Homemade Pasta
Ditch the box and roll up your sleeves—this homemade pasta recipe is easier than you think and way more delicious than store-bought. Whether you're mixing by hand or letting your stand mixer shine, you’ll get silky, tender noodles that cook in minutes and impress like you’ve trained in Tuscany. Bonus: customizable with spinach, herbs, or whatever flair your inner pasta artist desires.
Equipment
- 1 Pasta Roller (manual or machine)
- 1 Pasta cutter (knife or roller)
- 1 Stand Mixer optional
Ingredients
- 200 grams all-purpose flour or "00" flour if you’re feeling fancy, which we highly recommend
- 2 eggs
- 1 tsp salt Diamond Kosher salt if you don't have this use regular kosher but reduce to 1/2 tsp
- 2 tbsp olive oil makes the dough easier to work with
Instructions
Mixing: Hand or Stand (choose your adventure)
👋 Mixing by Hand: Rustic Vibes Edition
- On a clean surface, make a flour volcano with a crater in the middle.
- Crack in the eggs, sprinkle salt, and drizzle in olive oil.
- With a fork, swirl the eggs, gradually pulling in flour from the edges like you're casting a carb spell.
- Once it's too thick to fork, use your hands to knead for 8–10 minutes until the dough is smooth and elastic. Bonus points for getting flour in your hair.
- Wrap in plastic wrap and let it nap refrigerated for 30 minutes and up to an hour
⚙️ Using a Stand Mixer: Hands-Free Glory
- Toss all ingredients into the bowl.
- Mix with the dough hook on low speed until it comes together (2–3 mins).
- Increase to medium and knead for another 5 minutes until smooth.
- Wrap and rest refrigerated for at least 30 minutes and up to an hour
🌿 Optional Flavor Enhancements (Because Plain is for Quitters)
- Spinach Pasta (Green Goddess Energy)
- Steam 1 cup fresh spinach, squeeze out excess water, and blend into a purée.
- Reduce eggs to 2 and mix spinach in with the eggs.
- Follow the rest of the recipe as usual.
Other options:
- Beet juice for a Barbie pink dough.
- Squid ink for goth pasta.
- Herbs (like basil or parsley) chopped fine and mixed into the dough for those “I garden in linen” vibes.
🎲 Roll It Out & Cut It
- Divide rested dough into 4 pieces (wrap the extras so they don’t dry out like your sense of humor at 8am).
- Flatten one piece slightly and feed it through your pasta roller on the widest setting. Fold in half and repeat a few times to “train” it. Like pasta bootcamp.
- Gradually reduce thickness setting until you reach your desired thinness (usually 5 or 6 on a manual roller).
- Cut into your shape of choice: fettuccine, tagliatelle, linguine… or go rogue with hand-cut pappardelle.
- Dust with flour and set aside.
🔥 Cook It
- Boil in salted water for 2–4 minutes. If your pasta floats and looks like it’s smiling, it’s done.
- Toss with sauce. Or butter. Or just stare at it proudly before devouring.