

1 tablespoon of oil should be heated in a pan. When the oil begins to shimmer, add the cumin. Immediately after they begin to sputter, add the finely sliced garlic. Fry for a minute or two, until the food begins to smell wonderful
Fry the onions until they become pink, about 5 minutes. After that, add the chopped vegetables and cook for about 2 minutes. After that, mash the tomatoes thoroughly and add them to the pan with the salt
Cook until the tomatoes are tender and the mixture is well blended with the vegetables. Ideally, the raw scent of tomatoes should be eliminated. Toss in the kasuri methi, red chili powder, and masala powder
Mix well. Stir well and cook for one minute. Turn off the burner and leave the room. Incorporate the cream at this point, stirring constantly. Add the cooked pasta and 1 tablespoon of oil to the pan. Toss thoroughly. Make any necessary adjustments to the salt. Toss in the coriander leaves. If the pasta appears to be dry, add 1 to 2 teaspoons of the pasta’s cooking water. Serve the masala spaghetti while it’s still hot.

The alternative proportions listed in the recipe card are for the original recipe alone, and are for 1x only. Follow my full step-by-step pictorial instructions and advice, which are located above the recipe card, for the best results. Nutritional Values How to prepare Indian style pasta with a masala sauce | Indian style pasta recipe Amount Per Serving (in grams) (3 g) 309 calories (309 calories from fat) 90 percent of the daily recommended intake * 10 g (15 %) saturated fat 1 g total fat 6 percent of the sodium (482mg) Potassium (493mg) is 21 percent of the total.

Aboutswasthi

Hi there, my name is Swasthi Shreekanth and I’m the creator, food photographer, and food writer of Swasthi’s Recipes. My goal is to provide you with time-tested recipes that will assist you in making delicious Indian meals. After two decades of practical Indian cooking expertise, I decided to launch this blog in order to assist people cook better and more frequently at home. The recipes on Swasthi’s Recipes can help you improve your culinary abilities whether you are a beginner or a seasoned chef.

65 Easy Pasta Recipes That Will Transport You To Italy Any Night Of The Week

Every product that we showcase has been handpicked by Delish editors. We may receive a commission if you click on one of the links on this page. The noodles and sauce are in need of an improvement. Lucy Schaeffer is a writer and poet. Don’t allow intricate recipes get in the way of your carbohydrate intake. These simple pasta recipes will take the worry out of supper preparation, yet they are delicious enough that you’ll be pleased to have leftovers. The menu includes everything from classics like chicken Alfredo and spaghetti and meatballs to more unusual dishes like ravioli lasagna.

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