Homemade Pasta

Homemade Pasta

There is nothing better than fresh homemade pasta.

A pasta machine is relatively cheap and I consider this the cheapest form of therapy.

Garnish with a little olive oil, salt, pepper, fresh chopped roma tomatoes and basil. Perfect side dish to any meal. You can also flavor your fresh pasta while making it, incorporate fresh crack black pepper or minced up fresh basil while passing the dough through the pasta machine. Go a step further and when making the dough add sauteed spinach and turn your pasta green! You can always make this dough a day ahead.

Grab il tuo amore, turn on some music, pour the wine, and make some pasta!

Soothing, relaxing, and oh so romantic.

Wine Pairing Recommendation; Literally anything Italian, red, white or prosecco!

Homemade Pasta

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Yield: 1 Pound

Homemade Pasta


  • 3 cups All Purpose Flour, plus more for sprinkling
  • 3 whole Eggs
  • 2 whole Egg Yolk
  • 2 teaspoons Kosher Salt
  • 1/4 cup Water
  • 2 tablespoons Extra Virgin Olive Oil


  1. On a clean and flat surface of your counter top pile the flour and create a bowl in the middle of the flour. One at a time crack the eggs and the egg yolks into the center of the flour. Very gently start whisking the eggs into the flour with your fingers or a fork and bring the edges of the flour over the top of the eggs. When center is getting thick sprinkle in the kosher salt to combine.
  2. Once the dough starts to come together, slowly start drizzling in the water and olive oil, use less if too wet and more if too dry. Fold the dough over onto itself and knead until dough is smooth. If the dough is too tacky sprinkle additional flour and knead until right consistency. Knead dough for about 10 minutes {it's a great forearm workout, if you don't feel the burn you're not doing it right}. The dough should feel soft, springy and smooth.
  3. Now my trick is allowing the dough to rest for at least 30 minutes. Wrap in plastic wrap and place in the fridge.
  4. When dough has rested, cut into quarters, keep wrapped in plastic wrap to keep from drying out while you work with each portion. Sprinkle flour on your pasta machine and begin rolling out each portion of dough on largest setting 0-1. Work your way up on the settings slowly, careful not to tear the dough. Work your way up to a 5-6 for fettuccine or 7-8 for spaghetti.
  5. Your preference on how thin or thick you want your dough.
  6. Once you’ve rolled out your dough, pick your pasta cutting setting and cut out your pasta to your preference onto a well floured sheet pan.
  7. Cook pasta in salted boiling water for 2-4 minutes until tender and cooked. Drain well, drizzle with olive oil to prevent sticking and use for any recipe you desire.

You may freeze dough for later use or dry cut pasta to store.


Homemade Pasta

  Savor and Enjoy!

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