Homemade Pasta Dough Recipe

Name: Homemade Pasta Dough Recipe
Prep time: 30 min
Cook time: 5 min
Yield: 12 serving
Ingredients: 560 grams 00 flour; 140 grams semolina flour; 7 eggs

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Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Servings
12
Calories
249 kcal
Course
Main Course
Cuisine
Italian

Homemade Pasta Dough Recipe

Frida Davis

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This Homemade Pasta Dough Recipe from scratch has few ingredients and comes together in just 1 hour from your kitchen.

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Ingredients

Servings

560 grams 00 flour 4 cups + 3 tbsp
140 grams semolina flour 3/4 cup + 1 ½ tbsp
7 eggs

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Instructions

Sift the flour onto a clean surface and then form a well with it.
Add the eggs to the center of the well and whisk with a fork until combined and then slowly, add the flour from the edges.
Once the egg and flour are combined, use a pastry knife to scrape the surface to bring it all together to form a dough.
Knead for 12 to 15 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
Remove the plastic from the dough and cut it into 3 pieces.
Flatten 1 of the pieces of the dough with your hands and flour it lightly. Run it through the hand crank pasta maker on the 0 setting 3 times. Cut the dough in half.
Turn the crank to 3 and run it through 3 times.
Last, run it through on setting 6 twice. Dust with flour and place on a clean surface. Repeat the process with the remaining 2 dough balls.
Cut the dough every 12”-14” inches long, dust it with flour on both sides and then run it through the spaghetti attachment or whatever desired noodle attachment you’d like. Dust again with flour, form it into a small ball, place it on a sheet tray lined with parchment paper, and rest it for 15 more minutes so that it dries out before cooking or storing.

Notes

Make-Ahead: You can make this up to 1 day ahead of time for freshness.
How to Store: After the pasta has been rolled into little balls and dried for 10-15 minutes, cover it in plastic wrap and refrigerate it for up to 3 days. You can also freeze-wrap it in plastic wrap for up to 2 months. If you are freezing, you can add directly to boiling salted water from the freezer to cook.
How to Cook: Add your desired amount to a pot of boiling salted water and cook for 1 1/2 to 2 minutes.
The dough can also be kneaded using a food processor. See my Ravioli Recipe for this technique.
I believe homemade anything is better for you because you control the ingredients that go into it. In addition, oftentimes, there are preservatives and salt that can increase calories, fat, and sodium intake.
There is absolutely no comparison between homemade fresh and store-bought pasta. Homemade tastes better cooks quicker and absorbs whatever sauce you put with it far better than any pre-made thing.
If using it immediately, I think drying pasta for extended periods is a complete waste of time. The dough should still be slightly raw as it will cook quicker and taste fresher. Feel free to dry out your pasta only on a rack or in little balls for 10-15 minutes before cooking or storing.
When using the KitchenAid pasta attachment, you would do the same thing as you did with the hand crank machine roller, including the width settings, to achieve the perfect finished product. I usually keep the speed setting under 3 so that you can pay attention when the pasta is running through.
Hands down, the most important aspect of making homemade pasta dough is kneading it. I was always taught to knead it for 7-9 minutes and then knead it for another 5-7 minutes. If the dough is not properly kneaded, it will rip and tear when rolled out.
The best flour for pasta is a bit subjective, and all lies in the eye of the beholder. I’m a bit of a traditionalist, so I believe a combination of 00 flour and semolina flour makes for a perfect dough that isn’t hard and not too soft.

Nutrition Information

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Calories 249kcal (12%) Carbohydrates 44g (15%) Protein 10g (20%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 95mg (32%) Sodium 37mg (2%) Potassium 107mg (3%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 139IU (3%) Calcium 23mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 249 kcal

% Daily Value*

Calories	249kcal	12%
Carbohydrates	44g	15%
Protein	10g	20%
Fat	3g	5%
Saturated Fat	1g	5%
Cholesterol	95mg	32%
Sodium	37mg	2%
Potassium	107mg	2%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	139IU	3%
Calcium	23mg	2%
Iron	3mg	17%