Fresh Homemade Pasta
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Fresh homemade pasta is easy to make with 5 ingredients. I’ll show you how to do it 3 ways: in a food processor, with a stand mixer, and by hand. Roll out the dough on a board, or use a pasta maker or a stand mixer attachment.
No store-bought noodles can ever compare with fresh homemade pasta! It’s best used the same day it’s made. So bright, fresh and delicious.
After a trip to Rome, Italy, I was inspired to experiment with making pasta from scratch. It was amazing to discover that fresh homemade pasta is not only do-able, it’s very simple, enjoyable and fun to make.
What I’m sharing today is a super dependable, easy recipe for fresh homemade pasta that turns out perfect every time. And the best part? You don’t need special kitchen tools to make it.
However, would a food processor or stand mixer make assembling the dough super fast and easy? Absolutely. Just as a pasta machine or a KitchenAid pasta attachment can make rolling out the dough easier.
But keep in mind, like generations before us, we can assemble, roll and cut the dough by hand. It’s not hard to do. It fills the soul with a warm satisfying feeling, and a deep appreciation for cooking from scratch.
INGREDIENTS
This easy recipe comes together with just a few basic pantry items. Here’s what you’ll need to make fresh homemade pasta.
- All-purpose flour
- Semolina flour (or use all-purpose flour)
- Kosher salt
- Large eggs
- Yolk of 1 egg
- Olive oil
- Ice water, if needed
OPTIONAL EQUIPMENT FOR HOMEMADE PASTA
Over time, as you get more comfortable with making homemade pasta, I recommend investing in a few high-quality kitchen tools. For pasta fans, this will make the process quicker, easier and more exciting!
Click the Amazon affiliate links below to look more closely at each item and make a purchase if desired.
- FOOD PROCESSOR
- STAND MIXER
- KITCHENAID PASTA ROLLER & CUTTER
- MARCATO ATLAS 150 PASTA MAKER
- PASTA DRYING RACK
how to make FRESH HOMEMADE PASTA
There are 3 easy ways to make fresh homemade pasta dough. With a food processor (my preferred method), a stand mixer or by hand. Below, I show you how to make fresh pasta with each of these 3 three methods.
How to Make Pasta in a Food Processor
In a food processor, homemade pasta dough comes together in less than 5 minutes. That’s why it’s my favorite method for making homemade pasta.
RECIPE PREP: Fit bowl of food processor with standard blade attachment.
- STEP 1: Add all ingredients to the bowl. Pulse 10 seconds to combine, or until mixture develops a shaggy, crumbly texture. The dough should form into a ball around the blade. If it doesn’t, add 1 tablespoon ice water and pulse again. Repeat process until dough forms into a ball.
- STEP 2: Transfer dough to a clean board. Knead 15 to 20 seconds until the ball of dough is smooth and very tough. Wrap dough tightly in plastic wrap. Let it rest at room temperature for at least 30 minutes.
- STEP 3: Once dough has rested it should be soft to the touch. Divide it in half. Rewrap half the dough in plastic to keep it from drying out. Lightly dust the other half with semolina flour. On a clean board, roll and cut as desired.
How to Make Pasta in a Stand Mixer
- STEP 1: Add all ingredients to the bowl of the stand mixer. Mix everything together with your hands. Once a shaggy dough has formed, attach the dough hook to the stand mixer.
- STEP 2: Knead 10 to 12 minutes, or until texture is elastic and smooth and forms into a ball around the dough hook. (If dough is too dry, add 1 tablespoon ice cold water at a time and continue kneading. If dough is too wet, sprinkle in a bit more flour.) Cover bowl with a cloth. Let the dough rest 30 minutes to 4 hours at room temperature.
- STEP 3: Once the dough has rested it should be soft to the touch. Divide the ball in half. Keep half in the covered bowl to keep it from drying out. Lightly dust the other half with semolina flour. Roll and cut as desired.
How to Make Fresh Pasta Dough by Hand
Making fresh pasta dough by hand is the authentic method used by generations of home cooks and professional chefs. All you need are your hands and some basic kitchen tools.
