1/2 Photos of Homemade Pasta
1 hr 5 mins
This is by far the BEST, simplest recipe for homemade pasta out there. I came up with these proportions after tweaking a few recipes I had found in cookbooks.
My Private Note
Units: US | Metric
- 1Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.
- 2Combine the first 4 ingredients and whisk together well with a fork.
- 3Add 1/2°C flour and mix with the fork until all lumps are gone.
- 4Keep adding flour little by little until a non-sticky ball is formed. (You will use between 1 & 1-1/4°C of flour, depending on the humidity, etc.
- 5Knead WELL about 10 minutes. Add light coating of flour as needed, until a firm ball is formed.
- 6Allow it to sit for 30 minutes.
- 7Cut off billiard ball-sized pieces and roll them out flat on a well-floured board. (Maybe 1-2 mm. thick).
- 8Fold thrice (3x) and cut noodles with a sharp knife roughly 4 mm. thick. - Similar to cutting soba noodles (Japanese buckwheat noodles) though with the thickness of udon noodles.
- 9Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.
- 10Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.
- 11-->Super delicious with olive oil, crushed, raw garlic, salt and parm. cheese, but can be combined with any sauce. This pasta really holds onto sauces, unlike commercial dried pastas.
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Nutritional Facts for Homemade Pasta
Serving Size: 1 (197 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 566.2
- Calories from Fat 94
- Total Fat 10.4 g
- Saturated Fat 2.3 g
- Cholesterol 186.0 mg
- Sodium 1236.7 mg
- Total Carbohydrate 95.7 g
- Dietary Fiber 3.3 g
- Sugars 0.5 g
- Protein 19.1 g