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Homemade pasta from scratch

Prep Time 10 minutes
Total Time 1 hour
Servings 5 Servings
Author Lou Gonzales

Ingredients

Fresh pasta

  • 2 c “00” flour
  • 3 eggs
  • 1 TBSP olive oil
  • a pinch of salt

With semolina:

  • 1 c "00" flour (or all-purpose flour)
  • 1 c semolina flour
  • 3 eggs
  • 1 TBSP olive oil
  • a pinch of salt

With whole wheat flour

  • 1/4 c whole wheat flour
  • 3/4 c “00” flour
  • 1 c semolina flour
  • 3 eggs
  • 1 TBSP olive oil
  • a pinch of salt

Whole wheat flour only + semolina

  • 3/4 c whole wheat flour
  • 1 c semolina flour
  • 3 eggs
  • 1 TBSP olive oil
  • a pinch of salt

Instructions

  • Create a small mountain of flour and, using a spoon, begin building a hole in the middle. It should end up looking like a small volcano.
  • Gradually add eggs in the volcano’s hole and carefully incorporate eggs and flour
  • Once all ingredients are mixed, knead the dough by pulling, stretching, and folding for about 3-5 minutes, or until elastic and semi-easy to mold.
  • Mold the dough into a sphere, and wrap it in plastic wrap and rest for 30 minutes, or until the dough becomes more relaxed, elastic and easier to mold.
  • Cut the dough in four pieces. Grab the first one and keep the other wrapped, or cover them slightly wet towel to keep them fresh.
  • Flatten the first piece and run it through the widest setting of your pasta maker. Increase the thinness number by one level each time you run the pasta through the machine.
  • Once you can see your fingers through the dough, proceed to cut the fettuccine, or any shape you wish.
  • In a pot with boiling water and salt, cook the pasta for 1 minute or until it feels tender to bite.

Video

Notes

Serve with your favorite pasta sauce.