Fresh Homemade Pasta

by Pamela

Fresh Homemade Pasta

All it takes is two ingredients to make fresh homemade pasta. Once you make homemade pasta, you’ll wonder why you ever bought all those boxes before.

Does it take more time to make homemade pasta than to pour it out of a box? Yes, it does, but I say it’s well worth it. Besides, I have a way to help speed up the process for you so it’s not quite as time consuming or messy as you may think.

I know this will sound like sacrilege to pasta purists, but I make my pasta dough in my food processor. The dough comes together so quickly and it’s easy to tell if it needs more moisture or flour using the food processor method for mixing. Yes, making pasta dough isn’t really an exact process, so a recipe for homemade pasta is your base. The actual amount of ingredients can change a bit depending on how dry your flour is.

Fresh Homemade Egg Pasta

I like to use 00 flour for my homemade pasta. But you could use semolina or good ol’ fashioned all purpose flour. I especially like the way the pasta has a silkiness that it gets from the highly refined 00 flour. But I’ve used this recipe using the other flours as well. Even a combination of the flours.

The most time consuming part of making the pasta is letting it rest. After you knead the dough, to make sure everything is well mixed, you need to wrap it in plastic wrap and let it rest. This allows all of the flour to absorb the moisture from the eggs. If your pasta is too dry, it will break when you roll it and try to cut it.

Fresh Homemade Egg Pasta

Next, I use an attachment for my mixer to roll and cut the pasta, but don’t freak out if you don’t have that or a manual pasta roller. You can roll the dough with rolling pin and still get great homemade pasta. Simply cut the dough ball into 4 pieces and roll out the individual dough balls to the desired thickness. To cut the pasta, I lightly dust the top with flour and pick up the far end of the dough sheet and fold it back and forth on itself. Then I cut the ribbons of pasta. I find this to be easier than trying to cut a straight line through the entire length of dough.

Hang the pasta to dry on a rack, over the backs of your kitchen chairs or draped onto a floured baking sheet. You can also flour that baking sheet and gently pile the noodles into small piles. Occasionally “fluff” the pasta to help keep it from sticking together and to dry better. I usually let my pasta dry for a couple of hours before cooking it.

When you cook homemade pasta, you’ll find that it only takes a few minutes for it to cook and float to the top. You’ll also find that the pasta has a chewier texture than the boxed stuff.

You’ll be really happy eating your own homemade pasta and you’ll find that it’s not as difficult to make as you may think.

Fresh Homemade Pasta
Prep time
Cook time
Total time
All it takes is 2 ingredients to make fresh homemade pasta. Once you make homemade pasta, you'll wonder why you ever bought all those boxes before.
Recipe type: Main Course
Cuisine: American
Serves: 4
  • 2 cups 00 flour
  • ¾ teaspoon kosher salt
  • 3 large eggs + 2 large egg yolks
  1. In a food processor, pulse together the flour and salt. Add eggs and yolks and run the processor until the dough holds together. If dough looks dry, add a teaspoon of egg white. If dough looks wet, add a little flour (a tablespoon at a time) until dough is slightly tacky and elastic.
  2. Dump dough out onto your lightly floured work surface and knead briefly until very smooth. Wrap in plastic wrap and let rest for 1 hour. Do not refrigerate the dough.
  3. Cut the dough into 4 equal pieces. Keep the remaining dough covered with plastic wrap or a towel when not in use. Do this even if you're rolling the dough out by hand. Using a pasta roller, set it to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in thirds and run it through the machine again on the same setting.
  4. Reduce to the next thinnest setting, and repeat rolling and folding the dough, passing it through the machine 2 times before going to the next setting. For pappardelle and fettuccine stop rolling when the dough is 1 or 2 settings wider than the thinnest setting on your roller.
  5. Rolled pasta sheets can be stacked on top of one another if you dust each sheet with flour before resting another pasta sheet on top of it.
  6. To shape the pasta, select your pasta cutter and roll each sheet through the cutter.
  7. Place cut pasta on a flour dusted baking sheet and cover with a dish towel while rolling and cutting the remaining dough. You can lay the pasta out straight or curl it into small, loosely shaped piles.
  8. To cook pasta, bring a large pot of well salted water to a boil, add pasta and boil for 1 to 3 minutes, depending on thickness. Drain well.
  9. If rolling pasta with a rolling pin roll dough to desired thickness. Make sure that the rolling surface is lightly dusted with flour. To cut pasta, take the far end of the dough and accordion fold it back onto itself then cut to desired width. Separate the noodles and lay them on a flour dusted baking sheet. Cutting the pasta this way is easier than cutting the full length of the dough.
You can also roll this out and use this fresh pasta to make lasagna sheets. Roll it to the thinnest setting on your pasta maker and simply cut into rectangles.


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John/Kitchen Riffs October 19, 2016 at 8:57 am

Yup, I use the food processor too. SO much easier. Although lately I’ve been kneading it for about 10 minutes by hand — that does seem to make a slight difference. Slight. 🙂 Good post — thanks.

Pamela October 19, 2016 at 10:15 am

Yay…a fellow rebel in the kitchen! Thanks John

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