Homemade Pasta is not only fun and easy recipe to make in your own kitchen, but nothing compares to the taste and texture.
Whether you want to knead and cut the dough by hand, or you use a Kitchenaid stand mixer to mix and a roller to flatten and cut, I'll share all of my homemade pasta tips & tricks!
Why this recipe works:
Homemade Pasta is something everyone should make at least once in their lifetime. I'm sure 99% of us cook the basic dried pasta that comes in a box. There's no harm in that. I do it myself!
This recipe is easy to follow, even for beginner cooks. The pasta not only tastes great, but the texture is absolutely perfect - soft with a "bite".
I've taken a few cooking classes where we made homemade pasta and I have the technique down! Don't be intimidated by the process.
I will walk you through it, step by step, and share as many tips and tricks as I can.
Think you can't make homemade pasta because you don't have a stand mixer or a pasta roller? Wrong.
They've obviously been making it in Italy without any fancy tools for as long as pasta has been around. But like with any job, the right tools make it easier.
Ingredients needed:
My pasta dough consists of olive oil, water, eggs, and equal parts all-purpose flour and semolina flour. I've made pasta using only all-purpose flour before and thought it was too doughy.
The semolina gives the pasta more bite. It adds to the taste and the texture.
You can, of course, only use semolina, but I find that the combination of the two flours yields a dough that is easy to work with and tastes great.
Here's how to make it:
- You will combine all of the ingredients. This can be done on a clean surface (photos 1 & 2) or you can combine them in the bowl of your stand mixer.
- Then you have to knead the dough (photo 3). Next, you'll just need to cover your dough, either with plastic wrap or a towel, and let it rest at least 30 minutes. This is what allows the gluten to form which will give your pasta the chew it needs.
- Then, after a rest period, you will then roll it out by folding it into thirds for smooth edges (photo 4) and then continuing to roller thinner and thinner (photo 5).
- Once the sheet of pasta is at your desired thickness, you can cut it into individual noodles (photo 6).
After the pasta is made:
Once the pasta is rolled and cut, you then have three choices.
- You can throw it in a pot of salted boiling water for a few minutes to eat it.
- If you don't plan on eating all of it right away, you can store it in an air tight container in the refrigerator or the freezer.
- Or, finally, you can hang your pasta on a drying rack.
Recipe tips for success:
- To ensure your pasta dough has been kneaded enough, stick your knuckle into the dough. It should slowly push back. If you create an indentation and the dough just stays, you need to continue kneading.
- You know the dough is ready when there is elasticity.
- You can most certainly knead the dough by hand, but it is a physically demanding process that will work your biceps for at least ten minutes. Pasta dough is not as soft as bread dough, so you'd be in for a workout.
- If you have a stand mixer, you can easily knead the dough with the dough hook. If not, knead the dough by hand on a well floured surface.
How to you make it without a machine or pasta roller:
I'm not going to lie. I highly recommend using a pasta roller, but I'll explain how to do it by hand in case you don't have one.
- To roll out pasta by hand, simply divide the dough into chunks. Using a dough cutter will make this step even easier.
- Ensure you're working with enough all-purpose flour on your surface and rolling pin to keep things from sticking. Roll out the dough much like you would a pie crust. The goal, however, is to create long sheets that are about an ⅛ inch thick.
- Once the sheets are rolled out into long and thin sheets, you can slice the dough into noodles. I recommend using a clean straight edge, like a ruler, otherwise you might get very funny shaped pasta.
Tips for using a pasta roller:
The same process works whether you use a hand roller or the KitchenAid attachment. I actually have the Atlas hand roller and highly recommend it. There's just something fun about cranking the pasta through manually.
- Working with small pieces of well-floured dough, send through the roller on the widest setting. Fold the dough into thirds and send it back through with the folded ends on the sides. Do this one more time and send it through the widest setting. The reason you do this is to get a pasta sheet with straight edges so there's little waste when you cut.
- Continue to work the dough through the roller, rotating the dial each time to make the pasta sheet thinner and thinner. Ensure your dough always has enough flour so that it doesn't stick to your roller.
- I usually go to the thickness setting of 5, but you can choose how thick or how thin you want your pasta.
- Once you have your sheet, you can then make your own ravioli or lasagna. Again, having the right tools helps, so if you're making ravioli I recommend using a ravioli press. If you plan to cut spaghetti or linguine noodles, send the pasta through the cutting side.
- Ensure each of the noodles are well covered in flour so they don't stick. You can't go overboard here because it will all come off when you cook the pasta.
Recipes to serve with homemade pasta:
- Think about how delicious some basil meatballs with a rich homemade pasta sauce would taste on top of this pasta?
- Fettucine Alfredo made with homemade pasta and a rich garlic infused homemade Alfredo sauce. Yes please.
- How about some meat and cheese ravioli or butternut squash ravioli in a sage brown butter sauce? Yep - I made that with my homemade pasta.
- Can you imagine how much better a tender pork marsala would taste over it? You get the idea.
