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homemade pasta



Your Recipes

Prep Time: 15 minutes

Cook Time: 3 minutes

Total: 33 minutes

Servings: 6

Cost: $1.80 /serving


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Step 1

Using your food processor, mix together the flours and salt....pulsing a few times.

Step 2

Slowly add the eggs to the food processor.

Step 3

Slowly add the oil, and then water with the food processor on.

Step 4

Once the dough turns into a ball, stop the food processor.

Step 5

Flour your hands, and pull out the dough

Step 6

On a floured surface, roll the dough into a ball. With a knife, divide the dough into quarters and cover with plastic wrap. Let rest for 15 minutes.

Step 7

Take one dough quarter at a time, and on a floured surface, using a rolling pin, gently roll out the dough into about a 2-inch by 4-inch rectangle, about 1/8-inch thick.

Step 8

Fold the sides into each other, like folding a letter.

Step 9

Roll smooth again with a roller and then fold the sides in again. Flatten to 1/8-inch with roller.

Step 10

Place your pasta roller on the widest setting (or (1). Feed the folded pasta through. If the pasta shreds, press the dough back together and form into a rectangle again. Fold in sides, and put through roller again. Repeat this process 3 to 4 times, until pasta is smooth.

Step 11

Trim the egdes of the pasta to make a smooth sheet of pasta.

Step 12

Begin tightening the pasta settings.

Step 13

Continue putting the pasta though the roller until you've reached the 3 setting.

Step 14

If you want cut pasta, such as spaghetti, angel hair, linguine, or fettucine, replace the pasta roller with the desired pasta cutter attachment.

Step 15

Put the pasta through the roller, catching the pasta with your hands as it is fed through.

Step 16

Place the pasta on a large baking sheet, sprinkled with semolina. (this will keep the pasta from sticking to each other).

Step 17

Bring a pot of water to a boil, with about a tablespoon of Kosher salt.

Step 18

Once boiling, add the pasta.

Step 19

Cook, stirring, for about 2 to 3 minutes.

Step 20


Step 21

Serve immediately, or dry for 24 hours before storing, or freeze. (See FAQs for more on this).

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