How To Make Spaghetti Pasta

Homemade Pasta

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

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

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

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

Homemade Pasta Recipe Ingredients

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

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

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

How to Make Pasta

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

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

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

Homemade Pasta Serving Suggestions

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

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

More of my favorite pasta recipes may be found here.

Homemade Pasta

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

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

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

How to Cook Pasta

It is possible that this content contains affiliate links. Please review our information-sharing policy. A good understanding of how to prepare pasta is the cornerstone for many a delicious dish. Simply follow a few fundamental guidelines: Use a large pot filled with plenty of water and more salt than you think you’ll need, and keep an eye on the time. I’ll reveal my simple approach for correctly cooking pasta, whether it’s for a warm meal or a salad, in the section below. Pasta is inexpensive, has a long shelf life (up to two years!

Yes, it is a carbohydrate, but when consumed as part of a well-balanced diet, it is a fantastic source of energy.

How to cook pasta perfectly

A pasta dish should be completed by cooking the spaghetti or pasta itself, according to Marcella Hazan, a famed Italian cookbook author and television personality. Everything else, including the sauce and other ingredients, should be prepared. This allows the spaghetti to be drained, stirred with sauce to ensure optimal sauce-noodle adhesion, and served as soon as possible!

Cooking pasta for warm sauce

Fill a big saucepan halfway with water (six quarts). Bring the water to a boil. Season with salt. Be generous with the salt, since it will season the pasta as it cooks and will permeate the strands. Add the dry spaghetti and mix well. Continue to stir until the water comes back to a boil. Set your timer for one minute less than the amount of time recommended per the packaging directions. At this step, check to see if the job is finished. If you want your pasta firm (al dente) or if the pasta will be cooking in the sauce for a long period of time, check and remove it even sooner.

The starch that helps the sauce adhere to the pasta is washed away during the rinsing process. Instead of using vegetable oil, use olive oil. When you’re ready to use it, add it to the heated sauce and toss it around so it’s evenly coated, or refrigerate it for later use.

Cooking pasta for salads

As previously said, fill a large pot halfway with water and bring it to a boil. Add salt and dried pasta and cook until al dente. Cook the pasta according to the package guidelines for the salad. After that, strain and allow it cool momentarily without rinsing. Toss in the olive oil right away while the pasta is still warm. Finally, allow it cool to room temperature before storing in the refrigerator covered.

Favorite pasta recipes

  • Cook dried pasta in a saucepan of boiling water for six quarts of water, salt and pepper as directed above. Cook the pasta according to the directions on the box for the pasta salad. Afterwards, strain and allow it cool momentarily before discarding the solids. In a separate bowl, combine the olive oil and lemon juice and set aside. Once cool to room temperature, cover and place in the refrigerator.

Frequently asked questions

Is it possible to cook pasta in the microwave? While it is technically possible to cook in the microwave, it takes around two to three minutes longer than on the stovetop and requires the use of a big microwave-safe container. If you find yourself without access to a burner, you can use this approach as a last resort. What is the best way to keep cooked pasta? Cooked pasta should be stored in a firmly closed container in the refrigerator, where it should survive for up to five days after preparation.

  1. When frozen plain pasta is thawed and reheated, it might become mushy.
  2. Is it safe to consume dry pasta after the expiration date has passed?
  3. Egg noodle pastas such as papparadelle and tagliatelle, on the other hand, may grow rancid.
  4. What portion of spaghetti is one serving?
  5. package of spaghetti, it is probable that it states that it provides eight servings, each weighing two ounces.
  6. Pasta is a culinary MVP, appearing in everything from quick pantry dinners such as spaghetti with marinara to time-consuming special occasion cuisine such as lasagna.

For more cooking resources:

  • How to Cook White Rice
  • How to Cook Brown Rice
  • How to Cook Basmati Rice How to Cook Quinoa in a Pressure Cooker
  • How to Peel a Garlic Clove Chickpeas: How to Prepare Them
  • Instructions for Making Oatmeal
  • How To Prepare Cabbage
  • Learn how to make oat flour by reading this article. The Proper Way to Cut a Mango Pesto: A Step-by-Step Guide

In the event that you found this culinary resource forHow to Cook Pasta to be helpful, or if you’ve tried any of the recipes on FeelGoodFoodie, please remember to rate the dish and leave a comment below! If you have any experience with this procedure, I would be interested in hearing about it. And if you took any photos of it, please share them with me on Instagram so that I may repost them on my stories! Preparation time: 3 minutes Cooking Time: 15 minutes Time allotted: 18 minutes

  • Fill a large saucepan halfway with water and bring it to a boil
  • After you’ve added the salt, add the dry spaghetti. Continue to stir until the water comes back to a boil.

