How to Make Pasta From Scratch

Prep: 1

Cook: 5

Total Time: 1 5

Yield: 4 servings

Course: Entree

Cuisine: Italian

Calories: 326kcal

Author: Jessica Gavin

Get ready to elevate your pasta game with my easy-to-follow homemade pasta recipe, packed with helpful tips and tricks. From choosing the best ingredients to achieving that ideal al dente texture, I'll guide you every step of the way.

Ingredients

▢ 2 cups (284 g) all-purpose flour, 10 ounces
▢ 3 large eggs
▢ 1 large egg yolk
▢ 1 tablespoon (15 ml) extra-virgin olive oil
▢ ½ teaspoon kosher salt, optional

Instructions

Make the Pasta Dough - In a large bowl, add the flour and make a well in the center. Add the eggs, egg yolk, olive oil, and salt. Use a fork to beat the wet ingredients together. When the mixture is combined, gradually incorporate the flour with the fork. Once a sticky rough dough forms, use your hands to form it into a shaggy ball. It will feel slightly dry.
Knead the Dough - Transfer the dough and any flour bits to a lightly floured work surface. Knead the dough, folding it in half, then using the heel of your hand to push down and forward. Repeat the process, rotating the dough a quarter turn until a smooth, elastic dough forms, about 10 minutes. It should feel like modeling clay.
If the dough is sticky, lightly dust it with flour, gradually adding more as needed. Do not add too much, or the pasta will become tough. If it feels dry towards the end of kneading, sprinkle ½ teaspoon of water at a time.
Rest the Dough - Form the dough into a flattened disc, about 1-inch thick. Tightly cover it with plastic wrap and rest it at room temperature for 1 hour. Refrigerate if not used within 2 hours.
The dough can be refrigerated for up to 24 hours, wrapped, and stored in an airtight container. Bring to room temperature before rolling and shaping.
Portion the Dough - Lightly dust large baking sheets with flour or line with parchment paper, and set aside. Cut the dough into four equal pieces. Work one at a time, keeping the others tightly covered.
Roll into Sheets -
First Roll: Roll the dough into a ½-inch thick rectangular shape, wide enough to fit into the pasta machine. If the dough is sticky, lightly dust it with flour. Set the pasta machine to the widest setting, then feed the dough through two times.
Fold and Roll: Fold the dough in half and press to seal. Feed the dough through the machine with the open side first. Repeat the folding and feeding once more. Pass the dough through unfolded twice more until smooth.
Tighten and Roll: Tighten the roller width one mark, then pass the dough through. Continue to pass through the machine, tightening the rollers one mark each time until the desired thickness is reached.
Stop Rolling: The process is complete when the dough is thin enough to see your hand through but not so thin that it tears. The pasta sheet will be about 20 to 24 inches long and 4 to 6 inches wide.
Cut into Sheets: Cut the sheets in half to make two shorter pieces, about 10 inches long. Transfer to the baking sheets. Tightly cover with a dampened towel or plastic wrap to keep them pliable. Use these sheets to make lasagna or ravioli, or continue shaping them further.
Repeat the pasta rolling process with the remaining pieces of dough.
Cutting Fresh Pasta - Use the pasta sheets and the desired cutter attachment on the pasta machine to make shapes like tagliolini, fettuccine, or pappardelle.
Dry the Pasta (Optional) - Lay the pasta in a single layer onto a parchment paper-lined baking sheet dusted with flour, keeping strands separate or in bundles. Alternatively, hang strands on a wooden drying rack. Dry at room temperature until they snap easily, about 24 to 48 hours. The pasta will be very brittle, so be careful moving them.
Cook the Pasta - In a large pot, bring 4 quarts of water to a boil. Stir in 1 tablespoon of kosher salt. Add the pasta and cook until al dente, about 3 to 10 minutes. Cook time is dependent on size and thickness. Increase the cooking time for refrigerated, dried, or frozen pasta by a few minutes.
If desired, reserve some pasta water to thicken and season sauces. Drain and toss with any sauce if applicable.

Notes

Recipe Yield: About 1 pound of pasta dough. Makes 8 lasagna sheets (about 10 inches long and 4 to 6 inches wide).
Serving Size: 4 ounces of pasta
Hand-Cut Pasta: Lightly dust the sheets with flour to prevent sticking. Starting at the short end, gently fold the pasta sheet, creating a 2-inch wide rectangle. Use a chef's knife to cut the desired length and thickness. Repeat the process with the remaining pieces.
Storing: If not cooking immediately, then cover and refrigerate for up to 1 day. For longer storage, freeze on a parchment paper-lined sheet tray for 1 hour, then transfer to a freezer bag or container for up to 1 month. Dried pasta can be stored for up to 2 months.

Nutrition

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