📋 Homemade Italian Pasta Recipe
This homemade Italian pasta recipe is the authentic recipe for pasta all'uovo (pasta with egg) which is the dough of the classic Italian homemade pasta like tagliatelle, fettuccine, spaghetti, lasagne, tortellini, and ravioli. Once you master it, it is a fun recipe to make with children.
Servings 5 people
Making the dough
Put the eggs, the semolina flour, and the olive oil into the mixer
Mix the dough until it is smooth and elastic, it will take few minutes
Wrap the dough in cling and let it rest for 30 minutes
On a large well-floured surface, cut the dough into 6 pieces
Making the sheets
Pass the first piece of dough through the rolls (keep the speed of the rolls low, on KitchenAid I use 2)
Rolls thickness settings at number 1
Fold the dough and pass it through again several times
Until the dough is smooth and you hear a bubble burst
Do the same with all the pieces of dough until all the dough is shaped in thick sheets (about 3 mm - 1/8")
What to do if the sheet tears
Thinning down the pasta sheets
Once all the dough is shaped into sheets
Reduce the rolls thickness settings to number 2
Pass all the sheets through one by one (low speed)
If the sheets get too long cut them in two with a sharp knife ( I usually keep my sheets 20 cm - 8 in long)
Keep reducing the thickness of the rolls to number 3
Pass all the sheets through the rolls again
Reduce the thickness to number 4 and pass all the sheets again
The sheets will become very long. If you don't have enough space and you have to overlap them, flour their surface so they don't stick to each other
How to store it
The pasta can either be cooked immediately or stored for later use.
If you want to store the pasta for later use, spread them on the board
Let them dry for few hours covered with a cloth
Store in an air thigh container and use within 1 week
If you want to keep them for longer you can freeze them
How to cook it
Boil it in salted water for 4 minutes
Drain, season, and serve immediately
The thickness of the pasta sheets depends on their final use. On KitchenAid the settings are as follow:
- Regular flour will make the pasta too tough and will not have the right consistency. If you cannot find the Semolina flour, you can try using the same flour you would use for bread.
- For every 100 gr (3.5 oz) of semolina flour, we use 1 egg. This is the amount we would serve per person
- 100 gr of semolina flour is about 0.6 cup, so slightly more than half a cup.
- Traditionally eggs with a dark shell were used as the yolk would have a brighter red color that will give the pasta a nice golden look.
- For every 3 eggs, you would need to add 2 tsp of olive oil and a pinch of salt.
- American flours may need a tbsp of water.
- Dust the sheets with flour if you have to overlap them
- Make sure you have enough space to lay the pasta sheets as they will get very long when passing them through the thin roll setting
Cleaning the pasta machine rolls:
- Setting Number 1 and 2 to knead and shape the dough into sheets
- Setting Number 3 a thicker pasta used for stew or broth
- Setting Number 4 is used for lasagna, tagliatelle, fettuccine, and spaghetti
- Setting Number 5 for tortellini and ravioli
- Pasta rolls and pasta machines should not be washed with water otherwise the rolls will rust. Use a brush to brush off the remaining flour.
- If the rolls still look dirty, pass a small amount of dough to remove the dirt and throw it away.
Calories: 451kcal | Carbohydrates: 74g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 248mg | Fiber: 4g | Sugar: 1g | Vitamin A: 238IU | Calcium: 42mg | Iron: 5mg