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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Homemade Pasta

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One of the ways I have really grown as a cook is that when a recipe does not turn out as expected, I no longer just give up but instead try again.  I research other recipes for the same dish and sometimes, I just go with my instincts.  That is what I did in this case and it turned complete disaster into a fantastic dinner!  Pasta rollers were at the very top of my Christmas list this year and I have been dying to attempt all different kinds of homemade pasta.  A couple of weeks ago, I made my first attempt and made four cheese ravioli.  The filling was wonderful (recipe to come) but the pasta left something to be desired, and was quite frankly a huge pain in the butt.  The dough was insanely dry and tough to work with and the end result was just not that great.

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I was determined to make homemade pasta that tasted worth the effort.  This time, I tried a different pasta recipe but things started out much the same.  Most recipes call for little to no liquid, and this was no different.  So when I started the dough as the recipe recommended, I ended up with basically sand.  I decided to forget the recipe and just go with my gut.  I added water and olive oil a little bit at a time until I had a dough that seemed the right consistency.  I rolled it out, put it through the rollers, cut it and cooked it without issue.  This was a night and day difference from my first attempt, in difficulty and in taste.  Now I definitely think homemade pasta deserves the hype and I am eager to try many more variations.

Basic Egg Pasta
Yield: approximately 1 1/4 lb. pasta

Ingredients:
4 large eggs
1 tbsp. water, plus more as needed
1 tbsp. olive oil
3 1/2 cups sifted all-purpose flour
1/2 tsp. salt

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, 1 tablespoon water, olive oil and flour.  Mix on low speed until the ingredients are well mixed and a dough begins to form.  If the mixture is not coming together add more water, 1 tablespoon at a time just until the dough is formed.  Remove the dough from the mixer and transfer it to a work surface.  Knead 1-2 minutes by hand.  Cover with a clean towel and let rest for 20 minutes before proceeding.

Divide the dough into four equal pieces.  Flatten each piece with a rolling pin until it is flat enough to go through the pasta sheet roller at its widest setting.  Run the dough through the sheet roller on its widest setting once.  Remove the sheet from the roller and lay it on the work surface lengthwise.  Bring both outside edges into the middle, folding the sheet into thirds.  Flatten with the rolling pin until flat enough to go through the sheet roller on the widest setting once again.  Pass the folded sheet through the roller, open end first.  Remove the sheet from the roller and lay it on the work surface lengthwise once again.  Fold the sheet into thirds as before, flatten with the rolling pin and pass through the roller once again.  Continue this pattern until the dough is smooth and supple, approximately six times total.

Pass the dough through the pasta sheet roller at narrowing widths (folding is no longer necessary), narrowing it one setting at a time, until the dough has reached the thinness you desire.  (If at any time the sheet becomes too unwieldy, simply cut it in half and work with each half individually.)  Set the sheet aside, cover with a towel and repeat the entire process with the remaining three segments of dough.

Once all the pasta sheets are finished, pass through a noodle cutter if desired.

Cook the pasta in a large pot of boiling water until al dente, 2-5 minutes.  (I recommend testing a piece at a time, mine took even longer.)  Drain well and serve.

Source: loosely based on the KitchenAid Pasta Attachment Instruction and Recipe Book

  • http://crumblycookie.wordpress.com bridget

    My first time making homemade ravioli wasn’t any good either, although for a different reason. It took me years to figure out what I was doing wrong.

  • http://joelens.blogspot.com Joelen

    i love making homemade pasta – I just don’t do it enough! For ravioli, i used Tyler Florence’s pasta recipe and it worked perfectly for me! This recipe looks good – I need to play with pasta again… lol

  • http://delishfood.wordpress.com ash

    i keep putting off making pasta cause i keep hearing how the first time never seems to come out right!… i just don’t want to be disappointed! but i’ve had a pasta maker for over a year now that i haven’t used but really should!

  • http://www.somethingnewiscooking.blogspot.com MIchelle

    I’m impressed; homemade pasta! Never tried it.

  • david marshall michael

    i would love to try some fresh pasta!

  • bakergirlcreations

    Congrats on not giving up! I too got a pasta machine for Christmas and was so pleasantly surprised at the results. Your fettuccine looks great :) I look forward to the cheese ravioli recipe.

  • http://lepetitpierogi.blogspot.com Kristen

    I tried making pasta last weekend (I also got the Kitchen Aid pasta roller for Christmas!) and the same thing happened…it was SO dry it wouldn’t even hold together – so I had to throw the dough out! I’m glad to know it wasn’t “just me” and I’m very anxious to try it out again! Thanks for posting this…I feel reassured! :)

  • http://tinnedtomatoes.blogspot.com holler

    It looks like you made a good job with your pasta. I hardly ever use my machine, maybe it will come out when the summer comes around.

  • http://juliesfoodie.blogspot.com Jules54

    Thank you for the tips! I have a pasta roller attachment to my KA & tried to make pasta once, it was so dry.

  • http://gagainthekitchen.blogspot.com gaga

    I had the same exact experience. My first attempt sucked, and my next attempt, I used my gut and it came out MUCH better. I’m glad you didn’t give up. It only gets easier. Great job!

  • http://bitterweetbaker.wordpress.com Adriana Smith

    I made this pasta a couple weeks ago in ravioli form, and then again last week. And I’m going to make it again tomorrow! It is so good!

  • Jenny Trimble

    Any clue what this would make in cups? I’m trying to make your heart ravioli tonight but my sons are allergic to eggs so I have to make eggless and I’m trying to compare my recipe to yours to ensure I have enough. My recipe calls for
    3-1/2 cups semolina flour
    1 teaspoon salt
    3/4 cup and 2 tablespoons warm water

    So with the flour amounts being the same I thought they’d make about the same? Any idea if I’m kind of right?

  • Anonymous

    I’m not sure, but I think you’ll need to look for a different recipe that has something other than just salt and water. Because that just sounds like homemade play-doh. Maybe something with olive oil?

  • Veronica

    I have little to no kitchen equipment and am trying to expand what I cook and start making fresh food at home (hope to go to culinary school someday, but not looking possible right now!). I’m wondering if you can make pasta without a pasta sheet roller or even a mixer (I made homemade cream cheese frosting last week for our 7-year-old’s birthday that called for a stand mixer – by hand with a whisk – not fun, but I eventually got it done!).

  • Veronica

    I have little to no kitchen equipment and am trying to expand what I cook and start making fresh food at home (hope to go to culinary school someday, but not looking possible right now!). I’m wondering if you can make pasta without a pasta sheet roller or even a mixer (I made homemade cream cheese frosting last week for our 7-year-old’s birthday that called for a stand mixer – by hand with a whisk – not fun, but I eventually got it done!).

  • annieseats
  • annieseats
  • Kat

    Last night was the very first time I have made pasta. Your recipes are always so good and reliable, yours was the first place I looked for a homemade pasta recipe. And you did not disappoint! This was easy, fairly quick, and delicious! I will be making this again and again – and trying your spinach pasta recipe, too. Thank you so much!

  • Vivian

    I used this recipe with whole wheat flour and cut it in half and it turned out really weird the first time when I followed the recipe. Then I cut the flour amount down to 1 cup and it turned out beautifully! The best pasta dough I’ve ever made! This is a really good recipe, but I think since I used whole wheat flour it made it dryer. Thanks! :)