Best 20 Homemade Pasta Recipes

EASY HOMEMADE PASTA DOUGH

Steps:

• Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
• Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

HOMEMADE SEMOLINA PASTA DOUGH

Steps:

• Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
• Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

PASTA SALAD WITH HOMEMADE DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
• In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
• In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
• Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator

HOMEMADE PASTA DOUGH

Steps:

• In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.

HOMEMADE CAVATELLI PASTA

Steps:

• Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
• Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
• Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
• Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

AUTHENTIC HOMEMADE ITALIAN EGG PASTA DOUGH

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

HOMEMADE SPINACH PASTA

Steps:

• Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
• Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
• Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
• Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
• Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
• Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.

HOMEMADE PASTA

Steps:

• Add all ingredients to a food processor.
• Process until mixture starts to form a ball. You should knead the dough for at about ten minutes until it bouncers back when pressed down with your finger.
• You may want to start with a little less water depending on the size of your eggs and moistness of your flour.
• Wrap ball in plastic wrap and let rest for about an hour.
• Then make your pasta using your pasta machine or rolling out. Enjoy -- .

EASY HOMEMADE PASTA SAUCE

Steps:

• In a skillet, heat olive oil over medium heat. Add onion and sauté until soft. Add garlic and cook for another minute.
• Stir in tomato products, oregano, rosemary, crushed red pepper, salt and pepper. Taste sauce and if desired, add sugar. Bring to a low boil, then reduce heat and simmer for about 10 minutes, until it is thickened up a bit. Use as desired.

MY CHICKEN PARMIGIANA WITH HOMEMADE PASTA SAUCE

Steps:

• Pasta Sauce:.
• In dutch oven or large saucepot, heat olive oil over medium heat for about 1-2 minutes.
• Add chopped onion and garlic cloves; saute till softened, about 5 minutes (if using pepperoni slices, add here).
• Add tomato paste and 6 cans of water, which equals the 108 ounces of water (basically the rule is for every can of tomato paste, you add 3 cups of water).
• Bring to a boil and stir until all the tomato paste is dissolved; meanwhile add bay leaves, parsley, oregano, basil, black pepper, red pepper flakes (if using), garlic powder, sugar and parmesan cheese.
• Once the sauce has come to a boil, let simmer, uncovered, over medium to medium-low heat, for 3-4 hours or until thickened.
• Prepare chicken parmigiana:.
• Combine eggs, salt and pepper in bowl; place bread crumbs in another bowl.
• Dip chicken into egg mixture, then into bread crumbs.
• Heat oil until very hot and brown chicken on both sides.
• Remove chicken to shallow baking dish and pour excess oil from pan.
• Pour sauce over chicken and sprinkle with parmesan cheese.
• Cover and bake 30 minutes at 350 degrees F.
• Uncover and place provolone slices on top of chicken and bake 10 minutes more or until cheese is bubbly.
• Serve with a side of angel hair pasta topped with the spaghetti sauce.

HOMEMADE SEMOLINA PASTA USING KITCHENAID MIXER /PASTA ATTACHMENT

Steps:

• *Some recipes like the one that comes in the box with this attachment, recommend the use of oil. I have not tried that approach yet. It probably works fine too, you be the judge.
• Mix the 2 flours in the Kitchen aid bowl using the paddle beater.
• Mix the eggs and water together with a whisk and slowly add them to the mixer while in motion on setting 2.
• After the big, kind if hard dough ball forms, stop and change over to the dough hook for a couple of minutes.
• If you make ravioli, you'll want flexible dough or you'll get cracking. If the dough cracks or if air is captured inside during the sealing process, they are garbage as they will come apart in the boiling water.
• To get dough flexible enough that it doesn't crack while making the ravioli, be sure to cover the dough between the first and second rollings and not let it sit longer that 30 minutes. Here's where the oil recipes may have an advantage -- also, a light coating of water will help make a good seal.
• Will store fresh for a couple days in the fridge or frozen for a couple months.
• Boil only for a couple minutes. A couple more if frozen.

HOMEMADE PASTA IN A FOOD PROCESSOR

Steps:

• Place flour and salt in the bowl of a food processor fitted with the metal blade and pulse to combine.
• With the machine running, add eggs one at a time and blend after each addition. Add olive oil and process until dough looks like a coarse meal that comes together when pressed into a ball, about 10 seconds. Do not over-process. If the dough seems excessively sticky, add a little more flour, 1 tablespoon at a time, processing just until incorporated.
• Lightly dust work surface and hands with flour. Turn dough out of food processor and knead until elastic and smooth, and no longer sticky, 5 to 10 minutes.
• Shape dough into a disk and cover with plastic wrap or an overturned bowl. Let rest for at least 1 hour at room temperature (or up to 1 day in refrigerator) before rolling. If the dough has been refrigerated, let stand at room temperature for about an hour before rolling and shaping.
• Cut the dough into 6 to 8 pieces. Flatten it into small rectangles to fit through a pasta machine.
• Keeping the dough lightly floured, roll the pieces through a pasta machine set at its widest opening. Keep rolling pasta through machine as progressively narrower settings, forming strips.
• Lay pasta strips on a lightly floured surface and keep covered with towels. One at a time, fold strips into a flat roll and slice crosswise into ribbons. Unfurl ribbons and transfer to a floured baking sheet. Slice lengthwise into long ribbons, about 1 1/2 inches wide, using a sharp knife or pizza cutter.
• Cook pasta in boiling salted water for 2 to 4 minutes, until al dente. Drain and serve immediately.

HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS

Steps:

• For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
• Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
• Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
• For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.

