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My favorite 4-ingredient homemade pasta recipe — easy to make by hand, in a stand mixer, or in a food processor. Plus tips on how to roll out your pasta by hand or using a pasta maker.
I’ve been having a bit of a moment with homemade pasta lately.
And oh my gosh, you guys, I am loving it so much. ♡
The inspiration for it all began on our trip to the Amalfi Coast this spring, where Barclay and I became wholeheartedly convinced that we needed more 100%-from-scratch Italian food happening here at home in our little kitchen. Stat. So Barclay set his sights on perfecting homemade mozzarella this spring (more on that to come) and I came home ready to dive into the world of homemade pastas, gnocchis, and breads of all kinds. I even broke my minimalist no-new-kitchen-appliances-while-we’re-in-Europe rule and brought home an adorable little traditional pasta maker and wooden drying rack to make our pasta dreams come true.
Turns out, homemade pasta is even more delightful — and easy and delicious and fun — than I expected!
First off, the fresh pasta dough itself is a breeze to make. If you happen to own a food processor, the dough can be prepped in less than 5 minutes. (Or you can make it by hand or in a stand mixer in less than 15 minutes.) The process of rolling out the noodles is also easier than I expected, especially once I got the hang of using my little pasta maker. (I’ve included instructions below as well for how to roll out pasta using a stand mixer or a rolling pin by hand.) I’ve also enjoyed experimenting with the various different pasta flours and discovering which ones I like best for different occasions. (Short answer — I prefer “00” flour most of the time, but occasionally mix it with semolina for heartier shapes or sauces.) Mostly, though, we’ve just enjoyed eating fresh pasta. It has such a delicious, fresh, chewy, unmistakable bite to it. And it has instantly kicked some of our favorite pasta recipes up a mega notch. (Here’s lookin’ at you, cacio e pepe!)
Also fun? Inviting a group of girlfriends over on a Friday night to share a bottle of rosé as we roll out a batch of homemade pasta together. And having leftover linigune in the fridge to pull out for a quick dinner on a busy weeknight. And surprising friends and neighbors with a tupperware full of cute little fresh pasta nests as gifts. And being “that home” that now has fresh pappardelle casually draped and drying by our sunny living room window.
I’m loving it all. And if you also happen to be a fan of really good pasta, I have a feeling this might be your new favorite thing too.
So to continue with Italian Week here on the blog today, I am sharing everything I’ve learned so far about the art of making some seriously delicious homemade pasta. I’ve tried to include lots of different methods and options to work with whatever you have in your kitchen. So please poke around and find whatever method works best for you — and report back if you give homemade pasta a try! I would love to hear how it goes.
Homemade Pasta Recipe | 1-Minute Video
Homemade Pasta Ingredients:
Alright, before we get to the full recipe below, here are a few important notes about the pasta ingredients you will need to make 1 pound of classic homemade egg pasta:
Flour: I really love to make my homemade pasta with “00” flour, which yields the silkiest pasta. But if I am making a sauce that is a bit more hearty, I will use half “00” and half semolina flour, which makes the pasta a bit more sturdy and helps the sauce to cling to the pasta better. That said, any of these three flours (or a combination of them) will work with this recipe:
“00” flour: My personal favorite, which makes the texture extra silky.
Semolina flour: A heartier flour, which can help the pasta cling better to the sauce. (Semolina is also my favorite flour to sprinkle on the cutting board and pasta, while you are in the process of rolling out the dough.)
All-purpose flour: Also works pretty well if this is the only flour you have on hand.
Eggs: This recipe calls for four large eggs.
Olive oil: This will also help to moisten the dough. (If the dough is still too dry, you can also add in a few teaspoons of water.)
Sea salt: We will add a teaspoon of fine sea salt to the recipe, plus I recommend adding a little extra to your pasta water when cooking the pasta.
Homemade Pasta Equipment:
I’ve included instructions below for how to make homemade pasta completely by hand. Or if you happen to own a food processor (my favorite method) or a stand mixer, those can save you some extra work too.
