Homemade Pasta Noodles
Make fresh pasta at home with this easy recipe! Just flour, eggs, and a little olive oil for delicious, homemade noodles. Perfect with any sauce!
Alright, friends, I might get some serious side-eye from hardcore pasta makers and maybe even the Italians, but hear me out! A lot of what you’ve heard about making pasta is, quite frankly, overhyped. You don’t have to hand-knead your dough until your arms feel like they’re about to fall off (trust me, I’ve been there). And you definitely don’t need a perfectly smooth pasta dough if you’ve got a handy pasta maker on your side. The one thing everyone can agree on is this: you must use the right flour. So, grab your apron, and let’s dive into the delicious world of homemade pasta—after all, my family has been my taste testers, and they’ve survived (mostly).
Choosing the Right Pasta Flour
Skip the All-Purpose Flour
Let’s get one thing straight: all-purpose flour is not your friend when it comes to making pasta. I learned that the hard way! Instead, you’ll want to stock up on Tipo 00 flour or semolina flour. The choice really depends on what kind of pasta you’re whipping up. If you’re looking for the nitty-gritty science behind it, Google has tons of info, but I’m here to share what I’ve found works best from my own pasta-making adventures!
Egg-Free Pasta vs. Egg-Based Pasta
Egg-Free Pasta
Egg-free pasta is perfect for drying and storing, making it ideal for shapes like elbow macaroni, spaghetti, penne, tortiglioni, farfalle, and conchiglie. Trust me, it’s less brittle after drying, and semolina flour does a fantastic job here. It gives your pasta that firm texture we all crave.
Egg-Based Pasta
Now, if you’re like me and love that silky, luxurious texture, egg-based pasta is the way to go! This type shines when you plan to cook fresh pasta right after making it. It’s excellent for classic dishes like spaghetti, fettuccini, or even for layering in a cheesy lasagna. I love using Tipo 00 flour or a mix of 70% Tipo 00 and 30% semolina to get that perfect blend.
What’s the Deal with Tipo “00” Flour?
Tipo 00 flour, or just “00 flour,” is an Italian treasure. It’s finely milled and super soft, which is why it’s a staple for pasta, pizza dough, and even some breads. Its low gluten content is perfect for creating that tender pasta we all love. It’s like giving your noodles a soft, comfy blanket.
What About Semolina Flour?
Semolina flour is coarser, made from durum wheat, and it brings a distinct yellow hue to your pasta. This gritty texture helps the pasta retain its shape while cooking, making it a go-to for crafting everything from pasta to couscous. Plus, it’s great for adding a bit of grit to your dishes, whether you’re whipping up pasta or a dessert!
Making Egg-Based Pasta with a Stand Mixer
If you’ve ever tried to hand-knead pasta dough, you probably swore off homemade pasta for life (I totally get it). But why suffer when you can let a stand mixer do the heavy lifting? Here’s how I whip up my dough in a breeze:
Step 1: Toss your ingredients into the stand mixer. For egg-based noodles, mix eggs, flour, and a splash of olive oil. If you’re making egg-free noodles, just go for flour and water. And trust me, stick to olive oil—other oils are just not worth it!
Step 2: Set the mixer to knead. My trusty KitchenAid is on setting 2, and while it might feel slow, patience is key. Grab a glass of wine and chill! Use a rubber spatula to gently push any flour stuck to the bowl into the dough hook’s path (careful—it can get a bit wild).
Pro Tip: Drier doughs slide through pasta makers way easier than sticky ones, especially when making long noodles like spaghetti or fettuccini. Trust me; no one wants a clump of noodles!
Step 3: Let the mixer knead the dough for 5-6 minutes until it’s all mixed and moistened.
Step 4: Dump the dough onto a floured surface and give it a quick hand knead—just 3-5 times. Roll it into a ball, and don’t sweat it if it’s not perfectly smooth! Wrap it in plastic wrap and let it rest on the counter for 30 minutes. This step is crucial; it lets the flour soak up the moisture and relaxes the gluten. Trust me; it makes a difference!
Step 5: Now, it’s time to roll out and cut that pasta!
