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The Easiest Homemade Pasta You Will Ever Make!
This pasta recipe will have you wondering why you ever purchased pasta in the first place!
Hear me out: making pasta is SO much easier than I ever expected! I can’t believe all the money I’ve wasted purchasing something that is so much better when made fresh. Sure, store-bought pasta is cheap, but is it delicious? I can promise you it’s nowhere near as incredible as my recipe. This truly is the easiest homemade pasta you will ever make! I’ve used this recipe to make everything from lasagna, spaghetti, fettuccini, macaroni, and even rotini noodles. You need this KitchenAid attachment for shaped pasta, but if you’re making lasagna or have a steady hand and can cut the noodles thin enough, you can make spaghetti and fettuccini.
This recipe makes enough pasta for one large lasagna casserole or an extra-large batch of spaghetti or fettuccini noodles. As a family of eight, this batch will feed all of us with leftovers!
The ingredients for the easiest homemade pasta recipe are probably ingredients you already have on hand:
3 cups all-purpose flour
3 eggs
1 tsp salt
1 tbsp oil (we usually use coconut, but avocado or extra-virgin olive oil are healthy options too!)
1-4 tbsp water (If you live in a dry climate, your dough may need water, but start with ½ tbsp at a time, or your dough will be too sticky.)
Optional:
Sometimes homemade pasta can stick to itself; laying your noodles into cornmeal and giving it a good shake to remove the excess will help prevent your noodles from sticking and creating a large clump.
Equipment:
These are all optional. I mentioned above that you’d need a KitchenAid Mixer and attachment for shaped pasta, but if you’ve got a decent amount of upper body strength and a steady hand, you can do without the mixer and attachment for lasagna, spaghetti, or fettuccini noodles.
KitchenAid Shaped pasta attachment
Pizza cutter– Used for cutting the dough
Now that we know which ingredients to gather and which equipment you may want to use, here’s how to make the easiest homemade pasta you will ever make:
On a clean work surface, pour the flour into a pile making a nest in the middle large enough for your wet ingredients. Gently break your eggs into the middle, add the salt and your oil keeping the flour walls intact as much as possible. This will help ensure no wet ingredients spill out to the side, making a larger mess. Don’t be afraid to get messy! You’ll be getting your hands dirty during the next step.
Mix the wet ingredients into the flour as much as possible using your hands or a fork. Once the eggs are broken and mixed well, ditch the fork, and get in there with your hands. Slowly incorporate more flour until it is all cohesive and forms a shaggy ball forms. If you notice that it feels too dry to mix properly, slowly add in some water. Just ½ to 1 tbsp at a time to avoid adding too much water to your dough.
I know my photography skills leave a lot to be desired! I’m sorry. The flour well should look like this when you crack your eggs into it.
Knead the dough for about 10-12 minutes.
You can count this as your arm workout for the day. At first, it’ll feel pretty dry, but keep going. After about 8 minutes of kneading, it should start to become a cohesive ball. Keep going for another 2-3 minutes. Shape the dough into a ball and cover with plastic wrap for about 30 minutes at room temperature.
Dust your baking sheets with flour; if you’re using cornmeal, pour it into a bowl. Unwrap your dough and cut it into 4 equal pieces. Using your rolling pin, roll out the dough so it’s thin enough to fit through your pasta roller Attachment. Run it through the roller on level 1 once, level 2 twice, level 3 twice, and levels 4 and 5 once. Run it through the pasta roller once on level 6 if you want it thinner. Place gently on the cookie sheet.
Repeat with the remaining dough.
Your dough should look similar to this when you’re done kneading. A well-formed, cohesive ball.
IF YOU ARE NOT USING A PASTA ATTACHMENT:
After cutting the dough into 4 equal pieces, roll out your dough to the desired thickness using your rolling pin.
Repeat with the remaining dough.
Lay your pasta sheets onto your floured baking sheets.
If you are using your pasta cutter attachment OR if you are using a pizza cutter and a steady hand for spaghetti or fettuccini, this is where the cornmeal would be used.
Run the pasta sheets through the pasta cutter, or cut your pasta sheets into desired shape using your pizza cutter and a steady hand. Lay the pasta into your bowl of cornmeal one batch at a time, gently ensuring all pasta is covered in the cornmeal. Shake off any excess, and place back onto a floured baking sheet.
Repeat with the remaining dough.
If making lasagna, you would layer your uncooked pasta in your casserole dish and proceed with baking.
Once all the pasta has been cut into desired shape, add to a pot of salted boiling water for about 2 minutes.
To check for doneness, your pasta should be salty, chewy, and off-white.
Your pasta is ready to be enjoyed!
Note:
Fresh pasta can be stored in the fridge in a glass container for up to 2 days.
Cooked pasta can be stored for 2-4.
Other recipes I’ve shared:
Brown Butter Chocolate Chip Cookies
Conclusion:
I promise this is the easiest homemade pasta you will ever make. It is so delicious, so easy. And your family will love it! We use it for lasagna, spaghetti and meatballs, and chicken alfredo!
If you try my recipe, please share a photo in the comments below! I’d love to see what you made with this recipe. Thank you so much for being here. Please remember to share this post with a friend and pin it to your favorite board on Pinterest!
-M
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