How to make Homemade Pasta? (With only 4 ingredients)

• Food: Homemade Pasta
• Writer: Lizzie Green
• Content-Type: Food Blog

Learn how to make homemade pasta! This 4-ingredient handmade pasta recipe is simple to create and consistently produces chewy, tasty noodles.

Our new favorite culinary project is this handmade spaghetti dish! In recent weeks, Jack and I have spent even more time in the kitchen than normal, experimenting with bread, baked products, and even okonomiyaki.

However, we keep returning to homemade pasta. It’s a lot of fun to prepare with your family and only requires a few simple materials. Of course, the fact that it’s quite tasty doesn’t hurt either.

My handmade pasta recipe calls for the KitchenAid Stand Mixer’s pasta maker attachment, which is how we lay out our fresh pasta at home. Don’t worry if you don’t have a KitchenAid.

This pasta dough might also be rolled out using a standard pasta machine according to the manufacturer’s instructions.

I hope you give this recipe a try, whichever you prepare it. It’s a simple, enjoyable way to spend an hour in the kitchen with someone you care about, and you get to eat a large plate of chewy noodles with just the right amount of al dente bite at the end.

Ingredients for Homemade Pasta

To create great fresh pasta at home, you only need four ingredients, all of which you probably already have on hand:

• All-purpose flour — I used to believe that to produce superb fresh pasta, you needed 00 flour or semolina flour, but this homemade pasta recipe proved me incorrect. In it, conventional all-purpose flour consistently produces chewy, bouncy noodles.
• Eggs – The dough’s most important ingredient for imparting richness and wetness!
• Olive oil — A dash of olive oil, along with the eggs, moistens the dough and helps it come together.
• Salt – For the finest flavor, add it to the dough and the pasta water.

Pasta Cooking Instructions

Are you interested in learning how to make pasta? Check out this step-by-step instruction first, and then scroll down at the bottom of the page for the full recipe!

To begin, construct a flour nest on a clean work surface. Place the remaining ingredients in the center and gently break up the eggs with a fork. As much as possible, maintain the flour walls intact!

After that, carefully fold in the flour using your hands. Continue to knead the dough until it forms a shaggy ball.

After that, knead! The dough should feel a little dry at first, but stick with it! It might not seem like it’ll come together right away, but after 8-10 minutes of kneading, it should be smooth and cohesive:

If the dough still appears to be too dry, wet your fingers and continue kneading to include the water. Dust your work surface with extra flour if the dough becomes too sticky.

Form the dough into a ball and wrap it in plastic wrap once it has come together. Allow 30 minutes for the dough to rest at room temperature.

Slice the dough into four pieces after it has rested.

Flatten one with a rolling pin or your hands into an oval disk.

Then put it through your pasta maker’s largest setting (level 1 on the KitchenAid attachment).

Before moving on to the next stage, I pass the dough through the pasta maker three times on this setting. If you don’t have a KitchenAid attachment, use your pasta maker’s directions for rolling out the dough.

Fold the dough after that… if you want to. This step is optional, but it will make your finished pasta sheet more rectangular, resulting in longer pasta strands. It’s also quite simple! Simply lay the dough flat and bring both short ends together in the center.

Then, to make a rectangle, fold it in half lengthwise.

After you’ve folded the dough, roll it out to the thickness you want. I run it through the pasta roller on my KitchenAid attachment three times on level 2, three times on level 3, and once each on levels 4, 5, and 6.

Carry on with the remaining dough pieces in the same manner. Place one-half of each piece of dough on a lightly floured baking sheet as you finish it. Using flour, dust the dough and fold the second half on top. Also, dust the top with flour!

Finally, prepare the pasta by cutting it and cooking it. Pass the spaghetti sheets through the pasta cutter attachment of your choice. In a saucepan of boiling salted water, cook the noodles for 1 minute, then enjoy!

Suggestions for Serving Homemade Pasta

You’re in for a treat if you’ve never tried fresh spaghetti before! Its chewy, bouncy texture and rich flavor make it far superior to store-bought dry pasta.

In fact, these noodles are so delicious that we normally just serve them plain. With marinara sauce, pesto, homemade Alfredo sauce, or olive oil with vegan Parmesan or Parmesan cheese, they’re delicious.

Of course, they’re also fantastic in larger pasta recipes. In any of the following recipes, use them instead of dry pasta:

• Tagliatelle with Peas and Asparagus
• Aglio e Olio Spaghetti
• Alfredo Fettuccine
• Pasta with Pesto is simple to make.
• Pasta with Roasted Vegetables
• Linguine with Tomatoes and Lemon
• Pasta with Garlic and Herbs and Mushrooms

Homemade Pasta

This fresh handmade pasta is incredibly tasty and simple to prepare. It can be served simply with olive oil and Parmesan cheese, or it can be used in your favorite pasta dishes.

Ingredients

• 2 cups all-purpose flour, leveled with a spoon
• 3 eggs (big)
• a quarter teaspoon of salt
• 1/2 tbsp extra-virgin olive oil

Instructions

1. Make a nest with the flour on a clean work surface. Add the eggs, olive oil, and salt to the middle and gently break up the eggs with a fork, trying to keep the flour walls intact as much as possible. To combine the flour, gently bring it inward with your hands. Continue to knead the dough with your hands until it forms a shaggy ball.
2. Kneading the dough for 8 to 10 minutes is recommended. The dough should feel a little dry at first, but stick with it! It might not seem like it’ll come together right away, but after 8-10 minutes of kneading, it should be smooth and cohesive. If the dough is still too dry, a drop of water on your fingers will help to incorporate it. Dust your work surface with more flour if it’s too sticky. Form the dough into a ball, wrap it in plastic wrap, and set it aside to rest for 30 minutes at room temperature.
3. Set aside 2 big baking sheets dusted with flour.
4. Using a sharp knife, cut the dough into four pieces. Flatten one into an oval disk using your hands. On level 1, run the dough through the Pasta Roller Attachment three times (the widest setting).
5. Place the dough piece on a work surface or a countertop. Fold the dough in half to form a rectangle by bringing both short ends together in the center (see photo above).
6. Roll the dough three times on level 2, three times on level 3, and once each on levels 4, 5, and 6.
7. Sprinkle half of the pasta sheet with flour before folding the other half onto the dusted baking sheet. On top of the second half, sprinkle some more flour. To prevent your finished spaghetti noodles from sticking together, flour each side.
8. Repeat with the rest of the dough.
9. Pasta sheets should be run through the Pasta Cutter. Repeat with the rest of the dough. In a pot of salted boiling water, cook the pasta for 1 to 2 minutes.

Notes

• Fresh spaghetti can be kept in the fridge for up to two days if wrapped in plastic wrap.