Homemade Pasta Dough

This is pasta made the traditional way, by hand. Nothing beats homemade pasta—not even store-bought “fresh.” A mixture of 50% Italian “00” flour and 50% Farina di Semola (pale yellow, finely ground, hard durum wheat flour for making pasta and some bread) works particularly well. This mixture of soft and hard wheat flours gives the dough a firmer texture. You may also use strong white bread flour. The dough must not be too soft—it should require some serious effort when kneading! However, too much extra flour will make the pasta too tough to handle or put through the pasta machine, and, when cooked, it will taste floury. You could opt to roll the pasta by hand using a long wooden rolling pin, although using a pasta machine makes for far less work. Generally allow one egg to 3/4 cup flour quantity per portion for an entrée. You can also make a large batch and freeze it once its been cut and shaped.–Maxine Clark, Contributing Author

LC Pasta Fact

The traditional flour used for pasta-making, known as “00″ flour, isn’t inexpensive. But it’s worth its weight in gold. Or pasta. Whichever you value more.

Homemade Pasta Dough Recipe

  • Quick Glance
  • 45 M
  • 1 H, 30 M
  • Makes about 18 ounces

Ingredients

  • 1 2/3 cups Italian “00” flour (or half Italian “00” flour and half Farina di Semola)
  • 2 medium or large eggs
  • 1 tablespoon olive oil
  • A pinch of sea salt

Directions

  • Make the basic pasta dough
  • 1. Sift the flour onto a clean work surface and make a well in the center with your fist.
  • 2. Break the eggs into the well and add the oil and a pinch of salt to the well.
  • 3. Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if it’s too wet, add a little more flour. (You will soon grow accustomed to how the dough should feel after you’ve made it a few times.)
  • 4. Knead the pasta until smooth, 2 to 5 minutes. Lightly massage it with a hint of olive oil, pop the dough into a plastic food bag, and allow it to rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting.

  • Pass the dough through the pasta machine
  • 5. Start to feed the blob of pasta dough through the widest setting of a pasta machine. As the sheet of dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the dough through this setting a total of 4 or 5 times. This effectively kneads the dough, ensuring the resulting pasta is silky smooth.
  • 6. Pass the pasta through the machine again, starting at the widest setting and gradually reducing the settings, one pass at a time, until the pasta achieves the required thickness. The pasta sheet will become very long—if you are having trouble keeping the dough from folding onto itself or are making ravioli, cut the sheet of dough in half and feed each half through separately. Generally the second-from-last setting is best for tagliatelle and the last setting is best for ravioli and any other shapes that are to be filled.
  • 7. After the pasta has reached the requisite thickness, hang it over a broom handle or the back of a chair to dry a little—this will make cutting it easier in humid weather, as it will not be so sticky. Or, if you’re in a hurry, you can dust the pasta with a little flour and place it on clean kitchen towels and let it rest for just a short spell.
  • 8. Shape the pasta by hand (see instructions below) or pass the pasta through the chosen cutters (tagliolini, tagliatelle, etc.) and then drape the cut pasta over the broom handle or chair back again to dry just a little, until ready to cook. You can, of course, again toss the cut pasta lightly in flour (preferably semolina flour) and lay out in loose bundles on a tray lined with a clean kitchen towel. Use as soon as possible before it sticks together.
  • Cook the pasta
  • 9. Throw the pasta into a large saucepan of boiling, salted water. You will need about 4 quarts water and 3 tablespoons of salt for every 13 to 18 ounces of fresh or dried pasta. It is the large volume of water that will prevent the pasta from sticking together.

