Perfect Pasta Dough

"After not making pasta for 15 years, I have made it three times in the past week and this, my final attempt was the best and rolled perfectly for linguine. Posting so I remember the next time I make pasta......probably tomorrow! I used a mixer to assemble the ingredients, and a hand crank pasta machine to roll and cut the pasta."
photo by 16Paws photo by 16Paws
photo by 16Paws
photo by 16Paws photo by 16Paws
Ready In:
1hr 5mins




  • Place the first 5 ingredients in a mixer using the paddle attachment (not dough hook).
  • Gradually add the water (you may not need it all) until the dough begins to form a ball and is sticky.
  • Remove and place on floured service; kneed for 4-5 minutes incorporating enough additional flour into the dough until the tackiness is gone.
  • Allow to sit for 15-20 minutes.
  • Cut into 6 pieces, and flatten (with roller or by hand) into a rectangular shape. Keep a dish towel over the other pieces to keep them from drying out.
  • Run through the pasta machine at the widest setting 6-10 times until the dough is smooth. If one end is narrower than the other, fold the narrow end until the width evens a bit. To make linguine, I then begin narrowing the roller width step by step, sending the noodle though once on each setting, through the second thinnest setting. (Thinnest setting for spaghetti) Place on a lightly floured baking sheet and cover with another towel.
  • Repeat with the remaining pieces, slightly flouring in between noodles as you stack them. If the noodles are longer than your baking sheet, cut them in half with a pastry cutter.
  • Allow the noodles to sit for 10 minutes before cutting them. It usually takes me longer than 10 minutes to roll the noodles, so I flip the noodles over and start cutting the first one rolled.
  • Your sheets of noodles should no longer be tacky, and should process through the cutter without sticking. If the noodles are still sticky, you may want to flour them a bit before putting them through your cutter.
  • Place noodles through desired cutter and lay on baking sheet to dry for 10-20 minutes before cooking. Dust each batch with a tiny bit of flour and separate them with your fingers to ensure they don't clump.
  • Place in boiling, salted water and cook until they float to the top; 5 minutes or until your desired tenderness.

Questions & Replies

Got a question? Share it with the community!


  1. Would love to see some recipes made with the pasta extruder. Seems a bit more flour would be necessary.
  2. This dough was a pleasure to work with. Made exactly as directed, to include the "resting" times. Used my Kitchen Aid mixer and pasta attachment. The pasta was a beautiful golden color due to the semolina flour and the taste was divine. Made two servings for DH and myself and froze the rest in two serving portions for another day. Thanks so much for sharing!
  3. Worked great!!! Thanks cooks4-6


I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
View Full Profile

Find More Recipes