homemade pasta dough

With just 2 ingredients- flour and eggs- and 15 minutes initial hands on time, use fresh pasta dough to make fettuccini, pappardelle, ravioli and more. 
For timing, the process is broken up into 3 parts: making the dough, rolling the dough into pasta sheets, and cutting the pasta into noodles. Tips shared below for using a Kitchen Aid Stand Mixer, food processor and doing it by hand.

Beginner's Guide to Fresh Homemade Pasta Dough

300 g Tipo 00 Flour (I recommend Molino Grassi

eggs (see note below)

Semolina flour, flour

Kitchen Aid Stand Mixer (w/ pasta attachments)

Pasta Machine

Make space. You’ll need

Add the flour to a large bowl. Make a well in the center; add the eggs and yolk.

Whisk together with a fork, and then combine with the flour. When the texture becomes stiff, finish by hand to form a rough dough. If dry bits of flour remain after a few minutes of mixing (be patient, it’s a dry dough) add a few drops of water or olive oil to bring the dough together. 

Form the dough into a ball, cover with an upturned bowl or with plastic wrap, and let rest at room temperature for 10-15 minutes- it will be easier to knead.

Knead the dough for 5-7 minutes. Do this by folding the dough over itself, pushing it forward with the heel of your hand, turning slightly as you go. I literally rock the dough back and forth (watch the video). The texture will be very stiff at first- it’s not bread dough. But rest assured, by the 2 minute mark it will start to soften. Keep kneading until the dough is soft, malleable and has a talcum-like finish. It should &#8220;bounce back&#8221; slowly when poked.

Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.

Step #1: Make The Dough

On your work surface, cut the pasta dough into 4 pieces. Working with one piece at a time, flatten the dough into a 6-8inch oval patty. Keep the remaining doughs covered in wrap otherwise they will dry out. 

Set the pasta roller to #1 which is the lowest/widest setting on the Kitchen Aid. With the machine running, send the dough through the roller. Now, send it through again (so, 2x total). Note: if you are using a hand crank pasta machine, refer to the manufacture&#8217;s specific instructions for rolling the dough- the settings might differ but the process is the same.

Continue to roll the dough through settings #2-4, (2x) on each setting. Do not pull on the sheet as it comes through the roller; just guide it along gently. If at any point the dough becomes sticky, dust with semolina flour. I keep my work surface dusted with semolina at all times. This way I can coat both sides of my pasta sheet easily and quickly while I work.

Your pasta sheet is ready when it’s beautifully thin and somewhat translucent (you should be able to see your hand underneath). Don’t worry if the ends are not perfectly straight; you can always trim them with a knife.

To finish, dust the pasta sheet generously with semolina, fold it in half, and place onto your floured sheet pan. Cover with a kitchen towel. Repeat the rolling process for the remaining 3 doughs.

Step #2: Roll The Dough Into Pasta Sheets

Before cutting, I like to dry my pasta sheets ever so slightly. This firms up the final texture giving the strands a more “leathery” finish, rather than a soft and doughy feel (this will prevent the pasta from sticking together later on). 

To Dry

drape the pasta sheets over the back of a chair for about 10-15 minutes or so. Keep your eye on the time; you don’t want the sheets to dry out completely. You will be able to feel the difference.

To Cut

take a pasta sheet and cut it in half. Trim the ends, if you like. Run the sheet through your desired pasta cutter attachment to create strands. Alternatively, cut the dough by hand.

Step #3: Cut The Pasta 

What a treat to get this in my inbox today. I failed at making pasta years ago and I even have the kitchen aid pasta attachment. Sadly it's been collecting dust! Bravo for this beginner guide. It's got me inspired!! My husband watched the video with me and is not going to let me pass this tutorial by. I will come back a report my next try.

Absolutely delightful!! 
Thank you for sharing with us and yet again inspiring me and my family to embark on another journey with you! 
This is so great... to think it would that easy.... or that you make it look that easy!
Cannot wait to try this, what a great way to cook together. Looking forward to some more yummy inspirations.

I had no idea making pasta at home could be so enjoyable, easy and delicious! Thank you for such a detailed and easy to follow tutorial, my family can’t wait to for me get back in the kitchen to make more!

This is a great how-to on fresh homemade pasta! I appreciate the detail you go into, as I prefer thorough step-by-step instructions when I'm learning something new or a new technique. Great tutorial for beginners or novice cooks.

I honestly cannot believe how easy to make and delicious this recipe is.   I followed the direction exactly.  Weighed the eggs and flour and used my kitchenaid mixer and pasta accessories.  The techniques are also important in the ease of clean up.  Usually (and rarely) when i made pasta it was a mess everywhere but watching how it's done really made a difference so i will make homemade pasta regularly from now on.  The fettucine blew us away.

Had never even considered making homemade pasta until I saw your recipe and detailed instructions when first published. So I put homemade pasta making on my "to-do" list. 

Yesterday, when I had some uninterrupted time, I got to the task. Being unsure of this whole pasta making thing, I did not invest in a pasta machine so in rolled and cut my pasta by hand.  What an experience! 

With your detailed instructions and recipe, I was able to accomplish my first pasta making without difficulty. Homemade pasta is definitely FAR better than store bought. I am a convert and see myself making pasta time and time again.

Thank for for helping add a new skill to my repertoire.

I slightly altered by freeze drying some broccoli and then powdering it in the Vitamix. Then added 1 cup of powdered dry broccoli and compensated for the extra dry ingredient with a splash of water here and there. Came out very good but a little too soft, maybe I over boiled them (8-10 mins) or maybe just the added water, but either way excellent recipe, thanks worked great.
p.s.
Next time going to try with freeze dried powdered cauliflower.

Just a plain ole over the counter Hunts garlic flavor and a can of "sliced mushrooms" -or at a glance what I thought were sliced mushrooms that actually turned out to be cream of mushroom that I usually put on top of Jasmine rice-.

I made ravioli for the first time a couple of weeks ago, using your recipe for pasta dough.  Enjoyed the process tremendously, and my meat-filled ravioli was a huge success, encouraging me to try ravioli again, this time with a 4-cheese filling.  Thank you so much for a great pasta dough recipe, and for inspiring me to finally try making ravioli.  One question, if I may:  I found the dough to be a little "tacky" (for example, when I removed a 1/4 piece of dough from the plastic wrap, the dough pulls and sticks to the wrap). However, by sprinkling semolina before each pass thru the pasta roller, my dough is lovely.  I guess that's all that really counts, right?  But... should it be that tacky to begin with?  The dough in your video seems firmer.

Thank you for shedding some light with respect to dough consistency.  Much appreciate your rapid response to my question. As for my ravioli fillings, the meat one contained ground beef and hot Italian Sausage (3:1), as well as spinach, Parmesan, garlic, bread crumbs, parsley, olive oil, and egg.  The 4-cheese one contained well-drained cottage cheese (since I couldn't find lactose-free Ricotta), Parmesan, Fontina, and mozzarella, as well as roasted garlic, egg, and basil.  Both served with a homemade marinara sauce.  Thanks again for sharing your wonderful recipes...I have so many more I wish to try in the very near future.

https://content.jwplatform.com/videos/Scj4LNuS.mp4

Learn how to make fresh pasta dough with just 2 simple ingredients.

How to Make Fresh Homemade Pasta

Hearty homemade beef &amp; mushroom ravioli. Made-from-scratch dough is rolled out and filled with a hearty beef and mushroom filling. Top with a hearty marinara!

Beef and Mushroom Ravioli

Ravioli Dough

water

olive oil

eggs, beaten

salt

semolina

all purpose flour

Beef & Mushroom Filling

beef

mushrooms

onion

garlic

pepper

garlic powder

onion powder

basil

oregano

beef Better Than Bouillon

Whisk together water, olive oil, and eggs. Add...

Whisk together water, olive oil, and eggs. Add semolina and salt to your mixer, and run briefly to combine. Add flours, and mix with your dough hook attached for 5 minutes, or until the dough is smooth and elastic. If the dough is still sticky, continue adding small amounts of all-purpose flour until a stiff dough is formed.

Wrap the dough in plastic wrap and let...

Wrap the dough in plastic wrap and let it rest for 30 minutes to an hour.

In a medium pan over medium high heat,...

In a medium pan over medium high heat, add beef, mushrooms, and onion to pan. Add seasonings. Brown well, stirring frequently. Drain off any excess fat. Dissolve Better Than Bouillon in hot water. Add to pan, and stir well. Cook beef until excess water cooks off. Remove from heat and let cool. Pulse briefly in a food processor to make into tiny chunks so the ravioli stuffs well.

Put on a large pan of water to...

Turn dough out onto a lightly floured surface,...

Turn dough out onto a lightly floured surface, knead several times, and then roll out. Make sure to keep your dough and the surface well floured to prevent sticking.

Using a ravioli press as a guide, cut...

Using a ravioli press as a guide, cut dough into sheets, and stuff ravioli according to your press instructions. Set out onto a parchment lined cookie sheet in a single layer until read to cook.

Once your water boils, turn down the heat...

Once your water boils, turn down the heat to a slow simmer. These need to cook gently. Add to water and cook for 2-4 minutes. Remove with a slotted spoon, and serve immediately with your favorite sauce.

Freshly extruded whole wheat and semolina pasta dough at home. 

Whole Wheat Extruded Pasta Dough

Semola flour

g Whole wheat flour

Water

Make the dough

In a stand mixer with a paddle attachment add the flour. Turn the machine on low and slowly drizzle in the water. Continue mixing on low for 5 minutes to allow the water to fully absorb. 

Check consistency

The whole wheat will allow more gluten to form then just using semolina. The consistency should be crumbly with the dough barely forming a dough. It will start to clump but not fully form a dough. 

Extrude the dough

This step will depend on your machine. For a Kitchenaid, they recommend forming the dough into balls and feeding through the hopper. The first few inches will be deformed. This can be fed back into the hopper. As the machine heats up it will start to extrude a smoother dough. 
Cut the dough into desired length and let dry for at least 15 minutes. 
Fresh pasta will cook in around 2 minutes if fresh. If fully dried it will take a bit longer and depend how dry the pasta is. 

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Beginner's Guide to Fresh Homemade ...

Beef and Mushroom Ravioli

Whole Wheat Extruded Pasta Dough

Top 3 homemade pasta dough recipes from across the web

The most viewed homemade pasta dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beginner's Guide to Fresh Homemade ...

Beef and Mushroom Ravioli

Whole Wheat Extruded Pasta Dough

The most viewed homemade pasta dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine