Homemade Pasta Recipe
It's easier than you might think to make delicious, fresh homemade pasta with just a handful of simple ingredients whether you are craving fettuccine, spaghetti, lasagna, rigatoni, or something else. The tender noodles cook to al dente perfection in just minutes and are perfect with your favorite sauces!
Servings: 8 -12 servings
Ingredients
- 1 1/2 cups semolina flour (270g)
- 1 1/2 cups all-purpose flour (188g)
- 4 large eggs room temperature
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1/4 cup room temperature water as needed to add to the dough if too dry
Instructions
- Mix together semolina flour, all-purpose flour, and salt together. Make a well with the semolina flour and all-purpose flour on a clean surface. Add eggs and olive oil. Mix together until a ball forms. If the dough feels too wet, add a little extra semolina. If it feels too dry, add a little extra water.1 1/2 cups semolina flour, 1 1/2 cups all-purpose flour, 4 large eggs, 2 Tablespoons olive oil, 1 teaspoon salt, 1/4 cup room temperature water
- Knead for 7-10 minutes until smooth. Cover with plastic wrap and let the dough rest for 30 minutes.
- If you don't have a pasta press, roll out the pasta dough on a lightly floured surface to your desired thickness. Cut out using a pizza cutter or sharp knife into thin pasta noodles. For fettuccine or pappardelle, fold the pasta over itself a few times so you have a few layers of thickness for easier cutting. After you cut them, you can gently shake out the folds to separate the individual noodles.
- If you have a pasta press, divide the dough into thirds and lightly dust with flour, if needed. Run each third through the pasta press on the widest thickness. Fold it in half, then run it through again, turning it a quarter turn to run through the other direction. Repeat 3 to 4 more times, folding and rotating the dough to form a clean rectangle. Continue running the dough through the pasta press, decreasing the thickness each time.
- If using a pasta cutting attachment: Dip the pasta sheet in semolina and run it through the cutting attachment to make fettuccine or linguine. Coat the individual strands in semolina to prevent them from sticking and twirl into nests.
- If using a pasta extruder for shaped pasta: Roll walnut-sized balls of pasta dough and add them to the pasta extruder attachment one by one. The machine will press out pasta shapes for you!
- Dry on a drying rack, if desired, or refrigerate, freeze, or cook immediately. Store in an airtight container in the fridge for up to 24 hours or in the freezer for up to 3 months (see notes).
- Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta for 3-5 minutes until al dente. If making lasagna, there is no need to boil the noodles first before assembling and baking the lasagna.
Notes
- Flour: You need 3 cups of total flour, although I like half semolina & half all-purpose flour best. You can make pasta exclusively with all semolina, all-purpose, 00, or whole wheat flour or any combination of the above. A combination of half all-purpose and half whole wheat is very good.
- Spinach Pasta: Replace 2 of the eggs with 10 ounces of frozen spinach that has been thawed and squeezed dry. Or 6 cups (3 3/4 ounces) baby spinach that is quickly cooked in a large pot of salted, boiling water for 30 seconds until wilted, then drained and plunged into an ice water bath. Drain well and squeeze dry. Blend eggs, olive oil, and spinach in a blender and blend until smooth before adding to the flour.
- Storage: Store the shaped pasta or unshaped pasta dough in the fridge for up to 24 hours in an airtight container. If you are storing the pasta dough, let it sit out at room temperature for 2-3 hours to come to room temperature before rolling out the next day.
- Freezing: Freeze the pasta in nests or a single layer on a baking sheet for 2 hours before transferring to a freezer-safe airtight container for longer storage up to 3 months. No need to thaw before cooking.
Nutrition
Calories: 261kcal | Carbohydrates: 41g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 323mg | Potassium: 114mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 119IU | Calcium: 22mg | Iron: 3mg
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