natashaskitchen5.0
Homemade Pasta
This Homemade Pasta recipe is the perfect recipe for making pasta from scratch. The fail-proof pasta dough comes together with only a few simple ingredients and is easy to work with. We use a pasta roller to roll and cut the dough, making it even easier.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●pot
📝 Preparation Steps
1
Prep - dust a large baking sheet with semolina flour. Secure your pasta roller and set it to the widest rolling setting.
Semolina flour (for dusting the baking sheet and cut noodles)
2
To make the dough - Add flour to a large mixing bowl (or you can mound it on your work surface). Make a well in the center and crack your eggs into it. Drizzle the eggs with olive oil if using then use a fork or your fingers to blend the eggs into the flour. Start stirring the flour from the sides of the well and work outwards until the dough is thoroughly mixed and has come together into a mass of dough. Transfer to a lightly floured surface and knead the dough until it is smooth and flexible, but not sticky, dusting with flour if needed. Knead for about ⏱️ 5 minutes. Shape into a ball and flatten into a disk. Cover the dough with plastic wrap and let it rest at room temperature for ⏱️ 20 minutes or up to an hour.
large eggs4
3
Divide and roll the dough - Use a bench scraper to cut the dough into 4 equal pieces. Keep the extra dough covered with plastic wrap as you work with one piece at a time. Flatten the piece of dough into a rectangle to fit the dough roller and dust the dough with flour to prevent sticking then roll it through on the widest setting on your pasta maker, catching it as it comes through then trifold the dough like a letter. Put it through the widest setting again then fold the dough once more and roll it through the widest setting.
4
Continue rolling the pasta through the machine without folding, adjusting the rollers to a smaller setting with each pass-through until the desired thickness is reached (I stop at the setting before the last one for fettuccini). Keep the dough dusted with flour to prevent sticking. If the sheet becomes too long to manage, cut it into manageable lengths and continue rolling.
5
To Cut the Pasta - Dust the final sheet with flour to ensure clean cuts that don’t stick to each other and switch to your desired pasta cutter attachment. Catch the pasta as it comes through the cutter and arrange it on your prepared baking sheet, dusting it with more semolina flour. Cover with a clean kitchen towel and let dry ⏱️ 20 minutes before cooking or freezing (see make-ahead tips).
Semolina flour (for dusting the baking sheet and cut noodles)
6
To cook the homemade pasta - salt a large pot of water and bring it to a boil. Add the dried pasta dough (or frozen dough), stirring gently at first to be sure the noodles don't stick. Homemade pasta dough cooks much faster than store-bought dough, so check the noodles for doneness between ⏱️ 2-4 minutes. If undercooked, the noodles will taste a bit eggy. Add ⏱️ 2 minutes if cooking from frozen. Drain the pasta.
Nutrition Facts
calories
256 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
2 g
sugar Content
0.3 g
sodium Content
43 mg
protein Content
10 g
trans Fat Content
0.01 g
cholesterol Content
109 mg
carbohydrate Content
44 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...