Homemade Pasta

Just flour, eggs, and salt—that’s all it takes to make homemade pasta.

With the right techniques, those simple ingredients come together to create silky, tender pasta that makes anything from a box feel, well, forgettable.

Here’s the thing. Homemade pasta sounds fancy. It looks impressive. But once you understand how the dough comes together and what it should feel like, you’ll tap into one of the most satisfying and relaxing skills in the kitchen.

This isn’t about perfection. It’s about feel, rhythm, and knowing what to do when the dough starts to respond to your hands.

You have two ways to bring this dough to life—by hand, the way it’s been done for centuries, or with a mixer that does the lion’s share of the work.

Whether you make it by hand or in a mixer, your job is simple: guide the formation of the dough until it comes together into a smooth, cohesive ball that feels slightly tacky, not sticky, that gives and bounces back slightly when you press it.

Bringing dough together, whether by hand or in a stand mixer, is a deliciously rewarding activity.

Make Homemade Pasta By Hand

Make pasta by hand and you’ll feel exactly how the dough comes together.

1. Start by adding your flour and salt to a bowl. Whisk to distribute the salt evenly.
2. Dump the flour mixture onto a clean work surface. Use your fingers to form a wide, sturdy well in the center—large enough to hold your eggs comfortably.
3. Crack the eggs into the well.
4. Take a fork and begin whisking the eggs like you’re whisking eggs to scramble them. As you whisk, pull in a small amount of flour from the inner walls. The egg mixture will slowly thicken, shifting from loose and runny to a richer, more structured mixture.
5. Use your other hand to gently push more flour from the top edges of the well into the center. Add flour gradually instead of all at once. You may or may not need all of that flour.
6. As the mixture thickens, you’ll replace your fork with the high-tech equipment at the end of your arms, your hands to bring the dough together. Again, using only enough flour needed to form a dough ball.
7. Then begin the kneading process: Use the heel of your hand to push the dough forward. Fold it back over itself. Rotate slightly and repeat.
8. Knead for about 8 to 10 minutes. This is important: Set a timer for at least 8 minutes once you begin kneading. As the minutes tick by you’ll see and feel the dough transform: the surface smooths out, the dough becomes elastic, and the stickiness fades.
9. You’ll know it’s done when you press into the dough with a clean finger and it comes out clean and the dough springs back slightly.

Success!

Make Homemade Pasta With a Stand Mixer

Make pasta in a mixer and let it do the heavy lifting while you watch, listen, and guide the dough as it comes together.

1. As with the hand method of making pasta, whisk together the flour and salt in a separate bowl to ensure even distribution of the salt throughout the pasta.
2. Start by adding your eggs to the mixing bowl of a stand mixer fitted with a paddle attachment. Mix the eggs on low speed.
3. Slowly begin adding the flour mixture to the bowl, letting the paddle pull it in bit by bit. The mixture will start loose, then thicken as more flour is incorporated.
4. As the mixture thickens, it will shift from a batter-like consistency to a soft, shaggy dough.
5. Once it starts to come together, switch to the dough hook.
6. Continue mixing and adding flour as needed on low speed. The dough will begin to gather, then form a rough ball.
7. If the dough struggles to come together, add a tiny bit of water at a time. If it sticks heavily to the bowl, sprinkle in a small amount of flour as needed.
8. Let the dough hook knead for the dough ball for about 7-8 minutes.
9. As the minutes pass, watch and listen for the change: the dough smooths out, becomes more elastic, and starts to pull cleanly from the sides of the bowl.
10. Remove the dough from the mixer once the kneading is complete.

Then this is where you and the high-tech equipment at the end of your arms steps in.

Finish your dough ball with 1 to 2 minutes of hand kneading so you can feel the dough and make any final adjustments; if its sticky add a bit more flour; if it’s dry, barely wet your hands and continue to knead.

You’re looking for dough that is smooth, slightly tacky, not sticky, and firm with a little give

When it feels right in your hands, you’re there.

Once again, success!

Rest the Pasta Dough

Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes.

Don’t skip this step. Giving the dough time to rest relaxes the gluten, making the dough easier to roll and gives you a more tender final texture. Skip it, and the dough will resist you every step of the way.

Roll the Dough

Divide the dough into 4 pieces. Work with one piece at a time and keep the rest covered so it doesn’t dry out.

Using your hands or a rolling pin, flatten the dough slightly and shape it with tapers on both ends.

If you’re using a stand mixer attachment or a manual pasta roller, set the machine to the widest setting and feed the dough through. Then:

• Fold the dough into thirds
• Feed the folded dough back through the pasta rollers, folded edge in first

Repeat this 1or 2 times. You’ll see the dough smooth out and take on a more even shape.

Now it’s time to begin thinning the dough.

Run the dough through the machine, adjusting one setting thinner each time. Don’t skip settings—let the dough stretch gradually. I generally take my dough sheets all the way to setting 8 on my Kitchen-Aid dough cutter attachment. If the dough feels sticky, dust it lightly with flour.

