How To Make Pasta Recipe

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

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.

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.

  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 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 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 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.
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Homemade Pasta

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

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

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

Homemade Pasta Recipe | 1-Minute Video

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

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

Homemade Pasta Equipment:

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

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

How To Make Pasta In A Food Processor:

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

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

How To Make Pasta In A Stand Mixer:

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).

Knead the dough for about 10 minutes, or until it is smooth and elastic, putting more flour on the cutting board if necessary to prevent sticking or if the dough appears to be too moist or sticky during the kneading process.

Allow the dough to rest for 30 minutes at room temperature. 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:

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 (
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Description

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

How To Make Pasta In A Food Processor:

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

How To Make Pasta In A Stand Mixer:

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

How To Make Pasta By Hand:

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

Notes

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

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

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.

  • Looking for more quick and simple meal ideas?
  • 1 of 65Baked Feta Pasta with Spinach It went viral for a reason – this recipe is very delicious.
  • 2of 65Garlicky Roasted Cauliflower Pasta with Parmesan Cheese Roasted garlic is crushed into a paste, which is then used to make a light sauce for pasta that is packed with flavor and nutrients.
  • Spaghetti with Meatballs (#3 of 65) Making your own meatballs and sauce enhances the flavor even more.
  • 4of 65Scampi Fettuccine Alfredo with Shrimp Instead of going to an Italian restaurant, cook this at home.
  • 5 of 65Bucatini all’Amatriciana (Amatrician Catfish) Bucatini’s increased thickness provides a greater bite and allows it to withstand a rich tomato sauce.
  • 6of 65The Best-Ever Chicken CarbonaraWhen you’re looking for something soothing and carb-heavy, nothing beats a fantastic carbonara dish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

The end result is a creamy pasta dish that fulfills every carb appetite imaginable while also providing a small boost of protein to boot.

Homemade Pasta (no.

It’s quite straightforward, and the ultimate effect is A+.

11 of 65Easy Marinara Sauce Recipe Don’t forget to use whole tomatoes for this recipe!

Baked Spaghetti (no.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

14 of 65) In essence, this is a simpler lasagna prepared using penne.

15of 65Cacio e Pepe (Cacio and Pepe) Gnocchi made with potatoes Gnocchi cacio e pepe style is a culinary fantasy come true.

16 of 65Easy Pasta Carbonara (with no sauce).

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Of course, parmesan is to taste.

Pasta with Smoked Salmon (#19 of 65) This is by far the quickest and most straightforward spaghetti we’ve ever prepared.

Cacio e Pepe is number 20 on the 65-item list.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

25 of 655).

Get the recipe from the websiteDelish.

26 of 65) This hearty Italian favorite may be prepared in a matter of minutes.

Perfect Chicken Alfredo Recipe (#27 of 65) Cooking chicken alfredo has never been easier or more creamy than this recipe.

Baked Shrimp Scampi (#28 of 65) For optimal results, serve with a crusty loaf of bread.

Ravioli Lasagna (no.

Get the recipe from the websiteDelish.

30 of 65 Take a peek at that whirlpool.

Delish recipe editor Michael La Corte analyzes culinary trends as a recipe editor for the site Delish.

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White Pasta Recipe with Creamy White Pasta Sauce Prepared from Scratch

Are you getting tired of eating Red Tomato Pasta? Make this White Sauce Pasta a must-try! You can count on it to satisfy your taste buds thanks to its silky smooth and fragrant sauce, which is created from butter, milk, and all-purpose flour (maida). As with the tomato pasta, white pasta is also really simple to create and takes just 15-17 minutes to complete. Simply prepare a gently spiced fragrant fresh white sauce, stir-fry the vegetables, boil the pasta, and combine everything. Isn’t it simple to do?

Time required for preparation: 7 minutes 2 servings per recipe Note:

  • White Pasta has been made even healthier and more kid-friendly by using whole wheat pasta instead of regular pasta. You may, however, use any sort of pasta you like, whether it’s white pasta or whole wheat pasta, depending on your desire.

