Homemade Pasta

by Shawnda on May 2, 2010

in DIY,Pasta, Rice, and Grains

Fresh Pasta

Homemade pasta is very easy to make. It’s not faster than opening a box of Barilla and dropping it into boiling water but it is more satisfying if you’ve got about an hour. And a food processor. And a pasta roller :)

Fresh Pasta

I suppose I could have used my hands to work the raw ingredients into a dough – but then I would have gotten my wine glass completely filthy. And I really like recipes that read: “dump everything in a single bowl and turn machine on.” Those are easy to do with a baby taking up one arm. And the pasta roller creates a uniform thickness and perfect strips of fettuccine. Not so easy to do with a baby taking up one arm!

Fresh Pasta

Homemade Pasta

Easy homemade pasta in under an hour!


  • 1 1/4 cup all-purpose flour, plus more for dusting
  • 1 1/4 cup semolina flour
  • 1 1/2 tsp salt
  • 6 egg yolks
  • 2 Tbsp olive oil
  • 3 Tbsp dry white wine
  • 3 Tbsp water, plus more if necessary


  1. Add dry ingredients to a food processor fitted with the dough blade. Pulse to mix. Add egg yolks, oil, and wine. Process and add water 1 tablespoon at a time just until dough forms a ball. Knead a few times, form a ball, and flatten to one inch thick. Refrigerate for 20 minutes.
  2. On a floured surface, roll pasta to 1/16-inch thickness and cut as desired. (I used a pasta roller so I divided the dough in half and each half into three equal pieces before sending it through the roller a few times.)
  3. Let the cut pasta sit for 5 minutes. Place in salted, boiling water 5-7 minutes to cook.


Yields: 6 servings

Adapted from Michael Chiarello's Handmade Pasta

Estimated time: 45 minutes

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