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Homemade Pasta Recipe

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This recipe for Homemade Pasta, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joan Kitchen Murray

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs, room temperature
2 1/2 cups flour (all-purpose flour, semolina flour, 00 flour or a blend)
1 tablespoon olive oil
1 teaspoon sea salt

Directions:
Directions:
How To Make Pasta In A Food Processor:

Add all ingredients to the bowl of a food processor, fitted with the normal blade attachment. Pulse for about 10 seconds, or until the mixture reaches a crumbly texture (see photos above).
Remove the dough and form it into a ball with your hands, then place the dough on a lightly-floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic.
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.

How To Make Pasta In A Stand Mixer:

Add all ingredients to the bowl of a stand mixer, fitted with the dough hook. Knead the dough on low speed for 8-10 minutes until it is smooth and elastic.
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.

How To Make Pasta By Hand:

Place the flour in a mound on a large cutting board. Use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs.
Use a fork to begin whisking the eggs until they are combined. Then begin to gradually whisk some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.) Use your hands to fold in the rest of the dough until it forms a loose ball. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking.
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.

Flour Options:

00 flour: My personal favorite, which makes the texture extra silky.
Semolina flour: A heartier flour, which also helps the pasta to cling better to the sauce. (Semolina is also the best flour to sprinkle on your cutting board and on the pasta itself as you are rolling out the dough.)
All-purpose flour: Also works perfectly well if this is the only flour you have on hand.

Dough Consistency: If the dough seems a bit too dry and crumbly, just add in a teaspoon of water at a time until it feels more moist. If it feels too sticky, sprinkle in a bit of extra flour.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Homemade Pasta

My favorite 4-ingredient homemade pasta recipe easy to make by hand, in a mixer, or in a food processor. See tips above for how to roll the pasta out either by hand, with a pasta maker, or with a stand mixer.

Flour Options:

00 flour: My personal favorite, which makes the texture extra silky.
Semolina flour: A heartier flour, which also helps the pasta to cling better to the sauce. (Semolina is also the best flour to sprinkle on your cutting board and on the pasta itself as you are rolling out the dough.)
All-purpose flour: Also works perfectly well if this is the only flour you have on hand.

Dough Consistency: If the dough seems a bit too dry and crumbly, just add in a teaspoon of water at a time until it feels more moist. If it feels too sticky, sprinkle in a bit of extra flour.

 

 

 

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