Finally, if you enjoy making things like homemade pasta, you'll surely enjoy making homemade gnocchi.
Recipe video below:
Don't be intimidated. It really is easy to make.
If you have any questions in the meantime, don't hesitate to ask in the comments below!
Homemade Pasta
CLICK TO PLAY RECIPE VIDEO
Ingredients
- 1 ½ cups Semolina Pasta Flour
- 1 ½ cups all purpose flour
- 4 eggs (room temperature and slightly beaten)
- 4 tablespoons Olive Oil
- 4 tablespoons Water
- 1 teaspoon salt
Instructions
Homemade pasta can either be made by hand or in a stand mixer.
- If making by hand: Combine semolina, flour, beaten eggs, water, oil, and salt. Mix to make a stiff dough. Knead 10 minutes by hand.
- If using a stand mixer, combine semolina, flour, beaten eggs, water, salt and oil in stand mixer bowl. Knead on medium speed with a dough hook.
- If dough is too sticky, sprinkle on additional Semolina until it comes together. If dough is too dry, sprinkle water until you get the right consistency. You'll want to knead until the dough is elastic. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut. Test by pressing your knuckle into the dough; if it starts to bounce back then it's ready.
- Wrap dough in plastic wrap or in a covered bowl and let rest for at least 30 minutes.
Rolling and cutting the dough:
- On a lightly floured surface roll out to desired thickness and cut as desired. Alternatively, cut into small chunks, flour, and roll through pasta roller. For this process, send through on thickness of 0. Fold in thirds and rotate so that straight edges are on the side and send it through again. Fold in thirds once more, again with straight edges on sides, and then send it through thickness 0 for a third pass. Then, change thickness to 1 and send dough through once. Continue process stepping through thicknesses 2, 3, 4 and end with 5. Give dough sheet one last dip in flour and then run it through the fettucine cutting side.
- You can dredge pasta in flour to ensure it doesn't stick together. Either set on cookie sheet until ready to cook or dry pasta on a drying rack.
- To cook, bring a large pot of heavily-salted water to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.
Notes
Tips for using a pasta roller:
The same process works whether you use a hand roller or the KitchenAid attachment. I actually have the Atlas hand roller and highly recommend it. There's just something fun about cranking the pasta through manually.- Working with small pieces of well-floured dough, send through the roller on the widest setting. Fold the dough into thirds and send it back through with the folded ends on the sides. Do this one more time and send it through the widest setting. The reason you do this is to get a pasta sheet with straight edges so there's little waste when you cut.
- Continue to work the dough through the roller, rotating the dial each time to make the pasta sheet thinner and thinner. Ensure your dough always has enough flour so that it doesn't stick to your roller.
- I usually go to the thickness setting of 5, but you can choose how thick or how thin you want your pasta.
- Once you have your sheet, you can then make your own ravioli or lasagna. Again, having the right tools helps, so if you're making ravioli I recommend using a ravioli press. If you plan to cut spaghetti or linguine noodles, send the pasta through the cutting side.
- Ensure each of the noodles are well covered in flour so they don't stick. You can't go overboard here because it will all come off when you cook the pasta.
NUTRITION INFORMATION
This post was originally created in February 2018 and has been updated with process photos, helpful information, and cooking tips. Don't worry - I didn't change the recipe!
Jeannine Hewitt
Quick question about storing/drying. For timing purposes how long does it normally take to dry? If I am using next day how can I store the fettuccine cut noodles without them sticking together? Any hello would be terrific. Thank you
Krissy
Hi Jeannine, Your best bet would be to find a hanger like I have and hang them. They will dry out quickly, so you'd be able to drop them in boiling water the next day. Alternatively, you can coat the fresh pasta heavily in flour and arrange small little nests on parchment and allow them to dry like that. Shake off any excess before you drop them in boiling water.
Karen Sabatini
This recipe is my go to ....never fail!
Rolf Mailahn
Would be nice, if quantities were mentioned.
Krissy
Exact quantities and specific directions are mentioned in the recipe card.
Charles Szeg
Excellent recipe
Dana Christie
I have been trying different recipes to improve my pasta. My question is can I use All-Purpose Flour if I don't have Semolina?
Krissy
Yes. I've definitely made pasta that way. I just didn't love the texture. For me, it tastes too doughy without the Semolina, but lots of people enjoy it this way!
Marie
Hi Krissy,
Do you think you could use almond and or coconut flour in place of the semolina and AP flours for a gf/keto version?
Krissy
I have never tried that. Sorry!
Kathy miller
I love your pasta recipe, but I would love to do spinach pasta, and wondered how much to add and does anything else need to be adjusted to the original recipe. Thank you. Kathy
Krissy
Hi Kathy, For some reason with homemade pasta, I much prefer to make it exactly as I've written and then add things like spinach later. Any time I've modified the process or recipe, I wasn't happy with it. For example, I once thought it would be cool to make chocolate pasta for dessert. It did not run through the pasta roller well at all!
