Homemade Pasta

Why You’ll Love This Recipe

Homemade pasta is a rewarding culinary project that results in noodles with a tender, chewy texture and fresh flavor unmatched by store-bought varieties. Whether you’re crafting silky fettuccine or delicate ravioli, making pasta from scratch allows you to control the ingredients and customize shapes to suit your favorite sauces. Perfect for special meals or everyday indulgence, this pasta elevates any Italian dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourlarge eggssaltolive oil(optional) semolina flour (for dusting and added texture)

directions

Create a mound of flour on a clean surface and make a well in the center.

Crack the eggs into the well, add salt and olive oil.

Using a fork, gradually whisk the eggs, drawing in flour from the edges until a shaggy dough forms.

Knead the dough for 8-10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Divide the dough into smaller portions. Roll out each piece using a pasta machine or rolling pin to your desired thickness.

Cut into your preferred shape: spaghetti, fettuccine, or sheets for lasagna and ravioli.

Dust with semolina flour to prevent sticking.

Cook in salted boiling water for 2-3 minutes or until al dente.

Servings and timing

This recipe yields pasta for 4 servings.Preparation time: 15 minutesResting time: 30 minutesRolling and cutting time: 20 minutesCooking time: 2-3 minutesTotal time: approximately 1 hour 10 minutes

Variations

Use spinach or beet puree in the dough for colorful pasta.

Try whole wheat flour for a heartier texture and nutty flavor.

Add finely chopped herbs like basil or parsley for an aromatic touch.

Use squid ink for dramatic black pasta perfect with seafood.

storage/reheating

Store uncooked pasta in a sealed container in the fridge for up to 2 days or freeze for up to 1 month.Cooked pasta should be tossed in olive oil and stored in an airtight container in the fridge for up to 3 days.To reheat, simmer briefly in boiling water or sauté in a pan with your chosen sauce.

FAQs

Can I make pasta without a machine?

Yes, a rolling pin works well for flat shapes, though it may require more effort.

Do I need to let the dough rest?

Yes, resting allows the gluten to relax, making it easier to roll out.

Can I use gluten-free flour?

Yes, use a blend designed for pasta; the texture may differ slightly.

Why is my dough too dry or wet?

Humidity and flour type affect moisture—add a bit of water or flour as needed while kneading.

How do I prevent pasta from sticking?

Use semolina flour generously when cutting and storing the pasta.

Can I make pasta ahead of time?

Yes, dry it completely or freeze for future use.

Can I add flavorings to the dough?

Absolutely—herbs, spices, or citrus zest are great additions.

What’s the best sauce for homemade pasta?

Simple sauces like butter and sage, tomato basil, or garlic olive oil let the pasta shine.

How do I dry pasta?

Hang strands or lay flat on a floured surface until completely dry before storing.

Can I double the recipe?

Yes, scale up the ingredients proportionally for larger batches.

Conclusion

Homemade pasta is a satisfying kitchen project that brings a taste of Italy right to your table. With just a few ingredients and some hands-on effort, you can create delicious noodles tailored to your preferences. Once you try fresh pasta, you may never go back to store-bought again.

Print