Rocket science has no place in my kitchen.
As much as I love to cook, I sometimes run across certain techniques that make my no-fuss brain want to explode.
Take fresh pasta for example.?
Many of the “basic” fresh homemade pasta recipes you find floating around Google make homemade pasta seem all but attainable with their complicated formulas, detailed instructions, and mind-numbing array of ingredient options.
No thanks.
But today I’m here to let you in on a little secret the homemade-pasta-gods probably don’t want you to know:
It’s entirely possible to make incredible, from-scratch homemade pasta with a handful of simple ingredients. You’re welcome.?
Homemade Pasta Dough Ingredients
?Flour
Typically, pasta is made from durum wheat flour (aka semolina flour). Durum wheat is high in protein with strong gluten, which helps the pasta hold its shape when cooked. That said other types of flour work fine, including regular all-purpose (which is what I almost always use.) I’ve also experimented with all-purpose Einkorn flour and while Einkorn can be finicky in some recipes, it’s easy to handle here. You can substitute it 1:1 for regular all-purpose flour with no other changes. You may also use freshly milled whole-wheat flour if you like– you just may need to add more liquid to account for the coarser texture of the flour.
Eggs
Some recipes call for using egg yolks, but I prefer to use whole eggs. Farm fresh eggs are fabulous, but store bought are fine here too.
?Salt
Fine sea salt is preferable as it will absorb into the dough more quickly. I use Redmond Real Salt, of course.
Want more proof that making pasta is easy? Here’s my video showing me making homemade pasta (scroll down for the recipe):
Easy Homemade Pasta Dough Recipe
Yield: approximately one pound
Ingredients:
- 2 cups of flour (see note below)
- 1/2 teaspoon fine sea salt (I love this one)
- 3 large eggs
Directions:
Combine the flour and salt in a large bowl or on a clean work surface.
Make a well in the center of the flour, and add the eggs.
Gently mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
Knead the pasta dough for 8-10 minutes.
If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
Keep in mind this dough will be much stiffer than traditional bread dough. However, the longer you work it, the smoother and more pliable it will become.
We are looking for a smooth, satiny consistency, which will develop the longer you knead.
Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest at room temperature for 45 – 60 minutes. (This resting phase is important as it gives the dough time to relax. Otherwise, you’ll fight it the whole time you are rolling it out.)
After the resting period, divide the dough into four portions and roll into a small, flat circle. Now comes the fun part.
How to Use a Pasta Maker
While you don’t need special equipment to make your own pasta, a pasta machine will make your life a lot easier. My trusty pasta machine (affiliate link) has earned its place in my crowded cupboards. However, if you’re hand-rolling the dough, something like this noodle cutter could be helpful (or just use a sharp knife and a steady hand).
Rolling the dough is a process– you need to make several passes through each thickness setting for the best results.
Divide dough into 4 portions.
Flatten each portion, then start with the thickest setting on your pasta maker (usually 6 or 7). Run it through once or twice. Gradually adjust the setting to be thinner and thinner until the final product is thin enough to your liking.
Between each pass, I fold the pasta sheet into thirds. This helps to square up the edges. If the sheet tears, press it back together and roll it through the same setting again.
Then simply roll it through the cutting side of the machine to slice into spaghetti or fettuccine.
You can also purchase a Kitchenaid attachment to roll pasta, although I personally have never used one.
Rolling Pin Instructions:
If you don’t have a pasta machine, you can use a rolling pin and knife (or pizza cutter) instead. Your noodles will be more rustic, but they’ll still taste amazing. Roll the dough as thin as humanly possible, as it will plump up considerably once you cook it.
Roll each portion of dough out on a well-flour surface and then cut into thin strips. (Keep the rest of the dough covered with a kitchen towel while you do this.)
How to Cook Homemade Pasta
Fresh pasta cooks much faster than store-bought pasta. First, bring a large pot of water to a rolling boil. Add a generous pinch of salt and drop the pasta into the boiling water in batches. Boil for 2 minutes, then taste. We’re looking for an al dente texture (slightly firm and not completely soft.)
