Homemade Pasta Recipe

Instructions

1. 01

   Mix together semolina flour, all-purpose flour, and salt together. Make a well with the semolina flour and all-purpose flour on a clean surface. Add eggs and olive oil. Mix together until a ball forms. If the dough feels too wet, add a little extra semolina. If it feels too dry, add a little extra water.

2. 02

   Knead for 7-10 minutes until smooth. Cover with plastic wrap and let the dough rest for 30 minutes.

3. 03

   If you don't have a pasta press, roll out the pasta dough on a lightly floured surface to your desired thickness. Cut out using a pizza cutter or sharp knife into thin pasta noodles. For fettuccine or pappardelle, fold the pasta over itself a few times so you have a few layers of thickness for easier cutting. After you cut them, you can gently shake out the folds to separate the individual noodles.

4. 04

   If you have a pasta press, divide the dough into thirds and lightly dust with flour, if needed. Run each third through the pasta press on the widest thickness. Fold it in half, then run it through again, turning it a quarter turn to run through the other direction. Repeat 3 to 4 more times, folding and rotating the dough to form a clean rectangle. Continue running the dough through the pasta press, decreasing the thickness each time.

5. 05

   If using a pasta cutting attachment: Dip the pasta sheet in semolina and run it through the cutting attachment to make fettuccine or linguine. Coat the individual strands in semolina to prevent them from sticking and twirl into nests.

6. 06

   If using a pasta extruder for shaped pasta: Roll walnut-sized balls of pasta dough and add them to the pasta extruder attachment one by one. The machine will press out pasta shapes for you!

7. 07

   Dry on a drying rack, if desired, or refrigerate, freeze, or cook immediately. Store in an airtight container in the fridge for up to 24 hours or in the freezer for up to 3 months (see notes).

8. 08

   Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta for 3-5 minutes until al dente. If making lasagna, there is no need to boil the noodles first before assembling and baking the lasagna.