    Note: Cooking times for fresh and dried pasta vary according to the size and quality of the pasta. The only way to check is to taste it. However, the basic method of cooking remains the same.
  • 10. Stir the pasta only once or twice—if you have enough water in the pan and you stir the pasta as it goes in, it shouldn’t stick.
  • 11. DO NOT COVER the pot or the water will boil over. Quickly bring the pasta back to a rolling boil, stir, and boil until al dente, or firm to the bite, about 2 minutes. The pasta should not have a hard center or be soggy and floppy. If following a specified cooking time, calculate it from the moment the pasta starts to boil again and have a colander ready for draining.
  • 12. Drain the pasta, holding back 2 to 3 tablespoons of the cooking water. Return the pasta to the pan (the dissolved starch in the water helps the sauce cling to the pasta). Dress the pasta straight away with the sauce directly in the pan. (The Italian way is ALWAYS to toss the cooked, hot pasta with the sauce before serving.) Serve the hot pasta immediately with your favorite sauce. Even a copious drizzle of olive oil or melted butter—cooked just to the point of taking on a slightly nutty, toasty brown tinge—and a smattering of fresh herbs constitutes a sauce when the pasta is as tender and tasty as this.
  • Shape the pasta dough by hand
  • 13. Tagliatelle On a lightly floured surface, roll or fold one side of the sheet of dough loosely towards the center of the sheet, then repeat with the other side so that they almost meet in the middle. Gently fold one side on top of the other, but do not press down on the fold.
  • 14. Cut the dough into thin slices with a sharp knife, slicing through the folded dough quickly and deftly in a single motion.
  • 15. Immediately unravel the slices to reveal the pasta ribbons. You can do this by inserting the dull side of a large knife into each slice and gently shaking it loose. (If you wait, they will stick together. Trust us.) Hang the pasta to dry a little before cooking or dust it well with semolina flour and arrange in loose nests on a tray lined with a clean kitchen towel.

  • 16. Pappardelle On a lightly floured surface, cut the dough into wide ribbons using a fluted pastry cutter. Hang up to dry slightly before cooking.
  • 17. Tortellini On a lightly floured surface, stamp out rounds of pasta using a round cookie cutter. Pipe or spoon your favorite filling into the middle of each round. Brush the edges with beaten egg and carefully fold the round into a crescent shape, pressing the dough around the filling to expel any air.
  • 18. Bend the two corners of the crescent around to meet each other in the center and press well to seal. Repeat with the remaining dough. Let dry on a floured kitchen towel for about 30 minutes before cooking.
  • 19. Ravioli If your dough is still in a single sheet, cut it into two equal portions. Cover one portion with a clean kitchen towel or plastic wrap while you work with the rest of the dough. Spoon small mounds (1 teaspoon approximately) of filling on the dough in even rows, spacing them at 1 1/2-inch intervals. Using a pastry brush, lightly coat the spaces of dough between the mounds with beaten egg. Using a rolling pin, carefully drape the reserved sheet of dough on top of the mounds, pressing down firmly between the pockets of filling to push out any trapped air. Use a serrated ravioli or pastry cutter or a sharp knife to cut the ravioli into squares. Transfer to a floured kitchen towel to rest for 1 hour before cooking.
  • Color the pasta
  • 20. Spinach Follow the Basic Pasta Dough recipe. Sift the flour onto a clean work surface. Next, puree 3/4 cup frozen cooked leaf spinach (squeezed to remove as much moisture as possible) in a food processor. Add it to the well in the flour. Continue as per the Basic Pasta Dough method.
  • 21. Tomato Add 2 tablespoons tomato paste or sun-dried tomato paste to the well in the flour. Use 1 large egg instead of 2 medium ones. Continue as per the Basic Pasta Dough recipe.
  • 22. Beet Roast 1 red beet until softened, about 45 minutes. Let cool. Peel and grate or puree in a food processor. Add 2 tablespoons grated cooked beet to the well in the flour. Use 1 large egg instead of 2 medium ones. Continue as per the Basic Pasta Dough recipe.
  • 23. Saffron Soak 1 sachet of powdered saffron in 2 tablespoons hot water for 15 minutes. Strain the water, discarding the solids. Use 1 large egg instead of 2 medium ones and whisk with the vibrant saffron water before adding to the well in the flour. Continue as per the Basic Pasta Dough recipe.
  • 24. Herb Add at least 3 tablespoons finely chopped fresh green herbs to the well in the flour.
  • 25. Black squid ink pasta Add 1 sachet squid ink to the eggs and whisk to combine before adding to the flour. A little extra flour may be needed.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Kristen Kennedy

May 20, 2010

This was my first attempt at semolina pasta and I was very pleased with the results. I used half 00 flour and half semolina and adjusted the recipe for flavored pasta. I added 2 tbsp pureed carrots and it was quite delicious with spicy sausage and a creamy tomato sauce. This pasta dried much more quickly than egg pasta, but I found this made cutting it into linguine (using my Kitchen Aid attachment) much easier as there was no sticking. I can't wait to try other flavors!

Testers Choice
Michelle Massey

May 20, 2010

In my testing, I doubled the recipe and used half semolina flour. I also had some ramps, so I blanched the greens and used them like you would in the recipe’s spinach variation. The amount of ramp greens I had was well under the 3 to 4 cups of spinach called for, but the bossy flavour of the ramps more than made up for it. The colour was a pale mint green with flecks.