How to Store Homemade Pasta
If you’re not eating all of the pasta right away or you want to use it later, air dry the pasta in a single layer on a drying rack or on a baking sheet until it is dry and brittle. A dehydrator also works great for this.
Transfer the dried pasta to an airtight container and either refrigerate the pasta for 2-3 days or freeze for around 2-4 weeks. Be careful how your package your pasta or it can turn into a blob of smooshed dough.
Homemade pasta dough also freezes well after it has been shaped. Flash freeze long noodles in “nests,” then place them in an airtight container for long-term storage.
How to Serve Homemade Pasta
Serve with homemade sauce, or olive oil, Parmesan, and fresh herbs.
You may also like my homemade butternut squash alfredo sauce or my fresh fast tomato sauce recipe.
Homemade Pasta: Your Questions Answered
My fresh pasta dough is super sticky!
If at any point the pasta is wanting to stick to the surface, the machine, your rolling pin, or other pieces of pasta, sprinkle on a little flour. I’m usually very generous with my flour-sprinkling. Otherwise, you’ll end up with a sticky blob.
?Can I make other pasta shapes?
Absolutely! I usually stick with spaghetti or fettuccine noodles for sake of time, but you can also cut the fresh dough into lasagna sheets or press it into raviolis or other desired shapes.
Do I really need to let the dough rest for an hour??
While I’ve certainly “cheated” this time in the past, this rest time is important as it allows the gluten to relax before rolling. Otherwise, you’ll be fighting the rubbery texture as you attempted to roll out your dough.
Can I make this gluten-free?
Probably! But I personally haven’t tried it.
Can I make flavored pasta dough?
Yes! You can easily make flavored fresh pastas by adding fresh or dried herbs to the dough (some good options might be chives, oregano, basil, or thyme.), or spice it up with garlic or onion powder.
Basic Homemade Pasta Recipe
This easy homemade pasta recipe only uses 3 simple ingredients and makes a pasta that tastes way better than what you can buy at the store.
- Prep Time: 70 mins
- Cook Time: 4 mins
- Total Time: 1 hour 14 mins
- Yield: 1 lb pasta 1x
- Category: Main Dish
- Cuisine: Italian
Instructions
- Combine the flour and salt.
- Make a well in the center of the flour, and add the eggs.
- Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
- Knead the pasta dough for 8-10 minutes.
- If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
- Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become.
- We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.
- Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you’ll fight it the whole time you are rolling it out.)
- After the resting period, divide the dough into four portions. Now comes the cool part!
- Pasta Machine Instructions:
- I’m really picky with my kitchen gadgets, and generally only keep the necessities. However, I’m very loyal to my pasta machine and it has earned it’s place in my crowded cupboards.
- Rolling the dough is a process– you need to make several passes, throughout each thickness setting for the best results. I start with the biggest setting (usually 5 or 6), run it through once or twice there, and then start gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta.
- Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettucine.
- Rolling Pin Instructions:
- If you don’t have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you’ll want to roll it out as thin as humanly possible, as it will plumb up considerably once you cook it.
- Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they’ll still taste amazing.
- From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it.
- It also freezes well– just make sure you don’t throw it into the freezer in a big lump, because then you’ll end up with a pasta dumpling when you go to cook it.
- Serve your perfect homemade pasta with homemade sauces, or olive oil, Parmesan, and fresh herbs.
Notes
Kitchen Notes:
There are a variety of opinions when it comes to pasta flour… Some people get all fancy with specialty flours (traditionally, pasta is made with semolina flour). However, I’ve had wonderful results just using regular unbleached all-purpose flour. If you like you can use a mix of whole wheat flour, combined with the all-purpose. Just keep in mind the more whole wheat you use, the more the consistency of the finished noodles will change.
I’ve not tried this recipe with gluten-free flours, sorry!
You can easily make flavored pastas by adding fresh or dried herbs to the dough, or spice it up with garlic or onion powder.
Want to try out my favorite salt? For a limited time, use my code HOMESTEAD for 15% off your entire order!
