Homemade Pasta Recipe

Name: Homemade Pasta Recipe
Prep time: 20 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 1/2 cups Italian-style “00” flour; 1 tsp fine sea salt; 4 large eggs; 1 Tbsp extra virgin olive oil; semolina flour

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Additional Time
40 mins
Total Time
1 hr
Servings
6 servings
Calories
252 kcal
Course
Side Dish, Main Course, Dinner
Cuisine
Italian

Homemade Pasta Recipe

Nolan Clark

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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.

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Ingredients

Servings

2 1/2 cups Italian-style “00” flour 318 grams, or unbleached all-purpose flour (310 grams), measured correctly
1 tsp fine sea salt
4 large eggs
1 Tbsp extra virgin olive oil
semolina flour for dusting the baking sheet and cut noodles

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Instructions

Prep - dust a large baking sheet with semolina flour. Secure your pasta roller and set it to the widest rolling setting.
To make the dough - in a large mixing bowl, whisk together flour and salt. Make a well in the center and crack your eggs into it. Drizzle the eggs with olive oil then use 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.
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.
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 setting 2 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.
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).
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.

Notes

Make Ahead: Once your pasta strands have rested for 20 minutes on a semolina-dusted baking sheet, sprinkle with a little more semolina on top then twirl the pasta into little nests. Transfer the baking sheet to the freezer uncovered and freeze for 1 hour until firm then transfer to a freezer-safe zip bag and freeze for up to 2 months. Cook directly from frozen.
Pasta Machines: We use our stand mixer with a KitchenAid attachment. You can also use a free-standing, hand-cranked pasta machine.
To Roll Pasta dough by hand: Lightly roll the dough out and fold like a letter twice then roll to an even thickness, similar to a dime. Fold or roll the dough like you would a cake roll or burrito, and cut thin slices to your desired width. Unfold and lay long noodles onto the prepared baking pan.

Nutrition Information

Show Details

Calories 252kcal (13%) Carbs 40g Protein 9g (18%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 109mg (36%) Sodium 430mg (18%) Potassium 96mg (3%) Fiber 1g (4%) Sugar 0.2g (0%) Vitamin A 159IU (3%) Calcium 25mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 252 kcal

% Daily Value*

Calories	252kcal	13%
Carbs	40g
Protein	9g	18%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.01g	1%
Cholesterol	109mg	36%
Sodium	430mg	18%
Potassium	96mg	2%
Fiber	1g	4%
Sugar	0.2g	0%
Vitamin A	159IU	3%
Calcium	25mg	3%
Iron	3mg	17%