There’s nothing quite like the taste of fresh, Homemade Pasta! It’s tender and flavorful and so much better than the boxed kind. With just three ingredients and a little time, you can create silky ribbons of pasta right in your own kitchen! Pair it with your favorite sauce, and you’ll have a restaurant-worthy meal on the table in no time.

White plate of homemade pasta.

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    Kelley Simmons Kelley’s Tips

    Before You Get Started

    • Use semolina flour. Semolina flour is traditionally used in Italian pasta due to its higher protein and gluten content. This gives the pasta a chewier, slightly firmer bite (known as al dente!) And the texture helps sauces hold onto the noodles better.
    • Don’t skip the rest time. Giving the dough time to rest allows the gluten to relax, which makes the dough much easier to roll out.
    • Dust generously with flour. Sprinkle flour between layers of cut pasta so it doesn’t clump or stick before cooking.
    Kelley

    Ingredients

    • Semolina Flour –This flour is used in traditional pasta dough. Its coarse texture and higher protein content give the noodles a nice chewy bite, and it holds onto the sauce better.
    • Eggs – Makes the dough rich and smooth. They also give the pasta a tender texture that you never get from boxed pasta.
    • Water – Depending on the day, sometimes the dough just needs a little water to come together. This can usually depend on the size of your eggs and how humid your kitchen is.
    • All-Purpose Flour (for dusting) – While not part of the dough itself, a light dusting of all-purpose flour keeps the pasta from sticking as you roll, cut, and cook it. I prefer to use all purpose flour versus semolina flour for dusting because the flour is finer and easier to spread / dust the pasta with.

    How to Make Homemade Pasta

    1. Place Flour in a Mound, in the middle of a clean counter top. Using a fork, make a well in the middle of the mound of flour.
    2. Mix Dough Together: Crack eggs into the center of the well. Begin scrambling eggs with the fork, slowly incorporating flour from the sides until most of the egg is absorbed and a crumbly dough forms.
    Eggs placed in a mound of flour.
    For mixing eggs in flour mound.
    1. Knead the Dough: Switch to kneading by hand until the dough come together. If the dough is too dry you can and a tablespoon or 2 of water. Wrap ball of dough in plastic wrap and let rest for 20 minutes.
    Ball of homemade pasta dough.
    1. Cut Dough into 2 pieces, set half aside.
    2. Flatten the Dough: Dust work surface with flour and flatten the dough into a 1/2 inch thick oval.
    3. Feed Dough Into the Pasta Roller on the widest setting, fold in half and feed through again on the widest setting.
    4. Pass Dough Through Again: Dust with more flour as necessary to avoid the pasta sticking. Adjust roller setting and pass through until you reach desired thickness. Repeat with the remaining dough.
    Feeding pasta dough through roller.
    1. Cut Dough: Switch to the pasta cutter attachment and pass dough through one final time. Make sure to dust with more flour so that the pasta doesn’t clump together.
    Feeding pasta dough through cutter.
    Homemade pasta cut into strips.
    1. Boil Pasta: Bring salted water to a boil. Add in pasta. Fresh pasta only needs to cook for 3-4 minutes. Strain and serve with your favorite sauce! Enjoy!
    Boiling homemade pasta in a large pot.

    Serving Suggestions

    Homemade pasta in a strainer.

    Frequently Asked Questions

    Can I use all-purpose flour instead of semolina?

    Yes! You can use all purpose flour or 00 flour. I personally love the chewy texture that semolina brings, but if all-purpose is what you have on hand, it will still work great!

    Do I really need a pasta roller?

    Nope! I’ve made pasta plenty of times with just a rolling pin and a knife. It takes a bit more effort, but you can still make homemade pasta by hand.

    How do I keep the pasta from sticking together?

    Tossing the cut pasta with a bit of flour before cooking helps keep the strands from sticking.

    Homemade pasta coated in flour.

    More Pasta Recipes to Try

    Recipe

    Homemade Pasta

    There’s nothing quite like the taste of fresh, Homemade Pasta! It’s tender and flavorful and so much better than the boxed kind. With just three ingredients and a little time, you can create silky ribbons of pasta right in your own kitchen! Pair it with your favorite sauce, and you’ll have a restaurant-worthy meal on the table in no time.
    Author: Kelley Simmons
    Prep Time: 30 minutes
    Cook Time: 3 minutes
    Resting Time: 20 minutes
    Total Time: 53 minutes
    Serves 4
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    Save this Recipe

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      Ingredients 

      • 2 cups semolina flour
      • 2 large eggs
      • 1-2 tbsp water
      • 1 tbsp all purpose flour, for dusting

      Instructions

      • Place flour in a mound, in the middle of a clean counter top. Using a fork, make a well in the middle of the mound of flour.
        Crack eggs into the center of the well. Begin scrambling eggs with the fork, slowly incorporating flour from the sides until most of the egg is absorbed and a crumbly dough forms.
      • Switch to kneading by hand until the dough come together. If the dough is too dry you can and a tablespoon or 2 of water. Wrap ball of dough in plastic wrap and let rest for 20 minutes.
      • Cut dough into 2 pieces, set half aside.
        Dust work surface with flour and flatten the dough into a 1/2 inch thick oval.
        Feed dough into the pasta roller on the widest setting, fold in half and feed through again on the widest setting.
        Dust with more flour as necessary to avoid the pasta sticking. Adjust roller setting and pass through until you reach desired thickness.
        Repeat with the remaining dough.
      • Switch to the pasta cutter attachment and pass dough through one final time. Make sure to dust with more flour so that the pasta doesn't clump together.
      • Bring salted water to a boil. Add in pasta. Fresh pasta only needs to cook for 3-4 minute. Strain and serve with your favorite sauce! Enjoy!

      Nutrition Information

      Calories: 334kcalCarbohydrates: 61gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 32mgPotassium: 187mgFiber: 3gSugar: 0.1gVitamin A: 119IUCalcium: 27mgIron: 4mg

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