When it comes to actually rolling out the pasta, you can do so by hand (with a rolling pin and a knife). Or you can additionally invest in a:
Pasta maker: I purchased the Atlas 150 pasta maker and really love and recommend it. Or, if you happen to own a KitchenAid stand mixer, their pasta roller attachment works well too.
Pasta drying rack: Optional, but very helpful (and pretty!). I opted for this wooden pasta drying rack and love it.
How To Make Pasta In A Food Processor:
This is my preferred way to make homemade pasta because it’s the quickest and easiest! Simply add all four ingredients to the bowl of a food processor (fitted with the normal blade attachment). Pulse for about 10 seconds, or until the mixture reaches a crumbly texture (see above). Remove the dough and pat it into a ball with your hands and place it on a lightly-floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic. (If the dough seems too dry, add in an extra tablespoon or two of water. If the dough seems wet or sticky, just add in some extra flour, but you the dough to be fairly dry.) Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
How To Make Pasta In A Stand Mixer:
Also a super-simple method (especially convenient if you are also going to be using a stand mixer roller attachment to roll out the pasta dough). Just combine all of your ingredients in the bowl of a stand mixer. Then using the dough hook, mix and knead the dough for 8-10 minutes on low speed until it is smooth and elastic. (If the dough seems too dry, add in an extra tablespoon or two of water. If the dough seems wet or sticky, just add in some extra flour, but you the dough to be fairly dry.) Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
How To Make Pasta By Hand:
If you don’t have a food processor or stand mixer, no prob! Place the flour in a mound on a large cutting board. Then use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs. Use a fork to begin whisking the eggs. Then once they are combined, begin gradually whisking some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.) Then use your hands to fold the rest of the dough all together until combined. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky. (If the dough seems too dry, add in an extra tablespoon or two of water, but you want the dough to be fairly dry.) Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
How To Roll Fresh Pasta With A Pasta Maker:
Once the dough has rested for 30 minutes and is ready to go, remove it from the plastic wrap and transfer it again to a cutting board. Use a knife to cut the dough into four equal wedges (like you’re slicing a pie), then set one wedge aside and immediately wrap the remaining three in the plastic wrap again to prevent them from drying out.
Sprinkle the cutting board (or a large baking sheet) generously with flour, and set aside.
Using your hands, shape the dough wedge into a oval-shaped flat disc. Feed the dough through the pasta maker on the widest setting. (On my pasta maker, this is setting number 1.) Once the sheet comes out, fold it into thirds, similar to how you would fold a piece of paper to fit in an envelope. Feed it through the rollers 2 or 3 more times, still on the widest setting. Then continue to feed the dough through the rollers as you gradually reduce the settings, one pass at a time, until the pasta reaches your desired thickness. (I like setting 6 on my pasta maker.) Whenever the dough starts to get a bit sticky as you pass it through the rollers, just pause and drape the dough onto the floured cutting board to re-flour, being sure to coat both sides of the dough. Also, if your dough sheet starts to get too long to handle, just cut it in half with a knife.
Once your dough sheet is ready to go, sprinkle it with flour once more. Then connect the cutter attachment to your pasta maker (and transfer the handle to the cutter attachment, if need be). Feed the sheet through the attachment to create your desired shape of pasta. Then transfer the cut pasta to a drying rack, or swirl it into little pasta “nests” and lay them on a floured surface to dry for 30 minutes. Repeat with the remaining pasta dough.
How To Roll Fresh Pasta With A Stand Mixer:
The process for the stand mixer is basically the same as using a traditional pasta maker. (It’s just easier because you don’t have to use one hand to crank the machine!) Simply connect the pasta roller attachment to your stand mixer. Set the adjustment knob to the widest setting. Then shape and feed the pasta dough into the roller as directed above until it reaches your desired thinness, lightly flouring the pasta as you go to prevent sticking.
