Easy Homemade Pasta Recipe - A Step-by-Step Guide

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.

Start by measuring the Italian double zero flour correctly, either by spooning it into a measuring cup or using a kitchen scale.

Add salt to the flour and whisk it together.

Create a well in the center of the flour and crack room temperature eggs into it.

Drizzle extra virgin olive oil into the well.

Use your hands to mix the flour from the sides of the well into the egg mixture until it forms a dry dough mass.

Transfer the dough to a lightly floured surface and knead by hand for about five minutes until smooth and flexible, adding flour only if it sticks to your hands.

Shape the dough into a ball, flatten it into a disc, and cover it with plastic wrap. Let it rest at room temperature for at least 20 minutes or up to an hour.

After resting, unwrap the dough and use a bench scraper to cut it into four equal pieces, keeping the remaining dough covered.

Flatten the first piece of dough and dust it with flour on both sides.

Roll out the dough using a pasta roller, starting at the widest setting, and continue rolling through smaller settings until the desired thickness is reached, stopping at setting two for fettuccine.

Cut the rolled dough into desired lengths, about 10 to 12 inches for fettuccine, to prevent sticking.

Switch to a fettuccine cutter to cut the dough into noodles, catching them as they come out of the bottom.

Transfer the cut noodles to a baking sheet dusted with semolina flour, dusting the top of the noodles with more semolina flour to prevent sticking.

Let the pasta strands rest for about 20 minutes to dry lightly, then create nests by twisting sections of pasta strands and placing them on the baking sheet.

Cover the nests with a dry kitchen towel to prevent drying out.

To freeze, place the nests in the freezer for one hour until firm, then transfer to a freezer-safe zip bag or container for up to two months.

To cook the pasta, bring a pot of salted water to a boil, add the fresh or frozen pasta, and stir to prevent sticking.

Cook for two to four minutes until the noodles reach the desired tenderness, reserving some pasta cooking water if desired.

Transfer the noodles to a serving dish, add butter and grated Parmesan cheese, and mix well, optionally adding reserved pasta water for creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens