Making Pasta from Scratch
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Given how much I love pasta it was only a matter of time before I finally tried making it from scratch. My first few tries were nothing to write home about, but by the third time I was able to pull together my dough in a few minutes and the resulting pasta was as good as I’ve had in a restaurant. This will take you longer than opening a box of dry pasta, but I promise you it’s worth it. There’s something cathartic about running the pasta through the press, and the taste just can’t be beat!
TOTAL TIME
- Preparation Time – 20-25 minutes (plus at least 30 minutes to rest in the fridge)
- Cooking Time – 3-5 minutes. It cooks much faster than dried pasta (as soon as it floats to the surface, taste for doneness)
- Total Time – 60-70 minutes
INGREDIENTS
- 6 large eggs
- 4 1/2 cups of All Purpose Flour
WHAT IS THE BEST FLOUR FOR MAKING PASTA FROM SCRATCH?
I always purchase unbleached flour (ideally organic), but any All Purpose Flour will work for this traditional flour and egg recipe.
WHAT PASTAS CAN I MAKE WITH THIS PASTA FROM SCRATCH RECIPE?
Traditionally egg and flour pasta dough is used to make heartier long pastas, as well as flat sheets like those used for lasagne and filled pastas like ravioli and tortellini (or kreplach).
EQUIPMENT FOR MAKING PASTA FROM SCRATCH
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Below is a list of the main equipment/kitchen tools needed to make pasta from scratch.
- Kitchen Aid Mixer – Although I have fond memories of making homemade pasta using a manual machine with my grandparents, I also remember how time consuming the process was. I highly recommend purchasing a good mixer if you are able to do so. I adore my Kitchen Aid Professional mixer. It can handle even the heaviest of batters with ease.
- Kitchen Aid Pasta Attachment – My husband purchased the Kitchen Aid pasta attachment for me years ago, and I love it! There is some effort required to get the dough consistent and thin enough to feed through the machine initially, however after the first run through the rest is effortless and takes mere minutes.
Substitution: If you don’t have access to a Kitchen Aid Mixer, a manual pasta maker is obviously an excellent option.
COOKING DIRECTIONS
In this recipe, I’ll guide you through making egg and flour pasta. Starting with mixing the simple dough on your work surface, to kneeding it into a rough dough before leaving it to rest in the fridge, and ultimately running it through your pasta machine. I’ll suggest some techniques for dealing with difficult dough, and some tricks to get it through your pasta machine. Give yourself extra time for error the first time. Your first attempt may not be perfect, but try not to give up, I promise your attempts will be worth it in the end!
MAKING PASTA FROM SCRATCH SEEMS TIME CONSUMING. IS IT WORTH IT?
It definitely is! If you enjoy working with your hands, and you want to grow as a home chef, making dough from scratch is an excellent place to start. You will improve with practice, and the results are delicious.
WHY DOES MY DOUGH SEEMS CRUMBLY AFTER KNEEDING?
Don’t worry if your first attempt is quite crumbly at Step 8. The same thing happened to me! Each time you make it it will be easier as you learn how to work the dough instinctively. As you kneed the dough, the gluten will activate and start to pull the dough together. It you find your dough is too dry, you can always add a bit of extra virgin olive oil.
WHY WON’T MY PASTA FIT THROUGH MY MIXER ATTACHMENT?
If your pasta is not feeding through the roller on the widest setting it is because it is too thick. Don’t worry, just roll it a bit thinner and try again. Make sure to cover your pasta with a damp towel as you roll it out, otherwise it will begin to dry and lose it’s flexibility.
WHY IS MY PASTA DRYING UP?
Make sure to cover your pasta with a damp towel as you roll it out, otherwise it will begin to dry and lose it’s flexibility. If your pasta starts to dry out, leave it under a damp towel for a bit longer before continuing to roll it out.
MAKE AHEAD/STORAGE
I have made this dough up to two days in advance and left it wrapped in the fridge with no adverse affects before attempting to roll it out. You can also freeze the formed pasta for several months in an airtight container.
FINISHED DISH
Congratulations on making pasta from scratch!
