With only a handful of ingredients you can easily whip up your own fresh homemade pasta! Homemade pasta is far superior in taste to store-bought noodles, and is quite easy to make.
Light and delicate fresh pasta is worth the effort. You will fall in love with the texture, taste, and really just working with your hands! Try topping these tasty morsels with Instant Pot Meatballs, or Easy Chicken Piccata, or use in your fave pasta dish such as Bruschetta Chicken and Pasta.
Fresh Pasta Noodles!
If you LOVE pasta, then you’re in good hands, because we are pasta LOVERS too!!! Pasta is part of my most fave comfort food dishes. While store-bought pasta works just fine in these recipes, if you have a bit of extra time, this homemade pasta is far superior. I mean nothing quite compares to the fresh taste of chewy pasta made from scratch.
While it may seem a bit daunting at first, with a bit of practice you too will be a past making pro. It only requires a handful of ingredients and a bit of will power.
It’s truly incredible what you can do with a bit of flour and a few fresh eggs. The fresh pasta is simply amazing!
How to Make Homemade Pasta
DOUGH. On a clean surface, add the flour in a mound. Sprinkle salt over top. Create a well in the center of the flour, then add the eggs. Gently mix the eggs, then gradually add in flour.
KNEAD. Knead the pasta dough for about 8-10 minutes or until a stiff, tacky dough forms. TIP: If the dough is too dry add a ½ tsp of water. If the dough is too sticky, sprinkle in a little more flour.
REST & DIVIDE. Cover the dough with plastic wrap and allow it to rest for 50 minutes. Divide the dough into two.
ROLL. To roll the dough, start on the largest setting(crank or KitchenAid attachment), usually a 6. Carefully run one half of the dough through it, then again on the same setting. Fold the dough into thirds (a bookfold). Then start to adjust the machine to a thinner setting after each pass until you reach a 2 or 3. I find that in general, a 3 is the perfect thinness.
SHAPE. Use a separate attachment/part of your machine to cut the pasta into desired shapes, or you can do this by hand. Simply use a pizza wheel or ravioli press.
COOK. In a large pot of salted boiling water, cook pasta for 3-4 minutes, remove and serve.
Flour: All purpose flour isn’t the best choice for homemade pasta, but is an option if it is all you have on hand. If you want to really invest in making homemade pasta you should use semolina flour or “00” flour. Semolina flour helps the sauce stick better to the pasta because it’s a coarser flour and “00” flour creates a silkier pasta texture. You can do a combo of different flours as well.
- You can use ½ all purpose flour and ½ whole wheat flour
- Try using ½ all purpose flour and ½ torn spinach leaves for spinach pasta
- Use ¾ quinoa flour and ¼ potato starch for a protein packed pasta
There are a few different methods for making the dough:
- BY HAND: Making pasta dough by hand is the old school way! Place your flour in a small mound on your counter and make a well in the flour. Then add the eggs in the middle and drizzle the oil over the eggs. Whisk the eggs and start to mix in the flour from around the eggs. Fold in the rest of your flour with your hands and knead your dough for about 10 minutes until the dough is smooth and elastic.
- STAND MIXER: You can mix your dough in the stand mixer with the dough hook to incorporate the ingredients thoroughly and the dough is smooth and elastic. The dough should not be sticky, if it is you need to add more flour.
- FOOD PROCESSOR: Pulse the ingredients together in a food processor until it is a crumbly texture, then remove it from the food processor and knead it on the counter for about 2 minutes until the dough is smooth and elastic.
Does the dough need to rest? Letting pasta dough rest is essential because it allows the gluten strands from the flour to relax. This means that the dough will become more strong, pliable, and easily roll-able when you try to roll and cut it. If you don’t let it rest, the pasta dough will not be completely solidified and fall apart when you try to roll it out.
Making the Noodles
CUTTING/FORMING: You can easily cut your pasta with a pasta maker. After rolling it through the machine you can add on the cutting attachment to easily and evenly slice the pasta. The KitchenAid pasta roller also has a cutting attachment that you can use in a similar way to a normal pasta machine.
If this isn’t an option you can always do the rolling and cutting process by hand. For spaghetti/angel hair pasta texture: roll your dough out into a sheet that is about 1-2mm thick, basically you should be able to lift your dough up and see your hand through it. Use a pizza cutter to slice your pasta noodles into your desired width of the noodles.
Can you make different types of noodles?
- Ravioli: use a ravioli maker
- Tortellini: Cut small circles and put your filling on one half. Fold your circles in half and seal it with water. Curve your edges towards each other and use a bit of water to stick them together.
- Lasagna: cut your pasta into your large sheets to dry
- Bowties: cut your pasta into small squares and pinch it together in the middle
How to dry them? Pasta dries faster when it is hanging, rather than when it is laying flat on something. You can either dry them on a drying rack, or you can use any clean rod such as a clothes hanger. Another option is to swirl your cut pasta in little “nests” and leave them on a floured surface for about 30 minutes.
- Tip: be careful handling your pasta after drying your pasta because it will be brittle.
Storing and Serving Tips
DOUGH: Dough needs to rest for 30 minutes before you roll and cut the pasta. You can use the dough right after this resting period, or refrigerate the dough for 1 day before you need to use it.
To freeze your dough, you need to divide your dough into 3 or 4 balls, dust them in flour, wrap them in plastic wrap, flatten them into discs, and freeze them in ziploc bags for up to a month.
NOODLES: You can store fresh noodles on the rack for either 30 minutes to 2 hours to dry. After this you can store them uncooked in the fridge for 2 days or in the freezer for 2 weeks. Before using frozen fresh pasta noodles, let them thaw in the fridge for 4-6 hours before cooking like normal.
Use your homemade noodles in any pasta recipe, such as:
- Kale, Spinach, and Basil Pesto Baked Pasta
- One-Pot Cajun Alfredo Pasta
- Sausage, Mushroom, and Spinach Pasta with Red Pepper Sauce
Serve homemade pasta with:
- Best Ever Cheesy Garlic Bread
- Garlic Parmesan Artisan Bread
- Cucumber Dill Salad
- Honey Mustard Chicken Salad
- Creamy Sausage Tortellini Soup
Homemade Pasta Recipe
- 1 2/3 cup Italian “00" flour - or all-purpose flour
- 3 eggs
- 1/2 tbsp olive oil
- 1/2 tsp salt
- On a clean surface, add the flour in a mound. Sprinkle salt over top. Create a well in the center of the flour, then add the eggs.
- Gently mix the eggs, then gradually add in flour. Knead the pasta dough for about 8-10 minutes or until a stiff, tacky dough forms.
- If the dough is too dry add a 1/2 tsp of water. If the dough is too sticky, sprinkle in a little more flour.
- Cover the dough with plastic wrap and allow it to rest for 50 minutes. Divide the dough into two.
- To roll the dough, start on the largest setting(crank or KitchenAid attachment), usually a 6. Carefully run one half of the dough through it, then again on the same setting. Fold the dough into thirds (a bookfold). Then start to adjust the machine to a thinner setting after each pass until you reach a 2 or 3. I find that in general, a 3 is the perfect thinness.
- Use a separate attachment/part of your machine to cut the pasta into desired shapes, or you can do this by hand. Simply use a pizza wheel or ravioli press.
- In a large pot of salted boiling water, cook pasta for 3-4 minutes, remove and serve.