With a Sauce or Cooling For Later

  • The cooking time should be reduced by one minute compared to the package guidelines. Remove from heat and allow to cool quickly, but do not rinse. Toss with a little olive oil
  • When you’re ready to use it, add it to a hot sauce and continue cooking it, or refrigerate it.

With a Cold Salad

  • Cook according to the directions on the package
  • Remove from heat and allow to cool quickly, but do not rinse. Toss with a little olive oil
  • Place in a covered container in the refrigerator.

Ensure that you cook according to the directions on the package. Remove from heat and allow it cool for a few minutes before using. Add the olive oil and toss well. Make sure to cover it and put it in the refrigerator.

How To Cook Dried Pasta

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. Is there anything more straightforward than putting together a batch of pasta? Isn’t it true that the only thing you have to do is boil water? Yes, it is, without a doubt, the broad strokes of the plan. In addition to these tips, there are a few additional methods and useful ideas that will assist make your cooking experience a bit more enjoyable and your pasta a little more delicious.

Despite the fact that they share many characteristics, the cooking directions for whole grain, rice, quinoa, and other alternative types of pasta varies slightly from one another.

See also:  How To Make Pasta Chips

Choosing the proper pasta is the very first and most crucial stage in your pasta explorations, and it is also the most time-consuming.

In general, you don’t have to spend a lot of money to acquire decent pasta; nonetheless, you should experiment with a few various brands until you discover one that has the appropriate mix of taste, texture, availability, and price to meet your specific needs and preferences.

The water in your pot should be boiling at the same time that your pan of sauce is ready to go — just keep the sauce warm on a burner right next to the pot while the water is boiling. Cooking sauces should be kept in a dish next to the burner (or in a bowl adjacent to the oven).

The Best Pot for Cooking Pasta

Choosing a pot that is large enough to accommodate both the quick boiling of the water without overflowing over and the enormous amount of pasta that will be cooked. Having a specific pasta pot is also beneficial since it allows you to eyeball how much water to put in it rather than having to measure it manually every time you cook pasta. In order to ensure that as much of the pasta as possible is buried in the water and can immediately begin to cook and soften, some people prefer a high-sided pot when preparing spaghetti or other long and thin pasta forms.

The traditional method of preparing pasta is to boil it in a large amount of extremely salty water until al dente.

The amount of water required varies, and I personally prefer to use a bit less than the recommended amount — around 4 quarts of water and 1 tablespoon of salt per pound of pasta.

Why Salt the Pasta Water?

Pasta water must be salty in order for it to be effective. The common advice is for it to taste “salty like the sea,” and this is not an exaggeration when it comes to flavor. In this way, the pasta gets seasoned from the inside out, resulting in a more flavorful dish in the end. Adding the salt to a pot of boiling water helps ensure that I don’t forget, but you may also add it after the water has come to a boil if that’s what you prefer.

Knowing When the Pasta is Done

If you’re not sure how long to cook your pasta for, the cooking time indicated on the package is a solid starting point, if not exact. I always check my pasta a minute or two before it’s done, just to be on the safe side. Simply pull a piece of spaghetti out of the pot and set it on a chopping board to cool for a few minutes before serving. Take cautious since it will be quite hot! I frequently divide it in half to make it more manageable to taste. Cutting the pasta will also provide me with an indication of how firm it is still and whether or not it is even close to being ready.

It should be pliable and crumbly, with no crunch, and should no longer taste raw – cooked pasta has a somewhat sweet taste to it.

If you are serving it with a saucy sauce such as a bolognese or a red sauce, you may wish to finish cooking the pasta by boiling it in the sauce for a minute or two before dishing it out.

The water in which your pasta was cooking was laden with carbohydrates and sodium chloride.

A small drop of this water can help loosen the sauce, making it more saucy in the process. It may not work with all sauces, but it can assist in certain cases. In particular, oil-based sauces like pesto and creamy sauces like Alfredo benefit from this method of preparation.

Ingredients

  • Pasta: 1 pound dried
  • 4 to 6 quarts water
  • 1 to 2 teaspoons salt
  • Sauce of choice

