Homemade Pasta

Homemade Pasta

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A few years ago, my husband gave me a KitchenAid Pasta Machine, and I was so excited to use it. I studied lots of recipes both online and in books and came up with the following recipe for Homemade Pasta. It’s perfect for making your own homemade linguine, lasagna, ravioli, or even spaghetti. 

Drying the homemade pasta

Ingredients Needed to Make Homemade Pasta

  • Italian 00 flour
  • Semolina flour
  • kosher salt
  • large eggs
  • extra-virgin olive oil
  • drops of water, if necessary

 

Choosing Pasta Flours

After reading many online reviews, I decided to split the flour using 1/2 Italian 00 and 1/2 Semolina–which is a high-protein durum wheat. The three brands I tried for the Semolina flour were Caputo Semola, Bob’s Red Mill Semolina, and King Arthur Semolina Flour. 

Sometimes if I desire a softer dough, I will use 1 1/2 cups 00 flour and 1/2 cup Semolina, with everything else the same. I will do this when making Ravioli, Lasagna noodles, and also Pappardelle. 

 

Instructions for Making Pasta

Stirring together the Flours

In a large stainless steel bowl, stir together the flours and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the egg mixture into the flour using a fork or your fingers, eventually bringing the ingredients together to form a firm dough. You may need to add a few drops of water if the dough feels too dry.

When making your dough, most online instructions show placing the flour on your counter and mixing the dough there. I like using a flat stainless steel bowl, which allows easier clean-up, and I still have plenty of control in bringing the dough together. I usually begin mixing with my fork, but always end using my fingers.

Knead the dough until it’s smooth and supple, 3-5 minutes. Try to refrain from adding extra flour when kneading as this will give your pasta a floury taste.

Dough for Pasta

There are times when I may not use all the flour in the bowl. Do not worry if this happens. Your fingers will learn to know when your dough is ready. 

Dribble a little olive oil over the dough and place in a plastic bag. Allow to rest for 30-40 minutes.

 

ROLLING THE PASTA

Making Homemade Pasta

Divide the pasta in half, returning the extra dough to the bag until ready to use. Flatten one piece of dough with a rolling pin to match the size of your pasta roller. Feed the dough through the machine, using the first setting of your machine.

 I use a KitchenAid Pasta Roller and my first setting is 2. I like having my hands free to handle the pasta.

Pass the pasta through once, and then fold it into thirds and pass it through again. After that, continue feeding the pasta sheet through the machine at each level (3, 4, 5…) until you reach the desired thickness.

When I make Fettuccine, I roll it to #6. For Spaghetti, I roll it to a 5.

Making Homemade Pasta

Once you have the pasta dough to the desired thickness, feed the sheet through the cutter attachment, catching the pasta as it comes out the other side.

Homemade Pasta

Drape finished pasta on a drying rack or form into little nests on a floured surface to dry, if desired. Repeat with the other ball of dough.

 

COOKING THE PASTA

At this point, the pasta is ready to cook, or you may continue allowing it to dry. I like to dry my pasta for 2-3 hours, but it’s not necessary. If you plan to freeze or store the pasta in your pantry, allow it to dry for 24-48 hours before placing in a storage container or Zip-lock bag.

Homemade Spaghetti

Cook the pasta in boiling salted water until al dente or firm to the bite 2-4 minutes, depending on the thickness of your pasta.

Fresh homemade pasta doesn’t require as much cooking time as store bought pasta.

Stir the pasta immediately after you add it to the water and then once more while it cooks to prevent it from sticking. Serve immediately with your favorite sauce–even just a drizzle of olive oil or melted butter. This recipes makes 4 servings.

I hope you will enjoy making Homemade Pasta as much as I do. Our whole family loves it. And while it may seem a little daunting to begin with, once you’ve done it a time or two, you’ll be so very glad you did.

See more Pasta Recipes Here. Browse Italian Recipes Here. 

Recipe for Homemade Pasta

Homemade Pasta

A few years ago, my husband gave me a KitchenAid Pasta Machine for Christmas, and I was so excited to use it. I have been creating Homemade Pasta ever since!
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: Italian
Keyword: Egg Pasta, Fettuccine, Lasagna Noodles, Spaghetti
Prep Time: 30 minutes
Cook Time: 4 minutes
Resting Time:: 3 hours 30 minutes
Total Time: 4 hours 4 minutes
Servings: 4

Equipment

KitchenAid Mixer
Pasta Roller Set
Bench Knife
Pasta Drying Rack

Ingredients

Instructions

  • In a large stainless steel bowl, stir together the flours and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the egg mixture into the flour using a fork or your fingers, eventually bringing the ingredients together to form a firm dough. You may need to add a few drops of water if the dough feels too dry. Transfer the dough to a flat surface and knead the dough until it's smooth, 3-5 minutes. This will require serious effort when kneading--not your typical bread kneading you may be used to. Try to refrain from adding extra flour when kneading as this will give your pasta a floury taste. Dribble a little olive oil over the dough and place in a plastic bag. Allow to rest for 30-40 minutes.
  • Divide the pasta in half, returning the extra dough to the bag until ready to use. Flatten one piece of dough with a rolling pin to match the size of your pasta roller. Feed the dough through the machine, using the first setting of your machine (I use a KitchenAid Pasta Roller and mine is 2). Pass the pasta through once, and then fold it into thirds and pass it through again. After that, continue feeding the pasta sheet through the machine at each level (3, 4, 5...) until you reach the desired thickness.
    (When I make Fettuccine, I roll it to #6. For Spaghetti, I roll it to a 5.)
  • Once you have the pasta dough to the desired thickness, feed the sheet through the cutter attachment, catching the pasta as it comes out the other side.
  • Drape finished pasta on a drying rack or form into little nests on a floured surface to dry, if desired. Repeat with the other ball of dough.
  • At this point, the pasta is ready to cook, or you may continue allowing it to dry. I like to dry my pasta for 2-3 hours, but it's not necessary. If you plan to freeze or store the pasta in your pantry, allow it to dry for 24-48 hours before placing in a storage container or Zip-lock bag.
  • Cook the pasta in boiling salted water until al dente or firm to the bite 2-4 minutes, depending on the thickness of your pasta. (Fresh homemade pasta doesn't require as much cooking time as store bought pasta.) Stir the pasta immediately after you add it to the water and then once more while it cooks to prevent it from sticking. Serve immediately with your favorite sauce--even just a drizzle of olive oil or melted butter. This recipes makes 4 servings.

Notes

*Sometimes if I desire a softer dough, I will use 1 1/2 cups 00 flour and 1/2 cup Semolina, with everything else the same. I will do this when making Ravioli, Lasagna noodles, and also Pappardelle.
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