Making homemade pasta

Categories: Budget Friendly | Pasta | Techniques | Top Picks | Traditional

[3 Mar 2010 | By | 7 Comment(s) ]
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Although dried pasta is quite inexpensive and extremely convenient, there is something to be said for knowing exactly what is going into the food that you’re consuming.  There is also something to be said for de-stressing while enjoying a nice glass of wine and vigorously kneading an elastic ball of pasta dough.  Not to mention the satisfaction and wonder that comes from knowing you took three simple ingredients (flour, eggs, salt) and turned them into the base for a satisfying, family-friendly meal.

1.  Combine 2 cups flour, three eggs, and a teaspoon of salt in a bowl.

2. Stir it together with a fork until it becomes a loose dough.

3.Turn this out onto a floured work surface and knead by hand until it becomes a smooth, elastic ball.

4.  Divide dough into six equal portions and begin running through the pasta machine, starting at the largest opening.  Fold sheets of pasta back onto themselves and continue running through the largest setting until dough is very smooth and elastic (and doesn’t tear when you run it through the next smaller setting – you may have to add more flour to the surface of the pasta as you run it through the machine).

5.  Continue running pasta through machine, taking it through the progressively smaller settings on the machine, until you’ve reached the smallest setting.  You may have to cut your sheets in half, depending on the size of your work surface (they will get quite long the thinner they get).

6.  Once you’ve gotten to the smallest setting and you have delicately thin sheets of pasta, you use them as-is for lasagna, or cut them into varying widths depending on your mood.  I chose pappardelle in this instance.  Lay the noodles over a pasta drying rack (if you have one) or the edge of a large bowl to dry while you work with the rest of the dough.

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Submitted by: Niki | | More by

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7 Comment(s) »

  • dot said:

    I have a pasta machine, but I don’t think it’s touched pasta in years!

  • dot said:

    In fact, I think I used it for clay years ago. hmmm.

  • janelle said:

    Looks fantastic—just the right amount of photos for me to get the hang of it. Thanks!

  • elizabeth said:

    My very Italian husband, while a very good fresh pasta maker, must cheat and use the stand mixer because he could never master the well.

    Stopping at the third or second-thinnest setting is ideal when making ravioli–too thin and they become so difficult to handle!

  • Carrie said:

    How do you store the leftover? There are only 2 of us so I ended up not cooking all of the pasta and didn’t know what to do next so I ended up tossing the leftover dough.

  • Niki (author) said:

    @carrie – if you roll it all out and cut it, you could hang it to dry and then store it in a zip-top bag in the fridge for a week or so. according to, you can actually let it dry for 24 hours and then store it in your pantry in a zip-top bag for up to a month (I’m not sure how I feel about raw eggs sitting out for up to a month, but who am I to judge).

    also, you can go ahead and cook it all and then store it in the fridge that way for up to a week.

  • Carrie said:


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