Homemade Pasta Dough

This homemade pasta dough is foolproof and easy to make by hand or with your Kitchenaid stand mixer with just eggs, flour, olive oil, and salt. Italian through and through. Here’s how.

Five piles of different colored fresh pasta dough

Homemade pasta dough—we’re talking the fresh stuff made from scratch in your own kitchen according to Italian tradition—has a taste and texture that’s every iota as spectacular as you’d imagine. There are countless subtle variations on how to make fresh pasta, some quite a lot more complicated than others, yet this straightforward recipe relies on just flour, eggs, salt, and olive oil. Authentically Italian through and through. And lovely and tender enough to make you weep. [Editor’s Note: Wondering how much fresh pasta you should make? It may take a little divining–or practical experience—on your part to find your personal preference, but the author suggests allowing approximately 1 egg to 3/4 cup flour per entrée portion.] Originally published May 20, 2010.Renee Schettler Rossi

*How Do I Find 00 Flour?

The magic of this particular recipe can be found in its mixture of 50% Italian “00” flour* (which is lower in gluten than most American flours, it’s an exceptionally light, almost powdery flour that yields dough that is softer and suppler and easier to work with) and 50% Farina di Semola (finely ground, pale yellow, hard durum wheat flour for making pasta and some bread). The homemade pasta dough that results has just the perfect firmness—kindly note that the pasta dough should require some serious effort when kneading. When kneading or rolling the dough, be careful not to add too much flour or your pasta will be tough and taste floury.  00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isn’t inexpensive. But it’s worth its weight in gold—or fresh homemade pasta. It can be a little tricky to find 00 flour in some regions but chances are you’ll find it at most specialty stores, some grocery stores, and, natch, online.

Video: How to Make Homemade Pasta Dough
Video courtesy of Seasoned Cookery School

Homemade Pasta Dough

  • Quick Glance
  • (34)
  • 45 M
  • 1 H, 30 M
  • Serves 2
4.9/5 - 34 reviews
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Make the homemade pasta dough

Sift the flour onto a clean work surface and use your fist to make a well in the center.

Break the eggs into the well. Add the oil and a pinch of salt to the well. If you’re coloring your homemade pasta dough, you’ll want to add the ingredient now. (See How To Color Homemade Pasta Dough below.) 

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, simply add a little water, a few drops at a time, up to a couple tablespoons; if the dough feels too wet, add a little more flour. Don’t worry, you’ll soon grow accustomed to how the dough should feel after you’ve made it a few times.) Note that you don’t want to add too much flour or your pasta will be tough and taste floury.

How to make homemade pasta dough

Knead the pasta dough until it’s smooth, 2 to 5 minutes. Lightly massage it with a touch of olive oil, tuck the dough in a resealable plastic bag, and let it rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting than it was before.

Pass the homemade pasta dough through the pasta machine

[Editor’s Note: You could opt to roll the pasta dough by hand using a long wooden rolling pin, although a pasta machine makes for far less work.] Feed the pasta dough through a pasta machine set on the widest setting. As the sheet of pasta 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 pasta through this same setting a total of 4 or 5 times. This takes the place of kneading the pasta dough and ensures the resulting pasta is silky smooth.

Pass the sheet of pasta dough through the machine again, repeatedly, gradually reducing the settings, one pass at a time, until the pasta achieves the desired thickness. Your sheet of pasta dough will become quite long—if you have trouble keeping the dough from folding onto itself or if you 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.

After the sheet of pasta dough 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.

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. (Alternatively, you can toss the cut pasta again lightly in flour—preferably semolina flour—and lay it out in loose bundles on a tray lined with a clean kitchen towel.) Use the pasta as soon as possible before it sticks together or place it in a resealable plastic bag and stash it in the freezer.

Shape the fresh homemade pasta dough by hand

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. Cut the dough into thin slices with a sharp knife, slicing through the folded dough quickly and deftly in a single motion. (It takes very little practice to get the hang of this.) 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.

Pappardelle On a lightly floured surface, cut the dough into wide ribbons using a fluted pastry cutter. Hang the pasta to dry a little before cooking.

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 push out any trapped air. Using your fingertips, bend the 2 corners of the crescent around to meet one another 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.

Ravioli If your pasta dough is still in a single sheet, cut it into 2 equal portions. Cover one portion of the dough with a clean kitchen towel or plastic wrap while you work with the rest of the dough. Spoon small mounds (about 1 teaspoon) of filling on the dough in even rows, spacing them at 1 1/2-inch intervals. Using a pastry brush, lightly coat the 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 cutter, a pastry cutter, or a sharp knife, cut the ravioli into squares. Transfer the ravioli to a floured kitchen towel to rest for 1 hour before cooking.

Cook the fresh homemade pasta dough

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. Bring the salted water to a boil in a large pot or saucepan. Throw the pasta into the water. Stir the pasta immediately after you add it to the water and perhaps once again. Stir the pasta only once or twice. If you’ve used enough water and you stir the pasta as it goes in, it shouldn’t stick.

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. 

Tester tip: 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.

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.

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    How To Color Homemade Pasta Dough

    • 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.

    • Tomato Follow the Basic Pasta Dough recipe. Add 2 tablespoons store-bought or homemade tomato paste or sun-dried tomato paste to the well in the flour. Continue as per the Basic Pasta Dough recipe.

    • Beet Follow the Basic Pasta Dough recipe. 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. Continue as per the Basic Pasta Dough recipe.

    • Saffron Pasta Follow the Basic Pasta Dough recipe. Soak 1 sachet of powdered saffron in 2 tablespoons hot water for 15 minutes. Strain the water, discarding the solids. Whisk the eggs with the vibrant saffron water before adding to the well in the flour. Continue as per the Basic Pasta Dough recipe.

    • Herb Follow the Basic Pasta Dough recipe. Add at least 3 tablespoons finely chopped fresh green herbs to the well in the flour.

    • Black squid ink pasta Follow the Basic Pasta Dough recipe. Add 1 sachet squid ink to the eggs and whisk to combine before adding to the flour. You may need to add a little extra flour to the pasta dough.

    Recipe Testers' Tips

    This is a straightforward, lovely, easy, basic homemade pasta dough recipe. I made it with my 9-year-old granddaughter, who became a master of cranking the pasta machine.

    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. It took only 1 to 2 minutes of kneading the dough. We made the basic medium-wide noodles, and will make the pasta dough again to try some of the other shapes. All in all, it was a great hit for dinner with a hint of butter, chopped Italian flat-leaf parsley, and freshly grated cheese. It’s definitely a keeper.

    This is a homemade pasta dough recipe that works.

    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 to use the thickest setting of the pasta roller for the first pass (I used my KitchenAid attachment, not the manual crank one), but after that the homemade pasta dough rolled out very nicely, even when using the second-thinnest setting. I cut half the pasta into fettuccine 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, as 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 1 entree portion of pasta. I ended up with enough pasta to serve 4 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) and it worked really well. We ate some of it buttered with Parmesan and some with spinach and cream.

    This recipe yielded beautiful pasta with a delicate texture. This dough made beautiful pasta which my family thoroughly enjoyed. I will definitely make this again.

    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, I had a mound of homemade pasta dough that felt ready to work with. The rest time really did help.

    This homemade pasta dough recipe was my first attempt at semolina pasta made from scratch 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 delicious with spicy sausage and a creamy tomato sauce. The pasta dried much more quickly than egg pasta, which 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!

    The homemade pasta 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 6 walnut-size pieces. I then cut the sheets into pappardelle, 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 homemade pasta dough was so effortless that I’d only bother freezing this if I was making stuffed pasta, like ravioli. 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 flavor of the ramps more than made up for it. The color was a pale mint green with flecks.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. I like this recipe – it worked well. I wanted to convert to grams and found that a 50/50 split of flour requires 139g of Semola and 87 g of 00 flour. That gives the 1 and 2/3 cups flour. Using a scale, you can measure (by weight) directly into a sifter and you quickly have an accurate measure. I used extra large eggs – no problem. And I had to add 2 teaspoons of water to get the right consistency. The pasta felt great. And tasted even better!

      1. Thanks, Joyce! Appreciate you sharing such detailed information. We’re delighted that it turned out so well for you.

      2. That’s a good point. When the recipe suggests “50/50”, is it by weight or by cup measurement? Never occurred to me that weight might be a better way. It would certainly affect the amount of hydration the dough is going to need. I just tried 50/50 using cup measurements and the dough would not come together!

        1. Weight would probably be the best way to measure it, MrY. If you find the dough is still very dry, go ahead and drizzle in a little water, just until it comes together. The dough will hydrate more as it rests.

    2. I didn’t use 00 flour because I didn’t have any, but I used half pastry flour and 1/2 semolina flour. I don’t know if it would make much of a difference but my pasta very very good. Thank you so much for sharing.

      1. I’m so pleased that this turned out so well for you using the pastry and semolina flour, Cheryl. It’s one of my favorite recipes, too.

    3. This is my go to recipe. I use 00 Flour only. I have been adding about 1 to 2 ounces of water each time. Its very hot and dry where I live and that may be the problem. I bought an antique cavatelli machine a few months ago and its a lot of fun to use. Here are the cavatelli I made.

      1. Your cavatelli looks fantastic, pam! Your dry climate is likely why you need to add extra water. I also live in a very dry climate and always need to add at least 1 ounce of water to my pasta dough.

    4. The restaurant-style tips were very helpful– I did not colour mine but we did it lucky charms style with all different shapes and it was really good. A little firm because we didn’t boil it for long enough but still very good. It honestly does just taste of regular Italian pasta and I’m sure it is better made fresh.

    5. I followed this recipe to a T, it came out wonderful. I am ADD and flew right through where it said setting 1 should be good for a ravioli got all the way to 9 and made four put the rest in the fridge to fix tomorrow, now that I know 1 or 2 it will be a snap…thank you.

      1. We’re so thrilled you loved this, Anita, and that it worked so well for you! Can’t wait to hear what you make next.

    6. Followup to my earlier comment. I have been making homemade pasta for ages and ages. The combination of 00 Flour and Semolina was something new to me. I usually make one or the other. Here is the result of using 00 Flour and Semolina. It was a stiff dough took a longer kneading time to get it smooth and after I added some water it was perfect. After I let if rest for 30 minutes it became too dry. Dont know what happened. But it turned out ok in the end. Also took longer to cook than i am used too. So I am going to continue to use the recipe and use either 00 Flour or Semolina but not both.

    7. I have tried many pasta recipes and this is the best. The pasta came out silky and luscious. I made it using only 00 flour twice as I was out of semolina. I made lasagna both times and the noodles held up. Today I am going to make it with 00 flour and semolina and going to make linguine and ravioli.

    8. This was my first attempt at homemade pasta and I was very pleased with the result. I had to add water as the mix was a little dry, but after five minutes kneading and a 20 minute rest the dough was perfect for rolling and cutting. I added a simple pesto sauce – lovely tasting pasta.

        1. Aww, thanks David, but I’m actually Irish! It’s a great recipe and so easy to follow so thank you for your help. I’m going to make cheese ravioli today and will freeze some for a later date to see how that goes. If that is successful I may never buy pasta again!

            1. Here’s my cheese ravioli cooking. The pasta turned out perfectly again–my assembling skills could use some work though. I’m going with the rustic look ;)

          1. Is that basil in your pasta or spinach. I grow basil and was thinking about adding it in the recipe. Ground up of course, but worried it might over take other flavors.

    9. I love this recipe. I used half 00 and half Semolina. I used my Kitchenmaid, it was a bit too dry at first; so I added a tablespoon of water. Perfect!!!

    10. This is an excellent recipe. My Grandmother and mom made paste from scratch when I was a kid and enjoyed watching them . I just made a triple batch for tomorrow and this recipe is easy and just like Noni use to make .
      Thank you so much for helping me make this delicious pasta. I have a fresh pot of broth this time

      1. You’re so very welcome, Joyce. Love hearing that this brings back such lovely memories! Food is remarkable that way, isn’t it? Lovely photo, love it spread out on the table like that…

    11. I recently stared making my own pasta. I researched many recipes online and tried a variety of different flours. This recipe is the best so far. Using half 00 flour and half semolina creates a very pliable, easy to work with dough. Letting it rest at room temperature also seems to work better than sticking it in the fridge. I am very thankful you shared your knowledge online and can’t wait to try the flavored pastas next. (One tip is to use turmeric powder to give the pasta an amazing yellow color – you can see the result in the uploaded photo).

            1. Would this recipe work for an extruder attachment that makes shapes like macaroni & rigatoni? The dough can’t be too soft for the extruder.

              1. Sheila, I’ve had great success using an extruder with this particular dough recipe. If you try it, let us know how it turns out!

                  1. Sheila, the addition of semolina flour will make for a sturdier pasta, but generally works ok when swapped into pasta recipes. You may need to adjust the water slightly to get the right consistency of your pasta.

    12. I also found this to be a bit too dry, even in the humid climate of FL. I added a little water and olive oil to get ever mixed in but I think next time I will reduce the flour by 1/3 cup. Other than that, came out great both times. My dog sat at the base of my kitchen aid trying to steal any bits from the cutting process.

    13. Just made this with 00 Farina but had to add a 3rd large egg. It was way too dry to form a dough ball. BTW, I’ve been making various breads for over 30 tears.

      1. Hi Gord. Thanks for letting us know. Did it turn out well with the 3rd egg? I live in a very dry climate and find that I usually need to add a little water, as specified in the directions, to get the dough to come together. The dough does seem quite firm initially, but I find it hydrates significantly during the rest period.

      2. I found the same thing. First I added 1/2 yolk extra, but it still wasn’t forming into a ball. Little by little I ended up with a 3rd full large egg.

        1. I made this using the U.S units but it was too dry so I had to add water and oil. I then made a batch using the metric units and the dough came out beautifully and didn’t have to add anything. I think the 200g and the 1 2/3 cup are not the same.

          1. klaudija, I’m delighted you like the pasta. I think you and I suffer from the same syndrome: Heavy Handedness. You most likely packed the flour a bit when you scooped. One and two-thirds cups of 00 flour equals 211 grams. We rounded down a bit. Did you use medium eggs?

    14. I love this recipe. Always my go to. However I have a party this weekend and want to prep in advance. Can this be made a few days in advance?

      1. If you make it in advance, I would put it in a resealable bag (with as much air taken out as possible) in the freezer.

    15. Hi Jessie, the author suggests allowing 1 egg and 3/4 cup flour per person for an entree size. If you are making a smaller starter size, I would use half that amount (unless you have some big eaters!)

    16. Since I recently started making pasta I wanted to try new recipes. This one turned out perfect!!!! I will certainly keep this on the top of my list.

      1. Magnificent, Helena! Love that you just took it upon yourself to make homemade pasta and that you tried our recipe! Also love that you had the same experience we (and countless others) have had with this recipe. So glad you agree that it’s definitely a keeper and we greatly appreciate you taking the time to let us know. Looking forward to hearing which recipe on the site you try next…!

    17. I make my pasta dough in the kitchenaid food processor. Flour, eggs, a splash of oil. & pulsate a few times…..then you just need to form it into a ball, cut into workable pieces and put through the pasta machine. No messy hands!!

    18. My third time making fresh pasta, and finally, a recipe that really works! I used my KitchenAid to make the dough, let it sit for a while and then started rolling with the KitchenAid attachment. At first, it was tearing a little, but I continued folding and rolling until it was smooth, then I got it thinner. Easy to handle, very flexible. Dries out very quickly, within half an hour of rolling and cutting thick noodles, the pasta had dried enough to not stick together. Then I cooked it for about 3 minutes and its perfect! Didn’t sick while cooking and doesn’t fall apart. Next time I will try flavouring it.

      11 nests of homemade pasta--tagliatelle--on a black countertop near a blue mixer

      1. Lovely, lluka! So pleased to hear that like us, you had a lovely experience with this recipe. We’re thrilled to hear it and appreciate you taking the time to let us know…

    19. Best flour to oil ratio recipe! Even with 2 eggs and regular flour I only had to add about a tablespoon and a half of extra water. I also think massaging the oil in before resting helped! Lovely smooth, elasticy dough to work with.

      1. Laura, so lovely to hear that you find this recipe to be as perfect and workable as we do! Greatly appreciate you taking the time to let us know. Looking forward to hearing which recipe on the site you try next…

    20. I have not tried this yet but was searching for a good, recipe with clear instructions. I don’t have bread flour on hand and yes, I could just go to the store and get it, but could you use standard all purpose flour instead? I always have that on hand. So anxious to try this and roll out by hand. Saw this technique on reality tv and have been wanting to try!!!

      1. Hi, Dyana. The recipe doesn’t call for bread flour, but raher a combination of 00 and semolina flours. The mix makes for a supple yet firm dough. As you can see from the comments, some people have used all-purpose flour, but it’s not as good as if using the two flours. So, I would say yes, but know that the final result will not be optimal.

    21. How much of each different flour type do I use if I want to make half semolina and half 00 flour? Is it 1 cup 00 & 2/3 cup semolina…?


    22. I would love to bookmark some of the recipes on this site for future reference. Is it not possible to?

    23. Great recipe! it was the first time my boyfriend and I made pasta—the recipe was super easy to follow and we rolled out the pasta since we don’t have a machine to do it for us. We made raviolis on Sunday, loved how it turned it, and ended up making pappardelle tonight! Thank you!

      1. Diana, you are so very welcome! I love everything about what you just shared with us. Thank you so much for taking the time to let us know! You absolutely made my day because this is exactly why we do what we do—so that home cooks can have experiences just like yours. Looking forward to hearing which recipe on the site you try next!

    24. Just a quick note for anyone who doesn’t have a pasta machine. My brother and I are avid pasta makers and got tired of schlepping our pasta machines in and out of cabinets. So we learned via internet videos (and lots of trial and error) how to roll it out using rolling pins. It isn’t difficult to do although it does take some practice to get the sheets “see through” thin and it’s much easier to accomplish with an extra long straight-sided pin. Bonus points for the meditative aspect of rolling and a certain amount of creative freedom to do what you want with a sheet of dough that covers the counter top. Thanks for the recipes for flavored pastas!

      1. Lyn, I absolutely love that you roll out the pasta by hand and consider it a little quiet time. Thank you so much for sharing! I’m curious, have you happened upon any particular tricks that you’ve found to be critical that you’d like to share…?

    25. Hi. Happy New Year!! If I’m making fresh pasta for a crowd, how do I keep it from sticking until I’m ready to cook?

          1. Donna, if you’re making a long shape of pasta, I suggest curling the strands into nests on rimmed baking sheet lined with parchment and lightly dusted with flour. Cover it and refrigerate it.

    26. Hi, I would like to try the squid pasta. What sauces do you recommend for a good match. By the way, your recipe rocks!

      1. Many thanks for your kind words, Hania! As for the squid ink pasta, you could really use almost any sauce. That said, seafood is a spectacular match for the slight brininess of the squid ink. Perhaps a light, brothy, delicate tomato sauce with clams or shrimp or chunks of white fish? Or even just butter and garlic and parsley and seafood?

    27. Cool! This pasta worked so well, I make it every day for 3 meals a day. I’ve done this for the past 9 years! Amazing job.

    28. I love this website and love this recipe. It turned out really good. Texture when cooked was perfect. I did find it dried really quickly when I hung on my very impressive pasta rack aka clothes hanger.

      Question: if i wanted to freeze, how do I do this? Do you suggest I spiral the noodles into nests and then freeze?

      Thanks…looking forward to cooking many other items off this site, starting with the banana bread :)

      1. Hi Judy, so glad you like the recipe. What I’ve done is dry the noodles completely, but, yes, you can shape them into nests, then wrap them carefully, and freeze.

    29. Hi. Planning to make this recipe this weekend for family holiday gifts. Can I dry this pasta? If so, how would you recommend drying? How long can the dry pasta last if air tight? What is the cooking times for the dry pasta to tell my family?

      Thanks for you help!!!

      1. Hi Cassandra, I’ve reached out to some of our testers to get their thoughts on your question. Our testers agree that fresh pasta tastes better when frozen, as opposed to dried. One of our testers previously made pasta by hand in an Italian restaurant and everything they made was frozen, not dried, to set the shape and keep the pieces separate while still being fresh pasta. Gather the pasta into an airtight container and freeze for up to 3 months. Frozen pasta will need and extra minute or two to cook, depending on the thickness. It is best to taste a piece of pasta. If al dente, it is done.

        For drying fresh pasta it depends on the shape. Long noodles will need to be hung, either on a pasta drying rack or some other improvised contraption (clothes hangers, chair backs etc.) I actually use a sweater drying rack. The pasta needs to be bone dry and brittle to ensure that all the moisture is gone. Store in an airtight container for several weeks. As with frozen pasta, the cooking time would depend on the density and shape of the pasta so it is best to test a few pieces out and note the time.

    30. I was wondering, can I use a combination of unbleached flour and whole wheat flour? I was considering using tomato paste and pureed carrots as well, to give it more flavor.

      1. Yvette, homemade pasta is a delicate balance of proteins and glutens and all those lovely things that make pasta what it is. I wouldn’t mess with this recipe as it’s incredibly reliable as it’s written. As soon as you change any variable, the amount of liquid you need changes as does the texture and the taste.

    31. Hi. Just wanted to say first that for the first time making pasta I happened upon this recipe and it was so easy and perfect. My question is for the ravioli filling. If I use beef or any meat, should I cook the meat first and then fill or use the raw prepared meat and cook it all together. Thanks so much!

      1. Adina, I’m so happy you like the recipe. When it comes to ravioli, or any stuffed pasta, the meat is fully cooked. Because the amount of time it takes for the pasta cook can’t cook the meat fully.

    32. Our first time at making pasta, and the result was quite perfect, thank you. We did not have the 00 flour but did mix 1 cup of regular flour with 2/3 cup of semolina and the result was perfect for a first try. Can’t believe it has taken 8 months to try our pasta machine. I will try and source some of the 00 flour for next time. Excited to try some the ravioli attachment.

    33. 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)!

      1. 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…!

        1. 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…

      1. 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.

    34. 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.

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

    35. 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.

      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

      1. 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.

    36. 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.

      1. 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.

    37. 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.

    38. 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!

    39. 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!

      1. 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.

    40. 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

      1. 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?

        1. Thanks I think I will do the 50-50. I’ll let the family watch Big Night while I’m busy in the kitchen. I can’t wait to do this.

    41. 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.

    42. 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

      1. 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?

      2. 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.

      3. 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.

      4. 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!

    43. 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

      1. Toni, love your dictum that “the old way is not always the best way.” And thanks for sharing your experience. 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.

    44. 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!

        1. Decided to go with this recipe to change things up a bit. I usually use a cup of flour to one egg and a half egg shell of water. This makes for a lot long kneading process (work) but much more workable noodles. Less sticky. The noodles were still very good. Thanks for the recipe.

          1. Gonna try your ratios, Jered. And I especially adore the “half egg shell of water” measurement. Greatly appreciate you taking the time to share your preferred approach and your kind words about this recipe…

    45. 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?

      1. 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.

    46. 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!

    47. 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!!

    48. 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.

      1. 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.

      2. 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.

        1. Sorry, folks; I have no fond of the Broom Handle from my childhood!!!

          But, some of my best memories circle that kitchen! My great Grandma trained my Mom, and my two maternal aunts home to cook in the kitchen of my childhood, and, after curious, little Mikey scooched his little stepstool up to the (unattended) stove to have a peek into that tall pot of somethin’ good aboil up there, (still taller than I could see into,) and I pulled that pot over, bathing my bare back and legs in scalding water, Great Gramma layed down the law to her granddaughters that I was to be taught “what we women are using this stove and these knives for out here in this kitchen”, well, despite that first, (nor the last,) painful lesson, the kitchen remains my favorite room in the house!

          And now, I can’t wait to get my hands on some homemade pasta! Thanks for making me hungry for this adventures!

      3. Buongiorno. Yes, brings back memories for me, too. I remember when visiting my Italian relatives in southern Italy during summer vacations, how my great aunt would wake up early at 5 am to make the day’s fresh pasta and put it on the bedsheets. I didnt think much of it as it is a normal custom still in many parts of Italy, however, when telling my American friends they couldn’t believe or understand the concept or why so much time was spent on preparing fresh food. Good memories!


    49. 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!

    50. 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.

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