More Heritage Kitchen Tips:
- Learn how to make French Bread
- Check out my Heritage Cooking Crash Course to learn how to make quick and easy from-scratch meals.
- Homestead Kitchen Tools I Cannot Live Without
- Top Tips for Cooking From Scratch With Limited Time
My mom had a noodle-making business when I was growing up. Gotta say, it’s a lot of work to fill a kitchen and dining room with 100 sq ft of noodles, but I knew how to make dough by the time I was 8.
It definitely tastes better than bagged noodles in the store!
PS – you haven’t had fun until you’ve cracked 4 dozen eggs into a bowl!
A noodle-making business! That sounds fun… and labor-intensive, ha! 😉
Can you tell me how to make my dad pasta with no cheese
This is my favorite recipe for homemade pasta. I use the same pasta rolling machine as shown and it is great, definitely worth the cost.
I have done that with simply scrambled eggs FOR OUR FAMILY ONLY!
Yes it’s very tasty
A simple pasta recipe shouldn’t involve a tool most folks don’t have. It’d be great if you’d share techniques that didn’t rely on the pasta machine.
Jill shared both ways to make pasta (with & without a pasta machine) in her YouTube video on this topic.
Just received a Kitchenaid as a wedding gift. Bought the pasta maker gadget and used this recipe to make the pasta for the shrimp Alfredo. It was Slap Your Mother GOOD!
When you’re drying the pasta noodles…you just…lay them out until they’re hard?
I hang mine on plastic hangers on my cupboard nobs. You can lay them on a towel or cooling rack, or you could by a pasta drying rack. I’m too cheap so the hangers work just fine for me. 🙂
Great idea!! Thank you!
OMG SO COOL…did not have the extra cash for the drying rack,and today i am making pasta…..thank you so much
for this idea….
I spread mine out on a big flour sack towel. I think the towel helps absorb some moisture, helping the noodles dry out faster. It also makes it easier to “stir” the noodles & allow for complete drying. I just lift one edge of the towel to sort of fold them into the center and redistribute them.
Dang Jill ! Great Post ! You sure make everything look so easy ! I have a pasta machine (for a zillion years now) and have never used it ! ?. I even have the pasta machine attachment for my Kitchenaid ! Why am I procrastinating ? Looks like it’s on my winter project list…I just finished pressure canning beef stew and the extra broth ..I sure missed seeing you and Michelle at Lehman’s this year ! Hope you are doing a Great , Stay Well !
Yep– or you can hand them on a hanger, too. Whatever works!
That works for me! I always just let them rest on the counter on a cookie sheet until I’m ready to boil them – If I sprinkle some flour on them I don’t have to lay them out flat I just leave them in a pile- homemade pasta is delicious.
I always use fresh milled soft wheat flour and the noodles turn out great. ??
-Candi
I dry mine in the microwave right after I cut them. They are ready for the pot of chicken bone broth immediately! Perfect every time!
This looks so great, I’ve always wanted to make my own pasta! Love the yellow color from the farm fresh eggs!
http://www.growforagecookferment.com
Maybe your brain is fermented. Farm fresh eggs do not provide any more or less color than any other egg! And you are promoting a cooking website? What kind of fool would visit a website run by someone so obviously inept!?
I’m afraid I have to respectfully disagree – not only with the content but with the tone of Sir Cranky-a-lot’s reponse. The egg yolk (“il rosso” in Italian, or “the red”) is a brighter yellow, often closer to orange in farm fresh/free-range eggs. Whether it is their diet or the processing of large scale poultry operations that results in lighter egg yolks, there is a difference that Colleen correctly points out. If the eggs have darker yolks, then the resulting pasta will be more yellow. I grew up on a farm with chickens and lived in Italy for 5 years where I learned to make pasta, so I write from personal experience and not from any fermentation of the brain – thank you very much!
I agree Mr. David. Farm fresh eggs ARE different from industrial eggs. Just google it!
I have backyard chickens and can confirm, our yolks are much closer to orange than any egg you get from the store.
Yes, I agree. Backyard chicken eggs are bright orange. Nothing like what you get in the store. And they are also more delicious.
The egg or the olive oil could made the dough different color. I am italina and never put oil in it. Always warm water and salt. No problem. That is the way you make home made nooldes, and ravilo
.
Sir Lactose Introllanator you’re sooooo wrong.. the yolks in FRESH eggs are far deeper in color than store bought eggs. Shame on you
Can the dough be made using my kitchen aid? Thank you!
I’m no expert, but I have made the dough in my Kitchen Aid mixer, using the dough hook. I still kneaded the dough by hand, on the counter, adding flour as needed.
That’s a great idea, glad it works well for you!
Yes! I just had someone the other day tell me they mixed the pasta dough in their kitchen aid with the dough hook and had really good results!
I can speak to our farm fresh eggs being different than that of a typical commercial egg. The colour of the yolk changes through the year, becoming more orange than yellow depending on how much green plant they have in their diets. The firmness of the egg also changes, typically with firmer egg whites when the hens have more access to insect proteins.
So true! Obviously that idiot has never had farm fresh eggs!
Its amazing how given a little anonymity people become so rude. I too would like to confirm that farm fresh eggs absolutely have a different colour and texture to that of the big production house eggs. Especially if they are free range foragers. They DO give a different colour to a dish. I make my own bread and pasta using organic kamut wheat and we raise our own chickens for eggs. Big difference in the outcome between using store bought mass produced eggs and our yard eggs. I really recommend trying kamut if you haven’t already. Its delicious and much healthier than modern wheat.
I have eggs from the store in my refrigerator and some that are fresh from 8 hens that I take care of when their people are out of town. I can confirm the yolks are darker orange than the pale yellow orange you see from the store. Fresh eggs are higher in nutrients than conventional eggs. There is also scientific evidence that hens fed soy feed have soy proteins in the yolk so for people with intolerance to soy should avoid eggs fed this way.
Sir you have never had the eggs we raise on our farm. They are much brighter and taste incredible. People pay us $5 dz for them. There is a huge difference then factory eggs!!
Dang! $5/dz! Where Do you live? No wonder I sell out at $3.00 dz!
Jill is in Southeast Wyoming.
most certainly free range eggs are different, brighter yolks and much more taste, i also have my own chooks wandering around our back yard at will. the grumpy bum comment is the one with the fermented brain
I think you are more than just lactose intolerant! What’s with the attitude?
So rude! Give this as._ a fresh egg!
Yes it’s very tasty
I love homemade pasta. Thanks for a great tutorial!
When I had more chickens producing WAY more eggs than I could sanely use, I made angel food cakes to sell at the local farmer’s market. What to do with all those leftover yolks? Make noodles, of course! 🙂 You have to add water to make up for the missing whites, obviously. My recipe was 4 egg yolks, 1/4 c. cold water, 1 1/2 c. flour and 3/4 t. salt. Instructions are the same as the above recipe.
Great ideas Bethany!
My grandma always made her eggs this way too after making her scrumptious angel food cake. I always helped her with the noodles and sure miss those days but was so blessed to have her until i was 37 years old and she was 86
Special memories <3
Grandparents and their recipes…what a blessing :).
I haven’t tried making the pasta yet, but will try both with the whole eggs, and with yolks and water. Thanks for the great ideas!
I agree. The above recipe was a total flop. It needs moisture. I could not really see a response from someone who MADE it as posted after casually scrolling . Pet peeve ! “Looks yummy!” helps no one . Honest feedback : this recipe does not work , particularly if do not live in a very humid environment. Add oil and water.
I did make this tonight and I live on the east coast. You’re right- definitely too much flour- I only needed a cup and a half, plus 1 tablespoon of water and I added just a little oil on the counter to knead it in. Turned out perfect but the above recipe was far too dry for the east coaster i am!
I make gluten free pasta using home milled rice flour salt & eggs plus a touch of xanthan gum. Tastes way better than bought.
