Homemade Pasta

Serves 4-8
Prep time 2 hours, 30 minutes
Cook time 2 minutes
Total time 2 hours, 32 minutes
Allergy Egg, Wheat
Meal type Main Dish
Misc Pre-preparable
Region Italian


  • 1 1/2 cup unbleached flour
  • 3/8 cups semolina flour
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil


Step 1. Mix two flours together, place in a mound on a cutting board or counter top. Make a well in the center of the mound.
Step 2. Add olive oil, salt and the eggs, slightly beaten, into the well. With a fork held level, fold in the egg mixture, letting the flour fall into it from the sides. Keep working the dry flour into the dough. If necessary, add small amounts of olive oil or water, but no more than a teaspoon or two in total. You'll soon have a mass of dough that you can form into a ball.
Step 3. Use the dough ball to blot up the rest of the flour and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, even in color and no longer sticky. It should be quite dry to the touch, so as not to stick to the rollers of the pasta machine.
Step 4. To knead the dough, push down on the ball with the heel of your hand, then give the dough a quarter turn, fold it over onto itself and push away from you again with the heel of your hand. Keep turning and pushing until you achieve the desired consistency - this usually takes approximately 10 minutes.
Step 5. Once finished kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30-60 minutes. It's now ready to roll.
Rolling with pasta machine
Step 6. Remove the plastic wrap and cut the dough into quarters. Take one quarter and re-wrap the rest until ready to roll.
Step 7. Set rollers to the widest setting (typically marked "0"). Flatten dough to about a half inch thick and about two inches wide. Sprinkle with flour if it's at all sticky.
Step 8. Run the dough through the rollers. Fold it into thirds forming a rectangle and run through rollers again at widest setting. Fold again and repeat, for a total of three times through. This will help knead the dough.
Step 9. Set rollers to the next smaller setting (#1) and run the dough through ONE time.
Step 10.
Move to the next smaller setting and repeat. Lightly flour the rolled dough strips as needed to prevent sticking.
Rolling with pasta machine
Step 11.
Keep rolling the dough through smaller settings until you have reached the desired thinness of your pasta. This will usually be the second to the last setting (#8) for most pasta.
Rolling with pasta machine
Step 12. As you move to the thinner settings, your pasta will become become more delicate. If it tears, you can fold the pasta and start the whole process over again at the widest setting.
Step 13. Also, in the thinner settings the dough strip will become too long to manage, about 20 inches or so. Cut in half and continue the process with each half.
Step 14.
When finished rolling the dough, let it dry on a cutting board or cloth until it is slightly leathery to the touch. This will prevent sticking in the machine's cutting rollers.
Dry slightly before cutting
Step 15.
Roll the pasta through the cutting head.
Cutting the pasta
Step 16.
Hang on a drying rack to dry.
Drying the pasta


This uses a 4 to 1 mix of  regular flour and semolina, which adds the firmness to pasta. Too much semolina, and the dough becomes too difficult to work; too little and it becomes too fragile. Yield is about 1 lb.