Homemade pasta is not only easy, but fun for everyone! Here are a few of our favorite homemade pasta recipes so you can make your own pasta at home today!
Technically, you can make homemade pasta without any special equipment. You just need your hands for mixing, a rolling pin, and a knife. BUT, having the pasta roller and cutters make this process significantly easier! If you already have a Kitchen Aid Stand Mixer, then getting the pasta roller attachments is a must!
But if you aren't ready to splurge on the attachments, or if you don't have a Kitchen Aid Stand Mixer, here are a few options that will make pasta making a bit easier. The hand crank pasta roller and this 5 wheel adjustable pastry cutter make good inexpensive replacements for the Kitchen Aid sets.
What flour should I use?
The best flour for making this pasta is Tipo 00. This flour is refined more than typical all purpose flour, giving the pasta a smoother and silkier texture once cooked.
If you do not have or cannot find Tipo 00, you can use bread flour or all purpose flour. We have done a side-by-side comparison of the Tipo 00 and AP flour and found no difference in flavor or ratio of ingredients, but you may want to cook your AP flour pasta slightly longer (about 30 s to 1 min longer).
Recipes using Multipurpose Pasta Dough
We first made pasta from scratch during our first trip to Italy several years ago, and since then you can find us making pasta at least once a week! We experimented with several versions of this recipe and eventually landed on this one, which we feel is a true winner! Unlike some heavy egg pastas out there with a dozen egg yolks, this one has a good balance of eggs along with the addition of milk and melted butter giving it a beautiful silky texture. This version with butter and milk is not the most traditional, but we absolutely love the mouthfeel and texture that these additions bring to the pasta dough.
Additionally, once you cut your pasta into your desired shape, this dough freezes nicely so that you can have pasta in a pinch whenever you want!
Here are a few of our favorite recipes we make with this particular dough:
This delicious pasta that can be cut by hand with a knife (no machine necessary for cutting) is perfect for a nice hearty sauce of mushrooms and sausage.
This super easy and fresh Summer dish is perfect for a hot day when spending hours in the kitchen is just not an option.
We always serve our Chicken Piccata with a nice homemade spaghetti or fettuccine to soak up all that tasty Caper Lemon Butter Sauce.
Pumpkin Ravioli is always a delight in the Fall when the weather starts to cool down. But we often make this Parmesan Cream Sauce with a variety of pasta dishes throughout the year!
Fettuccine is probably the pasta cut we make the most in this house. And it is the perfect cut for this Winter Spiced Cream Sauce with Rosemary Sage Meatballs.
This super easy pasta dish is anything but simple when it comes to flavor. It is perfect for summer when zucchini and tomatoes are in season!
Pasta Cutting and Shapes
For lasagna sheets, leave your sheets whole then cut them to the length of your baking dish and trim the width as needed.
To trim the sheets of pasta into cannelloni sheets, cut the sheets into rectangles measuring 5 x 4 inches (about 12 x 10 cm). Then lay the cannelloni rectangles out on a flat surface and place filling (approx 3-4 tablespoon or 75 g per tube) along the center of the cannelloni sheet. Roll the long ends together so that they overlap about ½ inch (1-2 cm). Then add extra filling to the ends so that the cannelloni is filled completely.
Technically spaghetti is cylindrical in shape, and therefore is made by extruding your pasta. We do this with our machine, but it is just fine to roll it out and cut it as well. By doing this, you are basically making a small version of fettuccine. For spaghetti, take your pasta sheets and cut them into strips approximately ⅛ inch (1-2mm) wide.
For fettuccine, take your pasta sheets and cut them into strips approximately ¼ inch (6-7mm) wide.
For pappardelle, take your pasta sheets and cut them into strips approximately 1 inch (25 mm) wide.
To make ravioli, cut your pasta sheets into squares measuring 3 x 3 inches (7 x 7 cm). Once you have squares, add about 1-2 teaspoon of filling to the center of one square, dip your finger in water and run it along the edges of the square. Take another square and place it on top and press down around the filling to seal the edges. Try to avoid sealing the ravioli with too much air in the pocket with the filling. Crimp the edges with a fork or use a ravioli cutter to cut the edges. Set aside on a parchment paper-lined sheet tray dusted with flour.
We also have a few other shapes on the blog along with videos on shaping. Check them out below:
Sauces for Homemade Pasta
If you made pasta and need some sauce recommendations, check out some of our sauce recipes here:
- Pork and Shiitake Mushroom Ragù
- Marinara Sauce from Scratch
- Lobster Ravioli with Lemon Cream Sauce
- The Best Homemade Shrimp Scampi
- Crunchy Chicken with White Wine Lemon Butter Sauce
- Italian Pizza Sauce
Looking for more delicious Italian dishes??
In 2021, we did a
little ... ok a BIG thing! We wrote our very first cookbook: Mangiamo!
This cookbook features 60 recipes including a variety of pasta dishes, from spaghetti, cavatelli, lasagna, and cannelloni, to potato, ricotta, and sweet potato gnocchi varieties. We also included some of our favorite meat and seafood dishes, appetizers and small bites, desserts and cocktails. It really has everything we love in one package!
