There's something special about using a Homemade Pasta recipe to make your own pasta like pappardelle pasta. Simple and easy to make for the same day.
This homemade pasta dough is perfect for Pasta with Pesto Sauce, Pappardelle with Short Rib Ragu, Traditional Bolognese Sauce, or any Authentic Italian Pasta Sauce.
Jump to:
Here's Why You'll Love this Homemade Pasta Recipe
- easy to make with simple ingredients you have in your home every day
- nutritious with the addition of eggs
- versatile in that you can substitute regular flour instead of using semolina in part of the recipe
- customize homemade pasta by pairing it with virtually any sauce
If you enjoy making your own pasta, dry my recipe for Homemade Soft Potato Gnocchi, Homemade Sweet Potato Gnocchi, Beet Gnocchi or Gluten Free Gnocchi.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Ingredients
This homemade pasta recipe calls for all purpose flour, semolina flour, eggs, water and salt.
Don't worry if you don't have semolina flour because you can replace it with regular all purpose flour.
For exact measurement details see recipe card...
How to Make Homemade Pasta
Start with mixing the two flours together with a whisk and make a well in the centre. Lightly beat eggs and place it in the well of the flour.
With one hand start to incorporate the flour with the egg while turning the bowl with the other hand. Add salt and water until you have a dough you can work with.
Turn dough onto a clean surface and place some flour in front of the dough. Knead the dough into the flour as needed for about 7 minutes until the dough is smooth. Let it rest on the counter for 30 minutes with a damp cloth over it.
Clean your surface and sprinkle fresh flour. Start rolling out your dough.
Remember to dust both sides as you roll and turn the dough. You want to make a long sheet of pasta about 13" x 18".
Use a dough scraper to lift your pasta if it sticks to your counter. Once finished rolling the dough out as thin as you can, dust the surface of the pasta sheet. Fold over once, dust flour on top of the pasta, then fold over again and dust some more flour on the top.
Using a knife, dough scraper, or pizza cutter, start cutting sections about ½" thick. Discard the uneven ends.
Carefully unfold the pasta and place it on the baking sheet. Repeat until you have unfolded all the pasta. Sprinkle flour on top and use a basting brush to evenly coat all the pasta strands. Repeat with the other piece of dough. Let the pasta dry for about 30 minutes on the counter uncovered. Be careful not to overlap the pasta.
To make the nests, make sure that you sprinkle a little more flour on top and spread the flour using a basting brush. Then grab 3 strands at a time and fold them mid length, then place the ends on a baking sheet and drop them in a circular motion making a neat nest. Repeat and let them rest on the baking sheet until you are ready to cook them.
Storage:
Once you have made your pasta nests, you can store homemade pasta covered lightly in a single layer in the fridge for 2 to 3 days.
Can You Freeze Homemade Pasta Dough?
Absolutely! Although I recommend that you complete the process of making your pasta. Lay it on a floured surface like a baking sheet and then place the baking sheet with the pasta in the freezer.
Once the pasta is frozen, you can place it in a storage bag or container and store it frozen for 1 to 2 months.
When you are ready to use it, boil it from frozen.
When boiling your pasta from frozen, make sure that you are using a large pot filled with at least 3 to 4 times the volume of your frozen pasta to avoid the water from cooling down. If the water cools down completely you may risk your pasta sticking or even disintegrating.
Top Tips
When placing your pasta to dry on a floured surface, try not to overlap the pasta. This will allow the pasta to dry faster and not stick to one another.
Use a dough scraper to help you lift the pasta if it sticks to your surface.
Use a basting brush to help you spread flour whether over the pasta, surface or kitchen towel.
To freeze your pasta, place it on a baking sheet lined with a kitchen towel that's been floured
When boiling your pasta from frozen, make sure that you are using a large pot filled with at least 3 to 4 times the volume of your frozen pasta to avoid the water from cooling down. If the water cools down completely you may risk your pasta sticking or even disintegrating.