Once your sheet of pasta is ready to go, sprinkle it with flour once more. Then remove the roller attachment and connect the cutter attachment of your choice. Feed the dough through the cutter. Then transfer the cut pasta to a drying rack, or swirl it into little pasta “nests” and lay them on a floured surface to dry for 30 minutes. Repeat with the remaining pasta dough.
How To Roll Fresh Pasta By Hand:
To roll out your pasta by hand, shape one wedge into a oval-shaped flat disc, as directed above. Transfer the disc to a cutting board, and use a rolling pin to roll out the dough until it reaches your desired level of thickness (generally between 1-2 mm thick), adding extra flour to the cutting board as needed to prevent sticking. In general, a good test for thickness is that you should be able to see your hand through the dough if you carefully lift it up.
Using a pizza cutter or a knife, slice the dough into 5-inch sections. Sprinkle each section with a bit of extra flour. Then, starting on the short side of the sections, roll them up into very loose, flat cylinders (see above). Cut the cylinders cross-wise to create your desired width of noodles. Then transfer the cut pasta to a drying rack, or swirl it into little pasta “nests” and lay them on a floured surface to dry for 30 minutes. Repeat with the remaining pasta dough.
How To Cook Fresh Pasta:
To cook fresh pasta, bring a large stockpot of generously-salted water to a rolling boil over high heat. Add in the fresh pasta, and then immediately begin to stir it gently so that the noodles do not stick together. Continue to cook until the pasta is al dente. (Keep a close eye on it — fresh pasta cooks much faster than dried pasta!) Then strain the fresh pasta and use immediately.
The cooking time for fresh pasta will depend entirely upon the thickness of the pasta, so be sure to check it regularly to see when it reaches the perfect al dente texture. When I roll pasta to setting 6 on my pasta maker, it generally takes about 90 seconds to cook.
How To Store Fresh Pasta:
Be sure to let the pasta air out on a drying rack or on a baking sheet for at least 30 minutes (or up to 2 hours). Transfer to an airtight container and either refrigerate for up to 2 days or freeze for up to 2 weeks. To use frozen fresh pasta, transfer it to the refrigerator to thaw for at least 4-6 hours, then cook as usual.
Recipes To Make With Fresh Pasta:
Now for the best part — what to make with your gorgeous batch of fresh pasta! Feel free to browse our full pasta archives here on the blog, but below are a few of my personal faves.
My favorite 4-ingredient homemade pasta recipe — easy to make by hand, in a mixer, or in a food processor. See tips above for how to roll the pasta out either by hand, with a pasta maker, or with a stand mixer.
Add all ingredients to the bowl of a food processor, fitted with the normal blade attachment. Pulse for about 10 seconds, or until the mixture reaches a crumbly texture (see photos above).
Remove the dough and form it into a ball with your hands, then place the dough on a lightly-floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic. (If the dough seems too dry, add in an extra tablespoon or two of water. If the dough seems wet or sticky, just add in some extra flour, but you the dough to be fairly dry.)
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.
How To Make Pasta In A Stand Mixer:
Add all ingredients to the bowl of a stand mixer, fitted with the dough hook. Knead the dough on low speed for 8-10 minutes until it is smooth and elastic. (If the dough seems too dry, add in an extra tablespoon or two of water. If the dough seems wet or sticky, just add in some extra flour, but you the dough to be fairly dry.)
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.
How To Make Pasta By Hand:
Place the flour in a mound on a large cutting board. Use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs.
Use a fork to begin whisking the eggs until they are combined. Then begin to gradually whisk some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.) Use your hands to fold in the rest of the dough until it forms a loose ball. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if they dough seems too wet or sticky. (That said, if the dough seems too dry, add in an extra tablespoon or two of water, but you want the dough to be fairly dry.)
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.
Flour: As mentioned in the post above, I most often make homemade pasta with “00” flour, which yields the silkiest pasta. But if I am making a sauce that is a bit more hearty, I will use half “00” and half semolina flour, which yields a pasta that is a bit more sturdy and also helps the sauce to cling to the pasta better. That said, any of the three flour options listed above will work well.