Ive been searching for G.F. homemade noodles and not having luck. I made some with Buckwheat flour but they were to dry and just crumbled. I kept adding egg and water trying to get it the normal soft dough and never achieved it. I got it enough to roll out but would never make it thru the machine. I didn’t add xanthum gum so maybe that is the difference?? I will try them with the rice flour too. Thank you.
I dry my homemade pasta noodles on an old sheet that’s draped across the bed in the spare bedroom to dry. That’s how my grandmother and my hushband’s grandmother dried their noodles. Once the noodles are dried I package them in ziplock freezer bags and store them in my chest freezer in the basement. Happy pasta making everyone!
Love the sheet-on-the-bed idea!
One of my earliest memories is sneaking into the bedroom (where my grandmother had her dough laid out to dry before cutting) and pulling off little pieces and eating them. She made the best chicken and noodles.
Oh my god. That’s how my mother did it and part of my favorite memories I used it in her Ulerlagy at her funeral. It brought a tear from many of my relatives. Not to be so monros. Thank you for a great memory. I’m going to try and make her pasta. Thanks
I can’t wait to try this, I don’t have a pasta maker but I can make do! Jill all of your recipes are great. I just made the pumpkin bread, and the chocolate zuchinni bread recipes Monday, and the pizza crust recipe last week. I even sent a copy of the pizza crust recipe to a friend in Illinois who bakes all the time and she loved it. Next on the horizon is the pasta and the cheeseburger soup. Thanks for all the great recipes!!!
Yay! So happy you are enjoying the recipes Lynn! 🙂
I used a pizza slicer prior to having a pasta machine 😉
Go to walmart get a nine dollar pasta roller cutter works good
Thanks for this great info! I’m gonna check my local Walmart.
Jill –
When you cook the fettucini noodles must they be done in small batches so they don’t stick together? Or is adding oil to the water necessary?
I made a batch of fettucini and had a problem with them clumping together.
Also… How dry should they be? Leather-like… Not brittle?
Thanks for your help and inspiration!
I usually don’t have too much trouble with clumping, however, I always have the water at a rolling boil before I add the noodles– and then I add them a handful at a time. You can definitely add a bit of oil, though, if you like. For storage, you want them to be very dry. 🙂
Jill should they also be very dry before I cook them (right after I make fresh noodles)?
Thanks for the help!!
You shouldn’t ever add oil to pasta cooking water. That’s generally a big Italian pasta no no. The same process that keeps them from sticking together prevents the sauce from clinging properly to the noodle. If you flour your noodles very well and have the water at a rolling boil they shouldn’t stick. Also, make sure you’re using a big enough pot.
The recipe is great!
it might be no go for italians, but I just love my noodles cooked with oil in the water, so that’s how it will be cooked in my kitchen ?
I threw in all my noodles when i cooked my noodles and surprisingly they didn’t clump. But i also added salt and a touch of margarine (for the oil) to my water and periodically sturred.
Hi, Jill!
Does fresh pasta freeze well? I’d love to make a whole lot at once then stick it in the deep freeze for later.
Yup! You can definitely freeze it.
Oh my, I HAVE to try this! I absolutely love pasta, but for some reason I’ve never even considered making my own..duh! 🙂
I agree. Simple is easier and often superior, tastier and healthier.
Go prairie homestead!
We just made these again. Yes it seems like the dough is too thick, but it’s not. You have to knead it and it will be tough to do. Then put a little oil or grease in bowl, out dough in bowl and turn over, cover tightly with plastic wrap and put in the fridge for 45 minutes, minimum.
The dough will be loose and monster after resting. We have a pasta roller so used that. My kids love these.
How long do you boil it once it’s dried or frozen?
I am looking forward to trying past making today , you tips are going to be very helpful to me to get this done correctly the first time
Made this yesterday with 00 flour. It was good but not as tender as the pasta I had in Italy in September. Made all by hand so I will give it another try with the Kitchen aid. I needed a lot more moisture, added in splashes while kneading, but dough was nice and soft and quite easy to roll out by hand. Used my new pasta cutting rolling pin to cut, dried, lightly floured on a dish towel, 1 hrs, no sticking when I cooked. Recommend this.
