Simple Homemade Pasta Recipe

Ingredients

• 2.5 cups Semolina Flour (fine semolina flour, sifted)
• 1 pinch Salt (fine sea salt)
• 4 large Eggs (room temperature)

Instructions

1. Combine Dry Ingredients

   Place the semolina flour and a pinch of salt in a mixing bowl, make a well in the center.

   Time: PT5M

2. Incorporate Eggs

   Crack the eggs into a separate bowl, beat lightly, then slowly pour the eggs into the flour well while mixing with a fork or whisk until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead until it becomes silky and smooth, about 5 minutes.

   Time: PT5M

4. Rest the Dough

   Cover the dough with a clean cloth and let it rest for 30 minutes at room temperature.

   Time: PT30M

5. Divide and Cover

   Quarter the rested dough, keep three pieces covered with the cloth and work with one piece at a time.

   Time: PT2M

6. Roll the Dough

   Flatten the quartered piece and run it through the pasta maker on the thickest setting, gradually decreasing to the thinnest setting to obtain a pliable sheet.

   Time: PT12M

7. Cut Fettuccine

   Feed the thin sheet through the fettuccine cutter attachment or roll and slice with a knife to create ribbons.

   Time: PT5M

8. Dry the Pasta

   Hang the fettuccine strands on a wooden drying rack or lay them on a floured surface for about 15 minutes until slightly tacky but not wet.

   Time: PT15M

9. Cook the Fresh Pasta (Optional)

   Boil a large pot of salted water, add the fresh fettuccine and cook for 2–3 minutes until al dente, then drain.

   Time: PT3M

   Temperature: 100°C

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

53 g

Fat

5 g

Fiber

2.3 g

Ingredient Substitutions

• Instead of Semolina Flour: All‑purpose flour (will be less gritty)
• Instead of Salt: Kosher salt
• Instead of Eggs: Egg replacer (not recommended for texture)

Equipment Needed

• Mixing Bowl
• Fork or Whisk
• Pasta Maker
• Rolling Pin (optional)
• Cloth or Kitchen Towel
• Knife or Pizza Cutter
• Drying Rack
• Kitchen Scale (optional)
• Clean Kitchen Towel

Critical Steps — Do Not Skip

• Rest dough for 30 minutes to relax gluten.
• Roll dough through pasta maker to the thinnest setting for smooth sheets.
• Cut the sheets into fettuccine ribbons before they dry out.

Chef Tips from the Video

• Use a light coating of semolina on the pasta maker to prevent sticking without drying the dough.
• Let the rested dough sit at room temperature for a few minutes before rolling for easier handling.
• If you don’t have a pasta maker, roll the dough by hand with a rolling pin to about 1 mm thickness.

Troubleshooting

Storage

Refrigerator: Store fresh pasta in an airtight container for up to 2 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: Dried pasta can be kept on a rack at room temperature for 2–3 days.

Make-Ahead Tips

• The dough can be rested overnight in the refrigerator, covered tightly.
• Dry the fettuccine completely and store in an airtight container for later use.

Frequently Asked Questions