Making homemade pasta might seem intimidating, but it’s easier than you’d think—and so rewarding! With just a few pantry staples, you can create fresh pasta with a texture and quality that’s impossible to get from dried pasta.
What You’ll Need To Make Homemade Pasta
- All-Purpose Flour or Tipo “00” Flour: Provides the base for the dough. All-purpose flour yields a slightly heartier texture, while tipo “00” flour creates a smoother, more tender pasta. Both work perfectly well, so use whatever you have on hand.
- Eggs: The key ingredient that binds the dough, adding richness and color while ensuring a smooth, pliable consistency.
- Extra-Virgin Olive Oil: Adds a touch of richness and helps to keep the dough supple during kneading.
- Salt: Enhances the flavor of the dough, ensuring the pasta is well-seasoned before it’s cooked.
Step-by-Step Instructions
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low (speed 2) for a few minutes until the dough starts coming together. It might look dry at first, but give it time—it should form into a cohesive mass.
Once the dough comes together, switch to the dough hook and knead on medium-low for about 10 minutes, until it’s smooth and elastic. The dough shouldn’t stick to the bottom of the bowl, so if it does, add a little more flour, one tablespoon at a time, until it pulls away cleanly.
*If you don’t have a stand mixer, you can mix the dough by hand. In a large bowl, mix the flour and salt, then make a well in the center and add the eggs and oil. Use a fork to whisk the eggs and oil together, gradually pulling in the flour from the edges until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
Once you’re done kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This gives the gluten time to relax, making it easier to roll out. If you’re not using it right away, you can refrigerate it for up to 2 days.
Divide the rested dough into four pieces and lightly flour your work surface to prevent sticking. Working with one piece at a time, flatten it into a rough rectangle with your hands.
Fold the dough into thirds, like folding a letter, and run it through the widest setting again. Repeat this step once more, lightly dusting with flour as needed to prevent sticking.
Gradually decrease the roller setting, running the dough through each setting twice and lightly dusting with flour as needed, until you reach your desired thickness.
Once the dough is rolled into thin sheets, cut it into your desired shape using the pasta machine attachments, a sharp knife, or a pizza cutter.
Dust the cut pasta with flour to keep it from sticking, then place it on a baking sheet. For longer noodles like fettuccine or tagliatelle, gently form them into nests for easy storage.
For the best texture, cook the pasta within 30 minutes of making it. If you need to store it, wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months. Keep in mind that fresh pasta can oxidize and develop a slight greenish tint after a day, but it’s still perfectly safe to eat.
To cook, bring a large pot of salted water to a rolling boil. Add the pasta, give it a gentle stir, and cook until al dente—about 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker ones. Drain, reserving some of the pasta water to mix with your sauce for the perfect consistency, then serve and enjoy!
Homemade Pasta
Serves 4 Prep Time: 30 minutes minutes Total Time: 30 minutes minutes, plus 30 minutes to rest the dough- 2 cups all-purpose flour or tipo “00” flour, spooned into measuring cup and leveled off
- 3 large eggs
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon salt
By-Hand Method: In a large bowl, mix the flour and salt. Make a well in the center, and add the eggs and oil. Using a fork, beat together the eggs and oil, then incorporate the flour, starting with the inner rim of the well, until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead it for about 10 minutes, adding more flour as needed to prevent sticking, until it becomes smooth and elastic. This process requires some effort, but it’s essential for developing the gluten and creating a chewy, resilient pasta.
After kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This rest period allows the gluten to relax, making it easier to roll out. If you need to store the dough for longer, you can refrigerate it for up to 2 days, but let it sit at room temperature for about 30 minutes before rolling.
Divide the rested dough into four pieces. Flour your work surface lightly to prevent sticking. Take one piece at a time and flatten it into a rough rectangle with your hands. Set your pasta machine to its widest setting and pass the dough through the rollers two times. Fold the dough into thirds, like a letter you’re mailing, and pass it through the widest setting again. Repeat this process again, lightly dusting with flour to prevent sticking. Gradually decrease the roller setting, passing the dough through each setting twice and dusting with flour each time, until it reaches your desired thickness. (For fettuccine and other longer noodles, aim for a thickness of about 1/16 inch.)
*If you don’t have a pasta machine, you can roll the dough out by hand. Working on a clean, well-floured surface, use a rolling pin to roll the dough to your desired thickness, turning and dusting it with flour to prevent sticking.
Once rolled into sheets, cut the pasta into your desired shape. You can use the attachments on your pasta machine, a knife, or a pizza cutter. Dust the cut pasta with flour to prevent it from sticking together, and store on a baking sheet. For longer noodles, like fettuccine or tagliatelle, form them into nests.
It’s best to cook the pasta within 30 minutes of making it. If you need to store it, cover it tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.
