My favorite 4-ingredient homemade pasta recipe — easy to make by hand, in a stand mixer, or in a food processor. Plus tips on how to roll out your pasta by hand or using a pasta maker.
The inspiration for it all began on our trip to the Amalfi Coast this spring, where Barclay and I became wholeheartedly convinced that we needed more 100%-from-scratch Italian food happening here at home in our little kitchen. Stat. So Barclay set his sights on perfecting homemade mozzarella this spring (more on that to come) and I came home ready to dive into the world of homemade pastas, gnocchis, and breads of all kinds. I even broke my minimalist no-new-kitchen-appliances-while-we’re-in-Europe rule and brought home an adorable little traditional pasta maker and wooden drying rack to make our pasta dreams come true.
Turns out, homemade pasta is even more delightful — and easy and delicious and fun — than I expected!
First off, the fresh pasta dough itself is a breeze to make. If you happen to own a food processor, the dough can be prepped in less than 5 minutes. (Or you can make it by hand or in a stand mixer in less than 15 minutes.) The process of rolling out the noodles is also easier than I expected, especially once I got the hang of using my little pasta maker. (I’ve included instructions below as well for how to roll out pasta using a stand mixer or a rolling pin by hand.) I’ve also enjoyed experimenting with the various different pasta flours and discovering which ones I like best for different occasions. (Short answer — I prefer “00” flour most of the time, but occasionally mix it with semolina for heartier shapes or sauces.) Mostly, though, we’ve just enjoyed eating fresh pasta. It has such a delicious, fresh, chewy, unmistakable bite to it. And it has instantly kicked some of our favorite pasta recipes up a mega notch. (Here’s lookin’ at you, cacio e pepe!)
Also fun? Inviting a group of girlfriends over on a Friday night to share a bottle of rosé as we roll out a batch of homemade pasta together. And having leftover linigune in the fridge to pull out for a quick dinner on a busy weeknight. And surprising friends and neighbors with a tupperware full of cute little fresh pasta nests as gifts. And being “that home” that now has fresh pappardelle casually draped and drying by our sunny living room window.
I’m loving it all. And if you also happen to be a fan of really good pasta, I have a feeling this might be your new favorite thing too.
So to continue with Italian Week here on the blog today, I am sharing everything I’ve learned so far about the art of making some seriously delicious homemade pasta. I’ve tried to include lots of different methods and options to work with whatever you have in your kitchen. So please poke around and find whatever method works best for you — and report back if you give homemade pasta a try! I would love to hear how it goes.
Pasta
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A collection of different pasta varieties
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Type
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Staple ingredient for many dishes
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Main ingredients
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Durum wheat flour
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Ingredients generally used
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Water, sometimes eggs
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Variations
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Rice flour pasta, legume pasta
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How To Make Pasta In A Food Processor:
This is my preferred way to make homemade pasta because it’s the quickest and easiest! Simply add all four ingredients to the bowl of a food processor (fitted with the normal blade attachment). Pulse for about 10 seconds, or until the mixture reaches a crumbly texture (see above). Remove the dough and pat it into a ball with your hands and place it on a lightly-floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic. (If the dough seems too dry, add in an extra tablespoon or two of water. If the dough seems wet or sticky, just add in some extra flour, but you the dough to be fairly dry.) Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
How To Roll Fresh Pasta With A Stand Mixer:
The process for the stand mixer is basically the same as using a traditional pasta maker. (It’s just easier because you don’t have to use one hand to crank the machine!) Simply connect the pasta roller attachment to your stand mixer. Set the adjustment knob to the widest setting. Then shape and feed the pasta dough into the roller as directed above until it reaches your desired thinness, lightly flouring the pasta as you go to prevent sticking.
Once your sheet of pasta is ready to go, sprinkle it with flour once more. Then remove the roller attachment and connect the cutter attachment of your choice. Feed the dough through the cutter. Then transfer the cut pasta to a drying rack, or swirl it into little pasta “nests” and lay them on a floured surface to dry for 30 minutes. Repeat with the remaining pasta dough.
The Best Way To Make Pasta From Scratch | Epicurious 101
FAQ
What are the 3 ingredients all pastas are made of?
What is pasta mostly made of?
Where do the main ingredients of pasta come from?
What is authentic pasta made of?
What is pasta made out of?
Pasta ( US: / ˈpɑːstə /, UK: / ˈpæstə /, Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.
Is pasta considered fattening?
The consumption of pasta, when eaten as part of a balanced diet which includes vegetables, fruits, leans proteins, is not associated with an increase in body weight. Although, pasta is high in carbs, which can increase weight when consumed in large amounts.
Is pasta made from pasta dough?
Pasta can be made in different ways, but no matter which way is used, pasta is always made from pasta dough. The term “pasta” is even derived from it. In fact, a ball of pasta dough is called “l’impasto” in Italy. This contains the word ‘pasto’ from which the word ‘pasta’ is derived.
How is fresh pasta made?
Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines.