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Homemade Pasta

Making pasta always seemed ridiculous to me when you can buy it so cheaply and it's still so good—but homemade pasta is on another level & completely worth it. 


300 grams 00 flour
1 tsp diamond kosher salt
2 eggs
3 egg yolks



40 grams diamond kosher salt for boiling water
Optional - Semolina flour (for dusting sheets of pasta to prevent sticking if needed)




  1. First add dry ingredients to food processor. Slowly add in wet ingredients. Mix for a few minutes once combined. It should just start to come together as a mass. It will still be slightly crumby. Remove from food processor, hand-knead for 8–10 minutes. Kneading works best on an unoiled butcher block surface. If dough is too dry (it probably will be!), add small amounts of water with a spray bottle or just run your hands under the faucet and resume kneeding. The dough should eventually form a nice tall ball. Once kneeded sufficiently, wrap in plastic wrap and let sit for 30 mins.
  2. After sitting, removing the dough and cut into quarters (like a pie) with a dough scraper or a large knife. When you cut it into quarters, you'll see nice small air bubbles in the dough - this means your kneading was successful! Roll each into a ball and wrap three in plastic wrap. You’ll work with one at a time.
  3.  Shape ball of dough into a flat oval. Using a pasta maker (I use the pasta roller and cutter attachments from Kitchen Aid), feed the dough through the roller, start on the largest setting (1) and progressively roll thinner until you’re at your desired thickness (usually 6 or 7). For the lower numbers (1 and 2), you may want to run it through twice. Cut the dough in half with the dough scraper or a knife if it gets too long to handle. As you feed the dough through the machine, slightly pull on the bottom of the dough coming out of the roller, so that it is constantly taught (but don’t stretch too much!). This will prevent it from wrinkling and keep it a more consistent shape. Some people recommend sprinkling flour on the sheets as you go, but I haven’t needed to do this. Once you have sheets, hang them on the pasta drying rack while you work on the other balls of dough.
  4.  Switch attachment to the paster cutter for your desired pasta style. So far, lasagnette has worked the best for me. This is the fun part. Check the instructions to see the speed setting for each cutter. Feed the dough through the cutter and hang on a pasta drying rack. You’re done!
  5. Boil water with salt in it (at least 40 grams diamond kosher salt), and cook the pasta. It will float when it is done, and should only take a few minutes. This is not like dried pasta! Remove it with tongs or spider spoon, do NOT dump the pot into a strainer. Think about all the extra flour and semolina on the dough that is now in the water at the bottom of the pot - You don’t want to pour that on your beautiful pasta and eat that! If you don’t want to cook it immediately, dust pasta with semolina before swirling into birds nests and storing for later. Fresh pasta can be stored in the fridge for 2–3 days, or let it dry out completely and it will keep for 6 months. Make sure the pasta is VERY dry or otherwise it will mold in your containers.

If you want to experiment with making pasta shapes, I recommend rolling the dough out to level 8 on the pasta roller attachment. For pasta shapes, your dough needs to be really good and on the dryer side, otherwise the shapes will stick together badly. However, cutting pasta noodles with the cutter is more forgiving; the dough can be wetter/not perfectly kneaded.

Helpful videos:
How to Make Egg Pasta (an in-depth guide)
When I began my attempt to make pasta, I tried tons of different recipes and methods from various websites and books, all failing miserably. I tried all kinds of flour, proportions of wet to dry, adding olive oil, etc. Four trips to Whole Foods and a few dozen eggs later, I finally found this video. I find the insight/explanations in this video to be helpful, and following her methods was the first time I was able to successfully make pasta properly. However, as I became more experienced, I realized that the dough in this case almost always comes out too wet, especially for making pasta shapes. I used this video as the starting point for making this recipe, but adjusted so the water is added in during the kneading process. In my experience, because of the weather and humidity shifts, you unfortuantely can't always use the exact same amount of liquid. 

How to Make 29 Handmade Pasta Shapes With 4 Types of Dough
This is GOALS. Luca is a zen master, and this video is downright inspirational. This is especially helpful in showing what your ball of dough SHOULD look like - in the beginning of the video, when he cuts into it with the knife, it doesn't compress at all. You can see the little air bubbles in the dough too. 

Recommended reading:
Pasta Grannies

Favorite dried pasta:

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