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Homemade Pasta

Homemade Pasta

  • Prep Time: 58 minutes
  • Cook Time: 2 minutes
  • Total Time: 60 minutes
  • Yield: 1 pound fresh pasta 1x

Description

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.


Scale

Ingredients

  • 4 large eggs (room temperature)
  • 2 1/2 cups flour (all-purpose flour, semolina flour, “00” flour — or a blend)
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt

Instructions

How To Make Pasta In A Food Processor:

  1. 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).
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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.
  3. 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.
  4. How To Make Pasta By Hand:
  5. 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.
  6. 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.
  7. 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.
  8. 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.