Georgie’s Tips
Rolling and Cutting Pasta Dough
Step 1: Divide your rested dough into 8 equal-ish pieces. Don’t stress about perfection; it’s pasta, not rocket science!
Georgie’s Tips
Step 2: Flatten each piece slightly, then run it through your pasta roller starting on the highest setting. Fold it in half and send it through again. Repeat this a few times to finish kneading and get that dough nice and smooth.
Georgie’s Tips
Step 3: As you lower the thickness setting, send the dough through once at each level until you hit your desired thickness. Remember, if you’re cutting long flat pasta into noodles, cover them with a kitchen towel to keep them from drying out!
Georgie’s Tips
Congratulations! You just rolled your first piece of homemade pasta! Cut it into your favorite shape—whether that’s for lasagna, spaghetti, or just some funky shape that may or may not exist in traditional pasta-making.
How to Dry Your Pasta Noodles
To dry your noodles, lay them on cooling racks and leave them out for 24 hours. Make sure they’re perfectly dry before storing them, or you’ll end up with mold (yikes—trust me, I’ve been there!).
If you have a dehydrator, set it to 140°F and dry for an hour. It’s a game changer for perfectly dried pasta! Remember, homemade pasta (especially egg-based) is more delicate than store-bought, so handle it gently.
Storing Your Homemade Pasta
Keep fresh pasta in the fridge for a few days. If you’ve dried your pasta, pop it in an airtight container. Just make sure it’s fully dry to avoid the dreaded mold! I store mine in tall mason jars on my counter, and if I have various types, I’ll toss them in Ziploc bags to keep them organized (but still in jars for that extra flair).
So there you have it, my pasta-making friends! Get in that kitchen, make some fresh noodles, and wow your family with your newfound pasta skills. Happy cooking!
🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.
Homemade Pasta Noodles
Ingredients
- 1¾ cup Tipo 00 flour (or 3/4 cup Semolina and 1 cup Tipo 00 for sturdier pasta like lasagna noodles)
- 2 tbsp Tipo 00 flour
- 3 large Large eggs
- 1 large egg yolk
- 1 tbsp extra-virgin olive oil
- ½ teaspoon salt
Instructions
- Place the 1¾ cup + 2 tbsp Tipo 00 flour in the bowl of a stand mixer fitted with the paddle attachment. Add 3 large Large eggs, 1 large egg yolk, 1 tbsp extra-virgin olive oil and ½ teaspoon salt to the center. Turn the stand mixer on low and begin to combine the ingredients slowly. Using a rubber spatula, carefully run it along the outside of the bowl to add any flour that wants to stick to the sides. Don't let the spatula get caught by the dough hook. Once combined, replace the paddle attachment with the dough hook. Knead the dough for 5 minutes.
- Remove dough from bowl and hand knead on the counter a few times. Italians might scream at me here, but I never knead it enough for the dough to get super smooth. I am way too lazy for that. Just make sure it is combined well and forms into a ball. Wrap the dough ball with plastic wrap and let it rest on the counter for 30 minutes to 1 hour.
- Divide the dough into 6 equal portions. If you have a pasta roller, roll out the pasta according to the instructions. If you are rolling this out by hand, ensure you generously dust your rolling surface with your pasta flour and try to roll it thin enough you can see through it when you hold it up to the light. Also be careful to roll the dough into a long rectangle of consistent width for uniform noodles. Generously dust with more flour as your work to prevent sticking. Cut into properly sized noodles. Place cut noodles on your baking sheet. Use immediately or allow to dry at room temperature until hard. If you have a dehydrator, that is the fastest way to dry pasta.
- Boil pasta for 8-10 minutes in salted water and serve with your favorite pasta sauce.
Notes
- Depending on the type of pasta you are making and the tool you are using to make it, you might need more of less flour. As you experiment, you will figure out the right ratio.
- If I use this tool for instance, I find that my pasta does better when the dough is a bit drier. This tool makes things like macaroni, bucatini and penne pasta. Basically, most anything with a hole in the middle.
- My standmixer can only handle a double batch and barely at that so beware adjusting servings on this recipe.