Easy to Make Homemade Pasta Dough Recipe

Learn how to make homemade pasta from scratch in just 1 hour and only using 3 ingredients right from your own kitchen.

Homemade pasta is infinitely better than anything that comes from a package and I’m going to show you why!

Ingredients for this recipe:

560 grams 00 or All-Purpose flour (4 cups + 3 tbsp)
140 grams semolina flour (3/4 cup + 1 ½ tbsp)

Serves 12
Prep Time: 30 minutes
Resting Time: 30 minutes
Procedures:

1. Sift together the flours onto a clean surface and then form a well with it.
2. Add the eggs to the center of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.
3. Once the egg and flour are combined use a pastry knife to scrape the surface to bring it all together to form a dough.
4. Knead for 12 to 15 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
5. Remove the plastic from the dough and cut it into 3 pieces.
6. Flatten 1 of the pieces of the dough with your hands and flour it lightly. Run it through the hand crank pasta maker on the 0 setting 3 times. Cut the dough in half.
7. Turn the crank to 3 and run it through 3 times.
8. Last, run it through on setting 6 twice. Dust with flour and place on a clean surface. Repeat the process with the remaining 2 dough balls.
9. Cut the dough ever 12”-14” inches long, dust it with flour on both sides and then run it through the spaghetti attachment or whatever desired noodle attachment you’d like. Dust again with flour and form it into a small ball and place it on a sheet tray lined with parchment paper and rest it for 15 more minutes so that it dries out a bit before cooking or storing.

CHEF NOTES:
• Do not use just semolina or kamut flour as the dough will be too hard.
• Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour
• You can also dry your pasta on a drying rack.
• STORING AND FREEZING HOMEMADE PASTA: After the pasta has been rolled into little balls and dried for 10-15 minutes cover in plastic wrap and refrigerate for up to 3 days. You can also freeze wrapped in plastic wrap for up to 2 months. If you are freezing you can add straight to boiling salted water from the freezer to cook.



11 Comments

  1. Mary-Jean Slaughter says:

    I am so BEYOND exited!!!! 😍😍😍 This is the first time I can say “I HAVE ALREADY MADE THIS!!!!!” All your other videos are teaching moments. But not this time!!!👍👍👍 I have been making homemade pasta with my mom for years!!!!! So fun! Taste so much better!!!

    • Chef Billy Parisi says:

      There’s just nothing like it and bravo to you for making this often. You my friend are a great cook!!

  2. Belqui's Twist says:

    Making homemade pasta is by biggest fear and I don’t know why. I will absolutely give it a shot. I have all I need to make it and shape the pasta but can’t get myself to go for it. It’s on my list of things I must get over! LOL

    • Belqui's Twist says:

      @Chef Billy Parisi I will do. and I’ll send you a pic of my pasta when I am done. Holding myself accountable here!

    • Chef Billy Parisi says:

      You got it my friend, I promise! The biggest thing is the knead, make sure to spend the time doing that!

  3. Deidre Fultz says:

    YAAY pasta😋👩🏽‍🍳🍷♥️

  4. Monica R says:

    I love home made pasta – it totally elevates a dish (my pet peeve is going to a non fast food Italian restaurant and them not using fresh pasta – what’s up with that!?!?). . I usually use 00 flour but I’m going to have to try the combo with semolina!

    • Chef Billy Parisi says:

      I know how annoying to not make fresh pasta right?? The Combo is fantastic, And good on you for using 00 flour 🙂

  5. Kaalo Lovett says:

    Yay! I just made your artisian bread. This is next!

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