Name: How to Make Homemade Pasta Recipe
Prep time: 10 min
Cook time: 4 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 ¼ to 2 ½ cups 00 flour or all-purpose flour (see instructions); 4 large eggs; Additional flour for rolling

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Introduction

Making homemade pasta is easier than you think and brings a fresh, delicious touch to any meal. With just a few simple ingredients, you can create tender pasta that outshines any store-bought version. Let’s walk through the process step by step.

Four nests of fresh homemade pasta are placed on a white marbled surface dusted with white flour. Each nest has many long, thin yellow strands with a slightly rough texture and looks soft and fresh. The pasta strands are loosely coiled in a round shape, with some ends sticking out naturally. The flour is scattered around the pasta, adding a powdery white contrast to the light beige pasta and the marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ to 2 ½ cups 00 flour or all-purpose flour (see instructions)
4 large eggs
Additional flour for rolling

Instructions

Step 1: On a flat surface, mound 2 ½ cups flour and create a well about 5 inches wide in the center.
Step 2: Crack the eggs into the well and pierce each yolk with a fork. Whisk the eggs gently, gradually drawing flour into the mixture from the edges of the well.
Step 3: If the well cracks, gently push it back together. If it breaks completely, add the flour into the eggs and begin kneading with your hands.
Step 4: Once a shaggy dough forms, stop using the fork and knead the dough into a smooth ball by hand for about 5 minutes.
Step 5: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Step 6 (Optional): If using a stand mixer, combine 2 ¼ cups flour and eggs in the bowl with a paddle attachment. Mix on low to incorporate, then increase speed and beat for 5 minutes until smooth and elastic. Wrap and rest as above.
Step 7: After resting, divide the dough into 4 equal pieces. Keep unused portions covered with a clean towel or plastic wrap.
Step 8: To roll by hand, flatten a piece into a rectangle and roll on a floured surface to about 6 inches wide and 1/8 inch thick.
Step 9: Cut the dough into 10 to 12 inch strips. Let sheets dry for 2 minutes, then dust with flour or semolina before cutting into your desired shape.
Step 10: Fold sheets over and cut to make linguine, tagliatelle, or other shapes. Hang over a drying rack and dry for 30 minutes before storing or cooking immediately.
Step 11 (Using a pasta machine): Flatten dough into a disk thinner at edges, dust roller with flour, and feed dough through widest setting. Fold into thirds and repeat 2-3 times per setting, rotating the dough until 1/8 inch thick.
Step 12: Dust sheets with flour or semolina, cut, and dry as described above.
Step 13: Bring a large pot of salted water to a rolling boil. Add pasta and stir to prevent sticking.
Step 14: Cook fresh pasta for 90 seconds to 4 minutes depending on shape. Pasta will float to the top when done.
Step 15: Reserve some pasta cooking water to adjust sauce consistency if desired. Drain pasta and toss with your favorite sauce.

Tips & Variations

Use 00 flour for a silkier texture or all-purpose flour for a slightly heartier bite.
Dust pasta sheets with semolina flour to prevent sticking and add a slightly nutty flavor.
For a richer dough, add a tablespoon of olive oil or substitute one egg with two egg yolks.
Experiment with herbs or spinach puree added to the dough for color and flavor variations.

Storage

After cutting, dust pasta with flour and let it dry on a rack for 30 minutes. Fold into small nests and store in an airtight container lined with parchment paper. Fresh pasta can be refrigerated for up to 2 days or frozen for up to 3 months. To reheat, cook frozen pasta directly in boiling water without thawing until tender.

How to Serve

A close-up of a large round white pot filled with wide brown pasta ribbons mixed with a chunky dark brown meat sauce. The pasta and sauce have a glossy and slightly oily texture. Scattered on top are soft, crumbly white chunks of cheese, unevenly placed in small groups. A small green sprig of rosemary and a couple of fresh green leaves add a touch of color on the left side. A wooden spoon with a brown handle is buried in the pasta near the bottom center. The pot rests on a white marbled surface, and a dark blue cloth napkin is seen on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of 00 flour?

Yes, all-purpose flour works well and is more widely available. 00 flour gives a finer, silkier texture but both produce excellent homemade pasta.

How do I know when the pasta dough has been kneaded enough?

The dough should feel smooth, elastic, and slightly tacky but not sticky. Kneading for about 5 minutes by hand or 5 minutes in a mixer usually achieves the right consistency.