Making homemade pasta is easier than you think and really fun! Here’s everything you need to make your own pasta.Jump to Recipe
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You knew this was coming, right?
I’ve lived in Italy six months now, and I love to cook and experiment and learn. Of course I was going to share homemade pasta here.
The reality is that I’ve actually been making pasta at home for a few years now. A few years back, I received not one but TWO pasta makers for Christmas – what can I say, my people know me well.
Making pasta isn’t hard. All you need is three ingredients for the dough. What you really need is time. Pasta dough needs to rest a few times before you cook it.
That means that we don’t make pasta all the time. I still buy pasta from the store, both dried and fresh (very common in supermarkets here, but you can find it in the states pretty easily too).
But on weekends, it’s fun to get a little fancy and make it. It’s also a great thing to make when friends come over for dinner – it’s interactive and everyone can get in on the action.
If you don’t own a pasta maker, don’t worry! You can still make homemade pasta. You’ll just need a decently large work surface to roll the dough with a rolling pin. It’ll take longer, for sure, and you have to be gentle to get the pasta thin enough. But you can still have homemade pasta without investing in a ton of gear!
One thing I’ve noticed about my homemade pasta habits is that when the pasta is homemade, I go super simple on sauces. Usually, I don’t even follow a recipe, just toss together a ragu, butter sauce or tomato sauce. Pasta made fresh is so good, it doesn’t need anything too complex. But if you want a recipe, try an egg sauce or bolognese!
Today, I’m sharing how to make linguine – simple flat noodles. Once you master the technique, though, the world (of pasta) is your oyster! Everything starts the same, but once you’ve got your sheets of pasta done, you can turn into just about anything you can imagine.
If you want more pasta wisdom, I love this cookbook. It’s been my single favorite resource for homemade pasta tips and tricks, and I actually have the same pasta maker that she uses, which made the initial learning process foolproof.
Tools you’ll need: rolling pin or pasta maker, pasta drying rack or baking sheet.
- 172 g all-purpose flour
- 172 g semolina flour
- 3 eggs
- 1 egg yolk
- 1-2 Tbsp water
- Combine the flours on a clean work surface or in a bowl. Make a well in the center and add the egg yolk and eggs.
- Carefully start combining the eggs into the flour with a fork. Try not to break the wall of the well until the eggs have combined with enough flour to not make a runny mess all over table. If it slips through, just rebuild the wall with your hands.
- When the flour is mostly combined, start kneading the dough. One helpful way is to fold the dough in half and press down, then rotate a quarter turn and repeat.
- If it seems dry, add water, one tablespoon at a time.
- Knead for about five minutes, until the texture is uniform. Look for tiny bubbles forming on the outside as a sign that it's done.
- Cover the dough and let it rest at room temperature for 30 minutes.
- After the dough has rested, cut into quarters and work with one at a time. Flatten the section into a long oval and run through the pasta sheeter at the thickest width (the lowest number on the dial).
- Fold the dough in thirds and run through the sheeter again, still on the widest setting.
- Bump the dial up by one level and run the dough through. Continue running the pasta through, moving the dial one level at a time. Usually, the second-highest number is the best because sometimes it tears at the highest level. Dust with flour as needed to keep from sticking.
- Hang the sheet of pasta on a pasta drying rack or lay out flat to rest. You may need to cut it in half at this point.
- Repeat with the other quarters of dough.
- Now cut the pasta into its final shape. Add the cutting piece to the sheeter and run the strips of pasta through the cutter, starting with the oldest (most rested) sheets. Hang the cut pieces of pasta on the dryer or lay out on baking sheets to dry a bit more while you finish the rest.
- When you're ready to cook, boil salted water and add the pasta. Cook for 1-2 minutes, until al dente. Serve immediately.
If you want to get fancy with your homemade pasta, I’m sharing my recipe for the classic version of pasta carbonara next week! Check back for the perfect Valentine’s Day or Galentine’s Day dinner at home. And make it with homemade pasta if you’re feeling adventurous!