homemade pasta recipe

This fresh homemade pasta is SO delicious and easy to make! Serve it simply with olive oil and Parmesan cheese, or use it in your favorite pasta recipes.

Homemade Pasta

all-purpose flour

eggs

sea salt

olive oil

Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.

Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.

Dust 2 large baking sheets with flour and set aside.

Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment three times on level 1 (the widest setting).

Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).

Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.

Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won&#x27;t stick together.

Run the pasta sheets through the Pasta Cutter Attachment (pictured is the fettuccine cutter). Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.

This original recipe for Spicy Sausage Pasta is one of our most popular Pinterest recipes! It's easily one of the best pasta recipes on our entire site, and you HAVE to try it.

Spicy Sausage Pasta

lb smoked sausage

onion

garlic,

chicken broth

(10 oz) can Ro-Tel tomatoes and green chiles, Mild

heavy cream

oz penne pasta

salt and pepper, each

Monterey Jack cheese, shredded

scallions

Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

This is my favorite! Love this recipe I have to stop myself from eating it. Favorite recipe I ever found pinterest ?

Made today and I only had macaroni.  My family has texture issues so I blended the tomatoes.  It’s the best meal I’ve made in a long time!!

I found this on pinterest a few years ago and it easily became a favorite meal in our family. Its quick to make I love it is a one pot wonder. I always have to make a double batch bc it is that popular and just that good. Its what's for dinner tonight and I always suggest it when people say they are in a rut and need something new. Thanks for sharing this.

Honestly, I make this pasta every 3 weeks. It is the best thing ever. All I can say is: THANK YOU FOR THIS!

This is my second recipe review EVER and I am 56yrs. old. This was a VERY tasty quick, one pot meal that I made today. I followed this recipe exactly as written and it turned out mighty tasty for sure. My only problem with the whole thing was that it wasn't spicy enough for me. However, this  is SO versatile and excellent as a base recipe . After my first bowl I sprinkled some Tony Chachere's Original Creole seasoning on my second bowl and it was even better. Of course I will be making this again but I will add peas, broccoli or green peppers to it for a veggie flair as well as my Tony C . for an added kick. My friend suggested adding shrimp to the combo for a little Cajun twist which sounds great. Overall I gave this 4 stars because it truly is good as is and it is a great starting point for anything you might want to add in.

I’ve made this many many times with sausage (always a family favorite)! I’m looking to use chicken this time around. Any thoughts on how to prepare?

https://content.jwplatform.com/videos/liQfD8rE.mp4

A quick and easy weeknight meal that everyone will love!! It’s made all in one pot and dinner will be on the table in less than 30 minutes!

Ben's family's classic Italian ravioli. I've largely left out the method to form and fill the ravioli, as this will vary depending upon your pasta maker and materials, but the filling and dough recipes are absolutely the best I've ever eaten!

Nonna's Homemade Ravioli

Olive oil

beef, (twice ground)

veal, (twice ground)

pork, (twice ground)

celery

garlic (crushed)

Salt and pepper

spinach,

ricotta cheese

eggs (lightly beaten)

bread crumbs

grated cheese

nutmeg

all purpose flour

water

vegetable oil

For the filling: Heat olive oil in a large skillet and brown the three meats, onion, celery, and garlic together until cooked. Add salt and pepper to taste. Let cool, then stir in the spinach, ricotta, eggs, bread crumbs, flour, cheese, nutmeg, and additional salt and pepper to taste. Let come to room temperature before filling the pasta.

For the ravioli dough: Place the flour, eggs, water and oil to a standing mixer and beat with the paddle attachment on low speed for 1 to 2 minutes to blend. Switch to the dough hook, then knead for 5 to 10 minutes until silky. Transfer dough to a board rubbed with a few drops of vegetable oil, lightly rub the top with additional oil, then cover with a large overturned bowl and let rest 10 to 20 minutes.

Cut dough into 8 pieces, then cut into 14 to 16 pieces. Run dough through the pasta maker, lay on forms, and fill ravioli, placing a second sheet of dough on the top. Once made, place ravioli in a single layer on a wax paper lined and lightly floured baking sheet. Dust tops lightly with flour. Cook immediately or freeze and save for Christmas dinner.

