Homemade Pasta - How To Make, Cut & Dry

semolina flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan rind

Nutritional yeast provides a cheesy flavor without dairy.

Make a well with 1 cup of all-purpose flour on the table.

Crack 2 eggs into the center of the well and beat them with a fork.

Incorporate the flour into the egg mixture until a dough forms.

If the dough is dry, add a few drops of water.

Knead the dough for about 10 minutes until smooth and silky.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Divide the dough into smaller pieces for easier rolling.

Set the pasta roller to the widest setting (number 7) and flour the dough before rolling.

Roll the dough through the machine twice to form a rectangle.

Continue rolling the dough through the machine, reducing the thickness setting each time until reaching number 2.

Cut the rolled dough into sheets for lasagna or ravioli, or fold and cut into noodles by hand.

For fettuccine, cut the folded dough to desired width.

To dry the pasta, sprinkle flour on a baking sheet and lay the noodles out in a single layer, flipping occasionally, or hang them to dry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens