This homemade pasta recipe is our new favorite cooking project! Lately, Jack and I have been spending even more time than usual in the kitchen, experimenting with bread, baked goods, and even okonomiyaki. But we keep coming back to homemade pasta. It’s super fun to make together, and it only requires a handful of basic ingredients. Of course, the fact that it’s absolutely delicious doesn’t hurt either.
My homemade pasta recipe refers to the pasta maker attachment for the KitchenAid Stand Mixer, which is how we roll out our fresh pasta at home. If you don’t have a KitchenAid, don’t worry! You could also roll out this pasta dough according to the instructions on a regular pasta maker. However you make it, I hope you try this recipe. It’s an easy, fun way to spend an hour in the kitchen with someone you love, and at the end, you get to eat a big plate of chewy noodles with a perfect al dente bite.
Use one large-size egg for each full serving you want to make, to that add 1 ½ the egg’s weight in flour. (You can do this with a simple kitchen scale.) If you don’t have a scale, use 2 eggs per 1 cup of flour to make 1 serving. You can make one pound of fresh pasta with 2 cups of flour and 3 eggs.
How to Make Pasta
Ready to learn how to make pasta? Check out this step-by-step guide first, and then find the full recipe at the bottom of this post!
First, make a nest with the flour on a clean work surface. Add the remaining ingredients to the center and use a fork to gently break up the eggs. Try to keep the flour walls intact as best as you can!
Next, use your hands to gently mix in the flour. Continue working the dough to bring it together into a shaggy ball.
Then, knead! At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth:
If the dough still seems too dry, sprinkle your fingers with water and continue kneading to incorporate it into the dough. If the dough becomes too sticky, dust more flour onto your work surface.
When the dough comes together, shape it into a ball and wrap it in plastic wrap. Let the dough rest at room temperature for 30 minutes.
After the dough rests, slice it into 4 pieces.
Use a rolling pin or your hands to gently flatten one into an oval disk.
Then, run it through the widest setting of your pasta maker (level 1 on the KitchenAid attachment). I run the dough through the pasta maker 3 times on this setting before proceeding to the next step. If you don’t have the KitchenAid attachment, roll out the dough according to your pasta maker’s instructions.
Next, fold the dough… if you want to. This step is somewhat optional, but it will make your final pasta sheet more rectangular, which will yield more long strands of pasta. Plus, it’s super simple! Just lay the dough flat and fold both short ends in to meet in the center.
Then, fold it in half lengthwise to form a rectangle.
Once you’ve folded the dough, roll it out to your desired thickness. On my KitchenAid attachment, I run it through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
Repeat these steps with the remaining dough pieces. Each time you finish with a piece of dough, lay one half of it on a lightly floured baking sheet. Sprinkle the dough with flour, and fold the other half on top. Sprinkle the top with flour, too!
Finally, cut and cook the pasta. Run the pasta sheets through your desired pasta cutter attachment. Cook the noodles in a pot of boiling salted water for 1 minute, and enjoy!
Homemade Pasta Recipe Ingredients
You only need 4 ingredients to make delicious fresh pasta at home, and there’s a good chance you have all of them on hand already:
- All-purpose flour – In the past, I thought you needed 00 flour or semolina flour to make great fresh pasta, but this homemade pasta recipe proved me wrong. In it, regular all-purpose flour yields chewy, bouncy noodles every time.
- Eggs – The key ingredient for adding richness and moisture to the dough!
- Olive oil – Along with the eggs, a splash of olive oil moistens the dough and helps it come together.
- Salt – Add it to the dough and the pasta water for the best flavor.
Find the complete recipe with measurements below.
Easy Pasta Dough Recipe
FAQ
What is the ratio of egg yolks to flour when making pasta?
What is the ratio formula for pasta?
What is the formula for fresh pasta?
How much egg is in dry pasta?
How many eggs in pasta dough?
Ratio: Fresh pasta dough is always made with 3 parts flour and 2 parts egg, the ratio is 3 : 2. One large-size egg weighs about 2 ounces; one cup of flour weighs about 5 ounces. Use one large-size egg for each full serving you want to make, to that add 1 ½ the egg’s weight in flour. (You can do this with a simple kitchen scale.)
How much flour do I need to make pasta?
Or if you’re pasta is too wet, you may need to add a little extra sprinkle of flour. On the backs of Italian flour bags, the ratio of flour to eggs needed for making pasta is 1 large egg (weighing between 45g-55g) to every 100g of flour. This is to be used as a starting point and guideline for the reasons I just mentioned.
How much flour & eggs do you need for pasta?
For example, if you’re making pasta for four people, you would need 400 grams of flour and 5 large eggs. Keep in mind this is a general rule of thumb, and will almost never apply exactly. Eggs can be bigger or smaller, flour can be drier or wetter, the humidity of your environment can vary, etc.
How many eggs in a pound of pasta?
If you don’t have a scale, use 2 eggs per 1 cup of flour to make 1 serving. You can make one pound of fresh pasta with 2 cups of flour and 3 eggs. One pound of fresh pasta is enough pasta for 3 or 4 main course servings, 4 to 6 first course servings, and enough pasta to make 25 to 30 ravioli.