The dough came together beautifully, though next time, I’d omit the oil. After a 5-minute knead, the dough was smooth and elastic, but needed a little rest. When I rolled it out in the pasta maker, it was beautiful to work with. Though the recipe suggests you send the whole thing through the machine at once, I found it much easier to divide the dough into six walnut-sized pieces. I then cut the sheets into papparedelle, but when cooking I pulled the noodles out before they were ready, at about 5 minutes, then sautéed them in a pan with ramp bulbs, butter, and a bit of the cooking water. I served this with toasted bread crumbs, and loads of cheese. I’d totally make this again—this pasta was so effortless that I’d only bother freezing this if I was making stuffed pasta, like ravioli.

Testers Choice
Leanne Abe

May 20, 2010

This is a pasta dough that works, although it’s rare I come across a pasta recipe that doesn’t work for me. I used a 50/50 mix of Italian 00 flour and semolina. I also used large eggs. It took some kneading to get the dough to come together at first, so I can see how one might need extra water if medium eggs are used. I only kneaded it for 5 minutes, and after that, the dough was stiff but cohesive —there were no hanging straggly parts or anything like that. I find pasta dough benefits hugely from a rest, so I didn’t knead it any further. This is also the first time I’ve seen the suggestion of rubbing olive oil over dough before resting. I don’t know if that’s what made everything nice and soft, or if it was the rest itself, but the dough ended up smooth and supple. I did have use the thickest setting of the pasta roller (I use my KitchenAid attachment, not the manual crank one), but after that, it rolled out very nicely, even when using the second-thinnest setting. Half of the sheets were cut into fettucine using the attachment, while the other half I hand-cut into tagliatelle. The sheets seemed to dry faster than I’m used to, but that could’ve been due to the weather; it was a little warm and dry in the kitchen. The recipe headnote says that for every egg used, you’ll end up with about one entree portion of pasta. I ended up with enough pasta to serve four people—and we were hungry! It took 2 minutes for the noodles to cook al dente after the water came back to a boil. Fresh pasta is always great, and this didn’t disappoint. There’s a nice bite to the noodles, and they’re not heavy on the egg flavor. It’s the first time I’ve made pasta using the flour-well method (I usually whiz it together in a food processor), but it worked really well. We ate some of it buttered with Parmesan, and some with spinach and cream.

Testers Choice
Karen Depp

May 20, 2010

This is a straightforward, lovely, and easy recipe for basic pasta dough. I hunted down the Italian 00 flour and the farina di semola so that we could test the proper flours. I also used large eggs instead of medium. This is a fun recipe, and I made it with my 9-year-old granddaughter, who became a master of cranking the pasta machine. It took only about 1 to 2 minutes of kneading the dough. We made the basic medium-wide noodles, and will make the dough again to try some of the other shapes and cuts. All in all, it was a great hit for dinner with a hint of butter, fresh chopped Italian flat-leaf parsley, and fresh grated cheese. It’s definitely a keeper.

Testers Choice
Dawn E.

May 20, 2010

This recipe yielded beautiful pasta with a delicate texture. I didn't have 00 pasta flour on hand, so I used a regular AP Flour and large eggs. My pasta dough was initially very dry and wasn't coming together very well. With the addition a few drops of water at a time, about 1/4 cup total, the pasta dough finally came together. I kneaded it for about 5 to 7 minutes and still wasn't sure if the dough was going to be too dry, but I massaged the outside of the dough with a little olive oil and popped it into a resealable plastic bag. Half an hour later and I had a mound of dough that felt ready to work with. The rest time really did help. This dough made beautiful pasta which my family thoroughly enjoyed! I will definitely make this again.


Comments
Comments
  1. Sean says:

    I love making pasta, and inspired by this post I made pappardelle last night, accompanied by the awesome pork ragu from Boccalone here in San Francisco. I’m lazy, so I just use AP flour, and it works pretty well. When I was in Bologna, I took a cooking class with Carmelita at CookItaly.com, and we made pasta. Her proportions call for approx 65g egg (1 medium) to 100g flour; this tends to make a wet dough, and you incorporate flour as you knead until the consistency is right. Another noteworthy tip is to knead on a wooden surface; the wood helps wick away moisture, and has more “grab” to activate gluten.

