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Italian pasta dough recipe: Step by Step

August 7, 2019 by Madalaine 1 Comment

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Here is a visual Italian pasta dough recipe in pictures.  It’s still written out below, but these pictures illustrate how to roll it out with an Atlas pasta machine.  After you make the pasta dough (recipe below), cut the dough into 4 equal pieces.homemade pasta

The recipe for this dough is at the bottom of this post.  Only 4 ingredients:

  • All purpose flour (2 cups)
  • Semolina flour (1/4 cup)
  • Eggs (3)
  • Water (1 tablespoon)

homemade pasta

Links to equipment I use here:

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Wooden pasta drying rack

Plastic pasta drying rack  (This one is my favorite!)

Atlas hand crank pasta maker

Easy Homemade Fresh Italian Pasta Dough Recipe

  1. Mix 2 cups flour, 1/4 cup semolina flour and 3 eggs together in a bowl with your hands.
  2. Add 1 tablespoon water and work the dough by hand until you get a smooth ball.
  3. Let it rest for 20 minutes wrapped in plastic wrap.

homemade pasta

Now you’re ready to roll it out like you see in these pictures.  If you are using a pasta machine like this one, start at #1, the widest setting.

homemade pasta

homemade pasta

Depending on if you are making long wide sheets for lasagna or fettuccini noodles, you may want to vary the pasta’s thickness.  For lasagna noodles, I like to stop at #5.

making homemade pasta

For fettuccini, I like a very delicate noodle so I’ll take it all the way up to #6 or #7.  The higher you crank it up, the thinner and more delicate noodle you’ll get.  The lower the number, the pasta will have more “chew” to it as well as more substance.  making homemade pasta

Yes, this is the same piece of dough.  Cranked twice at each number up to #7.

making homemade pasta

These sheets are smooth and elastic!

making homemade pasta

making homemade pasta

dry it like this…drying homemade pasta

or this…

drying homemade pasta

Boil it in salted water for no more than 3 minutes, less if you like it more al dente.  Al dente means it’s got a ‘bite’ to it and it’s pasta you can chew!

pulling fresh pasta out of the water with red tongs

Once you make your own homemade Italian pasta dough you’ll see how easy it is and you will love how fresh and tender it is!  Add it to your favorite sauce or simply give it a little olive oil and salt.  Either way… Buon Appetito!!!

What to serve with homemade pasta

These are some of our favorites:

Chicken or Turkey Piccata

plated turkey piccata with peas and mushrooms

Saltimbocca (chicken wrapped in prosciutto & sage with mushroom sauce and spinach)

Chicken wrapped in prosciutto covered in mushrooms and cheese over spinach

And for dessert?

Quick and easy Texas Chocolate Sheet Cake!

pulling fresh pasta out of the water with red tongs
4.67 from 3 votes
Print

Fresh Homemade Pasta Dough

Once you make this pasta, you will never want to eat store bought pasta ever again. It will surprise you how easy it is to make too!

Course Side
Cuisine Italian
Keyword pasta, vegetarian
Prep Time 25 minutes
Cook Time 3 minutes
Resting time 20 minutes
Total Time 48 minutes
Servings 8 people
Calories 155 kcal
Author Madalaine

Ingredients

  • 2 cups unbleached flour
  • 1/4 cup semolina flour
  • 3 eggs
  • 1-2 tablespoons water

Instructions

  1. Mix the dry ingredients together in a bowl. Drop the eggs and water into the center. Mix with hands until dough easily comes off hands. Dough will form a soft smooth dough ball.

  2. Wrap tightly in plastic and cover with a towel. Set aside in the refrigerator for 20 minutes.

  3. Roll out in a pasta maker 4-6 times on the widest setting. After you roll it out each time, fold it into 3rds (like a piece of paper going into a #10 envelope) before rolling it out again.

  4. Then (without folding) roll it 2x at each setting up to #6. Slice dough into desired lengths (about 12 inches).

  5. Run short lengths through the cutter and place on drying rack. Try to keep pasta strands from over lapping.

  6. To cook, plunge dried or semi dry pasta into salted rapidly boiling water for 2-3 minutes. Drain and serve immediately.

Recipe Notes

Pasta dough can be stored in the refrigerator for 1 or 2 days.  Allow to come up to room temperature before rolling out.  When pasta is completely dried it can be stored in an airtight contain at room temperature for up to 1 week.  Once pasta has been rolled, cut and dried, it can be frozen for up to 3-6 months in an airtight container.  

Nutrition Facts
Fresh Homemade Pasta Dough
Amount Per Serving
Calories 155 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 61mg20%
Sodium 24mg1%
Potassium 64mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 0.2g0%
Protein 6g12%
Vitamin A 90IU2%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Breads & Pasta

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Comments

  1. Surya

    June 19, 2020 at 5:37 am

    5 stars
    Cant wait to try this !

    Reply

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