Looks so delicious! Would this method work similarly for other shapes of pasta? I am so annoyed by spaghetti/carbonara/fettuccine because it’s hard to eat (I always drip sauce all over my chin!), but I would love to try ravioli or even just make a physically shorter version of this recipe. I also think a dedicated ravioli post would be amazing!!
Jann1033 —
Works great for ravioli. I use 1 1/2 c 00 and 1 c durum flours.
I have been wanting to make your Cacio e Pepe , so decided to go all in and make fresh pasta while I was at it. Only found semolina here in at the two places I looked (Dillons and Walmart). I used the food processor and my pasta maker. (It has been parked in an upper cupboard for years!) I forgot how easy and yummy homemade pasta is. The noodles really shine with your Cacio recipe. Thanks for inspiration.
This is our favorite pasta recipe and always turns out fantastic! I use a 50/50 mix of semolina and 00 and fresh eggs from our free-range hens. Many thanks!
I don’t usually post comments cause I just like to lurk normally but I tried your recipe for homemade pasta (and then your recipe for Cacio E Pepe) last night and both recipes were out of this world! It was so much easier than I expected to make pasta with my new Atlas machine (thank you Facebook marketplace!) I was hesitant to try but after spending the last week watching pasta-making videos (yours and a few others) and reading your blog, I gave it a try and they came out perfect! And the recipe for Cacio E Pepe was perfect too!
Thank you Ali! I was first inspired to go to Italy after your Amalfi coast week. This September I went to Sorrento and took part in a cooking class where I learnt how to make pasta. It was really useful to have your instructions when I remade it tonight, especially using a food processor! How did you get the swirly nests? Can’t wait to try out more of your pasta recipes!
Just made homemade pasta for the first time using your recipe. It came out fantastic!
Thank you so much for your fabulous tutorial and recipe. I’m hooked!
First time making homemade pasta, first time making Alfredo (both using the recipes on this site). Turned out amazing. Even three of the pickiest eaters in the world (ages 6, 10, and 12) loved it. Finally, a meal the whole family will eat!
Hazel —
But how many portions is a pound of pasta? A good meal for two? Snack for one? Pasta party?
As someone who’s made homemade pasta for many years, this recipe fell short. The dough turned out particularly wet despite adding extra flour to no avail. This recipe uses 1/4 cup more flour, 1 additional egg and 1/2 tsp more of olive oil than I normally use. Going to stick with my regular method. Thanks anyway.
Stuart —
Where does it say how much flour to use ?
Arthur R. Garrison-Brown —
what is your regular method? This is my first time making pasta and would love to know. :) thanks
Ashley —
It’s good to remember that flour amounts change based on where you live and even the time of year (based on the dampness of the flour/air while making). It worked out great for me!
Thank you for this helpful post!! We had taken a class, but forgotten all of the details and this was everything that we needed to actually complete our meal! Made at 50/50 semolina/00 and it was definitely coarse, but great for the sauce we chose.
Simran —
Such an exceptional work on the detailing of the content. Can nowhere be found, this in-depth pasta guide.
One query, will a frozen pasta go bad if it’s out in room temperature/hot weather for about an hour before being boiled?
Would be really really obliged with a response. Thanks, keep up the great work.
Donna —
Simran,
You probably don’t need a reply now, since so much time has passed. If you leave frozen pasta sitting out in hot weather for about an hour, it should not go “bad” as far as being unsafe to eat, but it might begin to stick together. I think it’s best to leave frozen pasta sit out at room temperature (70 degrees F) for about 15 minutes, then plunge it into salted boiling water, with about 1-2 Tablespoons olive oil. Gently but constantly stir, trying to make sure the strands separate. You’ll find that this is more easily accomplished if the pasta sheet was coated in flour just before cutting into spaghetti strands in the machine.