OTHER PASTA DISHES
Penne Alla Vodka with Pancetta
DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a comment and rating below and share a picture on Instagram with the hashtag #cooking.with.carbs.
Making Pasta From Scratch
Equipment
- Kitchen Aid Pasta Attachment (optional) or Manual Pasta Maker
- Rolling Pin
Instructions
PASTA DOUGH
- If you have a stone counter top, and are comfortable using it, prepare it for using as a prep surface. Otherwise get the biggest cutting board you have, this can get messy!
- Pour your flour out on work surface and form it into a little mountain.
- Make a well in the centre of the mountain. Ensure the walls of the well are nice and high so your eggs won’t spill out (I learned this the hard way!).
- Break your eggs into a bowl, then pour into the well in the middle of your dough. You can also break your eggs directly into the well, but be extremely cautious: the last thing you want is a chunk of shell in your pasta dough!
- Working slowly with a fork, mix your eggs in the centre of the well, then gently bring in flour from the edges. Keep mixing until all the flour is incorporated into your eggs. Don’t be frustrated if this gets messy! It will get easier each time you do it.
- After your eggs are incorporated, set the fork aside and work the dough with your hands pulling it into a pile in the center of your work surface.
- Kneed the dough by pulling it towards yourself, pressing it down with the heels of your hands (the meaty part where your palm meets your wrist) and pushing it away from you. Then bring it back, turn the dough on your surface, and repeat. Do this for about 5 minutes, sprinkling flour as needed, until the mixture starts to resemble actual dough.
- Wrap your dough ball tightly in plastic wrap and place in the fridge to rest for at least 30 minutes.
ROLLING OUT THE PASTA
- Take your dough out of the fridge and place on a lightly floured work surface.
- Cut your dough in two and rewrap half.
- Using a rolling pin, roll your dough to approximately one centimetre thick.
- Set up your pasta machine (either manual, or Kitchen Aid mixer attachment).
- Set your mixer attachment on the widest setting. Roll your pasta through the attachment. If your pasta sticks, try rolling it out a bit thinner before trying again.
- Fold the pasta into thirds, like a letter that you are trying to place in an envelope.
- Feed the folded dough back into the machine, open end first.
- Fold your dough into thirds again, and feed the folded dough into the machine open end first again.
- After you have done this three or four times, the result will look like dough!
- Feed your dough through the next smaller setting, and continue going smaller until it is to your desired thickness. For ravioli or filled pasta, you should be able to see your hand through your pasta dough (6 or 7 on the Kitchen Aid attachment). For spaghetti or linguine, a shadow should still be visible (4 or 5 on the Kitchen Aid attachment).
- If you have a Kitchen Aid Pasta cutter attachment, setup your attachment. Feed your pasta through to cut your pasta as desired.
This recipe and technique took me back to my childhood. Mom used to make homemade pasta just like this. I have never tried because it is so much more convenient to buy ready-made in this era, but the taste would be totally different! One day I will!
They say timing is everything – well, in this case they are right! I was planning on making some homemade pasta with my daughter on Friday so I’ll be giving this recipe a go!
Thanks. This is so easy to make and Homemade is the best option.
This looks so fun and creative. I can’t wait to try this recipe with my daughter! She’s going to love this recipe! I can’t wait to make our pasta from now on!
I have always wanted to make my own pasta from scratch and there is lots of helpful tips in here. Thanks!
That hour that you use to make pasta is SO worth it when you get fresh pasta to go with your favourite sauce! It’s just incredible for dinner or a weekend activity.
Love this recipe and the detailed instructions on how to make pasta from scratch! I love pasta but have never tried up to now to make my own pasta. Thanks a lot for inspiring me!
You make making pasta from scratch look easy. I love that the ingredients are so simple. I will definitely have to try this.
I want to try doing this! I make so many pasta dishes at home and making pasta from scratch would make these meals even better. I’m excited to give it a shot. Thank you for the recipe and simple, detailed steps.
I still haven’t made any, but I went to mom’s two days ago, and she served me a soup with homemade noodles. I remembered your recipe and told her that I keep saying I’ll make my own one day nut never do. She makes pasta all the time like an Italian grannie:))