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drying homemade pasta
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Homemade Pasta

Homemade pasta takes some time, but it's not hard.  It's super fun to make and once you eat it, you will never want to buy a box of pasta again.  It's that good! |  www.lakesidetable.com

Course Side Dish
Cuisine Italian
Keyword pasta
Prep Time 40 minutes
Cook Time 3 minutes
Resting Time 20 minutes
Total Time 43 minutes
Servings 6 people
Calories 161 kcal
Author Madalaine

Ingredients

  • 2 cups flour all purpose
  • 1/4 cup semolina
  • 3 eggs
  • 2 tablespoons water

Special Equipment

  • 1 pasta machine

Instructions

  1. Place flour and semolina in a large bowl and mix them together.  Make a well or crater in the center.

  2. Add the 3 eggs and water to the center of the flour mixture.  Mix this altogether with your hands until the dough easily comes off them. 

  3. When the dough forms a soft smooth ball, about 10 minutes, wrap it in plastic wrap for at least 20 minutes and up to 3 hours.  

  4. Divide ball into 4 equal pieces.  Take one piece out and rewrap the other 3 pieces in plastic wrap.  

  5. Flatten the piece of dough and roll it through the machine* at it's widest setting. Fold it into thirds and run it through this widest setting again.  Do this again 2 more times, folding into thirds each time.

  6. Turn the machine to it's next setting (#2) and roll through twice.  Do this all the way up to #6, running the dough through twice each time.

  7. At #6, the pasta should be at least 4 to 6 feet in length.  If you are making lasagna noodles, cut it at the length you want and dry the sheets on clean dish towels.  If you are making linguini or spaghetti noodles, cut the pasta into your desired length and run the sheets through the cutter attachment. 

  8. Dry the noodles on a pasta drying rack, or a clean dish towel sprinkled with semolina.

  9. If not using immediately, store dry pasta in zip locks in the freezer for up to 4 months.

  10. To cook, plunge pasta into rapidly boiling salted water for 3 minutes.  Drain and serve immediately.

Recipe Notes

  • * If the dough pulls and tears, it's too wet.  Powder it with flour and run it through again.
  • Add a liberal amount of salt to the boiling water.  Pasta gets a wonderful flavor from this.
  • To stop the cooking process, run it under cold water.  I like to boil pasta for 2 minutes, then add it directly to a hot sauce and serve it immediately.  It continues to cook a little more in the sauce and I think the texture and firmness is perfect!
Nutrition Facts
Homemade Pasta
Amount Per Serving (0 g)
Calories 161
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.