- STEP 1: In a bowl, mix all-purpose flour and semolina flour. With your hands, make a well (small bowl-like depression) in the center of the flour. Crack eggs directly into the well. Add olive oil and salt. Beat wet ingredients with a fork. Let the sides of the well cave in. Thoroughly mix wet ingredients with the flour.
- STEP 2: Knead the dough by hand until it’s completely smooth and pliable (about 10 minutes).* Form dough into a ball and wrap it plastic. Let the dough rest at room temperature for at least 30 minutes.
- STEP 3: Roll and cut the dough as desired.
*RECIPE TIP: Fresh pasta dough should never stick to your fingers. If the dough is too sticky, add a bit of flour to tamp down the wetness. If the dough is too dry, hydrate it with a sprinkling of ice water.
HOW TO ROLL OUT PASTA DOUGH
There are 3 ways to roll out pasta dough. By hand, with a rolling pin on a wooden board. With a pasta machine. Or with a KitchenAid stand mixer with pasta attachment. Below is a tutorial for rolling out the dough.
How to Roll Out Dough by Hand
RECIPE PREP: Lightly dust a baking tray with semolina flour. Set it aside.
- STEP 1: After the dough has rested for 30 minutes, unwrap it and divide it in half. Rewrap one half in plastic to prevent it from drying out. Sprinkle semolina flour on the other half.
- STEP 2: Dust the surface of a clean board with semolina flour. With a rolling pin, roll pasta into a long thin rectangle. Check for thinness. When you lift up the dough, you should be able to see your hand through it.
- STEP 3: Fold the dough in thirds, like a business letter. Roll it out again (this will take some muscle) until it’s thin enough that you can see your fingers through the sheet of dough.
- STEP 4: Slice pasta as desired. Arrange pieces on prepared tray. Let them dry for 30 minutes. Roll out second piece of dough. Repeat the process.
How to Roll out Dough with KitchenAid Pasta Attachment
RECIPE PREP: Secure pasta roller attachment to the stand mixer. Lightly dust a baking tray with semolina flour. Set it aside. Follow directions below for rolling the fresh homemade pasta dough.
- STEP 1: Begin with Setting #1 (the largest setting). Starting from the top, pass half the pasta through the KitchenAid attachment. Adjust the knob one setting smaller, Setting #2. Pass the pasta through the again.
- STEP 2: Adjust the knob back to Setting #1. Fold pasta into thirds, like a business letter. Lightly sprinkle the dough with semolina flour. Pass the pasta through the machine. Turn the knob to Setting #2. Feed the dough through again. Continue with Settings #3, #4 and #5.
- STEP 3: Once the pasta has been passed through Setting #5, you should be able to see your fingers through the dough. If not, then further thin it out. Pass it through Setting #6.
- STEP 4: Swap out the roller attachment for a cutter attachment, or hand slice the dough as desired. Arrange cut pieces on the prepared tray to let them dry for 30 minutes. Repeat process with the second piece of dough.
How to Roll Out Dough with a Pasta Machine
Pasta machines feature flat rollers that make fresh homemade pasta dough into rectangular sheets that are as thick or thin as desired. They also include cutting plates for various pasta shapes and sizes.
RECIPE PREP: Secure the machine on your countertop. Lightly dust a baking tray with semolina flour. Set it aside.
- STEP 1: After the dough is done resting, unwrap it. Cut it in half. We’ll be working with 1 piece at a time. Immediately rewrap the second piece in plastic to keep it from drying out.
- STEP 2: With your hands or a rolling pin, form the dough into a flat disk. With the machine on Setting #1 (or the widest setting), pass the dough through the rollers 3 to 4 times.
- STEP 3: Adjust the machine to a higher setting. Lightly sprinkle the dough with flour. Pass the dough through the rollers again. Continue processing the dough until desired thinness is reached.
- STEP 4: Use a pasta machine attachment to cut out desired shapes. Arrange pieces on a lightly floured tray. Let them dry for 30 minutes before cooking.
RECIPE FAQ
These are the most commonly asked questions when making fresh homemade pasta, and the most helpful answers for recipe success.
Yes. The dough can be made 1 day in advance. Tightly wrap the ball of dough in plastic wrap, then slip it into a zip-top bag with the air pressed out. Chill it in the fridge.
