Homemade Pasta Recipe

overhead view of 3 nests of homemade pasta on a round marble server.

5 from 2 votes

Way more delicious than store bought, this easy Homemade Pasta will rock your world! Fresh, golden noodles you can make by hand or using a pasta roller. Such a useful recipe to have in your repertoire.

Prep Time5

Cook Time5

Rest Time1 25

Total Time1 35

Course: Dinner

Cuisine: Italian

Servings:

Author: Becky Hardin

Equipment

Food Processor
Stand Mixer (optional)
KitchenAid Pasta Roller Attachment (optional; if using stand mixer)
Pasta Roller (optional)
Rolling Pin (optional)

Ingredients

1½ cups all-purpose flour
¼ cup semolina flour
½ teaspoon kosher salt
2 large eggs
1 egg yolk
2 tablespoons olive oil
2 tablespoons ice water if needed

Instructions

For the Dough

Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor and pulse to combine.
1½ cups all-purpose flour, ¼ cup semolina flour, ½ teaspoon kosher salt
Add the eggs, egg yolk, and olive oil, and pulse to combine again. The dough should form into a ball around the blade. If it doesn’t add a tablespoon of ice water and pulse again. Repeat until the dough forms into a ball.
2 large eggs, 1 egg yolk, 2 tablespoons olive oil, 2 tablespoons ice water
Transfer the dough to a clean work surface and knead for 15-20 seconds, until a smooth ball forms (the dough should be very tough).
Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for 25 minutes.
Once the dough has rested, it should be soft to the touch. Divide it in half and wrap one half in plastic wrap to keep it from drying out.
Lightly dust the other half of the pasta with semolina flour and roll it according to the manufacturer's instructions on your pasta machine.

If rolling by hand

Lightly dust your work surface with semolina flour and, using a rolling pin, roll the pasta into a long rectangle until it is thin enough that you can see your hand through it.
Fold it in thirds (like you would a letter) and roll it again until you can see your fingers through it-- this will take some muscle!
Slice into your desired size and place the pasta on a lightly floured tray while you repeat the process with the second piece of dough.

If using a KitchenAid pasta roller or tabletop pasta roller

Begin with the largest setting (#1) and pass the pasta through starting from the top.
Turn the knob to one setting smaller (#2) and pass the pasta through again.
Fold the dough into thirds (like you would fold a letter) and return the pasta machine to the largest setting (#1). Lightly flour the pasta with semolina flour and pass the dough through the machine.
Turn the knob to #2 and pass the pasta through. Continue with settings 3, 4, and 5.
Once the pasta has been passed through #5, you should be able to see your fingers through it. If you can’t, pass it through setting #6.
Slice into your desired size and place the pasta on a lightly floured baking sheet while you repeat with the remaining dough.

To Cook

Set the cut pasta aside to dry at room temperature for at least 30 minutes before cooking.
To cook, bring a pot of salted water to a boil and cook the pasta for 1-2 minutes, or until it floats to the top. Transfer to your sauce and serve.

Video

Notes

Dough too sticky? Add more flour.
Dough too dry? Let it rest an extra 5 minutes, then add more water if it still seems dry.
Cut pasta sticking together? Add more flour and toss to coat. Allow the pasta to dry out for at least 30 minutes before cooking.

Storage

Uncooked Pasta: Allow uncooked pasta to dry for at least 30 minutes or up to 2 hours before storing. Store in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 weeks. Allow frozen pasta to thaw for 4-6 hours in the refrigerator before cooking.
Cooked Pasta: Store cooked pasta in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 month. Mix with sauce before storing, or toss with olive oil to prevent sticking. Allow frozen pasta to thaw overnight in the refrigerator before reheating.

Nutrition