Go Back
+ servings
Homemade Italian Pasta Recipe
Print

📋 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.
Course Pasta
Cuisine Italian
Keyword homemade Italian pasta, homemade spaghetti, homemade tagliatelle
Prep Time 45 minutes
Cook Time 4 minutes
Resting time 30 minutes
Total Time 1 hour 19 minutes
Servings 5 people
Calories 451kcal

Ingredients

Instructions

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

  • If the dough tears
  • Fold and dust the surface with regular flour

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

Making tagliatelle

  • Insert the tagliatelle roll into the machine and pass through the sheets one at the time
  • Place each batch of tagliatelle on the floured board

Making spaghetti

  • Insert the spaghetti roll into the machine and pass through the sheets one at the time
  • Place each batch of spaghetti on the floured board

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

Video

Notes

  • 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
The thickness of the pasta sheets depends on their final use. On KitchenAid the settings are as follow:
  • 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
Cleaning the pasta machine rolls:
  • 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.

Nutrition

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