Directions:

  1. Cook the uncooked pasta according to the package directions or as directed in the following instructions. In a deep sauce pan, combine 4-5 cups of water and bring it to a boil over medium heat. When the water begins to boil, add 3/4 cup Penne pasta and 1/2 teaspoon salt
  2. Cook until the pasta is al dente (cooked but not very soft). It will take around 10 to 12 minutes. Take a piece of spaghetti with your fork and bite into it to see if it is cooked or not. If the meat is a little firm to the biting, it has been cooked. If the meat is too tough to bite, it will require more cooking. Using a wide colander, drain the cooked pasta to remove any extra liquid
  3. Meanwhile, heat 1/2 teaspoon oil in a large skillet (or kadai) over high heat while the pasta is cooking. Add 1/4 cup chopped carrot, 1/4 cup chopped green capsicum, 1/4 cup chopped red capsicum, 1/4 cup chopped broccoli, and salt
  4. Stir and simmer for approximately 2-3 minutes, or until vegetables are somewhat softened but remain crunch-like in texture. Immediately remove them from the heat and place them on a platter. In the same pan or kadai, melt 112 tablespoons butter over medium heat until melted. 1/2 teaspoon finely chopped garlic and fry for 30 seconds
  5. Add 112 tablespoons maida (all purpose flour)
  6. Stir constantly and cook for a minute
  7. Remove from heat and set aside. Pour 112 cups milk into the mixing bowl, one cup at a time, while stirring constantly with a whisk
  8. Stir and mix for 1-2 minutes. Reduce the flame to a low setting. Continue to whisk and simmer until the mixture begins to thicken slightly, about 5 minutes. Depending on the size and thickness of the pan, it will take around 3-4 minutes to cook. This indicates that the mixture has begun to thicken when the back of a spoon begins to cover the back of the spoon, as illustrated in the photo above. 1/4 teaspoon oregano, 1/4 teaspoon red chilli flakes, a sprinkle of black pepper powder, and a pinch of salt
  9. Toss to combine. Make a thorough mix. Toss in the sautéed veggies and the pasta
  10. Extinguish the flames. Make a thorough mix. Transfer the dish to a serving platter and set it aside. The spaghetti with white sauce is now ready. Garnish it with shredded cheese and serve it while it is still warm.

Suggestions and variations include:

  • As the White Pasta Sauce cools, it will continue to thicken as it cools. So, while the spaghetti is still hot, serve it up and enjoy it. In step 10, you may add 2 tablespoons shredded cedar cheese or mozzarella cheese to give it a cheesy taste. Make use of the vegetables of your choosing. Sweet corn, button mushrooms, french beans, onion, and other vegetables (total of 1 cup chopped vegetables) are fantastic additions to creamy white pasta. Prepare leftover pasta by re-heating it with 1/4 cup milk or water to thicken the sauce before using it
  • Follow the techniques outlined below to prepare white spaghetti in big quantities for a gathering. Prepare the sauce, boiling pasta, and stir-fried vegetables ahead of time. Afterwards, just before serving, reheat the sauce (if it’s too thick, thin it up with a little water or milk), then add the boiled pasta and cooked vegetables
  • Combine well and simmer for 1-2 minutes more.
See also:  What Do You Put In Pasta Salad

Soft and creamy in texture, with a mild flavor. Serving Suggestions: For supper, serve hot pasta on its own or with tomato soup, bread pizza, or garlic toast.

How to Make Homemade Pasta – Recipe & Tips

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

Why this recipe works:

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

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

Wrong.

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

Ingredients needed:

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

Here’s how to make it:

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

After the pasta is made:

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

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

Recipe tips for success:

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

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

I’m not going to sugarcoat it.

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

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

Tips for using a pasta roller:

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

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

Recipes to serve with homemade pasta:

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

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

Recipe video below:

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

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

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

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

Rolling and cutting the dough:

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

Tips for using a pasta roller:

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

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

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

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