This Fresh Homemade Pasta from scratch may seem daunting and like a lot of work to make yourself, but once you do you'll wonder why you haven't before. It's made with just a few simple ingredients and may be easier than you think to make!
There are some things that just "ruin" you, forever. Like the first time you have a fresh from the garden heirloom tomato. Or the first time you have a warm, fresh out of the oven piece of homemade bread. And definitely the first time you have fresh, homemade pasta. Grocery store tomatoes, bagged bread, and boxed pasta just never taste the same again.
Four. Quattro. That's it! Flour, eggs, salt, and olive oil.
The most important part, the flour. You can absolutely use all purpose flour or semolina flour. But the best and most authentic, is the Italian-style flour Tipo "00".
What is Tipo 00 Flour?
The Italian-style flour Tipo "00", also called doppio zero ("double zero"), is the Cadillac of flours for all things Italian. Breads, pizza dough, and especially pasta. It is made from it's finer milled, the finest, to be exact. So much so that it almost like talcum. As a result, it's makes a pasta that is silkier and maintains a nice chewiness after the pasta is cooked. Because is there anything worse than a a mushy pasta?
Although you usually can't find it in your local grocery store, Amazon to the rescue.
Step 1: Make your dough by adding everything to a food processor and pulsing until it's all combined and crumbly.
Now, if you're a sweet little Italian Nonna, then you're definitely not using a food processor. But if you're like me, a Polish Korean with two kiddos, two dogs, and everything else in life, then bring me all of the shortcuts.
No food processor? No problem.
To Mix by Hand: Mix your flour and salt together, add it to a clean counter and mound it so you can make a well. In that well, add eggs and oil and use a fork to slowly whisk the eggs and incorporate the edges of the flour well, until all of the flour is mixed in with the eggs and oil.
To Mix with a Stand Mixer: Add everything to the bowl of the stand mixer with the dough attachment. Mix on low for 8-10 minutes until it's smooth and elastic. If it starts to stick to the side of the bowl, just add a little bit of flour, as the dough should be dry.
Step 2: Add dough to a lightly floured surface
and then knead until a dough starts to form.
Step 3: Knead until it's smooth and elastic (a couple of minutes) and form it into a ball. Wrap that lil' ball of love in some plastic wrap and let that gluten you just activated chill for 30.
Step 4: Then you're ready to roll it out.
The easiest is to use a pasta roller, but you can also use a rolling pin. A pasta roller is not 100% necessary, although if you want to make any amount of fresh pasta, it's a worthy investment (or a great Christmas or Hanukkah present).
This is the one that I have and have used for many years. Not super expensive or super fancy, but does the job!
To roll it out in the pasta roller, form 1/4 of your dough into a disc. Set the roller to it's widest setting and then slowly roll it through. Lower the setting one setting at a time and slowly roll the dough through at the thinner setting, and then repeat with thinner settings until it's at the thickness you'd like. Lightly flour the dough as you go to prevent it from sticking to your roller.
Step 5: Once your dough is to the thickness you want, then you can use the attachment to cut your pasta how you'd like.
Not pasta cutter attachment? You can use a pasta roller, knife, or even a pizza cutter to cut dough into linguine sized pasta or lasagna sized noodles. Generously flour your sheets and then roll then up (loosely) into little cylinders and then cut them cross-wise in the width of the noodle you want.
Or use a little pasta cutter and cut your dough into long lasagna sheets.
Step 6: Hang your pasta on a pasta drying rack to dry, or you could wrap the pasta in floured little nests to dry.
Let your pasta dry for at least 30 minutes (but no longer than 2 hours) and then you're ready to either cook or store your Fresh Homemade Pasta for your favorite pasta dish!
Serve Fresh Pasta With
You don't necessarily need all of these tools, but they sure help and you can find them all on Amazon.
Rolling Pin - if not using a pasta roller
Yes, definitely. You can mix by hand or with a stand mixer. See the how tos above.
Yes. The pasta roller or attachment isn't 100% necessary, but it will make your life easier. To roll out by hand, form into a disc and then on a floured surface or cutting board, use a rolling pin to roll out the dough to the desired thickness which is about 2 mm. You'll need to flour the counter or board to prevent sticking.
Yes. You can use a pasta roller, knife, or even a pizza cutter to cut dough into linguine sized pasta or lasagna sized noodles. To make it easier, you can generously flour your sheets and then roll then up (loosely) and then cut them cross-wise in the width of the noodle you want.
Yes. You can flour your pasta, and wrap them up in little "nests" to dry for 30 minutes.
After you've let it dry for at least 30 minutes (but no longer than 2 hrs) then you can cook immediately or store in an airtight container for 2 days or freeze for up to 2 weeks.
Bring a large pot of salted water to a boil. Then it depends on the thickness of your pasta to how long it will need to cook. For fresh pasta, it will need less time than typical store bought pasta. For my pasta, it usually takes just about 2-3 minutes to cook.
Yes! You can prepare the dough and store in fridge for a day before rolling out.
Fresh Homemade Pasta
- Food Processor
- Pasta Roller
- Pasta Drying Rack
- 2 1/2 cups Tipo "00" flour
- 4 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- Add all ingredients to a food processor and pulse about 10 times until a crumbly dough forms. You can also use a stand mixer or mix by hand. See recipe notes.
- Add crumbly dough to a lightly floured surface and knead until a dough forms.
- Knead for another few minutes until a smooth elastic dough forms. Form it into a ball and wrap in plastic to let chill at room temperature for 30 minutes.
- Remove from plastic wrap and cut into 4 pieces. Wrap remaining 3 pieces in plastic while you work with 1/4 of the dough.
- Set up your pasta roller (or stand mixer attachment) and roll 1/4 dough through the thickest setting of roller. Slowly reduce the thickness of roller, lightly flouring dough as you go to prevent sticking. Repeat with all of the dough. To roll out without a pasta roller or attachment, see notes.
- Once dough is to your desired thickness, set up cutter attachment. Flour dough again and then cut as desired with attachment. To cut without an attachment, see recipe notes.
- Hang dry on a pasta rack or wrap in little pasta nests and let dry for at least 30 minutes but no longer than 2 hrs.
- Cook pasta in a large pot of boiling salted water for 2-4 minutes until al dente, dependent upon how thick your pasta is.