Some cooks claim adding salt to the dough makes it firmer and harder to knead. But through experimentation I have found this is not the case. Adding salt does not make the dough harder to knead.
Instead of all-purpose flour, use “00” pasta flour instead.
“00” flour, semolina flour, or all-purpose flour. Or use a custom blend to achieve different textures. Pasta flour (“00” flour) is an Italian milled flour that’s a mix of hard and soft wheat. The cooked pasta has a silky chewy texture. Semolina flour, made from hard wheat, has a coarse texture. Pasta with semolina flour is less sticky and more elastic.
Lightly toss strands of pasta with flour. Arrange pieces in a single layer on a floured tray or use a drying rack. If pasta will be cooked immediately: dry it for 30 minutes. This allows the floured noodles time to absorb moisture from the eggs.
Completely dry pasta 12 to 24 hours, depending on humidity. If needed, create a light gentle breeze around the noodles with a small electric fan. Twist a noodle to test for dryness. Once it snaps in half they’re dry.
Add water to a large pot. Salt it so it tastes like the ocean. Over high heat, bring water to a rolling boil. Add pasta to the pot. Cook 1 to 2 minutes or until pieces float to the top. Test a noodle for doneness. Fresh homemade pasta cooks quicker than dried pasta. Drain off water. Return pasta to the empty pot. Add desired sauce and toss to combine.
Fresh pasta will last one day in the fridge. No longer, as bacteria will start forming with the humidity in the fridge and the texture will start changing. The reason fresh store-bought pasta will last longer is because it’s been semi-cooked to extend its shelf life.
After completely air drying pasta on a floured tray or drying rack, transfer pieces to an airtight container. Refrigerate up to 1 day, or freeze up to 1 month. Thaw pasta in the fridge before cooking (about 6 hours).
Once the pasta dough is rolled out, you can laminate it with herbs. Try basil, parsley, thyme, sage, etc. Place herbs on half the dough. Fold the other half over the dough and herbs. Press down to seal. Roll out the dough again until you can see your fingers through it. Cut as desired.
The easiest way to color pasta dough is with purees or powders. To use a puree, swap the olive oil for 2 tablespoons puree. Try Beets, spinach, carrots, etc. To use a powder, just add 1 to 2 tablespoons with the dry ingredients. Try beet root, pea powder or golden milk.
ADDITIONAL RESOURCE: I recommend reading KitchenAid’s guide for storing fresh homemade pasta. The information shared is very helpful.
easy pasta dinners
If you’re a lover pasta, you’ll enjoy these easy homemade pasta dinners. Print out the recipes, or save your favorites to Pinterest.
- Lemon Pasta with Crispy Salami
- Tuna Pasta Salad with Capers
- Baked Ziti
- Greek Pasta Salad
- Spaghetti with Homemade Sauce
- Southern Baked Mac & Cheese
- Legendary Meat Lasagna
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Family and friends who’ve tried this fresh homemade pasta provided awesome feedback. They said the dough simple to make, and its beautiful resilient texture makes it easy to form it into a variety of shapes.
If you agree this recipe makes the best homemade pasta, give it a 5-star rating in the comments. Then be a recipe hero! Share it with a friend.
FRESH HOMEMADE PASTA
- Total Time: 1 Hour
- Yield: 4 Servings 1x
Description
Fresh homemade pasta is 100% better than store-bought. Make the dough from scratch and roll it out. Cut it into strips or desired shapes. Boil the noodles in salted water, toss with sauce and serve.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup semolina flour (or use all-purpose flour)
- 1/2 teaspoon kosher salt
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 2 tablespoons olive oil
- Ice water, if needed (1 tablespoon to 1/4 cup)
Instructions
HOW TO MAKE PASTA IN A FOOD PROCESSOR
RECIPE PREP: Fit the bowl of a food processor with the standard blade attachment.
- Add all ingredients to the bowl. Pulse 10 seconds to combine, or until mixture develops a shaggy crumbly texture. The dough should form into a ball around the blade. If it doesn’t, add 1 tablespoon ice water and pulse again. Repeat this process until the dough forms into a ball.