Betsy Caraco
I got to this link through your tutorial on Butternut Alfredo Sauce (can’t wait to try it!). I do have a pasta machine, but wondered if you make the shells (as shown in the photos) and if so, how?
Those are just storebought. 😉 I was lazy for this photo shoot.
This was excellent! I followed the recipe, rolled it out by hand, and it was delicious!
So glad you liked it!
Can you let the dough sit for more than 45 minutes??? Thx, ?
Yep!
Only made it twice, once with egg, very good, and one without egg which turned out gooey.
Will give it another shot but was wondering if the dough could be frozen before rolling out if I want to make multiple batches and save.
Yes, you should be able to freeze the dough.
Some years ago, a friend gave me an electric pasta “extruder” machine. It didn’t take long to burn out the motor.
I’ve had an Atlas pasta machine for over 30 years. It works perfectly. It works even more perfectly when I’m not in a hurry and allow the pasta dough to rest about an hour.
Thanks for the refresher course! It’s been a while since I made pasta, but it all came back to me after looking at your recipe. My mom never bought pasta, and never used a machine to cut what she made. Not sure if I’m that good with the rolling pin. However, she’d continuously fold each side of the rolled pasta toward the center until it looked like a scroll. Then she cut it by whatever width she wanted. Finally, she’d scoot a wooden spoon under the center and lift. Voila! Pasta would unroll. She would then take a broomstick, place it between two chairs, and hang the pasta to dry. Having company? Her rule of thumb was one egg per person. Add flour accordingly, or make more to freeze! Man, she was a master cook. Wish I watched her more when growing up!
This is awesome! Thanks for sharing Maria!
Durum wheat not only gives the perfect texture for noodle dough, but the yellow color (along with farm eggs) makes them look exquisite as well.
Caution to those who use whole wheat and dry the noodles to store them. Whole wheat noodles don’t last as long as dried because the oil begins to go rancid.
I tried the recipe the first time last evening with duram wheat, freshly ground. It would not cut in the machine. It was more of a sheet of indentations, if that makes sense. Any tips? We tried several different thicknesses of rolling before using the cutting side of the machine.
My first try at making homemade pasta and this recipe was perfect. So easy to follow and the fettucine noodles I made were delicious! Thank you Jill for such a great recipe! It’s a keeper!
So glad you liked it, Jane!
I also forgot to mention…. your recipe is great for pierogi’s too. Less flouring, but same concept.
Oh yum! I haven’t tried that– great idea!
I love this recipe. People expect store quality when it comes to homemade. They don’t understand there is a difference! This recipe is so easy and tastes like REAL homemade pasta. The key is, like you stated, always flour! I don’t just sprinkle, i rub flour into the dough. It gives it a rough like texture and the dough doesn’t stick. I also found a pizza cutter is easiest to cut if you don’t have a pasta machine. Of course, it takes a few tries to get it consistent, but practice and patience does the job.
I am in a catagorie all by myself in my area because I like to make my own stuff. From pasta to soap to socks. And everything in between. I am so glad to see homemade is still alive. Keep up the good work. Your noodle recipe is the exact one I have used for 45 years.
So which pasta maker do you use? I looked on Amazon and holy cow, there’s a lot of them ranging in prices to cheap to very expensive……..I didn’t get the affiliate link to work for me…….thanks…..
We enjoyed this easy recipe! Did half and half semolina and all purpose flour. Rolled out with a rolling pin and used a pizza cutter. Super easy and delicious! Thanks!
It worked! I’m not a cooking whiz, but this one was so easy. The family loved it. I just made them, and served them that night. Thank you for making it simple. I had bought a machine years ago, and was ready to pass it on, but I saw your post just in time. I’ll never buy ready made again!