Instructions

  1. Prepare the sauce as follows: Prepare or reheat your sauce according to package directions. As soon as the sauce is almost finished, turn the heat down to low to keep it warm. Bring the water to a boil by doing the following: Fill a large saucepan halfway with water and salt. Bring the saucepan of water to a boil while covering it. Toss in the pasta: In a large pot of boiling water, add the pasta and toss constantly to prevent it from sticking
  2. Bring the water back to a boil by doing the following: Toss the pasta in the saucepan and bring it back to a boil (you may cover the pot to speed up the process, but keep an eye on it since the trapped foam from the pasta might cause it to overflow). Start by keeping track of the pasta’s cooking time: As soon as the water returns to a boil, start timing your pasta. The pasta should be cooked without the use of a lid (if you used one).
  3. Check to see whether the pasta is done: Beginning around 2 minutes early than the package directions state, begin testing your pasta. Using a sieve or fork, carefully take a piece of pasta from the pot and set it on the cutting board. Cut it in half and check to see whether it’s done with a sharp knife. Take a bite of it. Continue to cook for an additional minute if necessary. Remove the pasta from the water by doing the following: When the pasta is cooked to your satisfaction, remove it from the fire. Lift the pasta out of the water with tongs, a strainer, or a skimmer, pausing for a few seconds to allow the majority of the water to drain off the pasta. Transfer the pasta to the skillet with the sauce and toss to combine. It is likely that you will have to do this in several batches in order to get all of the pasta out of the water. Alternatively, while the pasta is cooking, strain it through a strainer in the sink. Then, when the pasta is finished cooking, drain it and toss it with the sauce, reserving a cup of cooking water if necessary. In a large mixing bowl, toss the pasta with the sauce until it is completely covered and the pasta is completed. Serve and take pleasure in it

Recipe Notes

To prepare cold pasta salad, wash the cooked pasta in a strainer and rinse it thoroughly with cool water before draining it completely again. Toss the spaghetti in a basin with a little oil to prevent it from sticking together. Want to see some more ingenious methods for doing tasks around the house? See more How-To articles. We’re also seeking for excellent instances of domestic intelligence from you! Here’s where you can share your own tutorials and ideas! Dana Velden is a contributor to this article.

She currently resides in Oakland, California.

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

There may be affiliate links in this article. My disclosure policy may be found here. Easy to prepare by hand, in a stand mixer, or in a food processor, this 4-ingredient handmade pasta dish is a family favorite. In addition, there are instructions on how to roll out your pasta by hand or with a pasta machine. Making my own pasta has become somewhat of a recent obsession of mine. Moreover, you guys, I am in awe of how much I am enjoying the show. It all started with a vacation to the Amalfi Coast this spring, during which Barclay and I became persuaded that we wanted more authentic, made-from-scratch Italian cuisine to be served in our little kitchen.

  1. Consequently, this spring, Barclay set his eyes on making handmade mozzarella (more on that to come), and I returned home inspired to explore the world of homemade pastas, gnocchi, and breads of all types.
  2. Making handmade pasta turns out to be more enjoyable — and more simple, tasty, and entertaining— than I had anticipated it would be.
  3. A food processor can make the dough in less than 5 minutes, if you are lucky enough to own one.
  4. The process of rolling out the noodles is also less time-consuming than I anticipated, especially once I got the hang of using my small pasta machine, which is a plus.
  5. For a quick solution, I often use “00” flour, but I may occasionally combine it with semolina to make heartier forms or sauces.
  6. I love how it has a distinct bite that is wonderful, fresh, chewy, and identifiable.
  7. (I’m looking at you, cacio e pepe!) – ( Is it entertaining as well?
  8. Additionally, having leftover linigune in the fridge to bring out for a fast meal on a hectic weekday is a bonus.
  9. We also have fresh pappardelle casually hanging and drying outside our bright living room window, proving that we are “that home.” It’s all really appealing to me.
  10. Consequently, as part of my ongoing celebration of Italian culture on this blog, I’m going to share what I’ve learned so far about the skill of creating some truly great handmade pasta.

I’ve attempted to provide a variety of approaches and solutions that may be used with whatever you happen to have on hand in your pantry. If you want to make handmade pasta, please experiment and find the way that works best for you – and let us know if you do! Let me know how things turn out!

  • 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.

See also:  How To Cook Homemade Pasta

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

How To Make Pasta In A Stand Mixer:

Another super-simple technique is (especially convenient if you are also going to be using a stand mixerroller attachmentto roll out the pasta dough). Simply place all of your ingredients in the bowl of a stand mixer and blend until smooth. On low speed, mix and knead the dough for 8-10 minutes, or until it is smooth and elastic, with the dough hook until it is smooth and elastic. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the mixture appears to be too moist or sticky, simply add a little more flour; nonetheless, you want the dough to be rather dry.) Form the dough into a ball with your hands, cover it securely in plastic wrap, and allow it to rest at room temperature for 30 minutes before using it as directed.

How To Make Pasta By Hand:

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

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

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

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

How To Roll Fresh Pasta With A Pasta Maker:

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

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

How To Roll Fresh Pasta With A Stand Mixer:

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

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

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

How To Roll Fresh Pasta By Hand:

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

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

Repeat with the remaining portions (see above).

