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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
