Go Back
–+ servings
overhead view of 3 nests of homemade pasta on a round marble server.

Homemade Pasta Recipe

Course: Dinner
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 5 minutes
Rest Time: 1 hour 25 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Calories: 316kcal
Author: Becky Hardin
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.
Print Recipe

Equipment

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
    homemade pasta dough in a food processor.
  • 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.
    ball of homemade pasta dough on a white work surface.
  • 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.
    homemade pasta dough being fed through a kitchenaid pasta roller.
  • 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.
    homemade pasta dough held up to the light.
  • 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

Calories: 316kcal | Carbohydrates: 44g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 326mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 184IU | Calcium: 27mg | Iron: 3mg