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Homemade Pasta Cut
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Homemade Pasta

Grab your friends and family! All hands on deck! This batch of delicious homemade pasta makes 1 ½ pounds!
Prep Time20 mins
Cook Time5 mins
Resting30 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Keyword: homemade pasta
Servings: 6 servings
Author: Debbie


  • 4 cups all-purpose flour, plus extra for the dough, or 500 grams
  • 5 large eggs


  • Measure out the 4 cups of flour onto a marble slab or smooth counter-top (you can also use a bowl!)
  • Make a well in the center of the flour, the "fontana"!
  • And crack all 5 eggs into the center of the well.
  • Using your hands (see below if you want to use your mixer) break up the eggs and mix together.
    Homemade Pasta Egg Mixture
  • Start bringing some of the flour into the egg mixture. Continue incorporating the flour into the eggs until the dough is very stiff, but still workable. You may need to add flour depending on the eggs and the humidity in the air.
  • Knead the dough picking up the stray pieces, until the dough is fairly smooth. About 10 - 15 minutes.
    Homemade Pasta Nonna Kneading
  • Let dough rest for 30 minutes. If the dough is going to rest for more than 30 minutes, then cover with plastic wrap so it doesn't dry out.

Directions for rolling out the pasta:

  • Set your pasta rollers to 1.
  • Sprinkle some flour onto the pasta rollers. Cut off about ⅕ of the dough and put it through the pasta maker. (If this piece sticks in the pasta maker, add more flour to the whole batch of dough and start again.)
  • Fold in half and put through the pasta maker again, still set on 1. After a couple of passes, the pasta should be smooth.
  • Set the pasta maker to 2 and run the piece of dough through. Then set it to 3, 4, and 5; running the dough through each time.
  • By this time, you should have a long, narrow piece of dough which is quite thin.
  • Then switch to the pasta maker that will cut the pasta the width you desire and put the long flat piece of dough through to cut it.
  • Lay the strips onto a floured baking sheet and sprinkle more flour on top.
  • Do this until all the pasta is cut. Use the flour liberally to keep the pieces from sticking together.
  • Let the pasta dry. It can dry for several hours or you can cook it after 30 minutes.

Directions for cooking the pasta:

  • Bring a large pot of salted water to a boil.
  • Add the pasta and stir to separate.
  • Let cook until al dente. This should be only about 4 minutes for fresh pasta, but you will need to taste it to see if it is the consistency you like. Homemade fresh pasta takes much less time to cook than store-bought dry pasta.


A Gr8 Note:
The amount of flour required will depend on a couple of factors: the size of the eggs, and the humidity in the air. If you think the dough is too sticky, add more flour; if it's too dry, you can always add another egg (or half an egg, just lightly beat it then add a little at a time).
Gr8 Do-Ahead Idea:
• The pasta can be made in the morning and dry until ready to cook.
• You can also wrap it up and refrigerate for 2 days or freeze for up to 2 weeks. If you wrap it, be sure to dust liberally with flour so the noodles don't stick together.
You can also use an electric mixer:
1. If you have a stand mixer, put the flour and eggs into the bowl.
2. Using the paddle attachment mix on 2 for about 30 seconds.
3. Change to the dough hook and mix on 2 for about 2 minutes. After 2 minutes your dough should be smooth.
4. Remove from the bowl and knead by hand for a couple minutes, adding flour until dough is no longer sticky.
5. Let the dough rest for 30 minutes.
6. Add the pasta roller attachment or pasta extruder attachment and follow manufacturer directions.
7. Anna found her pasta attachment on a clearance table...so keep your eyes open!
Tried this recipe?Mention @Great8Friends or tag #gr8food!