Find out more HERE. Preorders are now open and the book will be released in early April 2022.
Fresh pasta dough should be used within 24 hours from the time it is made. We recommend using it the same day you make it for best results, though. The flavor and color of fresh pasta dough will begin to change after being in the fridge for more than a day, so making it fresh the day you plan to use it is the best option.
Tipo “00” flour is the best flour to use for making homemade pasta dough due to it being a fine milled flour from soft wheat. It gives homemade pasta the perfect texture! If you don't have or can't find Tipo 00 flour, then you can use all purpose flour for similar results, but it will result in a bit more of a chew in the final cooked pasta.
Not necessarily! Some of the most basic pasta dough recipes just use flour (often semola flour) and water, especially in the southern regions of Italy. Certain pasta shapes from several regions throughout Italy use egg pasta dough though, like the one we provide in this recipe. Pasta dough made with eggs has a much richer, silkier, and more dense texture.
Once you make your pasta dough into your preferred shape, the pasta is best used the same day. If you plan to make the pasta within 24 hours, you can store the pasta in an airtight container in the fridge. If you don't plan to eat the uncooked pasta within a day, you should immediately freeze it after shaping.
To freeze uncooked pasta, lay your fresh pasta in a single layer on a sheet pan or plate and place it in the freezer uncovered for 30 minutes. After 30 minutes, transfer the pasta to an airtight freezer safe bag or container and freeze for up to 6 months. Cook frozen pasta straight from the freezer when you are ready to make and eat the pasta.
It is best to allow the freshly made pasta dough rest covered in the fridge for about 30 minutes before rolling into your preferred pasta shape. Resting the dough allows the flour to fully absorb the liquid ingredients for a more cohesive dough.
- 1 Rolling pin, hand crank roller or roller attachment
- 1 ½ cups (200g) Tipo 00 flour + additional ¼ cup (30 g) set aside if needed if dough is overly wet
- 2 teaspoon (12g) melted unsalted butter
- 2 teaspoon (10g) whole milk
- 1 large (57g) whole eggs
- 3 large (45g) egg yolks
Make the Dough
- Pile flour on a clean flat surface. In the center of the pile, make a well with your fingers all the way to the bottom, leaving a wall of flour as a barrier around the outside. Next, add butter, milk, egg and egg yolks to the center of the well.
- With a fork, beat the egg mixture and slowly incorporate the flour from the outside edges. Use a bench scraper to assist this process by moving the flour into the center. Once the egg mixture begins to form a sticky mass and is no longer runny, use your bench scraper to fold the remaining flour into the dough until you are able to bring the dough together by hand. It will be very sticky at this point.
- Knead the dough by hand using the heel of your hand to push down into the flat surface of the table, then folding the dough onto itself then rotating the dough. Repeat this until the dough forms a smooth ball. This should take about 5 minutes.
- At this point, your dough should not look dry and flaky. On the other hand it should not be sticky either, so you may need to adjust with water or flour until you achieve a smooth, almost leather like feeling. If you notice the dough looks dry, wet the tips of 1-2 fingers and continue to knead. Repeat this as needed. If your dough appears too wet, add a pinch of flour at a time, and repeat as necessary.
- Once the dough is ready, you will then press the dough into a disc approximately 2 inches (5 cm) thick and wrap it in plastic wrap. Place it in the fridge for at least 30 minutes and up to 24 hours to rest.
Roll out the Dough
- Remove the pasta dough from the refrigerator and let it sit at room temperature for 10 minutes inside the plastic wrap. Unwrap, and knead on a lightly floured surface for a few minutes by hand.
- Cut the dough into manageable pieces about the size of the palm of your hand (approx 85-100g per piece), press each piece on a flat surface with your hands to flatten it to about ¼ inch (6 mm) thick. Run each piece through a pasta roller starting with the widest setting.
- Fold and run through on the widest setting a total of 3 times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again. Run it through the next setting 2 more times folding in between.
- Then run the sheet through once at the next lowest setting, and continue until desired thickness is achieved. We leave it slightly thicker for spaghetti and fettuccine and thinner for lasagna, cannelloni, pappardelle, and ravioli. Every roller is different, so you may need to try out a few thicknesses to find what you prefer.
- Lay your pasta sheet on a flat surface dusted with flour while you roll out the rest of the dough.
- Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.
- Cut your pasta sheets as desired for the dish. Sprinkle and toss with semolina flour to prevent pasta from sticking together. Use or freeze immediately (see note below).
Cooking your fresh pasta
- To cook fresh pasta, bring a large pot of water to a rolling boil over high heat. Once boiling, add 2 tablespoon of salt per 6-8 quarts of water. Your water should taste like the ocean. Add your fresh pasta and stir to separate the noodles. Allow the pasta to cook for 2-3 minutes, then remove to a colander. Enjoy with some high quality EVOO for a simple and tasty pasta, or with your preferred sauce.