What’s better than a delicious plate of pasta? A plate of pasta that you made from scratch! Although I’ve always thought making my own dough would be way too challenging (and time-consuming), Zach showed me just how easy – and fun – it is to make your own! Try his recipe for yourself (along with 3 tasty dishes you can make with your dough.)
Making your own pasta dough is as much an art as it is a science. This is my basic recipe, but every time I make it I have to tweak it a bit to get the right consistency. You may have to add a little more flour if the dough is too wet, or maybe a splash more olive oil if it’s too dry. The more you make it the better you’ll get at it. You’ll learn how it should feel and feel like a master pasta maker in no time! That’s why I always suggest using your hands to knead it. A mixer is fine to get it started, but sometimes you just have to get your hands dirty!
2 to 2 1/2 cups all-purpose flour
I like to use 00 flour (the package might say pizza flour). Its texture will give you a softer, silkier dough.
1 tbsp olive oil
1 tsp kosher salt
- Put flour in a large mixing bowl and make a well in the center. Crack eggs into the well and add olive oil and salt.
- Using a fork lightly beat eggs, slowly mixing in flour as you do.
- Once the egg mixture starts to get too solid to mix with a fork use your hands to mix and knead the dough until it forms a consistent mixture. It should be a smooth and elastic dough, able to stretch out without breaking.
- Cover with plastic wrap and refrigerate for at least 20 minutes.
- Remove from the fridge and place on a floured working surface. Roll out and cut into the desired shape.
- I use a hand crank pasta roller to achieve my desired thickness and shape. I can roll out large sheets for ravioli or lasagna, cut a thicker noodle-like fettuccini, or thin angel hair style. If you don’t have a pasta roller or attachment for a KitchenAid mixer you can use a rolling pin and then cut a thicker noodle like pappardelle by hand.
Cacio e Pepe
In Italian, this translates to “cheese and pepper”. This classic, simple dish really highlights the freshness of the homemade pasta. I also love it because it’s easy to whip up in just a few minutes!
- 4 oz fresh pasta dough
- kosher salt
- 2 tbsp unsalted butter
- 1/4 cup freshly grated parmesan
- cracked black pepper
- 1 tsp fresh lemon zest
- In a pot bring 3 cups of water to a boil. Season with a pinch of salt and add pasta, cooking until al dente.
- Fresh pasta is going to cook a lot faster than store bought because it hasn’t been dried out. So if you’re using a thinner cut like this then it will probably only take 2-3 minutes. You want to pull it out a little before it’s done so it can finish cooking in the butter.
- While the pasta is cooking melt butter in a pan over low heat. Add a pinch of salt and pepper.
- Remove pasta from boiling water, drain, and add to melted butter. Turn heat to medium and simmer for another 2 minutes, tossing pasta in butter as you do. Add grated parmesan and cook for another minute.
- Transfer to a plate and top with lemon zest, a pinch of pepper, and if you want to a little more parmesan (who wouldn’t want to).
Here are two more recipes to make the most of your homemade pasta dough!
Kale and Italian Sausage Lasagna with Pumpkin Béchamel
Try this recipe for an autumnal twist on your classic lasagna.
A simple recipe with a no-cook sauce that’s creamy and rich.