Homemade Pasta Dough Recipe
Published August 30, 2019. This post may contain affiliate links. Please read my disclosure policy.
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 Lasagna 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 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
Do not use just semolina or Kamut flour as the dough will be too hard.
How to Make Homemade Pasta Dough
1. Measure out flours
2. Sift Flours
3. Form a well with the sifted flours
4. Add eggs to the center of the well. Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour
5. Whisk the eggs
6. Begin to pull the flour from the inside of the well into the whisked eggs to combined using a fork.
7. Completely combine the eggs with the flour. Use a bench knife to scrape together the ingredients.
8. Once everything is combined, knead the dough for 12-15 minutes. The dough will be soft, smooth and a light yellow color
9. Wrap the dough in plastic
10. Refrigerate the dough for 30 minutes.
11. Remove the dough from the refrigerator and cut it into 3 pieces.
12. Flatten 1 piece of the dough with your hands and lightly dust with flour.
13. On setting 0 on the pasta roller machine, run the flattened dough through 3 times.
14. Cut the rolled-out dough in half.
15. Change the pasta roller machine setting to 3 and run the dough through 3 times.
16. Change the pasta roller machine setting to 6 and run the dough through 2 times. Repeat steps 12-16 until all the pasta dough has been used.
17. Layout the dough on a dusted clean surface and cut into 12” – 14” inch pieces.\
18. Using your favorite noodle attachment run each 12”-14” piece of cut dough through the noodle attachment.
19. curl up the noodle pasta into small well-floured balls on a sheet tray lined with parchment paper. 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. The 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 of making homemade pasta dough are 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. 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 and cooks quicker and will absorb whatever sauce you are putting with it far better than 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, oftentimes 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. Likewise, it can last in the freezer for up to 2 months covered in plastic wrap. If freezing it, simply place 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!!
How to Store and Cook
How to Store: 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.
How to Cook: Add your desired amount to a pot of boiling salted water and cook for 1 1/2 to 2 minutes.
Awesome Pasta Recipes
Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
Homemade Pasta Dough Recipe
Ingredients
- 560 grams 00 flour, 4 cups + 3 tbsp
- 140 grams semolina flour, 3/4 cup + 1 ½ tbsp
- 7 eggs
Instructions
- 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.
Notes
- 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.
- How to Store: 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.
Nutrition
Elevate Your Every Day Cooking
Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter!
Just finished making my first batch of pasta using your recipe and a kitchen aid attachment. Worked like a charm and my 11 year old absolutely loved it. He enjoyed kneading it and loved the rolling and cutting. Thanks so much for the recipe.
Chef Billy, I have a question. Is it at all possible to make pasta with just a rolling pin (and a knife). I don’t want to invest in something I may not use often. Any advice?
Yes, watch the video. I show at the end how to do just that.
Wow! It was a lot of work. But, it was so tender and delicious! I am sure I will get faster with practice!
I tried the recipe and came out great.
May be a silly question: what kind of flour do you use to dust the work surface and pasta machine?
00
Thankyou chef!!
I am going to make this tomorrow 7/23/21. I mentioned I had on old pasta machine that I have not used in ages. I just brought it out and it is the Marcato machine just like yours. I probably bought this 30 years ago. It was good then and still good now. Thanks for the recipe. I will be making pasta tomorrow.
I have a pasta machine, but have not used it in a very,very long time. Your recipe intrigued me to get it out again. You mentioned that you can use a food processor, not the kitchen aide for the kneading. How long should I mix it in the food processor the get the right consistency.
First time making pasta. Worked like a charm. I used all purpose and semolina. Couldn’t find 00 at my local store. My dough was a bit wet but I just worked in more flour as I kneaded. Made wonderful carbonara and the rest is nowmin the freezer.
Your video makes it so easy to learn, I share it with everyone that wants to make pasta!
Question about pasta in an extruder. Should the 00-semolina ratio change if making rigatoni, macaroni, fusilli or bucatini?
no
Hi chef. What is the brand and model of your pasta maker? I would love to buy one where I can fit a ravioli maker too.
Hello! It’s a Marcato and this is the one I use: https://amzn.to/2PPjWcN
Can I use my kitchen aid mixer to knead the dough?
no. A food processor would work though.
Hi There:
I live in a pretty remote area of Northern Canada and I just broke my pasta maker. It will be sometime before I can replace it.
Any tips for hand rolling – I am doing okay but it needs work. 🙂
Check out the video, I show how to hand roll.
got the courage to try homemade pasta again – love the style of your videos – a little background, rapid instruction but not too fast to grasp. Now to figure out the exact time to cook it perfectly!
I’d like to try it with a pasta maker. Can you share which one you have? Maybe it’s found in Amazon?
mercato
Hi Billy, can you kindly share the flour brand or link for the flour and wine you use for the shrimp scampi.
Thanks in advance
Just any ap flour will do
Turned out absolutely incredible, multiple times. Measured by weight, not volume. Follow the video and the instructions, and you’ll end up with amazing pasta! Thank you for making an easy-to follow and delicious recipe!
I personally do the very initial dough combination with about 10 seconds in the food processor, rather than by hand, as I can make sure the liquid ratio is right (on humid days, etc!) Then knead by hand until sore, haha!
Question for you, Billy! I am so confident in the stability of this recipe I want to adapt it with flavoring, garlic, pesto, pepper, etc. Should I replace the equivalent of the 00 flour, semolina flour, or just add the flavoring? I’m thinking powders to keep it stable. Would oil be a better route? Would love your input.
Thanks so much!
can’t love this comment enough, thank you! You could absolutely add powders right in, no need to replace, and if you feel that it gets to dry than add a little oil or water.
Dear Chef,
In your email you mentioned:
My grandma used to make homemade pasta daily…
By Hand.
With a rolling pin.
Can you give instructions on how to do this as I do not have access to any of the methods mentioned in your recipe?
Thank you, Marie
It’s in the video
grazie
Thank you for sharing this!
I’m excited to do it! Looks incredible.
how much does this recipe make
It says in the recipe, 12 servings.
Tried this out this weekend (got a free pasta maker on freecycle!). Worked pretty well for a first attempt. My dough was SOOO stiff and kind of dry, it was difficult to work with. Any suggestions for that? After kneading and rolling, I had to squish it to get it in the maker, but once in, no problem rolling or bringing it down thinner. Also, the ribbons kind of stuck together. Should it be floured a bit after cutting? Maybe I missed that. At any rate, it tasted good, although I think I should have salted the water. Pretty proud!
I made pappardelle pasta with all purpose flour once. I dried what I didn’t use over dowel rods hung on the backs of two chairs facing away from each other. I dried it all day, if I remember correctly, it was hard anyway. I then stored it in a sealed glass jar for months till I cooked it in boiling, salted water. It came out tasting just like the fresh on day of making. Obviously I survived with no ill affects but is this an OK procedure to repeat? Is there any possible problems doing this in that manner? Thank you!
I probably would no do that. Pasta in stores is done in a dehydrator where they draw all of the moisture out making it safe. I would dry it out a bit or form it into little pasta balls sprinkled with flour and freeze it.
This is awesome. Trying this weekend!
Thank you!
Thank you so much for sharing this!! I am excited to try it! Homemade pasta is the best!
It definitely is!
I need to try this out! Looks pretty simple and homemade pasta is always SO much better!
You definitely do!
Love your pasta tutorial. I’m definitely going to try this!
Thank you! Nothin like homemade pasta!