Making homemade pasta in Italy is an ancient art: from the fresh pasta sheet you get tagliolini or tagliatelle, ravioli or tortellini and the everlasting lasagna. It does not take long to make a good fresh homemade pasta: 15-20 minutes for a nice smooth and elastic dough, 30 minutes of rest, 15 minutes to roll out… in about 1 hour fresh homemade pasta is ready

How to Make Homemade Pasta

200 g (1 ½ cup) of 00 soft wheat flour

200 g (1 ½ cup) of durum wheat flour

eggs of at least 70 g (2,5 oz) each

Split the eggs in the flours

Place the flours on a work surface and create a hole with your hands. For those who are making homemade pasta for the first time we recommend using a bowl because the job will be easier. Split the eggs and put them in a bowl then pour the eggs into the hole.

Knead

With the help of your hands, mix the eggs with the flours, incorporating a little at a time, until everything is combined. Knead the pieces of dough together.

Make a ball

After ten minutes, make a big ball and wrap it in a cling film. Let it rest for 15/30 minutes.

Roll the pasta dough

Make sure that your pasta maker machine is clamped firmly to a clean surface. Dust your work surface with some durum wheat flour. Take a lump of pasta dough the size of a tennis ball and press it out flat with the palms of your hands. Roll the lump of pasta dough through the widest setting of your pasta machine. Remember to dust the pasta dough with durum wheat flour if you feel it’s becoming sticky.

Fold the pasta dough

Fold the pasta dough in half and then again in half.

Roll again

Roll again the sheet of pasta dough through the widest setting of the pasta machine. Repeat the process for 3/4 times. You have to work the dough till it’s smoother. Finally, you can start to roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest.

Make pasta shape you like

So now you have long strips of fresh pasta dough that you can use for different types of pasta, like tagliatelle, tagliolini or lasagna.

A rich homemade pasta recipe that comes together easily using a food processor, and a KitchenAid Mixer Pasta Attachment.

Homemade Pasta Recipe With KitchenAid Pasta Attachment

c. (290 g) “00” flour, or all-purpose flour

t. sea salt

extra-virgin olive oil,

In a food processor, pulse together flour and...

In a food processor, pulse together flour and salt. Add eggs, yolks, and oil, and run the machine until the dough is beginning to hold together.  If dough seems wet, add a little more flour. If dough is too crumbly, add a drizzle or two more olive oil.

Dump dough and crumbs out onto a clean...

Dump dough and crumbs out onto a clean work surface knead together until very smooth. This will take a bit of muscle. Again, you can add a bit more flour, or a bit more oil, as needed. My batch of pasta needed more olive oil, in order to help with the kneading process. When the dough is smooth and supple, wrap it in plastic wrap, and let it rest at room temperature for one hour. This allows all the flour to become fully hydrated. 

Cut the dough disc into 4 portions. Work...

Cut the dough disc into 4 portions. Work with one portion at a time, leaving the other portions covered in plastic wrap, or a dish towel,  so as to not dry out.

Attach the pasta roller attachment to your Kitchen...

Attach the pasta roller attachment to your Kitchen Aid mixer, with the setting set at the thickest/widest level. Roll a portion of dough into a flat rectangle. Fold the sheet in thirds, like a letter, let it pass through the machine 2 more times at the widest setting. 

Move the dial to one click thinner, and...

Move the dial to one click thinner, and pass the dough through two or three times before moving to the next thinnest setting. For pappardelle (1” wide) or fettuccine, stop rolling when the dough is 1 setting away from the thinnest setting on your roller. 

Place cut pasta on a flour dusted tray,...

Place cut pasta on a flour dusted tray, sprinkle with flour, and cover with a dish towel, while you’re rolling and cutting the remaining portions of dough. 

Bring a large pot of water to a...

Bring a large pot of water to a boil. Salt it well, and add fresh pasta strips. Boil for 1-3 minutes, depending on the thickness of your dough. (Sample a piece to be sure it’s cooked the way you like it.) Drain well. Serve with desired sauce, or simply some olive oil, salt, pepper, and Parmigiano Reggiano. 

With just 2 ingredients, flour and eggs, use this pasta dough recipe to make make any fresh pasta shape you like; pappardelle, fettuccini, ravioli and more. It's an all purpose dough.
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.

How to Make Perfect Pappardelle Pasta 

300 g Tipo 00 Flour*

eggs*

Semolina flour, for dusting

Kitchen Aid Stand Mixer (w/ pasta roller attachment)

Pasta Machine

Rolling pin

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

Dust your work surface with semolina flour. 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. 

If using a KitchenAid stand mixer, set the pasta roller to #1 which is the lowest/widest setting. With the machine running, send the dough through the roller. Now, send it through again (so, 2x total). Note: if using a hand crank pasta machine instead, refer to the manufacture&#8217;s specific instructions for rolling the dough (the settings might differ but the rolling process is the same). You can also use a rolling pin to roll the dough as thin as you can, about 1/16 inch (1-2 mm).

