Homemade from scratch is not at all harder, it just requires a little bit more time and you can absolutely make anything from your own kitchen. There is nothing like homemade pasta, except for maybe bread. Homemade pasta is infinitely better than anything that comes from a package and I’m going to show you why!
WHAT IS THE BEST FLOUR FOR PASTA
The best flour for pasta is a bit subjective and all lies in the eye of the beholder. I’m a bit of a traditionalist so I believe a combination of 00 flour and semolina flour make for a perfect dough that isn’t hard and not too soft either.
With this being said you can simply use all-purpose flour to make any pasta recipe or as I stated earlier a combination of flours is best for making pasta.
Here are the best flours to use:
00 Flour – A finely ground flour made from old world wheat cultivated and ground in Italy.
All-Purpose Flour – American wheat flour that is finely ground.
Kamut Flour – A relative to durum wheat
Semolina Flour – 01 durum wheat flour
- CHEF TIP: Do not use just semolina or kamut flour as the dough will be too hard.
HOW TO MAKE HOMEMADE PASTA DOUGH
STEP 1: Measure out flours
STEP 2: Sift Flours
STEP 3: Form a well with the sifted flours
STEP 4: Add eggs to the center of the well
- CHEF TIP: Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour
STEP 5: Whisk the eggs
STEP 6: Begin to pull the flour from the inside of the well into the whisked eggs to combined using a fork.
STEP 7: Completely combine the eggs with the flour
- CHEF TIP: Use a bench knife to scrape together the ingredients.
STEP 8: Once everything is combined, knead the dough for 12-15 minutes.
- CHEF NOTE: The dough will be soft, smooth and a light yellow color
STEP 9: Wrap the dough in plastic
STEP 10: Refrigerate the dough for 30 minutes.
STEP 11: Remove the dough from the refrigerator and cut into 3 pieces.
STEP 12: Flatten 1 piece of the dough with your hands and lightly dust with flour.
STEP 13: On setting 0 on the pasta roller machine, run the flattened dough through 3 times.
STEP 14: Cut the rolled-out dough in half.
STEP 15: Change the pasta roller machine setting to 3 and run the dough through 3 times.
STEP 16: Change the pasta roller machine setting to 6 and run the dough through 2 time.
- CHEF NOTE: Repeat steps 12-16 until all the pasta dough has been used.
STEP 17: Lay out the dough on a dusted clean surface and cut into 12” – 14” inch pieces.
STEP 18: Using your favorite noodle attachment run each 12”-14” piece of cut dough through the noodle attachment.
STEP 19: curl up the noodle pasta into small well-floured balls on a sheet tray lined with parchment paper.
- CHEF NOTE: You can also dry your pasta on a drying rack.
DO YOU NEED TO DRY FRESH PASTA
I personally think drying pasta for extended periods of time is a complete waste of time. Dough should be still slightly raw as it will cook quicker and taste fresher. Feel free to only dry out your pasta on a rack or in little balls for 10-15 minutes before cooking or storing.
THE MOST IMPORTANT PART TO MAKING IT
Hands down the most important aspect to making homemade pasta dough is kneading it. I was always taught to knead it for 7-9 minutes and then knead it for another 5-7 minutes. If the dough is not properly kneaded it will rip and tear when trying to roll it out.
HOMEMADE PASTA USING A KITCHENAID
When using the kitchenaid pasta attachment you would do the exact same thing as you did with the hand crank machine roller including the width settings to achieve the perfect finished product.
- CHEF TIP: I like to usually keep the speed setting under 3 so that you can pay attention when the pasta is running through.
FRESH VS STORE BOUGHT
There is absolutely no comparison between homemade fresh and store-bought pasta. Homemade tastes better, is better for you, cooks quicker and will absorb whatever sauce you are putting with it far better then any pre-made thing you will find.
IS HOMEMADE BETTER FOR YOU
I personally believe homemade anything is better for you, because you control the ingredients that go into it. In addition, often times there are preservatives and salt that can increase calories, fat and sodium intake. So, in the end, yes homemade pasta is better for you.
HOW LONG DOES HOMEMADE PASTA LAST
Fresh homemade pasta can last coated in a bit of flour and covered in plastic wrap for up to 3 days in the refrigerator. Like wise it can last in the freezer for up to 2 months covered in plastic wrap.
- CHEF NOTE: If freezing, simply go straight from the freezer to boiling salted water.
I cannot stress enough at just how easy to make and delicious this is. You can make this my friends!!
STORING AND FREEZING: After the pasta has been rolled into little balls and dried for 10-15 minutes cover in plastic wrap and refrigerate for up to 3 days. You can also freeze wrapped in plastic wrap for up to 2 months. If you are freezing you can add straight to boiling salted water from the freezer to cook.
*If you’re loving this homemade pasta recipe then please see my Linguine Pasta with White Clam Sauce and be sure to leave me a comment below and a rating if you’ve had the chance to make thiscrecipe*
Remember to check out my video below to see step by step instructions.
Homemade Pasta Dough Recipe
- 560 grams 00 flour 4 cups + 3 tbsp
- 140 grams semolina flour 3/4 cup + 1 ½ tbsp
- 7 eggs
- Sift together the flours onto a clean surface and then form a well with it.
- Add the eggs to the center of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.
- Once the egg and flour are combined use a pastry knife to scrape the surface to bring it all together to form a dough.
- Knead for 12 to 15 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
- Remove the plastic from the dough and cut it into 3 pieces.
- Flatten 1 of the pieces of the dough with your hands and flour it lightly. Run it through the hand crank pasta maker on the 0 setting 3 times. Cut the dough in half.
- Turn the crank to 3 and run it through 3 times.
- Last, run it through on setting 6 twice. Dust with flour and place on a clean surface. Repeat the process with the remaining 2 dough balls.
- Cut the dough ever 12”-14” inches long, dust it with flour on both sides and then run it through the spaghetti attachment or whatever desired noodle attachment you’d like. Dust again with flour and form it into a small ball and place it on a sheet tray lined with parchment paper and rest it for 15 more minutes so that it dries out a bit before cooking or storing.
- Do not use just semolina or kamut flour as the dough will be too hard.
- Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour
- You can also dry your pasta on a drying rack.
- STORING AND FREEZING HOMEMADE PASTA: After the pasta has been rolled into little balls and dried for 10-15 minutes cover in plastic wrap and refrigerate for up to 3 days. You can also freeze wrapped in plastic wrap for up to 2 months. If you are freezing you can add straight to boiling salted water from the freezer to cook.