Name: Homemade Pasta Dough Recipe
Prep time: 30 min
Yield: 12
Ingredients: 560 grams 00 flour (4 cups + 3 tbsp); 140 grams semolina flour (3/4 cup + 1 ½ tbsp); 7 eggs

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Learn how to make homemade pasta from scratch in just 1 hour and only using 3 ingredients right from your own kitchen. Use the pasta in recipes like Lasanga Bolognese or Fettuccine Alfredo.

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 for pasta:

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 HOMEMADE PASTA

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 pasta machine roller including the width settings to achieve the perfect pasta.

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 PASTA VS STORE BOUGHT PASTA

There is absolutely no comparison between homemade fresh pasta dough and store-bought pasta. Homemade pasta tastes better, is better for you, cooks quicker and will absorb whatever sauce you are putting with it far better then any pre-made pasta.

IS HOMEMADE PASTA 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 homemade pasta is. You can make this my friends!!

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.

*If you’re loving this homemade pasta recipe then please see my Linguine Pasta with White Clam Sauce and be sure to drop me a comment below and a rating if you’ve had the chance to make this amazing pasta recipe*

Remember to check out my video below to see step by step instructions how to make these scones.

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