How to Make Pasta

Homemade Pasta endeavors

I have a sister who makes her own noodles and sell them. I have a daughter who makes her own pasta. Me? I have yet to cultivate this dish. This recipe comes from my daughter Sarah Beth Washington. For the past year, she has been perfecting her recipe and willingly shared it with me for this blog. 

This recipe serves 3-4 people.

You will need three things: eggs, flour, and olive oil.

homemade pastaUsing a mixer is the easiest way to mix this dough.

Mixing the Pasta Dough

If you are not using a mixer, start with your flour on a table or in a bowl. Make a well in the middle of the flour. Add eggs and olive oil into the well. Break up the eggs with a fork. Then mix together, folding the flour into the beaten eggs. 

To mix with a mixer, you place the ingredients in the bowl and mix.

The dough should be soft and pliable, and not sticky. If the dough is too dry, add one teaspoon of water at a time. If it is too wet, add one teaspoon of flour at a time.

After the dough is mixed, wrap it in plastic wrap and place in the refrigerator for at least thirty minutes – and up to two hours.

homemade pasta

 

homemade pastaHow to With a Pasta Maker

If using a pasta maker, follow these steps:

  • roll dough through widest setting several times-refolding dough in half each time to strengthen the gluten in the dough. 
  • roll dough through pasta maker changing the setting (the thickness) one setting at a time-slowly the dough will become thinner with each section. For pasta such as linguine or spaghetti, roll dough until it is slightly translucent (i.e. you can see your fingers slightly through the dough if you place it in your hand).
  • when you reach the desired thickness, use linguine or spaghetti attachment to cut pasta.

homemade pasta

How to Without a Pasta Maker

If not using a pasta maker, follow these steps:

  • roll dough initially folding over a few times in half to strengthen the gluten 
  • roll to desired thickness-for linguine/spaghetti until it is slightly translucent (i.e. you can see your fingers slightly through the dough if you place it in your hand).
  • before cutting, flour dough surface generously so it doesn’t stick
  • roll gently (can roll on a rolling pin, then slide the whole roll off of the rolling pin).
  • Cut pasta to desired width.
homemade pasta
This photo is shows the dough cut so it fits into the pasta maker easier.

Final Steps

Toss pasta lightly in flour to keep from sticking together. 

Bring a pot of salted water to boil. Cook pasta for 2-3 minutes or until desired doneness.

Drain. Toss with your favorite sauce and enjoy!

Note:  Fresh pasta takes considerably less time to cook than dry pasta.

 

homemade pasta

 

How to Make Pasta
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A simple and easy recipe for homemade pasta or noodles. Nothing tastes as good as homemade!
Ingredients
  • 2 eggs
  • 1½ cups all-purpose flour
  • 1 Tablespoon olive oil
Instructions
  1. Mix eggs, flour, olive oil together for 2-4 minutes.
  2. The dough should be soft and pliable.
  3. If the dough is too dry, add one teaspoon of water at a time.
  4. If it is too wet, add one teaspoon of flour at a time
  5. Cover with plastic wrap and refrigerate for 30 minutes or up to 2 hours.
  6. After rest time, unwrap the dough and divide into four equal sections
  7. If using a pasta maker:
  8. -roll dough through widest setting several times-refolding dough in half each time to strengthen the gluten in the dough.
  9. -then roll dough through pasta maker changing the setting (the thickness) one setting at a time-slowly the dough will become thinner with each section. For pasta such as linguine/spaghetti roll dough until it is slightly translucent i.e. you can see your fingers slightly through the dough if you place it in your hand.
  10. -when you reach desired thickness use linguine or spaghetti attachment to cut pasta.
  11. If not using a pasta maker:
  12. -roll dough initially folding over a few times in half to strengthen the gluten
  13. -then roll to desired thickness-for linguine/spaghetti until it is slightly translucent i.e. you can see your fingers slightly through the dough if you place it in your hand.
  14. -before cutting-flour dough surface generously so it doesn’t stick then roll gently (can roll on a rolling pin-then slide the whole roll off of the rolling pin). Cut pasta to desired width.
  15. -toss pasta lightly in flour to keep from sticking together
  16. Bring a pot of salted water to boil. Cook pasta for 2-3 minutes or until desired doneness.
  17. Drain, then toss with your favorite sauce, and enjoy!
  18. Fresh pasta takes considerably less time to cook than dried pasta.

All photo credits: Sarah Beth Slabach

homemade pasta

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