Name: Homemade Pasta Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 1/2 cups all-purpose unbleached flour, sifted (plus extra flour for preparing); 1/2 teaspoon salt; 4 large eggs, beaten; 2 tablespoons water (plus more if needed)

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Introduction

Making homemade pasta is a rewarding experience that yields fresh, tender noodles with a flavor you can’t get from store-bought varieties. This simple recipe uses basic ingredients and a stand mixer to create perfect pasta dough ready for your favorite shapes and sauces.

The image shows several nests of homemade pasta arranged on a white marbled surface dusted with flour. Each nest has thin strands of pasta, slightly twisted and coiled into small round mounds, with a light yellow color and a soft texture sprinkled with white flour. There are clusters of various sizes spread evenly across the surface, some with thicker, flat pasta in loose stacks, and others with thinner, more delicate strands. The overall look is fresh and handmade with a natural, slightly messy touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups all-purpose unbleached flour (sifted, plus extra for preparing)
1/2 teaspoon salt
4 large eggs (beaten)
2 tablespoons water

Instructions

Step 1: Place the eggs, water, flour, and salt into the mixer bowl. Attach the bowl and flat beater, then mix on speed 2 for 30 to 60 seconds. Add more water in 1/2 tablespoon increments if the dough feels too dry.
Step 2: Replace the flat beater with the dough hook. Knead the dough on speed 2 for 2 minutes. Remove the dough and knead by hand for another 2 minutes. Let it rest for 20 to 30 minutes.
Step 3: Divide the dough into four pieces. Flatten one piece into a rectangular shape and dust both sides with flour. Keep the other pieces covered with flour to prevent drying out. Attach the pasta sheet roller to your stand mixer and set it to setting #1. Run the dough through the roller on speed 2. Fold the dough in half and pass it through again several times while on setting #1.
Step 4: Lightly dust the dough with flour. Change the roller setting to #2 and pass the dough through twice. Repeat this process twice each on settings #3 and #4. For thicker pasta, skip the #4 setting.
Step 5: Dust both sides of your pasta sheet with flour again. Switch the attachment to your spaghetti or fettuccine cutter, set the mixer to speed 2, and run the dough through. Guide the long strands with your hand, cutting as needed and winding them into nests. Let the pasta dry for a few minutes before cooking.
Step 6: Boil the pasta in salted water for 3 to 7 minutes, depending on thickness.
Step 7: For this recipe, fettuccine cutters are preferred for the best texture and presentation.

Tips & Variations

If the dough feels sticky, add flour gradually to avoid making it too dry and tough.
Letting the dough rest properly improves elasticity and makes it easier to roll out.
Try adding fresh herbs or spinach puree to the dough for added flavor and color.
If you don’t have a stand mixer, you can mix by hand, but it will require more effort and kneading time.

Storage

Fresh pasta can be stored in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the pasta nests on a baking sheet, then transfer them to a sealed bag and keep frozen for up to 2 months. Cook frozen pasta directly in boiling water, adding an extra minute to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta dough without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine ingredients in a bowl, then knead on a floured surface for about 10 minutes until smooth and elastic.

How do I know when the pasta dough has rested enough?

The dough should feel less sticky and more pliable after resting for 20 to 30 minutes. This rest period helps the gluten relax, making it easier to roll and shape.