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Homemade Pasta

How to make your own egg and flour pasta (it's like nothing you can buy)
4.84 from 6 votes
Prep Time 1 hour
Cook Time 3 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 6 people

Equipment

  • Pasta roller (or rolling pin or pasta rolling pin).

Ingredients
  

  • 1 pound, plus more for dusting, flour AP or "00"
  • 6 large eggs
  • 1 tbls olive oil
  • to taste salt
  • as needed corn meal optional

Instructions
 

  • Combine the ingredients in the bowl of a standing mixer fitted with a dough hook (or in a bowl if mixing by hand). Mix until the dough comes together and forms a sticky ball, 5 to 10 minutes. Turn the dough out on a work surface and finish kneading by hand. Cover with a towel and let rest for at least 20 minutes or up to an hour, or wrap in plastic and refrigerate for up to 24 hours.
  • Cut the pasta into 4 to 6 equal pieces.
  • Roll each piece through the widest setting on your pasta roller. (If rolling by hand, roll each piece until it gives resistance, then let that piece rest and relax while you roll the others). Fold each piece in thirds and roll each through the widest setting again. Begin reducing the width of the roller and roll each piece through until you reach the 2nd to last setting. Roll through that, then hang each on a chair or rod to dry while you finish the rest.
  • Send each piece through your preferred cutter. You can also roll each sheet, making sure it's well floured, and slice it with a knife to the desired thickness. Toss each batch with corn meal or more flour.
  • To cook, bring a large pot of water, nicely seasoned with salt, to a boil. Add the pasta and cook until tender, 2 to 3 mintues. Strain, toss with butter or olive oil and eat!
Keyword eggs, fettucini, flour, linguini, Pasta