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 Semi-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 Pappardelle Pasta 

Lovely! Exactly the way my mother taught me to make the noodles for our chicken noodle soup - the only difference is we make the noodles thicker so they will soak up the broth the first day. Then we eat it the second day. Absolutely delicious! After you make your own pasta/noodles, you'll never want to eat store-bought. I remember the first time I had store bought noodles (I was a teenager and was having dinner at a friend's home). The noodles felt like they were just slithering down my throat with no flavor. I told my mother later that I felt so sorry for them, eating food that tasted so bad - and they didn't know any better because they'd never had homemade noodles.

https://www.youtube.com/watch?v=n9POQ2ymZVM

Learn how to make fresh pappardelle pasta at home, using the hand cut method (no machine required). All you need is 1 minute or less! 

Full recipe here: https://bit.ly/3OlT0JX

Timestamps:
0:00- How to Make Pappardelle Pasta
0:10- Fold Pasta Sheet
0:20- Fold Pasta Sheet (again)
0:27- Cut into Sections
0:35- Separate Pasta into Ribbons
0:50- Gather into a Nest

How to Make Pappardelle Pasta (hand cut)

all-purpose flour (spooned & leveled)

Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment or a pasta maker three times on level 1 (the widest setting).

Repeat with remaining dough.

Learn how to make fresh spinach pasta dough from start to finish. Only 4 ingredients! I've included 3 different mixing methods for you to choose from: by hand, with a food processor and Kitchen Aid stand mixer.

Fresh Spinach Pasta Dough

spinach (I like tender, baby spinach leaves)

egg (55 g)

egg yolk (18 g)

250 g Tipo 00 flour (or King Arthur all purpose flour)

g olive oil,

Kitchen Aid Stand Mixer (w/ pasta attachments)

In a small bowl, beat the egg, egg yolk, and olive oil together. Add the chopped spinach. Set aside.

Mound the flour onto a board (or bowl). Make a well in the center; add the spinach mixture. Using a fork, mix everything together, gradually incorporating the flour as you go. Finish by hand to form a cohesive dough- it will be very dry at first. This is normal. You can add a few drops of olive oil to moisten the texture, if needed. Cover and let rest for 10 minutes before kneading (I use an upturned bowl for this). The dough will be softer and easier to work with.

Knead the dough for 5-7 minutes. Do this by pushing the dough forward with the heel of your hand while rocking the dough back and forth. (watch this video). The goal is a soft, malleable dough with a talcum powder finish. Poke it when you&#8217;re done- it should bounce back.

Shape into a ball, cover tightly with plastic wrap, and rest for 30 minutes at room temperature. The next step is to roll and cut the dough.

Step #1: Make the Dough

Cut the dough into 4 equal pieces; flatten one into a thin 6-8-inch oval disc (re-wrap the remaining pieces so they don’t dry out).

If using a Kitchen Aid stand mixer, send the dough through the roller attachment at the lowest/widest setting. This is “#1.” Now, send it through again (so, 2x total). Note: if you are using a hand-crank pasta machine, refer to the manufacture’s specific instructions for rolling the dough. The numbered settings might differ but the rolling process is the same.

Continue to roll through settings #2-4 (2x on each setting) for spaghetti, fettuccini and pappardelle. For ravioli, the dough needs to be thinner- go up to #5 or #6.

When finished, fold the pasta sheet in half, place onto a semolina dusted tray, and cover with a clean kitchen towel. Roll the remaining 3 pieces of dough.

Step #2: Roll the Dough into Sheets

First allow the pasta sheets to semi-dry. You&#8217;ll get a slightly firmer texture, rather than soft and doughy pasta strands. Drape the pasta sheets over the back of a chair or on a rod for about 5-15 minutes, depending on temperature.

Divide a pasta sheet in half. Run it through your pasta cutter of choice- I used the spaghetti attachment.

Dust the pasta noodles liberally with semolina flour to prevent sticking- don&#8217;t skimp here. 

Step #3: Cut the Pasta

Made this tonight and it turned out great! Easy dough to work with and so pretty.

Top 8 homemade pasta recipe recipes from across the web

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Homemade Pasta Recipe With KitchenA...

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Fresh Spinach Pasta Dough

Top 8 homemade pasta recipe recipes from across the web

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

Top Tags

Homemade Pasta

Spicy Sausage Pasta

Nonna's Homemade Ravioli

How to Make Homemade Pasta

Homemade Pasta Recipe With KitchenA...

How to Make Perfect Pappardelle Pas...

Homemade Pasta

Fresh Spinach Pasta Dough

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