How to Make Homemade Pasta

Once you have fresh homemade pasta, you'll want nothing else. This stuff is so good, you can basically eat it all by itself and be perfectly happy.

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How to Make Homemade Pasta Recipe
22 Steps
Ingredients
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1
These are the only ingredients you will need--but a lot more eggs than are pictured here.

These are the only ingredients you will need--but a lot more eggs than are pictured here.

2
Add flour, salt & olive oil to a bowl. You don't have to use Himalayan Pink salt - any salt will do. You can also use other kinds of flour -- but semolina and extra fine flour are the tastiest!

Add flour, salt & olive oil to a bowl. You don't have to use Himalayan Pink salt - any salt will do. You can also use other kinds of flour -- but semolina and extra fine flour are the tastiest!

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3
Separate eggs and egg yolk.

Separate eggs and egg yolk.

4
Add at least 4 egg yolks and 4 whole eggs to the mixture.

Add at least 4 egg yolks and 4 whole eggs to the mixture.

5
Mix together with your hands. You can use a food processor with a dough blade if you like. To each their own.

Mix together with your hands. You can use a food processor with a dough blade if you like. To each their own.

6
You'll notice that the last mixing shot the batch was dry. I added more of the egg whites, few more eggs & more olive oil. You may need to experiment with the texture to make sure it is wet & elastic.

You'll notice that the last mixing shot the batch was dry. I added more of the egg whites, few more eggs & more olive oil. You may need to experiment with the texture to make sure it is wet & elastic.

7
Knead the dough in such a fashion that you aren't folding over the pasta dough and adding air. Push in and stretch out. Push in and stretch out.

Knead the dough in such a fashion that you aren't folding over the pasta dough and adding air. Push in and stretch out. Push in and stretch out.

8
Once kneaded well, wrap in plastic wrap and put in refrigerator for at least a half hour, if it stays in there longer --- GREAT!

Once kneaded well, wrap in plastic wrap and put in refrigerator for at least a half hour, if it stays in there longer --- GREAT!

9
Take the pasta out of the fridge(I think I kept it in for about an hour and a half).

Take the pasta out of the fridge(I think I kept it in for about an hour and a half).

10
This is basically the texture of the dough when you take of the wrap. Sticky smooth!

This is basically the texture of the dough when you take of the wrap. Sticky smooth!

11
Cut up the dough into decent sized pieces. Flour the dough.

Cut up the dough into decent sized pieces. Flour the dough.

12
Roll out the dough just enough that you'll be able to stick one end into the pasta roller -- and cover with flour so it doesn't stick in the roller.

Roll out the dough just enough that you'll be able to stick one end into the pasta roller -- and cover with flour so it doesn't stick in the roller.

13
Place the dough in the roller and roll through on the thickest setting (on my "Atlas 150", I used the #1 setting).

Place the dough in the roller and roll through on the thickest setting (on my "Atlas 150", I used the #1 setting).

14
Once the dough has went through the roller once, drag the pasta through your flour so it doesn't get sticky.

Once the dough has went through the roller once, drag the pasta through your flour so it doesn't get sticky.

15
Now fold your pasta in half like you see in this photo.

Now fold your pasta in half like you see in this photo.

16
Now put it through the roller again at the same setting.

Now put it through the roller again at the same setting.

17
Dependent on how thick you want your pasta, turn up the dial to make your pasta more thin. Repeat the folding, flouring & rolling until you reach desired thickness.

Dependent on how thick you want your pasta, turn up the dial to make your pasta more thin. Repeat the folding, flouring & rolling until you reach desired thickness.

18
Cut up the long piece of pasta into sections ad fold as shown in video.

Cut up the long piece of pasta into sections ad fold as shown in video.

19
Slice pasta into whatever thickness you would like. If your pasta maker has a cutter, use that if you want spaghetti or linguine. Then separate and dust with flour as shown & place on parchment paper.

Slice pasta into whatever thickness you would like. If your pasta maker has a cutter, use that if you want spaghetti or linguine. Then separate and dust with flour as shown & place on parchment paper.

20
Place your pasta in a bunch of little piles -- mainly just to portion it out and make sure it dries in smaller batches. At this point you can freeze/refrigerate  your pasta -- or go ahead and boil it!

Place your pasta in a bunch of little piles -- mainly just to portion it out and make sure it dries in smaller batches. At this point you can freeze/refrigerate your pasta -- or go ahead and boil it!

21
5-7 minutes and it's done!!!! Remove with a spider spoon but DO NOT RINSE THE PASTA. That's sacrilege.

5-7 minutes and it's done!!!! Remove with a spider spoon but DO NOT RINSE THE PASTA. That's sacrilege.

22
Top with your favorite sauce/veg/meat/seafood, etc and ENJOY!!   Once you make the real thing you'll never want dried pasta again! I promise.

Top with your favorite sauce/veg/meat/seafood, etc and ENJOY!! Once you make the real thing you'll never want dried pasta again! I promise.

Ingredients

2 Cups Italian Semolina Flour 
2 Cups Italian Extra Fine (TIPO "00") Flour 
½ Teaspoons Salt 
3 Tablespoons Olive Oil 
4 Egg Yolk 
4 Eggs  
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