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Homemade Pasta

Source: Cooking at a Glance - Pasta
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Active Time:  25 Minutes
Total Time:  55 Minutes
  Makes 4 portions pasta (1 pound total)
This simple dough can be used for every one of our recipes that calls for fresh pasta. Although quick to prepare, to save more time you can make the dough ahead and freeze. To substitute fresh pasta in a recipe that specifies dried, use 8 ounces fresh for every 4 ounces of dried pasta.
2 cups all-purpose flour
1/2 teaspoon salt
2 beaten eggs
1/3 cup water
1 teaspoon olive oil or cooking oil
1/3 cup all-purpose flour
Homemade Pasta Recipe at
In a large mixing bowl stir together the 2 cups flour and the salt. Make a well in the center of the mixture.

In a small mixing bowl stir together the eggs, water, and olive oil or cooking oil. Add to the flour mixture and mix well.

Sprinkle kneading surface with the 1/3 cup flour. (Spinach, whole-wheat, and tomato variations may not require the addition of any or all of this flour.) Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total). Cover and let rest for 10 minutes.

Divide dough into fourths. On a lightly floured surface, roll each fourth into a 12-inch square about 1/16 inch thick. Let stand about 20 minutes, or till slightly dry. Or, if using a pasta machine, pass each fourth of dough through machine, according to manufacturer’s directions, till 1/16 inch thick. Shape or stuff as desired, or as directed in recipe.

To dry ribbons, hang pasta from a pasta-drying rack or clothes hanger, or toss with flour, shape into loose bundles, and place on a floured baking sheet. Let dry overnight or till completely dry. Place in an airtight container and refrigerate up to 3 days. Or, dry the pasta at least 1 hour. Seal it in a freezer bag or container. Freeze for up to 8 months.

  • For Herb Pasta, prepare pasta as directed, except add 1 teaspoon dried basil, marjoram, or sage, crushed, to flour mixture.
  • For Spinach Pasta, prepare pasta as directed, except decrease the water to 3 tablespoons and add 2 1/2-oz (75 g) very finely chopped cooked spinach, well drained, to the egg mixture.
  • For Whole-Wheat Pasta, prepare pasta as directed, except substitute whole-wheat flour for the all-purpose flour.
  • For Tomato Pasta, prepare pasta as directed, except substitute tomato paste for the water.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 portions pasta (1 pound total)
Calories: 313
Fat. Total: 4g
Fiber: 2g
Carbohydrates, Total: 56g
Sodium: 324mg
% Cal. from Fat: 12%
Cholesterol: 106mg
Protein: 11g
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