This is one of the most basic pasta dough recipes you’ll find and it yields plenty of delicious, nutritious and pliable pasta. With under 10 minutes of hands on mixing, followed by a 30 minute rest period and then a few minutes to roll it out to your desired shape, like spaghetti or fettuccini, you’ll be able to make a double batch of homemade pasta to feed the entire family within an hour from start to finish!

I personally prefer to use a manual pasta roller machine, however, you can use an electric one, or an attachment to your KitchenAid Mixer, if you’d prefer. Another option is to roll it out by hand with a rolling pin. It’s truly up to you.

At the very end of this recipe, I will provide links to everything you may need to start your homemade pasta journey, should you wish to dabble in it! Including the flours!

INGREDIENTS :

• 2 cups All-Purpose Flour
• 2 cups Semolina Flour
• 6 Eggs
• 1 tsp (teaspoon) Salt
• 3 TB (Tablespoons) Oil

STEPS :

1. Combine your AP Flour and your Semolina Flour in a bowl with your salt.
2. Make a well in your mixed flours and add your eggs and oil. Using a fork or whisk, mix your eggs up and begin combining them with your flours. Keep folding the dough in on itself until it is fully incorporated, yellow in color, and begins to form a ball. This may take 6-10 minutes of mixing by hand. You can use a stand mixer with a dough hook attachment as well, although, I have never personally tried that.
3. Once your dough forms a ball. Remove it from the bowl and wrap in Saran Wrap. Let rest for 30 minutes. Once rested, I like to divide my dough balls into quarters and then half the quarters. Work with one piece at a time. Keep the rest covered in Saran Wrap, otherwise it will begin drying out.
4. Flatten your pasta dough piece with your hands and cover both sides with flour. Use a rolling pin to slightly roll it out so that it is able to fit into your pasta roller machine. If you do not have a pasta machine, and prefer to do this all by hand, then continue using a rolling pin to roll your pasta dough piece into your desired thickness.
5. Set your pasta machine to the thickness of 1. The lowest number on the manual machines is the thickest (although on your machine, it could be the opposite, just take a look!). Roll out your dough on the “1” setting. Set your pasta machine to the thickness of 2. Roll out your dough sheet on the “2” setting. Proceed to set your machine to thickness of 3. Roll out your dough sheet on the “3” setting. Continue doing these steps until you get to size 6/7. I prefer my pastas at the 7 thickness. Once you are done rolling it through the “7” thickness, you are ready to use your flat pasta sheet. You can use a pasta cutter that comes with most manual machines, or you can cut these flat dough sheets by hand now. If using the machine, just feed your flat pasta dough sheet through the cutter, the same way you were feeding it through the roller to flatten it.
6. Coat your cut pasta in flour and set aside. Grab your next piece of cut pasta dough and start with step 4 all over again. Continue until you have enough pasta for your liking or until you’ve finished all your dough.

This dough freezes VERY well. You can freeze already rolled out and cut dough OR freeze the dough in solid form and then thaw next time you want to make fresh pasta and start from step 3 in these instructions!

Combine AP flour, semolina flour, salt, eggs and oil in a large bowl.

Hand knead until fully incorporated and forms a ball.

Remove your dough from the bowl and cover in Saran Wrap. Let rest for 30 minutes.

Once dough is rested, divide into 8 pieces. Using one piece at a time, flatten with your hands, coat both sides with flour, and use a rolling pin to roll it out slightly.

Using a pasta machine, roll your dough out from the thickest level (typically level 1), passing through one time on each level, until level 6 or 7. I find that level 7 is my preferred thickness for pasta.

Once you roll out to your preferred thickness, feed your pasta sheet through a pasta cutter, like the fettuccini cutter in the photo above.

Coat your cut pasta with flour and set aside on a sheet or cutting board and proceed with your next piece of dough, repeating all the steps, until you have your desired amount of pasta done.

Freeze, dry or immediately use your pasta. Enjoy!

LINKS TO PRODUCTS I USED DURING THIS RECIPE :

* If you purchase anything through any of the links I provide in my posts, I may receive some compensation, at absolutely NO cost to you! Thank you for helping me do what I love, and that is teaching you all to cook.*

Manual Pasta Machine – https://amzn.to/4gVbU9q

Semolina Pasta Flour – https://amzn.to/3BOCuC0

All Purpose Flour – https://amzn.to/3VY6liu

Large Metal Mixing Bowl – https://amzn.to/41NvcZY

KitchenAid Pasta Roller Attachment – https://amzn.to/4jajnU3