  2. Susan says:

    I loved this recipe and as a first time pasta maker, I appreciate the clear and simple instructions. It’s one of the few that I’ve seen that doesn’t call for water in the dough. I felt the addition of a little oil made the dough more supple and much easier (read: less sticky) to work with. I’d avoided it all these years due to the quirky handling of pastry dough!

    I only had bread flour on hand so I used it and also rolled the dough with a regular rolling pin as I don’t have a pasta machine. I sectioned the dough first and rolled it as thin as I could, lifting the pin just before the very edge of the dough; almost to the windowpane stage, as in bread testing. I was so impressed that it wasn’t nearly as fragile to handle as it looked. The cooked noodles were just silky and delicious and, finally, as thin as I would like to always enjoy my noodles. Thanks for this!

  3. Susan says:

    You can not imagine that today, on my birthday, you have taken me back 49 years to when I would stand on a chair at my Grandma’s table, watching her roll out dough with a broom handle. When she was done she rolled up the dough and transported it into her bedroom where a sheet just for pasta was laid on her bed. Opening the windows she would lay it out to rest & dry. When it was done she would re-roll it on that same broom handle and slide it off onto the kitchen table and cut it into fettucine. I feel like I am transported back in time, to that Jersey City formica table. Thank you for the memory. I think I need to make some pasta, soon.

    • David Leite says:

      Susan, what a beautiful memory. Thanks for sharing it us. My grandmother was Portuguese, so no pasta making. Still I can relate entirely. I remember her making all kinds of specialties, the entire kitchen covered with trays, pots, bowls, and pans. It was a very special time in my life.

    • Allison Parker says:

      Happy birthday, Susan (though now I guess I’m a day late). I love your memories, and am glad that we could help bring them bubbling to the surface. My grandmother (Greek), would also use a broom handle to make homemade phyllo dough. I have never tried to make phyllo, but I did go through quite a phase of homemade pasta making. I used a machine to roll the sheets, but then once they were cut to ribbons, they’d hang over a broom I propped between two chair backs. I always loved them hanging there. The idea of a sheet on the bed for pasta is really wonderful, too.

  4. Rosemary Simm says:

    This book of pasta can help the new cook make wonderful meals by just following the directions with easy to follow pictures. I needed something like this when I first got married. Would love to have it now!!

  5. Beth Price, LC Recipe Testing Director says:

     Hi Promisefrance,

    You can buy Caputo 00 flour at Amazon.  Also check out fornobravo.com for more Italian goodies.  Hope this helps.

  6. Beth says:

    My husband and I spent last weekend enjoying excellent Italian food at both restaurants and markets. We were surprised at the cost of pasta rollers in the shops, but once we came home we ordered the Atlas 150 Wellness on Amazon. Just made our first batch of homemade pasta tonight. It was better than anything we’ve ever had in a fine restaurant.

    We followed your recipe, using bread flour since we couldn’t find Italian flour in our area. The magic of watching flour, eggs, olive oil, and salt become piles of beautiful pasta with our new pasta roller was priceless!

    Both of us were little nervous about intensive work and proper drying time, but we were pleasantly surprised at how easy and fool-proof the whole process was.

    I have a very full and satisfied stomach. Thanks for great directions, and for making our Saturday night so satisfying!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Your experience with that recipe is exactly why we do what we do, Beth. Many, many thanks for taking the time to comment and let us know how well it worked–that, to us, is priceless, too!

  7. Carlo says:

    I own a photo booth company but have a passion for fine Italian food. Looking for some new recipes for homemade pasta, I stumbled upon this article. First off–great recipe. Second, keep them coming! The fresh pasta was a hit at a recent dinner party. I do have a question that I’m curious about the quality of fresh versus frozen as mentioned?

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      It is a terrific recipe, isn’t it, Carlo? As for fresh versus frozen, fresh is always going to be superlative. Although if you have leftovers, freezing them is the way to go, as even defrosted homemade pasta is going to be sooooo superior to anything you find in a box at the store.

  8. Beth Countryman says:

    Just an update! We’re pros at making fresh pasta now using this great recipe. We’ve tried others, but this always gives flawless results from everything to spaghetti to ravioli to lasagna. Tomorrow’s family Christmas Eve dinner will feature spinach/artichoke lasagna and traditional meat lasagna. Merry Cristmas!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Beth, we can ask for no more magical Christmas gift than to hear that a recipe we shared has made a family’s life better and easier. Thank you and merry, merry, merry Christmas!

  9. Toni Hilton says:

    Hello from Asti, Piemonte. I have been making agnolotti and tajarin for years based on my local neighbor’s recipes. But, I thought I would try some modifications on the same-old meat vs magro stuffing and on the usual flour to egg ratios. Your page popped up on Mozilla, and I was delighted to find new hints and ideas. The old way is not always the best way. Tonight, half semolina agnolotti with pork/radicchio stuffing. My question for you: I read on this post that American cooks haven’t had access to “Italian” flour. I normally use 100% grano tenero. I will be going to the USA this summer and making agnolotti for friends and family. Is “AP” similar to GT? What is “bread flour”–will I find it on supermarket shelves? Mille grazie, T

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Toni, love your dictum that “the old way is not always the best way.” And thanks for sharing your experience. “Bread flour” (And we envy your fortunate friends and family…) lucky…) As you know, the “OO” flour called for in this recipe is simply a different name for the grano tenero flour that you’ve always used to make pasta. The “AP” flour that was mentioned in previous comments stands for “all-purpose” flour, which is standard flour on American grocery shelves. It is not comparable to GT (grano tenero) flour. “Bread flour” has more gluten than AP flour, making it more similar to your OO or GT flour. As you saw in the previous comments, several folks substituted it for the OO with terrific results. And yes, you will find it on most grocery store shelves here in the states. Let us know how it goes…and I have to say, I envy your friends and family.

  10. Ruth says:

    Hi, so happy to have discovered this site. I am looking for a good hand-crank pasta maker. Preferably Italian made. I am opening a small cafe and plan on serving fresh pasta. Have been looking at the Atlas 180 Pasta maker and the Marco Atlas 150 and would really appreciate any advice and guidance. Thanks,
    Ruth from Haiti

    • Renee Schettler Rossi says:

      Ruth from Haiti, welcome! We’re so happy that you discovered us! I’ve asked a few pasta experts to weigh in on your query, so please stand by…in the meantime, perhaps you’ll find some more recipes that will work for your cafe?

    • Elie Nassar says:

      You really cannot go wrong with either one of those Atlas machines. I have had the 150 for over 11 years (it was a wedding gift!) and use it regularly. It has never given me a reason to go looking for anything else. Although, recently I’ve been looking at the pasta attachment for my KitchenAid since I heard really good things about it and it gives you two free hands to handle the dough. For a cafe, maybe the Atlas 180 is a slightly better option since it seems bigger, or if you plan on producing a lot of pasta the KitchenAid might be a good investment. Good Luck.

    • Kim Venglar says:

      I’ve had 2 of the Marcos Atlas 150 machines. I’ve been making pasta for over 35 years and love this model. We wore out the first machine and since it held up for so long we bought the same one again. We also use these at the cooking classes I help with and they have been put to the test. Between all the adults and children using them they hold up very well.

    • Nancy says:

      Ruth, I’ve heard only good things about the Atlas machines but I have a Marcato Ampia 150 model machine, also made in Italy. I bought it used (although I don’t think it had been used much at all) at least 20 years ago. It’s also a hand-crank device and I have never had any trouble with it.

      I make pasta with it occasionally, but make whole wheat crackers with it frequently. It runs through that very stiff dough without a hitch, and will squeeze it down to a very thin, uniform sheet. I love that machine! And those delicious crackers. I bake the long sheets in one piece on a pizza stone and they come out beautifully crisp and ready to break into rough pieces. If I need a more uniform cracker for appetizers, I cut them with a pizza cutter into shapes before baking.

      The best of luck to you and your new cafe!

  11. Beth Price, LC Director of Recipe Testing says:

    Hi Ruth, Megan, one of our testers, can also vouch for the Marco Atlas 150. She says that it serves the purpose well and it is easy to maintain and clean and makes nice thin pasta.

  12. Rosemary says:

    I plan on making a Timballo soon and bought the 00 flour. Should I use just that for the dough part or 1/2 and 1/2 semolina? Thank you

    • Beth Price, LC Director of Recipe Testing says:

      Hi Rosemary, I’d be inclined to use a 50/50 mix of Italian “00” flour and Farina di Semola, but I think either would work fine. Are you watching a movie while you make it? Big Night or Il Gattopardo, perhaps?

  13. Maria Vazquez says:

    Dear Renee, I am taking a trip to the Andes Mountains to visit my family and would like to introduce them to your wonderful recipes of pastas. Since the small town of Venecia Cundinamarca in Colombia is going through economic development and preparing to receive tourists from many places, this pasta will be a great addition to the restaurants in the area. Thank you for sharing this priceless idea!

