Homemade Fresh Pasta

Main Dish · Weekend Challenge · Vegetarian · Dairy-Free · Nut-Free · Time: 45 min · Servings: 4 · Difficulty: Medium

A simple, versatile dough recipe for making fettuccine, spaghetti, lasagne sheets, ravioli, and more—rooted in the tradition of Italian nonnas.

I learned how to make pasta the proper way from some of the most interesting nonnas I met during a pasta-making class in Bologna eight years ago. Their hands moved with ease, no scales or measuring spoons in sight—just years of experience and instinct.

While I now make pasta using a KitchenAid for ease, the essence remains the same: a smooth, supple dough that transforms into whatever shape the day calls for. Fettuccine is a favorite in our home, but this dough works beautifully for spaghetti, linguine, lasagne sheets, pappardelle, and even ravioli.

Once you make your own pasta, it’s hard to go back. There’s a quiet joy in it—and a certain kind of comfort that only handmade pasta can bring.

Ingredients

Directions

  1. Form the Flour Well Pour the flour onto a clean work surface and shape it into a mound. Using the base of a bowl, gently press into the center to create a wide, sturdy well—this helps keep the eggs contained as you begin mixing.
  2. Add the Eggs Crack the eggs into the well. Using a fork, gently whisk the eggs, slowly incorporating flour from the inner edges. Take your time—this helps keep everything contained and controlled.
  3. Bring the Dough Together Once the mixture thickens into a paste, use your hands to bring it together into a rough dough. It may feel slightly shaggy at first—that’s exactly how it should be.
  4. Knead the Dough Knead for about 6-8 minutes until the dough becomes: Smooth, Elastic and firm but supple. Use the heel of your palm to push forward, fold back, and repeat. If the dough feels dry or stiff, keep kneading—it will come together as the flour fully hydrates from the eggs.
  5. Rest the Dough Wrap in cling film or cover with a bowl. Let it rest in the fridge for 30 minutes. This step is essential for a relaxed, workable dough.
  6. Roll the Dough Divide the dough into 4 equal portions and keep the rest covered. Using a KitchenAid Pasta Attachment Attach the pasta roller (lasagne attachment) to your KitchenAid. Lightly flour your work surface, then take one portion of dough and gently flatten it into a rough rectangle—this helps it feed through the rollers more evenly. Set the machine to setting 1 and pass the dough through 2–3 times, folding it in half between each pass to help smooth and structure the dough. Continue rolling, gradually increasing the setting one level at a time, passing the dough through once or twice per level, until you reach your desired thickness: Setting 5–6 for fettuccine, linguine, or lasagne sheets Setting 4–5 for spaghetti
  7. Shaping the Pasta Once the pasta sheet is at the desired thickness, cut it into manageable lengths (about 8-10 inches). Lightly dust with flour before inserting into the appropriate KitchenAid pasta attachment (e.g., linguine or spaghetti cutter). Use one hand to support the pasta as it feeds through the attachment and another to hold the finished strands. Sprinkle with a small amount of flour to prevent sticking.
  8. Storing or Cooking the Pasta You can cook the pasta immediately or store it in the fridge for up to 2 days. To cook, bring a pot of water to a rolling boil and salt it generously, ideally with coarse salt. If coarse salt is not available, you can use whatever salt you have on hand. Boil fresh pasta for 3-5 minutes, tasting to check for doneness. Ideally, it should be al dente.

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