HOMEMADE FARFALLE PASTA

Steps:

• Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
• Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour, and pass through the pasta machine again.
• Keep passing though the machine until you reach an even rectangular sheet of smooth, not sticky, consistency.
• Pass the dough through the middle setting of your machine and then through the second-to-last to make a long and thin sheet. Trim the sheet into an even rectangle and rub with more flour.
• Trim off the short edge of the rectangle with a decorative ravioli wheel cutter. Trim the rectangle into strips, about 3/4 inch wide, with a flat ravioli wheel cutter. Section the strips into 1 1/3-inch large pieces with the decorative cutter.
• Push the sides of each piece towards the centre to form a bow tie and secure with a little dab of water.
• Proceed the same way with the rest of the dough. Transfer the farfalle to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick. Let dry for about 30 minutes before cooking.

GLUTEN-FREE HOMEMADE PASTA

Steps:

• Combine flour, xanthan gum, guar gum, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix well. Make a well in the center; add egg yolks and egg and mix on medium speed until well combined, about 2 minutes. Add oil and water, 1 tablespoon at a time; mix well.
• Switch to the hook attachment; knead on medium speed until dough comes together, about 3 minutes. Place dough in a greased bowl; cover and let stand for 20 minutes.
• Divide dough into 4 equal parts. Roll each piece over a floured surface and make pasta strips of desired width using a pasta machine or a sharp knife.

HOMEMADE SAFFRON PASTA

Steps:

• Soak saffron threads in hot water for 30 minutes.
• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and saffron water. Gently beat eggs, saffron, and water using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball. Add more water, 1 tablespoon at a time, if dough is too stiff.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Roll out the dough with a pasta machine or with a rolling pin and cut into lasagna sheets or tagliatelle.

HOMEMADE PASTA DOUGH

Steps:

• On a clean work surface or in a large bowl, combine both flours and 1 teaspoon salt. Make a well in center; add 1 cup warm water and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into liquid until a ragged dough forms.
• Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky.
• Pat dough into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.

HOMEMADE WHOLE WHEAT PASTA

Steps:

• In a large bowl, combine the flours and 2 teaspoons salt. Make a well in the center. Whisk the eggs, 1/2 cup water and oil; pour into well. Stir together, forming a dough. Cover and let rest for 10 minutes., Turn dough onto a floured surface; knead 8-10 times. Divide into fourths. Roll each portion into a 14x12-in. rectangle. Cut widthwise into 1/2-in. strips; cut strips into 6-in. lengths. Let noodles rest on a clean towel for at least 1 hour., In a Dutch oven, bring remaining water to a rapid boil. Add noodles; cook for 8-10 minutes or until tender. Drain. , In the same pan, cook the butter over medium heat for 3-4 minutes or until golden brown. Add the noodles, pepper and remaining salt; toss to coat.

HOMEMADE PASTA DOUGH

Steps:

• Place flour in large glass bowl and form a well in the middle.
• Place remaining ingredients in well.
• With fork, in a circular motion, stir wet ingredients just around rim of dry ingredients, bringing a little bit of flour into the wet mixture a little at a time until all are mixed together.
• Pour mixture onto a floured board and knead until tight and glossy. It should be difficult to mix, to a point where no more flour will stay into mixture.
• Form into a ball and let sit, covered, for 1/2 an hour to an hour.
• Cut into manageable pieces to fit into pasta machine.
• Flour pieces as needed, if dough is to sticky it will not go through pasta machine smoothly.
• Run 3 time through larger slot size, then once through decreasing sizes progressively until desired thickness.
• Run through pasta cutter of choice then let dry overnight. I lay noodles across a clean broom handle, that I use for this purpose only, placed in between two chairs.
• Store dried pasta in sealed plastic bags or containers.
• Cook as needed. Fresh pasta noodles need very little time to cook as compared to store bought pasta noodles.

HOMEMADE ANGEL HAIR PASTA

Steps:

• Put 3.75 cups of all purpose flour in a large mixing bowl.
• Create a crater in the middle and break all 5 eggs into the middle of the crater.
• With a fork, blend the flour and eggs together.
• Once it starts to create a doughy mixture, mix it together with your hands. If the flour is not completely binding with the eggs, I add a little water to get it to a good consistency.
• Create a ball of dough from the mixture, dust with some all-purpose flour and cover with a damp paper towel. Wrap the dough and paper towel in plastic wrap and put into the fridge for 1 hour.
• Cut the dough into 3 or 4 pieces. I would suggest 4 pieces for beginners.
• Take one piece of the dough you have previously cut out of the fridge and cover the rest.
• Dust the pasta machine with flour and set the machine at the widest setting. Usually the settings are numbered 1-9, 1 is usually the widest.
• Roll the dough through the machine. Fold in half and repeat. I usually repeat this several times so that the dough has a good consistency.
• Set the pasta maker at the 2 setting and roll the dough through. Move to the next setting and repeat. Gradually the dough will get longer and you will end up with a long sheet. I stop at eigth setting (9 is way too thin).
• With semolina, Dust the dough sheet on both sides and dust a large sheet pan. Cut the sheet of dough to the width of a sheet pan.
• Run the sheets through the cutting attachment on the machine ( i like the angel hair setting, linguine is pretty doughy) and lay down on the dusted sheet pan. Repeat all steps until every piece of dough is cut into angel hair pasta.
• If you don't plan to cook immediately, cover with a well wrung out paper towel and tin foil and put in the fridge.
• Bring a large pot of water, salt and a splash of olive oil to a boil.
• Cook pasta for 2 minutes and drain.
• Mix in a small amount of olive oil to prevent sticking.
• Add to your favorite sauce and enjoy!