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Pasta-How to Make

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Pasta recipes are as varied as their creators. Most combine flour, eggs, and

 

 

salt to create their beautiful dough. What I like is that it can be done by hand

 

 

or machine.  I have even used my old bread machine to mix up pasta dough.

 

 

I do prefer using my mixer and it comes out perfect every time.

 

 

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Six large conchiglie pasta shells are dusted with flour, along with three separate piles of uncooked fettuccine noodles.

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Tips for making pasta:

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•  I measure flour by the fluff, dip, and level method. 

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•  It's important that the dough not be too dry.  That's why I save out ¼ cup

 

 

    of the flour.  Eggs aren't always the same size; I use large in this recipe   

 

 

    and others on this site.

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•  I normally use semolina flour, a high-protein wheat flour.  It helps the pasta

 

 

    hold its shape during cooking and has the perfect texture.

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•  The pasta's rough texture helps the sauce cling better,

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•  If the dough seems too dry, add water, a teaspoon at a time until the right

 

 

    consistency is reached.

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•  It's important to let the dough rest.  This allows the gluten to relax, making

 

 

    the dough pliable and easier to cut.

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•  The eggs must be well-incorporated into the dough for the pasta to be

 

 

    successful. This step can't be hurried.

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•  The dough is thin enough if you see light through it.

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•  Fresh pasta cooks in 1 to 3 minutes.  When done it should fell just slightly

 

 

    firm to the touch or bite.

knifecuttingpasta1.jpg

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Ingredients

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•  2¾ cups all-purpose flour

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•  3 large eggs, beaten

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•  ¾ tsp sea salt 

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Instructions

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Using a mixer:

 

 

1. In mixing bowl, mix 2½ cups flour and salt; add the

 

 

    beaten eggs. Using the dough hook, mix the dough on medium-low speed

 

 

    for 5 minutes, checking often to see is the additional ¼ cup flour is

 

 

    needed. Dough should be slightly tacky, but not sticky.

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2. Continue mixing until the dough is smooth and springy, 2 to 3 more

 

 

    minutes.  

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3. Take dough out of bowl and lay on a piece of lightly floured parchment

 

 

    paper. Cover with a clean kitchen towel.  Let it rest for 30 minutes.

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4. Cut into pieces (4) and finish making your pasta.

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Making pasta by hand:

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1. On a floured pastry cloth or piece of parchment, place 2½ cups of flour

 

 

    and salt in a mound and make a well in the center. Pour the beaten eggs

 

 

    in the well and start to combine the mixture with a fork.

 

 

2. When it's starting to come together, use your hands to work dough into a

 

 

    ball. At this point you'll know if you need to add any of the remaining ¼

 

 

    cup of flour. 

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3. Knead the dough by pushing down with the palm of the hand, fold over,

 

 

    do a quarter turn, and repeat.  Do this step until the dough is smooth and

 

 

    springy, about 8 to 10 minutes.

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4. Cover dough with a clean towel or upside-down bowl. Let it rest for a full

 

 

    30 minutes. Cut into pieces (I do 4) and proceed to make pasta.

LAURA LEE ALICE
COOKS

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​Homemade Pasta

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Copyright © 2025 Laura Lee Alice, LLC. All rights reserved.

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