Homemade Pasta with Regular Flour
Making homemade pasta is a labor of love, but there are few things better in the world than biting into a fresh noodle. This recipe uses only three ingredients, including regular all-purpose flour, to bring everything together. You can use it for a variety of different shapes and recipes, get creative!
Equipment
- Pasta roller or
- Stand mixer with pasta attachment
Ingredients
- 500 g all-purpose flour
- 5 large eggs + 1-2 yolks
- 1 tablespoon olive oil
Instructions
- On a clean, flat work surface, make a well with your flour. I recommend a larger, more shallow well so the eggs don't overflow.
- Gently beat the eggs and olive oil together. Pour into the middle of your flour well.
- Gently start combining the flour from the edges into the middle with the eggs, mixing in the middle as you go. Add more and more flour each time. This process doesn't have to be exact, just do your best until it all comes together.
- Once the eggs and flour are incorporated, Start kneading the dough. This will likely take at least 15 minutes, and initially the dough will be very flaky and dry. Keep going to activate the gluten. If it's really not coming together, add some water, a tablespoon at a time, and keep kneading.
- Once the dough has become a smooth ball, cover tightly in plastic wrap, and let rest for half an hour.
- Set up your pasta roller. Cut the dough into four equal pieces, and flour the pasta, as well as the pasta roller.
- Flatten one chunk of dough into a disc. On the thickest setting, pass the disc through the roller. Fold the past into thirds like an envelope, and then pass through the roller again. Repeat process one more time. Flour the dough and roller if it starts getting sticky.
- Set the roller to the next thickest setting (2 on a stand mixer). Pass the sheet through on setting two. Next, set it to level 3, and pass dough through again, making thinner and thinner sheets. You can make them as thin or thick as you want (I usually do a 4-5 level).
- Cover the sheets with a damp cloth as you work through the rest of the dough, repeating the same process.
- Once the sheets are finished, you can either use a pasta cutter attachment and run the sheets through, or roll up each sheet and cut them by hand, depending on the type of noodle you want. Dust with flour to keep the noodles from sticking together.
- At this point, you can do what with the pasta, whether it's freeze or put it in the fridge for later, or cook right away.
Video
Notes
- If you feel like you're working hard when you're kneading this dough, it's because you are.
- If it's really not coming together for you, add water, a tablespoon at a time. But make sure you give it a good knead first!
- If it's too sticky, add more flour.
- As you're working with the dough, and then the sheets, and then the noodles, keep dusting with flour. Better to be safe than sorry.
- One of the best parts about homemade pasta is that it doesn't overcook easily. So while it will only take 90 seconds, if you leave it in for a bit extra, I haven't found it turns mushy in the same way store-bought dried stuff does!
Nutrition
Serving: 200gCalories: 288kcalCarbohydrates: 48gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 116mgSodium: 46mgPotassium: 110mgFiber: 2gSugar: 0.3gVitamin A: 169IUCalcium: 27mgIron: 3mg
Tried this recipe?Let us know how it was!