I use oo flour and use a KitchenAide for the mixing/kneading. About 8-10 short pulses on the machine ( it will come together in a ball). A couple of gentle kneads and form it into a ball, cover with plastic wrap and rest. Great tesults every time, minimum effort.
when using 00 flour is it the same recipe or does it change
i have been making pasta since 80’s and use my cuisinart to mix and knead. funny my old atlas has#1 as thickest! love making fresh ravioli. when we lived in an RV for 5 yrs, people would stare because I would use the picnic table for space to roll out my noodles. i use same recipe-excellent write up
Before I try this I’m just wondering, can you make ravioli with this recipe? I just got some pasta machines and I would like to make some.
i was looking for the same question here. I am making ravioli tonight and would like to use this recipe as it worked great for regular pasta. Just never made ravioli and don’t know if the recipe needs tweaking?
Never mind I am going to make fettuccine pasta but thanks anyway! I am definitely going to make this. The reviews are awesome and it sounds delicious!
This pasta is awesome! My whole family loved it, but I just needed to boil it a little bit more. I first boiled it for 4 minutes but it was still a little bit hard so I did it again for about 2-3 more minutes. Also, if you’re wondering where you can buy a pasta maker, you can buy the CucinaPro on Amazon.
Thank you so much for this recipe. I am going to make this all the time!
I want to try this for my pasta-loving kids!! Which pasta maker is your favorite?
Would you recommend this recipie with a kitchen aid mixer using the dough hook?
Sometimes I read the comments just to “listen” to the conversation. Jill, you and your family are a blessing, and your commentors are also!
Been making my own pasta for years now. It takes more time but it is totally worth it! My fiance and I try to make fresh pasta dishes at least once a week.
Ok I wasn’t paying attention. Did 3 eggs 2cups flour 1/2 tsp salt. We a bit dry then reread receip and noticed said 1 til olive oil. I put some in after kneeding and kneeled again. Will this turn out right?
This made a nice amount of pasta! I did half fettuccine and half angel hair just to play with my pasta roller. I’m going to make some from fresh and dry the rest, how do you recommend storing the dried pasta? Thanks for a great recipe!
I love you!!! I’ve never done this before and it came out awesome! would have been a little easier had i had a rolling machine, but i managed with a rolling pin, paring knife, and my sore hands!!!
First time I made fresh pasta I was told to use 00 flour. That stuff is expensive for a little bag. Then I saw this recipe and gave it a try. I made fettuccine Alfredo, and it was fantastic. It was very easy. If I say it’s good, IT’S GOOD! I’m a big food critic, especially towards my own cooking. I will use this recipe for future pasta making. Can I freeze pasta dough if I wanted to make ahead or in bulk?
I see your machine is an Atlas. I just ordered one and I see the UPS man just delivered it to my door. Now I want to leave work and go play with it!
Thanks for the recipe and tips!
I have made this pasta twice before and it came out perfectly each time! It’s so easy and tastes great- way better than store-bought pasta. Everybody should try this recipe! Just one question: Can I use whole-wheat flour to make this healthier?
P.S. If I could, I would give this recipe 10 stars!
This is awesome can’t wait to try it this weekend!!!
Thanks so much!!!
so i read this recipe and wanted to use it, but then i had a recipe for pasta on the back of my Bob’s Red Mill flour… and it didnt turn out great. Tried this recipe after and it was amazing. Thankkkkkks
One tried with other recipe and never success. Hoping this is will work for me.
All I have is the Kitchenaid stand mixer pasta extruded. Does the rolling part need to be done? Because I don’t have any rolling attachment.
Thanks
Jill, what pasta machine do you recommend?
If I made a bunch of pasta what is the best way to store it if I am not freezing it. How long will it last being stored as a dry good in the pantry.
I made this recipe and chronicled my first time on my blog! It turned out so good! https://zirahchilds.wordpress.com/2018/08/03/challenge-accepted-handrolled-pasta/ If you want to check it out! Thanks for the recipe!!
Yes it’s very tasty yummy
Yes it’s yummy
Dang ! I went to see your blog and you deleted it ! :{
I love to cook and bake, and I’m only 13. I wanted to try making pasta because I saw it in a recipe book once. I had so much fun making it and using the pasta machine, and it tasted delicious. Would totally make it again!
