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removing homemade pasta from pot of boiling water with pasta spoon
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5 from 9 votes

Homemade Pasta

A simple tutorial and fresh pasta recipe for making homemade pasta in minutes with or without using a pasta maker. You'll never want to buy a box of dry pasta again!
Prep Time7 minutes
Cook Time3 minutes
Course: Entree
Cuisine: American, Italian
Servings: 8
Author: Julie Blanner

Ingredients

  • 3½ cups semolina flour substitute all purpose
  • 4 eggs
  • water 2 tablespoons at a time, up to ¼ cup

Instructions

  • Combine flour, eggs and water with your paddle attachment. You don't want the dough to be crumbly or sticky, just doughy! Add an additional tablespoon until you reach the desired consistency, mixing on speed 4.
    3½ cups semolina flour, 4 eggs, water
  • Using your dough hook, knead for 2 minutes on speed 4.
  • Put your pasta roller attachment on level 1. Make a flat dough ball and feed through. I usually like to do this on speed 4...fast enough, but not too fast.
    A silver KitchenAid pasta roller attachment with a knob on the right sits beside a ball of dough, ready to transform it into fresh homemade pasta.
  • Continue to place the dough through increasing the setting each time...level 2, 3, 4 and finally 5 for fettuccine. Do this with all of your dough.
    A hand carefully feeds a sheet of pasta dough through a shiny metal pasta maker attachment, showcasing the art of how to make homemade pasta.
  • Switch to your fettuccine or linguini attachment unless you're making pappardelle or ravioli. Feed the dough through, catching the noodles with your other hand and immediately place into your pot of boiling water.
  • Boil noodles 3 minutes & drain.

Video

Notes

Consistency

  • Dough should not be at all sticky when you run it through your pasta maker or it will stick to the machine. If it is gluey, it is too moist. Put flour on your hands and work with into your dough ball.
  • If your noodles end up a little crumbly or gummy it is most likely because the dough is under developed and needed a little more kneading.
  • You can let your pasta dough rest for 30 minutes after kneading to let the gluten relax. Letting the gluten relax after kneading makes for a loser dough and is easier to mold into more intricate noodle shapes.

By Hand

  • If you are rolling the pasta dough out by hand, use a lightly floured surface. Roll the dough our very thinly. Don’t worry about too much extra flour as it will shake off as you cut the pasta or rinse off in the boiling water when cooking.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 42g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 32mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Calcium: 21mg | Iron: 3mg