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4.8 from 5 votes

Fresh Homemade Pasta

Make delicious homemade pasta dough fresh in your own kitchen. Its easy, tastes amazing, and it will take your pasta game to a new level. 
Course Main, Pasta
Cuisine Italian
Keyword fresh pasta, homemade pasta, pasta dough
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 15 minutes
Servings 8
Calories 233kcal
Author Julie & Debbie



  • With a mixer and a dough hook, add the flour and salt add mix for a second. Then add the oil and 1 egg at a time while mixing. Mix until the dough forms a ball. Knead till smooth and then cover and let rest for 30 mins. You can remove from the mixer and kneed with your hands too if you like. Wrap in plastic wrap and store in the fridge until you are ready to make the pasta.
  • Cut dough in quarters and cover the rest so it doesn’t dry out. Flour the counter and press flat to put in the pasta machine on the widest setting, do this 2 or 3 times then after turn the dial to the next setting getting thinner as your turn the dial my machine starts at 1 and I go to 4 on the dial.
  • Once you have a thin sheet of pasta, cut or shape the pasta in whatever form you desire.

Mixing pasta dough with a mixer

  • Add your flour, salt, eggs and just a touch of oil to the mixer, Use the dough hook and mix. Let the mixer knead the dough until it is nice and smooth and all tucked in a nice ball. Wrap it in plastic wrap or beeswax wrap and rest it in the fridge.

Mixing pasta dough by hand

  • Measure your flour and dump it onto a flat surface with some room. Make a well in the center of your flour. add the eggs, salt and a touch of oil to the well. Mix up the eggs, salt and oil with a fork. Using your fork or your fingers, start bringing the flour into the well and mix it with your egg mixture. Keep doing this until all the flour is mixed in and you have a craggly dough. Then you must knead! Knead the dough for about 10 mins until your dough gets nice and smooth. Wrap it in plastic wrap or beeswax wrap and rest it in the fridge.

Resting the Dough

  • Either way you mix your dough, you must rest it for about 30 mins before you roll out your pasta. Resting allows the gluten to relax and the flour to hydrate completely.

Roll Your Pasta

  • Take your dough out of the fridge, unwrap it and cut it into quarters. Take one quarter to roll and rewrap the rest. It can dry out quick if you don't keep it wrapped. When your pasta roller is ready, make sure you have some extra flour on hand.
  • Lightly dust the dough with flour before you try to roll. Roll through level 1 a couple times before going to the next number. Fold the dough into a rectangle after the first pass to try to make it a little more rectangle in shape (this is optional). Change to level 2 on the roller and roll through. Keep going up a level on the roller until you have your desired thickness.
  • For spaghetti, linguine, fettuccine and lasagna noodles, don't go past level 5 or 6. (if your roller has 7 settings like mine). For ravioli, I go all the way to 7 so my layers are thin.
    If you are cutting your pasta into noodles, you will usually need to add an attachment to your roller. My hand crank roller has an attachment that fits on when you are ready to cut. Debbie's kitchen aid one has to be changed out for the cutter. They don't fit together.
  • When you cut your pasta, you just take your thin sheet and run it through the machine and bang, your done. Hang your pasta to dry slightly before cooking or if you are planning to store it.

Cook the Pasta

  • This is the easy part! Boil some water, salt it generously, add your pasta and they will be done in 1 - 3 mins. They cook quick! I usually cook mine for about 2 to 2.5 mins. Don't cook much longer or they will get mushy. Drain the noodles and add to your sauce!


Tips for Making the Dough
  • Don't add water or more liquid!
  • If the dough seems dry at first, thats ok. Just start kneading. If after 5 mins in the mixer or 10 mins by hand, the dough still is craggly and dry then add just a touch of water or oil.
  • If you add water, spraying with a bottle mister works the best. That way you don't get too much and its dispersed nicely.
  • Remember that this dough is meant to be quite stiff.
Tips For Rolling Your Pasta
  • Slightly flour your pasta roller before you start rolling the pasta. This will help it not stick.
  • If your pasta sticks to the machine, dust it with flour again. It means its too sticky.
  • Pasta must be thin. If its not thin, it will take a long time to dry and it can get clumpy when you cook it. But not too thin!
  • Don't wash your pasta machine. Leave the flour on it for next time.
  • When making noodles, you might want to cut your thin sheets in half before cutting so you don't end up with extra long noodles like I did. 


Calories: 233kcal | Carbohydrates: 35g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 322mg | Potassium: 80mg | Fiber: 1g | Vitamin A: 120IU | Calcium: 19mg | Iron: 2.6mg