How to Make Homemade Pasta

The texture and flavor of fresh pasta stands head and shoulders above the boxed stuff. Learning how to make homemade pasta requires just a rolling pin and a few ingredients.

This simple fresh pasta recipe yields delicious noodles you can cut into virtually any shape, from spaghetti to lasagna, ravioli to fettuccine. Once you learn the technique, it’s quick to make, and you can experiment with flavorings inside the dough, as well as a universe of sauces and toppings.

How to Make Homemade Pasta Dough

Prep: 15 min. + Standing
Makes: 6 servings


Step 1: Prepare the Ingredients

closeup of process of making pasta from scratchValeria Aksakova/Shutterstock

In a small bowl, whisk the first six ingredients. Set aside.

On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour the egg mixture into the well.

Step 2: Mix Together

Now the fun part: Using a fork or your fingers, gradually mix the flour mixture into the egg mixture, forming a soft, slightly sticky dough. Lightly dust your work surface with flour, then knead the dough gently five times. Divide into six portions; cover with plastic wrap. Let rest 30 minutes.

Step 3: Make the Noodles

fresh pasta manual productionMARCELODLT/ShutterstockAt this point, you can roll the noodles into any shape you’d like.

Roll each ball into a 10×8-inch rectangle with a rolling pin. The thinner the better! Dust the surface lightly with flour, then roll up jelly-roll-style. Cut into 1/4-inch-wide strips for fettuccine, broader strips for lasagna or thin spaghetti noodles.

Step 4: Cook the Pasta

Cook your noodles in salted boiling water for 1-3 minutes until al dente.

Now that your pasta is all done, it’s time to make some sauce! Choose your favorite from the different types of pasta sauce.

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Elizabeth Harris
Liz is an unapologetic homebody who loves bowling and beers almost as much as food and fitness. The highlight of her week is making cheesy popcorn for her family on movie night. She's been hooked on Taste of Home since interning for the magazine in 2010.