- Transfer dough to a clean board. Knead 15 to 20 seconds until the ball of dough is smooth and very tough. Wrap dough tightly in plastic wrap. Let it rest 30 minutes at room temperature.
- Once dough has rested it should be soft to the touch. Divide it in half. Rewrap half in plastic to keep it from drying out. Lightly dust the other half with semolina flour.
- On a clean board, roll out the dough until it’s thin enough to see your fingers through it. (Or use a pasta machine or the pasta attachment for a KitchenAid stand mixer.) Cut as desired. Arrange pieces on a lightly floured tray.
HOW TO MAKE PASTA IN A STAND MIXER
- Add all ingredients to the bowl of the stand mixer. Mix everything together with your hands. Once a shaggy dough has formed, attach the dough hook to the stand mixer.
- Knead 10 to 12 minutes, or until texture is elastic and smooth and forms into a ball around the dough hook. (If dough is dry add ice cold water, 1 tablespoon at a time, and continue kneading. If dough is too wet, sprinkle with flour.) Cover bowl with a cloth. Let dough rest 30 minutes at room temperature.
- Once the dough has rested it should be soft to the touch. Divide the ball in half. Keep half in the covered bowl to keep it from drying out. Lightly dust the other half with semolina flour.
- On a clean board, roll out the dough until it’s thin enough to see your fingers through it. (If using a KitchenAid pasta attachment, refer to the owner’s manual for rolling and cutting the dough.) Cut dough as desired. Arrange pieces on a lightly floured tray.
HOW TO MAKE PASTA BY HAND
- In a bowl, mix all-purpose flour and semolina flour. With your hands, make a well (small bowl-like depression) in the center of the flour. Crack eggs directly into the well. Add olive oil and salt. Beat wet ingredients with a fork. Let the sides of the well cave in. Thoroughly mix wet ingredients with the flour.
- Knead dough by hand until completely smooth and pliable (about 10 minutes).* Form dough into a ball and wrap it plastic. Let the dough rest at room temperature for at least 30 minutes.
- Unwrap the dough and divide it in half. Rewrap half in plastic to prevent it from drying out. Dust the surface of a clean board with semolina flour. With a rolling pin, roll out the other half of the dough into a long thin rectangle.
- Fold dough into thirds, like a business letter. Roll it out again (this will take some strength) until it’s thin enough to see your fingers through the dough. Slice as desired. Arrange pieces on a lightly floured tray. Roll out next piece of dough and repeat the process.
*RECIPE TIP: Fresh pasta dough should never stick to your fingers. If the dough is too sticky, add a bit of flour to tamp down the wetness. If the dough is too dry, hydrate it with a sprinkling of ice water.
Equipment
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KitchenAid Pasta Roller & Cutter
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Buy Now → Notes
HOW TO DRY FRESH PASTA BEFORE COOKING: Lightly toss strands of pasta with flour. Arrange pieces in a single layer on a floured tray or use a drying rack. If pasta will be cooked immediately: dry it for 30 minutes. This allows the floured noodles time to absorb moisture from the eggs.
HOW TO DRY PASTA FOR LONG-TERM STORAGE: Completely dry pasta 12 to 24 hours, depending on humidity. If needed, create a light gentle breeze around the noodles with a small electric fan. Test for dryness by twisting the noodles. Once they snap in half they’re dry.
HOW TO COOK FRESH PASTA: Add water to a large pot. Salt it so it tastes like the ocean. Over high heat, bring water to a rolling boil. Add pasta to the pot. Cook 1 to 2 minutes or until pieces float to the top. Test a noodle for doneness. Fresh homemade pasta cooks quicker than dried pasta. Drain off water in a colander. Return pasta to the hot empty pot. Add desired sauce and toss to combine.
- Prep Time: 28 Minutes
- Resting Time: 30 Minutes
- Cook Time: 2 Minutes
- Category: Dinner
- Method: No-Cook
- Cuisine: Italian
FRESH HOMEMADE PASTA > JOIN THE CONVERSATION
Do you look forward to trying this homemade pasta dough recipe? Will you make and roll the dough by hand, or use a specialty machine to speed things up? Join the conversation in the comments below!