Substitutions and Variations
Here are a few simple substitutions when making your pasta dough recipe:
- Semolina - substitute all purpose flour if you don't have semolina
- Spinach - add chopped spinach to the dough to make spinach infused pasta dough
- Pastry Cutter - use a fancy pastry cutter to cut your pasta strips to make Mafalda pasta.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Other Recipes to Try
Recipe Details
Homemade Pasta Recipe
https://easyhomemaderecipes.caIngredients
- 2 cup all purpose flour
- 2 cup semolina flour or all purpose flour
- 2 egg
- 1 cup water
- ½ tsp salt
- 1 all purpose flour for rolling dough, towel and brushing pasta
Instructions
- Mix the two flours together with a whisk and make a well in the centre.2 cup all purpose flour, 2 cup semolina flour
- Lightly beat eggs and place it in the well of the flour.2 egg
- With one hand start to incorporate the flour with the egg while turning the bowl with the other hand. Add salt and water until you have a dough you can work with.1 cup water, ½ tsp salt
- Turn dough onto a clean surface and place some flour in front of the dough. Knead the dough into the flour as needed for about 7 minutes until the dough is smooth. Let it rest on the counter for 30 minutes with a damp cloth over it.1 all purpose flour
- Prepare a baking sheet lined with a kitchen towel. Dust the towel with flour so that the past doesn't stick to the towel.
- Clean your surface and sprinkle fresh flour. Divide the dough into two pieces. Keep one piece of dough covered with a damp cloth. Place one of the pieces of dough on the surface and start rolling it out with a rolling pin. Remember to dust both sides as you roll and turn the dough. You want to make a long sheet of pasta about 13" x 18".
- Use a dough scraper to lift your pasta if it sticks to your counter. Once finished rolling the dough out as thin as you can, dust the surface of the pasta sheet. Fold over once, dust flour on top of the pasta, then fold over again and dust some more flour on the top.
- Using a knife, dough scraper, or pizza cutter, start cutting sections about ½" thick. Discard the uneven ends.
- Carefully unfold the pasta and place it on the baking sheet. Repeat until you have unfolded all the pasta. Sprinkle flour on top and use a basting brush to evenly coat all the pasta strands. Repeat with the other piece of dough. Let the pasta dry for about 30 minutes on the counter uncovered. Be careful not to overlap the pasta.
- To make the nests, make sure that you sprinkle a little more flour on top and spread the flour using a basting brush. Then grab 3 strands at a time and fold them mid length, then place the ends on a baking sheet and drop them in a circular motion making a neat nest. Repeat and let them rest on the baking sheet until you are ready to cook them.
- You can also place the baking sheets in the freezer as is and once the nests are frozen, you can place them in a bag and return to the freezer until you are ready to use them. There is no need to thaw out frozen pasta, just cook as usual but make sure that you have plenty of water in large pot.
- To cook the pasta, bring plenty of water to a boil, salt and let cook for about 5 to 7 minutes. You will know the pasta is cooked once it remains on the surface. Remove pasta from water and place your favorite sauce on it. Remember to reserve pasta water.
Notes
Top Tips
When placing your pasta to dry on a floured surface, try not to overlap the pasta. This will allow the pasta to dry faster and not stick to one another. Use a dough scraper to help you lift the pasta if it sticks to your surface. Use a basting brush to help you spread flour whether over the pasta, surface or kitchen towel. To freeze your pasta, place it on a baking sheet lined with a kitchen towel that's been floured When boiling your pasta from frozen, make sure that you are using a large pot filled with at least 3 to 4 times the volume of your frozen pasta to avoid the water from cooling down. If the water cools down completely you may risk your pasta sticking or even disintegrating.Nutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Billy says
This was such an easy recipe to follow. I love the tips. My pasta came out really good with your pesto sauce recipe and my family love it!
AmyG says
Glad you like it!