This is my go to pasta recipe! Works great every time. I use a mix of semolina flour and “00” flour. Sometimes it doesn’t come together all of the way, so I have to add a bit of water in, but the pasta always taste great!
Tyler —
DON’T EVER USE OLIVE OIL IN YOUR DOUGH IF YOU ARE USING A MECHANICAL PASTA MACHINE!
I ALMOST WANT TO THROW THIS BATCH OUT IT! WON’T COMPRESS IT JUST SITS THERE AND SPINS!
I’m used to clicking on the far right star to indicate 5 stars. Just noticed that I accidently gave you only one star. Sorry about that. Five stars all the way! :)
Finally tackled homemade pasta with all this extra quarantine time, and I loved everything about it! I used this to make my pasta, and then I followed your Cacio e Pepe recipe. Very tasty. Only changes I’d make for me would be to make the pasta a little thicker and to add more cheese to the Cacio e Pepe. Again, just personal preference. Still, you site made the whole process as easy as possible!
Such a simple recipe and so many helpful tips – thank you!! Probably some chef’s error on our part, as we didn’t have a pasta maker and didn’t roll our dough quite thin enough for noodles – they came out pretty large and chewy. BUT we will definitely be giving this another try! Thanks :)
I was so confused with all the different recipes you find online. It was my first time making fresh pasta. If anyone is unsure what recipe to follow, i would suggest this one. This recipe had a median average ratio of Flour to eggs compared to other recipes. I am so glad I tried it! It was perfect!! It was so simple and the texture was exactly what you want- chewy. I used all purpose flour and needed to cook it only for 3 minutes. The recipe has enough noodles for four portions.
Great recipe and easy-to-follow instructions for a first time pasta maker! Made this recipe with my 13 year old, and my household is now addicted to fresh pasta! Our pasta machine is the best investment in a long time – thanks for creating a new hobby :).
My dough came out really dry. In the video yours seems more pliable. Any suggestions for when it may be to dry?
Donna —
Just add a little water–very little water at a time. The moisture content is dependent upon many things, especially the humidity in the air that day and how large your eggs are.
Followed recipe precisely using all-purpose flour. Dough was easy to handle and turned into the most delicious ravioli ever! Thanks for this keeper recipe!
My first time making pasta! I just followed the directions for using a stand mixer and a pasta machine, and it came out great! I can’t wait to make it again. This time my wife made her always-yummy pasta sauce from scratch (no recipe, just instinct), so next time it will be Alfredo sauce.
Thanks a million for sharing this, and for the excellent instructions. Your blog is now bookmarked!
I’ve had a pasta maker for ages but was too intimidated to use it. Your recipe made it look easy and the step by step details were so helpful. My pasta came out great!!!! It was a major hit and my whole family is super impressed. Thanks
Great recipe! Thank you for the alternatives to pasta maker/mixer. My kids and I made the Pasta by hand and used it for ravioli. It was fantastic and so much fun!
Beautiful pasta, definitely need the pasta to be well covered in flour before it goes through the machine and add a little more as you go through the different settings so it doesn’t stick to itself or the machine. Cooks so quickly it’s great.
I am a beginner cook and I have always wanted to learn how to make hand made pasta and which this recipe I was able to make the most amazing ravioli, it was really easy and the pasta was delicious. I will 100% be using this recipe again.
I am a beginner cook and I have always wanted to learn how to make hand made pasta and which this recipe I was able to make the most amazing ravioli, it was really easy and the pasta was delicious. I will 100% be using this recipe again. this recipe did make a big batch of pasta and it was not all finished but otherwise it was really delicious.
Would this work with one of those extruders? I have the KitchenAid attachment for pasta that’s more like the meat grinder and not a roller. Does this type of recipe work equally as well?