As you roll, guide the sheet with the back of your hands. Avoid using your fingers to avoid any punctures or tearing of the dough:

• Support it as it comes out of the rollers
• Keep it straight feeding into the rollers so it doesn’t bunch or tear

Roll until the dough is:

• Thin enough to be slightly translucent and you can see your fingers through the dough
• Smooth and even from edge to edge

Once rolled, flour the sheet of dough and lay it on a parchment-lined sheet tray sprinkled with semolina. Toss a bit of semolina over the top of each dough sheet as you lay it on the sheet tray. Cover it with plastic wrap and a towel so that it doesn’t dry out before cutting.

Rolling Pasta Dough with a Rolling Pin

Use a rolling pin to thin and flatten the dough instead of feeding it through rollers.

Working with one piece of dough at a time, roll the dough outward starting from the center and then roll from the center towards you, Rotate the dough 90˚ frequently to keep the thickness even. Flip it as needed and dust lightly with flour to prevent sticking.

Use long, even strokes with the rolling pin and let the weight of the pin do most of the work. If the dough resists or springs back, let it rest for a few minutes, then continue.

Roll until the sheet is thin enough to be slightly translucent and even from edge to edge, then proceed with cutting as you would with machine-rolled dough.

Cut the Dough By Hand or With a Cutter Attachment

Cut the dough by hand, or run it through a stand mixer cutter attachment or a manual pasta cutter.

Use a knife when you want control over width and with a slightly more rustic look. Lightly flour the sheet, then either fold it loosely (like a letter) or leave it flat. Use a sharp knife or pizza cutter to slice into even strips, keeping your cuts straight and consistent. Keep the folds loose so the dough doesn’t stick to itself.

Use a cutter attachment when you want speed and consistent, even strands.

The key for both methods is to start with a lightly floured sheet that’s rested just enough to handle cleanly, then separate the strands as soon as you cut them so they stay loose and ready to cook.

Tips for Cooking Homemade Pasta

Cook homemade pasta and watch it come together fast. Bring a pot of well-salted water to a boil, then drop in the pasta and stir right away to keep it from sticking. Cook for 2 to 3 minutes, then start tasting—fresh pasta goes from perfect to overdone quickly. Pull it when it’s tender with a slight bite, then move it straight into your sauce so it can finish and absorb flavor. Some additional tips:

• Salt your water generously, it should taste salty like the sea
• Don’t overcrowd the pot; give the pasta room to move
• Stir immediately to encourage the pasta to separate, then again after about 30 seconds

Freeze the Dough: Save It for Later

Freeze fresh pasta and set yourself up for an easy win later.

Cut the dough, dust it lightly with flour, and form it into loose nests.

Place the nests on a tray and freeze until firm, then transfer them to a container or bag.

Skip the thaw—cook it straight from frozen. You’ll get tender, homemade pasta any night of the week.

Bring It to the Table

You just turned flour, eggs, and salt into fresh pasta. Own it.

Roll it, cut it, drop it in the water. Toss it with your favorite sauce. Bring it straight to the table.

Pass the bowl. Pour the wine. Sit back and enjoy it with those you love most. Or treat yourself to one of the best tasting dishes dreamed up in all of human history.

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Homemade Pasta

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Simple, fresh, and incredibly satisfying—this homemade pasta dough comes together with just flour, eggs, and salt.  Use it to create silky noodles, tender ravioli, or other favorite pasta shape, all with a texture and flavor that store-bought pasta can’t match.

 

 

• Author: Chef Sandra Lewis
• Prep Time: 1.5 hours
• Cook Time: 15 minutes
• Total Time: 0 hours
• Yield: 4–6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups all-purpose flour (plus more for dusting)
• 3 large eggs
• 3/4 teaspoon kosher salt

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Instructions

These directions are an overview. Read the article above for more details.

Make the Dough by Hand

1. Whisk flour and salt together in a bowl.
2. Pour the flour onto a clean work surface and form a well in the center.
3. Add the eggs to the center of well.
4. Using a fork, whisk the eggs gradually incorporating the flour.
5. Bring the dough ball together, using only as much of the flour as needed.
6. Knead for 8-10 minutes until smooth and elastic.
7. Wrap tightly and rest for 30 minutes.
8. Roll and cut into desired shape.

 

Make the Dough with a Stand Mixer

1. Whisk flour and salt together in a bowl.
2. Add the eggs to a stand mixture bowl fitted with a paddle attachment and mix on low.
3. Gradually add flour mixture until a shaggy dough forms.
4. Switch to a dough hook and knead 5-7 minutes until the dough is smooth.
5. Finish with 1-2 minutes of hand kneading.
6. Wrap and let rest for at least 30 minutes.

Equipment

Kitchen Aid Stand Mixer, Stand Mixer

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KitchenAid Stand Mixer Attachment, mixer attachment

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manual pasta machine, manual pasta roller, manual pasta cutter

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Notes

• Dough should feel slightly tacky, not sticky
• Resting makes rolling easier
• Cook fresh pasta 2-3 minutes
• Refrigerate dough: up to 24 hours
• Freeze shaped pasta
• Easily cook frozen pasta straight from the freezer

Nutrition

• Serving Size: 2-3 oz
• Calories: 224
• Sugar: 0.3 g
• Sodium: 286.7 mg
• Fat: 4 g
• Saturated Fat: 1.2 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1.3 g
• Protein: 9.6 g
• Cholesterol: 139.5 mg

Try these delicious sauces with your homemade pasta: