Making Pasta From Scratch

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!

5 from 12 votes

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Course: Lunch, Main Course

Cuisine: Italian

Keyword: dough, fresh pasta, from scratch, kitchen aid, noodles, pasta

Prep Time: 25

Resting time in the fridge: 30

Total Time: 55

Servings:

Calories: 404kcal

Author: Anneke Silva

Equipment

Kitchen Aid Pasta Attachment (optional) or Manual Pasta Maker
Rolling Pin

Ingredients

6 Large eggs
4 1/2 cups All Purpose Flour

US Customary - Metric

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.

Notes

Any nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. The recipe card above is created using a recipe card plugin that can auto-convert quantities into metric. These conversions are only populated in the ingredients section of the card and not in any directions that may list quantities.

Nutrition