My first time making pasta and I’m so glad I used your recipe. So easy and it was fun to make. So glad I came across your website my two girls enjoyed helping me as well. So much information which is great so thanks so much. Definitely keep me busy
The worst pasta recipe I’ve tried. I don’t know what went wrong but I’ve made several different recipe before and they always turned out great. With this one the dough was extremely dry and even after proofing it when I began the process in the roller it did not work, it crumbled and was so dry it didn’t even want to flatten yo go between the roller.
Not trying this one again
I just made my first batch of pasta. It was delicious!!! I used a fresh oregano pesto with almonds. Oh my!!! This was delicious!!! Thank you so much! I was a bit hesitant before staring this adventure, re reading every step. It was sooo easy! Thank you so much for sharing! The Atlas pasta roller and the food processor made the whole procedure so easy! I only hope I can do it again! I used multi purpose flour for restaurants. Also bought the drying rack.
Made the Pasta from scratch. Awesome Sauce!! Hubby is now going to purchase an attachment to go on my stand mixer and he was very impressed. Thanks for sharing!
Measuring flour is tricky! Alton Brown says “Never measure what you can weigh.” After a few batches, I’ve found that 300g of flour made dough that ran through my pasta machine just about perfectly. That was all-purpose flour; other varieties may have different optimum weights.
Loved this! First time making my own pasta. Made it with bread flour and it came out just right. **Note for those living at altitude- I live at 6,600 feet elevation with very low humidity. I added an extra egg yolk to the recipe and added a smidge more olive oil. Perfection.
Thanks for the nudge to dust off my pasta machine.
LOVE homemade pasta. Looks so good Ali.
Looks so delicious! Would this method work similarly for other shapes of pasta? I am so annoyed by spaghetti/carbonara/fettuccine because it’s hard to eat (I always drip sauce all over my chin!), but I would love to try ravioli or even just make a physically shorter version of this recipe. I also think a dedicated ravioli post would be amazing!!
Works great for ravioli. I use 1 1/2 c 00 and 1 c durum flours.
I love this! Thankyou
Thank you for all this information. Your site is my absolute favorite.
We got the same pasta maker for our wedding, but have never actually used it. Time to break it out and get going!
Truth: once you’ve had homemade pasta it’s hard to go back to that boxed stuff.
I have been wanting to make your Cacio e Pepe , so decided to go all in and make fresh pasta while I was at it. Only found semolina here in at the two places I looked (Dillons and Walmart). I used the food processor and my pasta maker. (It has been parked in an upper cupboard for years!) I forgot how easy and yummy homemade pasta is. The noodles really shine with your Cacio recipe. Thanks for inspiration.
This is our favorite pasta recipe and always turns out fantastic! I use a 50/50 mix of semolina and 00 and fresh eggs from our free-range hens. Many thanks!
I don’t usually post comments cause I just like to lurk normally but I tried your recipe for homemade pasta (and then your recipe for Cacio E Pepe) last night and both recipes were out of this world! It was so much easier than I expected to make pasta with my new Atlas machine (thank you Facebook marketplace!) I was hesitant to try but after spending the last week watching pasta-making videos (yours and a few others) and reading your blog, I gave it a try and they came out perfect! And the recipe for Cacio E Pepe was perfect too!
No more dry store cooked pasta for me! Thank you!
Thank you Ali! I was first inspired to go to Italy after your Amalfi coast week. This September I went to Sorrento and took part in a cooking class where I learnt how to make pasta. It was really useful to have your instructions when I remade it tonight, especially using a food processor! How did you get the swirly nests? Can’t wait to try out more of your pasta recipes!
Just made homemade pasta for the first time using your recipe. It came out fantastic!
Thank you so much for your fabulous tutorial and recipe. I’m hooked!
First time making homemade pasta, first time making Alfredo (both using the recipes on this site). Turned out amazing. Even three of the pickiest eaters in the world (ages 6, 10, and 12) loved it. Finally, a meal the whole family will eat!
But how many portions is a pound of pasta? A good meal for two? Snack for one? Pasta party?
Hi! Can you make this in a Vitamix instead of a food processor?
As someone who’s made homemade pasta for many years, this recipe fell short. The dough turned out particularly wet despite adding extra flour to no avail. This recipe uses 1/4 cup more flour, 1 additional egg and 1/2 tsp more of olive oil than I normally use. Going to stick with my regular method. Thanks anyway.
Where does it say how much flour to use ?
what is your regular method? This is my first time making pasta and would love to know. :) thanks
It’s good to remember that flour amounts change based on where you live and even the time of year (based on the dampness of the flour/air while making). It worked out great for me!
Thank you for this helpful post!! We had taken a class, but forgotten all of the details and this was everything that we needed to actually complete our meal! Made at 50/50 semolina/00 and it was definitely coarse, but great for the sauce we chose.
Such an exceptional work on the detailing of the content. Can nowhere be found, this in-depth pasta guide.
One query, will a frozen pasta go bad if it’s out in room temperature/hot weather for about an hour before being boiled?
Would be really really obliged with a response. Thanks, keep up the great work.
Simran,
You probably don’t need a reply now, since so much time has passed. If you leave frozen pasta sitting out in hot weather for about an hour, it should not go “bad” as far as being unsafe to eat, but it might begin to stick together. I think it’s best to leave frozen pasta sit out at room temperature (70 degrees F) for about 15 minutes, then plunge it into salted boiling water, with about 1-2 Tablespoons olive oil. Gently but constantly stir, trying to make sure the strands separate. You’ll find that this is more easily accomplished if the pasta sheet was coated in flour just before cutting into spaghetti strands in the machine.
This is my go to pasta recipe! Works great every time. I use a mix of semolina flour and “00” flour. Sometimes it doesn’t come together all of the way, so I have to add a bit of water in, but the pasta always taste great!
DON’T EVER USE OLIVE OIL IN YOUR DOUGH IF YOU ARE USING A MECHANICAL PASTA MACHINE!
I ALMOST WANT TO THROW THIS BATCH OUT IT! WON’T COMPRESS IT JUST SITS THERE AND SPINS!
I’m used to clicking on the far right star to indicate 5 stars. Just noticed that I accidently gave you only one star. Sorry about that. Five stars all the way! :)
Finally tackled homemade pasta with all this extra quarantine time, and I loved everything about it! I used this to make my pasta, and then I followed your Cacio e Pepe recipe. Very tasty. Only changes I’d make for me would be to make the pasta a little thicker and to add more cheese to the Cacio e Pepe. Again, just personal preference. Still, you site made the whole process as easy as possible!
Thanks!
What Is the equivalent “00” flour in spain?
5 star + rating for this recipe. I will definitely be making this again!
Thank you so much
Such a simple recipe and so many helpful tips – thank you!! Probably some chef’s error on our part, as we didn’t have a pasta maker and didn’t roll our dough quite thin enough for noodles – they came out pretty large and chewy. BUT we will definitely be giving this another try! Thanks :)
I was so confused with all the different recipes you find online. It was my first time making fresh pasta. If anyone is unsure what recipe to follow, i would suggest this one. This recipe had a median average ratio of Flour to eggs compared to other recipes. I am so glad I tried it! It was perfect!! It was so simple and the texture was exactly what you want- chewy. I used all purpose flour and needed to cook it only for 3 minutes. The recipe has enough noodles for four portions.
Made this all by hand for today’s dinner and wow, it’s great! Did your Alfredo sauce and added shrimp and broccoli, fabulous!
Great recipe and easy-to-follow instructions for a first time pasta maker! Made this recipe with my 13 year old, and my household is now addicted to fresh pasta! Our pasta machine is the best investment in a long time – thanks for creating a new hobby :).
My dough came out really dry. In the video yours seems more pliable. Any suggestions for when it may be to dry?
Just add a little water–very little water at a time. The moisture content is dependent upon many things, especially the humidity in the air that day and how large your eggs are.
Thanks for this. Can I bake my pasta instead of cooking it
We’ve made this three times now, invested in a pasta maker, and are now buying the flour! Thank you!
