Homemade Pasta
Total Time
1 hour 30 minutes
Prep Time
1 hour 30 minutes
Rating
5 out of 5 stars
(15)
Ingredients
1 pound
- 3 cups all-purpose flour
- 3 cups semolina or 00 flour* (*all-purpose flour can be substituted)
- 6 large eggs
- 1 tablespoon olive oil
- Pinch of salt
- ¾ cup water, or more, as needed
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Preparation
Step 1
In the bowl of an electric mixer fitted with dough hook attachment, beat the flours, eggs, olive oil, salt and water on medium-low speed until a soft, smooth ball of dough is formed, about 5-10 minutes. If the dough is too dry, add more water as needed. The dough should feel elastic and slightly tacky to the touch.
Step 2
Working on a lightly floured surface, knead the dough 3-4 times until it comes together.
Step 3
Wrap tightly in plastic wrap and let stand at room temperature for at least one hour or in the refrigerator overnight, letting it come to room temperature prior to using.
Step 4
Using the KitchenAid® Stand Mixer Pasta Roller Attachment, adjust thickness to setting #1.
Step 5
Working on a lightly floured surface, divide dough into 4 equal pieces.
Step 6
Working one piece at a time, turn on the stand mixer at speed 2 and feed dough through the pasta roller to knead, lightly flouring the dough as needed to avoid sticking. Fold dough in half and roll again, repeating as needed, until dough is smooth.
Step 7
Adjust thickness to setting #2. Feed dough, repeating once.
Step 8
Adjust thickness to setting #3. Feed dough, repeating once.
Step 9
Adjusting thickness to setting #4. Feed dough, repeating once. Turn off mixer.
Step 10
Using the KitchenAid® Stand Mixer Fettuccine Cutter Attachment, turn on the stand mixer at speed 4 and feed dough through the pasta cutter before carefully arranging pasta on a pasta drying rack for 30 minutes, lightly flouring the pasta as needed to avoid sticking.
Step 11
Transfer to an airtight container and place in the refrigerator for up to 2 days or in the freezer for up to 2 weeks.
Step 12
Save recipe for the next time?
Chef's notes
Most pasta recipes recommend using semolina or 00 flour. Semolina has a heartier texture, helping soak up rich sauces, while 00 flour has a powdery texture, yielding silkier pasta noodles. These flours can be found at speciality Italian markets.
I prefer to use a combination of all-purpose flour and semolina or 00 flour, depending on what I have on hand. However, all-purpose flour also works very well.
The beauty of pasta dough is that it can be made ahead of time! Up to one day if placed in the fridge or up to four weeks if placed in the freezer. With either option, just to be sure to let the dough come to room temperature before kneading and feeding through the pasta attachments.
