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Homemade Pasta Dough

I've honestly not met one single person who hasn't either consumed or isn't in love with pasta. I mean, how could you hate it? And even for those on specialty diets, they still work around and find creative ways to have their favorite pasta meals. Whether it's zucchini noodles or gluten free gnocchi, we all find our way right back to this fantastic dish.


But homemade pasta. Boy oh boy, there is something really special about it. The first time I experienced the real deal was a trip to Italy back in 2012. It was lasagna. There was something special about it and for a while I couldn't put my finger on it - and there it was. Staring me in the face. The pasta was made by someone's loving grandma in the kitchen. I was convinced. My life was really never the same, since. I judged pasta so harshly after that - even when I made it at home. And after several trips to Italy since, I figured it was time to try it!


However, the mere thought of making pasta seemed so daunting, it would take me a full 8 years since my first encounter to ever even attempt. And of course I obsessed about it. I've read countless blogs about the process and everyone kept proclaiming it was the easiest thing they didn't know they could make. I mean, it sounded simple enough - flour, salt, eggs, olive oil. Items that are literally always in my pantry. But "easy" is pretty relative so I tend to take that word with a grain of salt.


Then there was the part about the pasta maker. How much was this gonna cost me?! I didn't wanna spend hundreds of dollars on a piece of kitchen equipment I'd only use once, maybe twice, a month - at best. And I am really not a kneading and rolling kinda gal. If I could avoid kneading dough, I will. Every single time. Spoiler alert: there's no ducking out in this recipe, unfortunately. But it is SO worth it.


So you see? All of these thoughts kept me from attempting to make pasta from scratch. But I overcame my fear and I am here to tell you the REAL truth - with a little effort, it's quite a simple process.


My takeaways:

  • I still hate the kneading part - and pasta dough is pretty tough before it rests so I got a real workout for those 5 minutes.

  • I bit the bullet and bought the pasta maker. It was like $80 on Amazon - a fantastic investment, in my opinion. (I will say I was very sad to see the price lowered to $50 since purchasing mine - hot tears, man).

  • You don't need the pasta maker. You can most certainly roll it out (the dough is much more pliable after it rests so please do not skip this step) and cut it by hand.





Before we get to the fun part, let's go over our Pro Tips.


Pro Tips:


As always, please have all ingredients and supplies on hand before you start. You'll need to work quickly to get the dough to come together.


You do not need to use "00" flour. All purpose flour yields very similar results. And unless you're feeding the Italian president, nobody is going to be able to tell the difference. They'll just be shook that you actually made pasta from scratch. (But if you can, whoo chile, get it. It's such a fine and powdery flour and the pasta is incredibly silky smooth).


You can add herbs to the pasta dough if you want to get creative. Parsley flakes and garlic powder are great additions.