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Three pasta nests assembled with authentic homemade pasta dough laid out on a wooden board.

FRESH HOMEMADE PASTA


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

Units Scale
  • 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.

  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 this process until the dough forms into a ball.
  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 30 minutes at room temperature.
  3. 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.
  4. 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

  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.
  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 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.
  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.
  4. 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

  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.
  2. 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.
  3. 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.
  4. 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.

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

Keywords: Homemade Pasta, Fresh Pasta, Fresh Homemade Pasta, Homemade Pasta Dough