    • Renee Schettler Rossi says:

      Maria, you are very welcome. And thank you. I can think of no greater compliment than the one you just bestowed on all of us here at Leite’s. May you and every single person who encounters that pasta be happier for it.

  14. Lacey says:

    Tried your recipe last night but went the simple way with only AP flour. It was my first time making pasta and it worked great. I’m excited to step it up and taste the difference with semonlina!

    • Renee Schettler Rossi says:

      Hurrah, Lacey! Love to hear that. Just love it. Let us know when you do try it with semolina….

  15. Carly says:

    I have attempted to make pasta before but have ever had much success, but tonight it worked out amazingly. I only used pasta flour (no semolina) and it was great, I have always put it in the fridge to rest but your suggestion of leaving it at room temperature was definitely better, as it rolled much better and above all IT TASTED DELICIOUS. I will certainly be making it again ad might just try it with semolina. Thank you for sharing your recipe.

    • Renee Schettler Rossi says:

      You are so very welcome, Carly. Thank you for letting us know of your triumph! We couldn’t be happier to hear of it.

  16. Beth says:

    Tried this recipe as the first pasta dough I made with my kitchenaid pasta roller attachment. I tried the 50/50 00 flour and semolina recipe. Dough was extremely dry and could not work in all the flour. I read on another site that if you use semolina, you should increase the eggs. This helped to make the dry dough more to the consistency for pasta dough. I still had a problem with the dough when putting it through the roller. The dough became very tough and broke apart when I turned it up to the #4 setting. It seemed that the egg amount was much less than what I am used to with other pasta recipes. I will definitely be looking for a different recipe for my next pasta making adventure.

    • Beth Price says:

      Hi Beth, I’m so sorry that you had some issues with the dough. I too used this recipe for my recent kitchenaid purchase. I found that a bit of water helped to even out the dough, and I used the rollers to “knead” the dough until I got the texture that I wanted. I then made the dough thinner and thinner until I was ready to cut.

  17. Louis LaJoie says:

    Can powdered vegetables be used to make this pasta, instead of using pureed vegetables?

    • David Leite says:

      Louis, I’m sure it can, but you’d have to make up the moisture that the vegetables provided. How much is that? I can’t say. It’ll be something you’ll have to experiment with.

  18. Anna Engdahl says:

    A 10 lb bag of 00 flour is only $6 and change at La Bella Marketplace in Brooklyn, NY. They have a website, but I don’t know what the shipping would be. If you’re anywhere in the 5 boroughs, it’s worth a trip.

    labellamarketplace.com/
    La Bella Marketplace
    7907 13th ave Brooklyn, NY 11228
    phone: 718-331-0050 fax: 718-331-0051
    store hours: monday 8am-8pm tuesday 8am-8pm wednesday

  19. T peterson says:

    Love this recipe! I have used it many times with always great results. Wondering what is better. Leaving extra dough in the fridge or making the extra pasta and having it dry till the next use.

    • Beth Price says:

      Hi T, I’ve done it both ways but I have to admit, there is something quite satisfying about drying racks draped with pasta.

  20. Rick says:

    Where can I buy these two types of flour?

    • Beth Price says:

      Hi Rick, Bob’s Red Mill makes a semolina flour that most stores carry. That and the 00 flour can also be purchased on-line from a source like Amazon. I’ve also been known to use AP flour in a pinch.

  21. Meghan says:

    Thanks for this great recipe and the inspiration! For a while now, I’ve been making elaborate Italian dishes but the one thing I’ve never done before is to make my own pasta…reading this recipe, then the comments, has inspired me to purchase a pasta roller and to make pasta from scratch. I can’t wait for my next dinner party (an excuse to go all out cooking)!

    • Renee Schettler Rossi says:

      Meghan, that’s terrific! Thank YOU for playing your trust in our recipes. It’s exactly why we test our recipes over and over prior to publishing them—we never, ever want you to regret your investment of time, money, and expectations. Can’t wait to hear about the dinner party…!

      • Meghan says:

        I am happy to report that the homemade pasta was a bit hit! I ended up making the pasta with half AP flour and half semolina flour. It worked perfectly. I’m glad I made two batches because every last scrap was devoured (I was sure I was going to have leftovers…)

        I can’t wait to use this recipe again, perhaps add a little variation to the basic given recipe…

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