April
Excellent recipe. I cut it in half and my pasta came out perfect! This was only the second time I've made homemade pasta. Last time I used a recipe that was 100% AP flour, and I overcooked my noodles even though I only had them in for 3 minutes. This time I taste tested at 2 minutes, and sure enough the noodles were done! The water hadn't even returned to boiling after I'd dropped the noodles in. We had fettucine alfredo with homemade alfredo sauce as well, with bay scallops and broccoli. Yum!
Patricia
I don’t use water when I make pasta mass,not even oil, the humidity of the eggs is enough in my mixture 🤷♀️
Karen
Perfect and sooo easy. Thank you.
Andrea
This recipe was so easy to follow and was absolutely delicious. After tossing out other batches of pasta, I was so happy when this one worked out so well.
After cooking, the noodles were silky and smooth. The best pasta I have ever tasted...and I made it myself (thanks to you!)
Ed
If I make lasagna noodles and assemble the lasagna, with fresh, undried, pasta, does the sauce need to have more liquid, than usual?
Krissy
It should work as-is, but I'm never against extra sauce
Patricia Cannon
This is, by far, the best pasta recipe I have used yet. No fail, always flexible, not doughy at all. Thank you. I have shared it with many friends.
Kimberly ladue
Ive made this recipe 4 times and everytime my pasta falls or cracks when i remove off drying rack or when cooking or this last time i cut in pappardelle like previous but did nests and refrigerated and they never came apart when cooking they like bunched together. I know your recipe works because my friend uses it and hers are fine. Helppp!!!
Krissy
Mine will crack too when I dry it, but usually only where I have the pasta bent and hanging over my hanging rod. Maybe it has to do with the humidity where you live? I would try playing with the ratio of semolina and all purpose flour. Perhaps more of one and less than the other will help? Also, are the eggs you're using extra large? I have my own chickens so my eggs tend to be larger than what you can find in the store. You can maybe try adding another egg to see what that does?
Maria Miranda
Hello Krissy Thank you very much for this recipe. I've been looking for it for years, because I wanted it with semoline and no body uses it. I'll try it in the future.
Greg
Hi Krissy.
Thanks for the guidance. I also say a YouTube video of guy feeding one end of the dough back through the top (while the other end is still attached to the machine at the bottom) so that you don't have to re-feed the dough through on the thinner settings. He just spun the dough through and it was a continuous loop.
Also, I hung dried my noodles overnight. Is it normal for the noodles to curl a bit on the bottom? Also, some of my italian aunties store the pasta in brown paper bags afterwards. Do you suggest that?
Elaine Bandel
First time making homemade pasta & this recipe was so easy and delicious! Made a double batch & I am drying the leftovers. Everyone loved it!
Diane Green
Hi, Krissy, thank you for the delicious recipe!!! I am hooked and also wonder if you have done spinach in your pasta recipe and if so how to do it? Although it is so awesome by itself!! 😁 I made a peanut sauce that was so good on the linguine.
Krissy
I haven't done spinach yet, but if I were to use it I would press out as much liquid as possible first. You could even salt it and then squeeze it in a towel to extract the liquid. Glad you enjoyed it!
Trisha
Can I use this recipe in a pasta machine?
Krissy
Yep!
Barbara Hallett Wegner
I made this today, I did have to add more flour to the dough as it was to wet. Came out GREAT!! I made raviolis but did go to # 6 as it was a little to thick for me on 5. I made up my our recipe up as I could find one I needed. I got a Costco roasted chicken took the breasts and chopped them fine then added my garden asparagus ricotta cheese and herbs. What was left over from trimming of the ravioli I made linguine.
Louise Carrick
Awesome dough. Best recipe I have ever come across. Comes together perfect and rolls like a dream. Tastes awesome. Thank you from Louise Carrick
Diane
HI krissy. Can I use a food processor to mix the dough. If I make the dough earlier in the day before cutting do I leave it wrapped on the counter or fridge?
Krissy
You can use a food processor to mix the dough but I would knead it by hand. Yes - leave it tightly wrapped in the refrigerator and let it come to room temperature before rolling it
Vicki
Great recipe! My pasta came out perfect so good! I want to try doing this for lasagna. Would you say to still boil for a couple minutes or would the noodle sheets be ok to assemble and bake without boiling?
Krissy
Definitely don't need to boil first!
Dolores Toby
This is a delicious easy pasta to make! I would like to try adding flavors such as spinach, tomato or anything else. How would that affect the basic recipe?
Harry
Made home made pasta for the first time. Didn't realize it made twelve servings, freaked me out. Had a mess. Mass confusion. Finally got things under control. Looked like a hero .Everyone loved them. Thank you.
Zaheera
Hi. First time pasta makers here...Made this pasta recipe today. I did halve it and rolled by hand. It wirked and it was delicious. My 9 year old made bows and I took a try with ravioli.
Nadja
Super easy to make and it was delicious, thanks!
Christine
Most excellent! Thank you so much!!