Back to Basics: Home Made Pasta


Guys. I discovered something last weekend.  Homemade pasta.  It’s easy. It’s fresh.  It’s quick.  And sooo worth it.  Just trust me and give it a try.  With the exception of the pasta maker, you even have all the ingredients on hand at home. Unless its groceries day.  Maybe.

I decided I was going to make pasta a few days beforehand, no recipe or pasta maker on hand.  Enter Amazon Free 2 day shipping, and I had a cheap and functional pasta maker in no time.  If you are looking for a pasta maker, my advice is to read some reviews on the internet, don’t be afraid to spend a few extra dollars, and remember that you can always go higher end as your skills require.  I have a KitchenAid mixer and opted to buy a separate pasta maker at first, I may upgrade in the future.  I didn’t go with the cheapest option, but definitely didn’t spend too much money and am very happy with what I got.

I made the dough in my KitchenAid mixer with the dough hook, not a necessity but definitely made the process easier.

pasta dough

After the dough is formed, there are soooo many possibilities!  I had my eyes set on some ravioli, so I made that first.  With the extra dough I made pasta sheets for lasagna a couple days later!  Next, I am planning on making some linguini since it’s my favorite.  Sharon has already challenged me to add some dye to the pasta to step it up a notch – imagine spinach or tomato colored/flavored pasta!


Homemade Pasta Dough
(makes 3-4 servings of pasta)

1/4 cup semolina flour
2 cups all purpose flour
1 teaspoon salt
3 large eggs
2 tablespoons extra virgin olive oil

Mix all the dry ingredients together in a KitchenAid using the dough hook on a medium setting.  One by one, add the eggs and then the olive oil.  Mix until a uniform dough is formed.  Add flour, if needed if the dough is too sticky.

Remove dough from bowl and place on a dusted flat service.  Knead the dough for approximately 5-10 minutes, adding flour if necessary. Wrap the dough in plastic and allow dough to rest for approximately 30 minutes.  If you want to store for longer, up to 2-3 days, place in the refrigerator.

When ready to use dough, cut dough into 4 equal sized pieces so it is easier to pass through the pasta machine.  Roll the dough until it is thin enough for the largest setting on the pasta maker.  Be cognoscente of how wide you roll the dough – try to keep it thinner than the width of your pasta maker – it will make rolling through the machine easier.  Sprinkle both sides of the dough and carefully pass it through the machine.  Continue to increase the settings on the machine, 1 or 2 notches at a time and sprinkle the dough with flour every 2-3 passes.  Work until the dough is at a setting of 6 or 7 –  go thinner than you think as the dough will expand when cooking.

Home made pasta can then be cut into any shape, filled with filling, etc.  Once it is ready to cook, boil a pot of water, add 2 tablespoons of olive oil and a teaspoon of salt to the water.  Once the water has come to a rolling boil, add the pasta, stirring to ensure it is not sticking to each other, and cook for approximately 3-4 minutes.

Food on


One thought on “Back to Basics: Home Made Pasta

  1. Pingback: Homemade Spinach Stuffed Ravioli with Chicken and Mushroom Pesto Sauce | foodyventures

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