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

How To Cook Fresh Pasta:

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

How To Store Fresh Pasta:

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

Recipes To Make With Fresh Pasta:

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

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

Description

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

How To Make Pasta In A Food Processor:

  1. 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

On a big chopping board, make a mound of flour and set it aside. Make a well in the center of the flour mound with your fingers or a spoon, and set it aside (kind of like a volcano). To fill the well, place the eggs in the center. Then, using a fork, begin whisking the eggs together until they are well incorporated with the salt and olive oil. Afterwards, continue to gradually whisk in part of the surrounding flour to the egg mixture, gradually increasing the amount of flour used until the egg mixture is lovely and thick.

  • Fold in the remainder of the dough with your hands until the dough forms a loose ball of sorts.
  • In addition, if the dough appears to be too dry, a tablespoon or two of water can be added; nonetheless, the dough should be rather dry.) ; Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from rising.
  • Prepare as soon as possible, or chill for up to 1 day before serving.
  • Using a large pot of liberally salted boiling water, cook the pasta until it is al dente, which can take anywhere from 1 to 5 minutes depending on the thickness of your noodles.

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!

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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.

  • Using a hand roller or a KitchenAid attachment, the identical procedure is followed in each case. My personal favorite is the Atlas hand roller, which I can definitely suggest. There’s something enjoyable about manually pushing the pasta through the machine.

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!

Spaghetti Pasta Salad

This cold spaghetti pasta salad is a cookout classic, made with delicate pasta, fresh vegetables, and a delicious dressing that is sure to please any palate. This recipe is great as a main dish or as a side dish for a large group of people. This post includes affiliate links for your convenience. Take a look at the disclosure policy.

About Spaghetti Pasta Salad

This spaghetti noodle salad is one of my favorite summertime dishes, and it’s perfect for a barbecue or other outdoor gathering. Between the delicate spaghetti, crisp cucumbers, sweet cherry tomatoes, and the Italian dressing and spices, it’s impossible not to like this side dish with its combination of textures and flavors. I prepare it for home parties or simply to have a simple lunch on hand, and it’s always a success every time I serve it.

Can you make this pasta salad in advance?

Yes, you can absolutely prepare this ahead of time! This pasta salad will really taste better if it is allowed to marinade overnight in the refrigerator.

What’s in spaghetti pasta salad?

Classic spaghetti is used in this pasta salad, but you may use any other type of pasta that you want instead. Lots of vegetables– Just like the pasta, you can dress up this pasta salad with whatever mix of vegetables that you desire, but cherry tomatoes, red bell pepper, yellow bell pepper, cucumber, and red onion are the flavors that stand out the most in this dish. Parmesan cheese– Cheese is a necessary in every salad, whether it is served with pasta or not, and this dish takes a softer approach by using grated parmesan cheese.

If you choose, you may use your own preferred mild spices in place of the ones listed above, but I definitely recommend trying this one out.

Notesthis for this pasta salad

  • A big mixing bowl, if you don’t already have one, will be required for this recipe to be well combined.

More tasty salad recipes

This section contains solely a pictorial tutorial of the recipe’s preparation procedures. For the complete recipe measurements and directions, please see the Recipe Details section at the bottom of this page. Step 1– In a large mixing bowl, combine the cooked spaghetti, cherry tomatoes, red bell pepper, yellow bell pepper, cucumber, and red onion. Stir well to combine. Step 2– Combine the parmesan cheese, salad supreme spice, and Italian dressing in a large mixing bowl. Step 3– Combine all of the ingredients in a large mixing bowl.

Spaghetti Pasta Salad

Yields:8servings This cold spaghetti pasta salad is a cookout classic, made with delicate pasta, fresh vegetables, and a delicious dressing that is sure to please any palate.

This recipe is great as a main dish or as a side dish for a large group of people.

  • • 1cupcherry tomatoes, halved
  • 1red bell pepper, chopped
  • 1yellow bell pepper, chopped
  • 1English cucumber, chopped
  • 1smallred onion, chopped
  • Cook the spaghetti according to the package directions in a large stockpot. Drain the pasta and rinse it thoroughly with cold water. Pasta should be placed in a big mixing bowl
  • Then, cherry tomatoes, red bell pepper, yellow bell pepper, English cucumber, red onion, parmesan cheese, salad supreme spice, and Italian dressing should be added to the mixing bowl. Combine all of the ingredients well. Serve the spaghetti and noodle salad right away.

One serving contains 387 calories, 55 grams of carbohydrates, 10 grams of protein, 14 grams of fat, three grams of saturated fat, one gram of trans fat, four milligrams of cholesterol, 634 milligrams of sodium, 358 milligrams of potassium, three grams of fiber, and ten grams of sugar. Vitamin A is 883 international units, Vitamin C is 53 milligrams, calcium is 79 milligrams, and iron is one milligram. Despite the fact that I make every effort to give nutritional facts, please bear in mind that I am not a trained nutritionist.

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