I made this with my grandson. Easy to follow recipe. and came out great!
Followed recipe precisely using all-purpose flour. Dough was easy to handle and turned into the most delicious ravioli ever! Thanks for this keeper recipe!
I just made this and it was so good! Thank you very much for this helpful recipe! Can’t wait to make it again
My first time making pasta! I just followed the directions for using a stand mixer and a pasta machine, and it came out great! I can’t wait to make it again. This time my wife made her always-yummy pasta sauce from scratch (no recipe, just instinct), so next time it will be Alfredo sauce.
Thanks a million for sharing this, and for the excellent instructions. Your blog is now bookmarked!
This recipe is so complex for no reason. It needs so much flour added because the dough is so sticky.
I’ve had a pasta maker for ages but was too intimidated to use it. Your recipe made it look easy and the step by step details were so helpful. My pasta came out great!!!! It was a major hit and my whole family is super impressed. Thanks
Great recipe! Thank you for the alternatives to pasta maker/mixer. My kids and I made the Pasta by hand and used it for ravioli. It was fantastic and so much fun!
Beautiful pasta, definitely need the pasta to be well covered in flour before it goes through the machine and add a little more as you go through the different settings so it doesn’t stick to itself or the machine. Cooks so quickly it’s great.
I am a beginner cook and I have always wanted to learn how to make hand made pasta and which this recipe I was able to make the most amazing ravioli, it was really easy and the pasta was delicious. I will 100% be using this recipe again.
I am a beginner cook and I have always wanted to learn how to make hand made pasta and which this recipe I was able to make the most amazing ravioli, it was really easy and the pasta was delicious. I will 100% be using this recipe again. this recipe did make a big batch of pasta and it was not all finished but otherwise it was really delicious.
Would this work with one of those extruders? I have the KitchenAid attachment for pasta that’s more like the meat grinder and not a roller. Does this type of recipe work equally as well?
My first time making pasta and I’m so glad I used your recipe. So easy and it was fun to make. So glad I came across your website my two girls enjoyed helping me as well. So much information which is great so thanks so much. Definitely keep me busy
The worst pasta recipe I’ve tried. I don’t know what went wrong but I’ve made several different recipe before and they always turned out great. With this one the dough was extremely dry and even after proofing it when I began the process in the roller it did not work, it crumbled and was so dry it didn’t even want to flatten yo go between the roller.
Not trying this one again
Best pasta ever, and easy! I made it all by hand :-)
Cam I substitute the olive oil for other types of oil?
I just made my first batch of pasta. It was delicious!!! I used a fresh oregano pesto with almonds. Oh my!!! This was delicious!!! Thank you so much! I was a bit hesitant before staring this adventure, re reading every step. It was sooo easy! Thank you so much for sharing! The Atlas pasta roller and the food processor made the whole procedure so easy! I only hope I can do it again! I used multi purpose flour for restaurants. Also bought the drying rack.
Made the Pasta from scratch. Awesome Sauce!! Hubby is now going to purchase an attachment to go on my stand mixer and he was very impressed. Thanks for sharing!
This is the easiest and fastest and most versatile recipe for noodles I have made.
It is great.
I prefer the %50 semolina and 00.
Really appreciate your recipe and enjoy it weekly.
Thank you
Measuring flour is tricky! Alton Brown says “Never measure what you can weigh.” After a few batches, I’ve found that 300g of flour made dough that ran through my pasta machine just about perfectly. That was all-purpose flour; other varieties may have different optimum weights.
(Seriously– I didn’t round up or down!)
Loved this! First time making my own pasta. Made it with bread flour and it came out just right. **Note for those living at altitude- I live at 6,600 feet elevation with very low humidity. I added an extra egg yolk to the recipe and added a smidge more olive oil. Perfection.
Thank you so much for sharing this recipe. I tried it today and it was so good. I use half ’00’ flour and half semolina. Fantastic!