Question for you guys- I have heard that you cant rdy egg noodles to use later…is this true? How long would I be able to store these noodles once dried in the cupboard? Want to make this recipe to give as Christmas gifts but need to make sure it wont spoil if all I do is dry it (not freeze it)
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Can this recipe be used to make ravioli?
Many years ago I had a Polish lady teach me the art of noodles & perogy’s
She put a broom handle across two chair’s with a sheet under it & hung the noodles to dry that way,so if they broke as they dried they would still be clean on the sheet.
I also learned that the rest period is the secret to good noodle or perogy dough,she told me make my dough nite before let rest in a cool place(frig)then make them next day.
I was so blessed to have such a dear friend ,who taught me so much.
Nothing like learning from an older generation
Since I recently started making pasta I wanted to try new recipes. This one turned out perfect!!!! I will certainly keep this on the top of my list
My grandson age 5 has been cooking with me since he could reach the counter. he wanted Lasagna for dinner but no pasta was available so I had him make the Lasagna noodles. he did it all , mixing rolling kneading and was quite impressed with himself when the Family loved his Lasagna he wants to Be
a Chef. Hopefully I have a Chef in the making. He loves cookin from “ scratch
Thank you for this great simple recipe.
Thank you so much for this simple recipe!! With the corona virus quarantine going on, I’ve had so much more time at home to experiment with new recipes. So far been making homemade yogurt, soups, cakes… and on my list next is homemade pasta! Can’t wait to try it. My husband and I had our 1 year anniversary in Italy exactly a year ago and we went to a pasta cooking class so that gave me confidence to try it again at home. Going to pair it with a Carbonara sauce – love the combo of creamy, cheesy, and bacon! Definitely comfort food. Thanks again, I also saw your butternut alfredo recipe which I may try next because I just bought a butternut squash 🙂
These are so delicious! I love that they are simple to make and taste why better then bought noodles.
The funny thing is I’ve had your cookbook for a while now ,but never made your noodles until today. When I seen your YouTube video it inspired me to try making some.
Thank you Jill, for sharing this recipe and all your other skills and knowledge you share with us! You have inspired me to live more “old-fashioned on purpose “, and make things from scratch! Please keep on the great work you do!
So glad you got around to making your own pasta. It’s a bit magical, isn’t it? Especially the first time you make it! 🙂
It sure is!
Home made recipe also pasta, what you want more than that in the evening! awesome guide to follow. Hope I can do this as well.
This came out so disgustingly bad. I’ve successfully made pasta many times before but today i decided to try a new recipe. So i followed the recipe thoroughly and i rolled it out and it was a good texture. i used my pizza cutter to cut it and when i was done the pasta strands would not separate so I decided to just cook it and hope it separated then. i cooked it for 3 minutes (which is how long your supposed to cook fresh pasta) and it was super hard and hadnt separated. I tried to take a bite and it was uncooked in the middle and flavorless. needless to say i will NOT be making this recipe again. very dissapointed.
I’m SO sorry to hear this! In the video, Jill mentions that she sometimes dusts the noodles in flour after she cuts them to prevent them from sticking together. Other than that, it sounds like your dough might have been a bit too sticky? I have yet to have that problem with Jill’s pasta recipe, and I’ve been using it for years. Again, sorry about your experience with this recipe! That sounds very frustrating.
I agree. Simple is easier and often superior, tastier and healthier.
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Hey! That’s super delicious, I have a sweet tooth but I can’t stop drooling over this. I surely gonna try this for my lil one.
Cool stuff as always!
Such a beautiful explaination. Thanks a ton.
Can i please have a personal piece of advice through email?
What would be the next best way to rest the dough in rather than in plastic wrap, an airtight container maybe, or possibly a damp cloth? Thanks.
This is sooo good I’ve made it twice in this week…. and may go for #3 tonight! Wonderful flavors and very quick to put together. Yum!!!
Excellent
Thank you for sharing Mate, I would like to try your recipe how to make homepasta. Keep sharing amazing content.