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.
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)
Links to equipment I use here:
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Plastic pasta drying rack (This one is my favorite!)
Easy Homemade Fresh Italian Pasta Dough Recipe
- Mix 2 cups flour, 1/4 cup semolina flour and 3 eggs together in a bowl with your hands.
- Add 1 tablespoon water and work the dough by hand until you get a smooth ball.
- Let it rest for 20 minutes wrapped in plastic wrap.
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.
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.
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.
Yes, this is the same piece of dough. Cranked twice at each number up to #7.
These sheets are smooth and elastic!
dry it like this…
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!
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
Saltimbocca (chicken wrapped in prosciutto & sage with mushroom sauce and spinach)
And for dessert?
Quick and easy Texas Chocolate Sheet Cake!
Fresh Homemade Pasta
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!
- 2 cups unbleached flour
- 1/4 cup semolina flour
- 3 eggs
- 1-2 tablespoons water
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.
Wrap tightly in plastic and cover with a towel. Set aside in the refrigerator for 20 minutes.
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.
Then (without folding) roll it 2x at each setting up to #6. Slice dough into desired lengths (about 12 inches).
Run short lengths through the cutter and place on drying rack. Try to keep pasta strands from over lapping.
To cook, plunge dried or semi dry pasta into salted rapidly boiling water for 2-3 minutes. Drain and serve immediately.
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.