Homemade Pasta from Scratch Recipe

Introduction

Making homemade pasta is a rewarding kitchen project that delivers fresh, delicious noodles perfect for any sauce. This recipe uses a blend of flours and eggs for a smooth, elastic dough that cooks beautifully. Whether you have a pasta maker or prefer hand-rolling, this guide will help you create classic pasta from scratch.

Ingredients

• 3 cups all-purpose flour
• 3 cups semolina or 00 flour (all-purpose flour can be substituted)
• 6 large eggs
• 1 tablespoon olive oil
• Pinch of salt
• 3/4 cup water (or more, as needed)

Instructions

1. Step 1: In the bowl of an electric mixer fitted with a dough hook, combine the flours, eggs, olive oil, salt, and water. Beat on medium-low speed until a soft, smooth ball forms, about 5-10 minutes. Add more water if the dough feels too dry; it should be elastic and slightly tacky.
2. Step 2: On a lightly floured surface, knead the dough 3 to 4 times until it comes together smoothly.
3. Step 3: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least one hour, or refrigerate overnight. Bring it to room temperature before rolling.
4. Step 4: Attach the KitchenAid® Stand Mixer Pasta Roller to the mixer and set thickness to setting #1.
5. Step 5: Divide the dough into 4 equal pieces on a floured surface.
6. Step 6: Feed one piece through the pasta roller at speed 2, lightly flouring as needed to prevent sticking. Fold the dough in half and roll again. Repeat until the dough is smooth.
7. Step 7: Increase the roller thickness to setting #2 and feed the dough through twice.
8. Step 8: Adjust thickness to setting #3 and feed the dough through twice again.
9. Step 9: Increase the thickness to setting #4, feed the dough through twice, then turn off the mixer.
10. Step 10: Attach the KitchenAid® Stand Mixer Fettuccine Cutter, set the mixer to speed 4, and feed the dough through to cut. Arrange the pasta on a drying rack for 30 minutes, dusting with flour to avoid sticking.
11. Step 11: Store the pasta in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 weeks.

Tips & Variations

• If you don’t have semolina or 00 flour, all-purpose flour works well for a tender pasta texture.
• Letting the dough rest is essential for gluten development and easier rolling.
• For a softer pasta, add an extra egg or a splash of water to the dough.
• Use a pasta drying rack or hang strands over a clean broomstick to dry evenly without sticking.

Storage

Store fresh pasta in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the pasta in a sealed container or freezer bag for up to 2 weeks. To reheat, cook frozen pasta directly in boiling water, adding an extra minute or two to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta dough by hand without a mixer?

Yes, simply combine the ingredients in a bowl, then knead the dough by hand on a floured surface for about 10 minutes until smooth and elastic.

How do I know when the pasta dough is ready to roll?

The dough should feel elastic and slightly tacky but not sticky. It should hold together well and spring back when pressed gently.

Homemade Pasta from Scratch Recipe

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★★★★★

4.4 from 114 reviews

• Author: Hugo
• Total Time: 1 hour 15 minutes plus resting time
• Yield: Enough pasta for 4 servings

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Description

A classic homemade pasta recipe that combines all-purpose and semolina flours with eggs and olive oil to create a smooth, elastic dough. Rolled and cut using a stand mixer with pasta attachments, this fresh pasta can be dried slightly before cooking or stored for later use.

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Ingredients

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Dry Ingredients

• 3 cups all-purpose flour
• 3 cups semolina or 00 flour (all-purpose flour can be substituted)
• Pinch of salt

Wet Ingredients

• 6 large eggs
• 1 tablespoon olive oil
• 3/4 cup water (or more, as needed)

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Instructions

1. Prepare the dough: In the bowl of an electric mixer fitted with the dough hook attachment, combine the all-purpose flour, semolina flour, eggs, olive oil, salt, and water. Beat on medium-low speed until a soft, smooth ball forms, about 5-10 minutes, adding more water if the dough is too dry. The dough should feel elastic and slightly tacky.
2. Knead the dough: Transfer the dough to a lightly floured surface and knead it 3-4 times until it comes together into a cohesive ball.
3. Rest the dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least one hour or refrigerate overnight. Bring to room temperature before rolling.
4. Roll dough – first pass: Attach the KitchenAid® Stand Mixer Pasta Roller Attachment and set thickness to #1. Divide the dough into four equal pieces. Working with one piece at a time, turn the mixer on speed 2 and feed the dough through the roller. Lightly flour as needed to prevent sticking. Fold dough in half and roll again until smooth.
5. Roll dough – subsequent passes: Adjust thickness to setting #2 and feed dough through the roller twice. Repeat at thickness settings #3 and #4, feeding dough through twice each time to achieve desired thinness. Turn mixer off after final pass.
6. Cut the pasta: Attach the Fettuccine Cutter Attachment to the stand mixer. Turn mixer on speed 4 and feed the rolled dough through the cutter. Arrange the fresh pasta carefully on a drying rack for 30 minutes, lightly flouring as needed to prevent sticking.
7. Store the pasta: Transfer dried pasta to an airtight container and refrigerate for up to 2 days or freeze for up to 2 weeks until ready to cook.

Notes

• Use 00 flour as an alternative to semolina for a softer texture.
• Adjust water quantity slightly depending on flour absorption.
• Make sure pasta is lightly floured before drying to prevent sticking.
• Fresh pasta cooks quickly—usually 2-3 minutes in boiling water.
• Resting the dough improves gluten development and workability.
• If you don’t have a stand mixer with pasta attachments, rolling and cutting by hand or with a pasta machine are good alternatives.

• Prep Time: 15 minutes
• Cook Time: N/A (fresh pasta cooking time varies, typically 2-3 minutes when boiling)
• Category: Baking
• Method: Baking
• Cuisine: Italian

Keywords: homemade pasta, fresh pasta, pasta dough, Italian pasta, kitchen aid pasta roller, fettuccine, pasta making