• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Pasta & Noodles > Homemade Pasta

    Homemade Pasta

    by Teri Lyn Fisher · Published: Dec 6, 2013 · Modified: Oct 10, 2020

    Jump to Recipe
    A colorful variety of homemade pastas lined up.
    A split photo of a mound of flour with eggs and a person whisking the eggs.
    A split photo of dough coming together and a person pulling dough together.
    A split photo of a person forming a dough ball and continuing to make a ball.
    A split photo of steps to knead the dough on a marble surface.
    A close up of a variety of colorful pasta dough balls.
    A large piece of spinach pasta dough being pulled though a pasta machine.

    Hi Guys! Today we have a fun recipe for you all…DIY pasta WITH four flavor variations and drying instructions! I really like making my own pasta (part of the DIY food obsession I have that I mentioned earlier this week), but it’s definitely a labor of love. These days I’m lucky enough to have a stand mixer to mix and bring my dough together, plus fancy pasta attachments to easily roll and cut my dough without having to demonstrate my pathetic arm strength, but these things are totally not necessary to make wonderful pasta at home!

    We use a blend of all purpose and semolina flours because I like the firm texture the semolina adds to the dough and overall final product and all purpose flour is usually something everyone has on hand. You can get all authentic and serious if you want and pick up or order (via the internets) some “00 flour” (doppio zero flour) which is an Italian flour that is is great for pasta and pizza doughs because of its fine texture, which when used results in a silky, supple dough. I have used it a couple times (specifically ones with lower protein %, because I blend my flour with semolina) and did quite enjoy it, but again I don’t think it’s necessary to go out of your way to find and buy “00 flour” (which can be rather expensive) if you just want to make a quick dough. There are many purists out there who would disagree with me so it’s really up to you!

    We included basic drying instructions because I began to notice that almost every time I would make my own pasta, I was unable to use the entire ball of dough quick enough, before it would go bad. I like using the hang dry method over the nesting method because I like the thorough and even drying you achieve where as with the nesting method it’s easier to develop mold due to improper “coiling” and unseen wet spots. If you don’t have a pasta drying rack, you can always use wire hangers, which is what I did for a couple years before finally investing $20 into a wooden drying rack.

    Now go make some scratch pasta! Okay? Maybe?! Enjoy! xx, Jenny

    More pasta posts you might like: 

    Clear labeled bags of homemade pastas.
    Pasta Gifts
    A close up of uncooked herb laced pappardelle.
    Herb Laced Pappardelle
    A close up of cooked floral laced ravioli with cheesy herb ricotta filling and a fork.
    Floral Laced Ravioli
    Click here for more Pasta Recipes!
    A variety of colorful pasta drying on a pasta rack.

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    A colorful variety of homemade pastas lined up.

    Homemade Pasta Dough (with variations)

    5 from 22 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny

      INGREDIENTS  

    basic pasta dough

    • 2 eggs
    • 1 cup all purpose flour
    • ¾ cup semolina flour
    • 1 ½  tablespoons extra virgin olive oil
    • 1-2 tablespoons water if needed

    for spinach

    • ½ cup thawed frozen spinach, minced and squeezed dry

    for saffron

    • 5 threads saffron soaked in 2 tablespoons warm water for about 30 minutes

    for squid ink

    • 1 packet or 2 ½ tablespoons squid ink

    for beet

    • 1 small roasted red beet, pureed until smooth

      INSTRUCTIONS  

    • For dough: In a mixing bowl combine flours and whisk together. On a clean work surface or in a bowl place 1 ½ cups of flour mixture in a mound. Make a well in the center of flour and crack eggs into well, followed by oil.
    • Using a fork gently whisk eggs and oil together while slowly incorporating flour. Once flour and eggs are combined, add more flour little by little to form a ball that is no longer sticky to touch.
    • If dough is dry add water, 1 teaspoon at a time. Knead dough for 8-10 minutes (dough should feel very tight and should bounce back when gently pressed), wrap in plastic and let sit for about 20 minutes before using. Follow pasta machine instructions for rolling out the dough and cutting into desired pasta type (or roll pasta dough by hand with a rolling pin until very thin and cut into desired pasta type, using a clean ruler for even noodles).
    • To color dough: Add “flavors” to eggs beat together before adding mixture to well of flour mixture. Continue following basic pasta dough instructions.
    • To dry: Line freshly cut pasta dough onto a pasta dry rack (or onto clean wire hangers), in a single layer and allow pasta to dry in a cool, dry place for 24 hours. Carefully remove pasta from drying rack and store in an airtight container or jar until ready to use. Dry pasta will hold for up to 1 month if stored in a cool, dry place.

      NOTES  

    Makes about 1 lb. dough

    You Might Also Love...

    • Uncooked floral laced ravioli with cheesy herb ricotta filling.Floral Laced Ravioli with Cheesy Herb-Ricotta Filling
    • Creamy shrimp and corn ravioli on a plate with a fork.Creamy Shrimp and Corn Ravioli
    • Chicken and tarragon poached yolk stuffed ravioli in a bowl with a fork.Chicken and Tarragon Poached Yolk Stuffed Ravioli

    December 6, 2013 / 59 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Homemade Harissa Two Ways
    Next Post: Homemade Pasta Gifts Next Post >

    Reader Interactions

    December 6, 2013 / 59 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Nancy

      October 15, 2022 at 1:40 pm

      I’d love to make this recipe into bow tie shapes instead of strands! Going to try and do that tonight with extra to dry out! Love your detailed post. Have you tried using a food dehydrator to dry pasta? I’d love to know if it’s worth it

      Reply
    2. Rick

      April 01, 2022 at 8:29 pm

      5 stars
      I’ve made pasta with my daughters several years ago, What a great idea of adding veggies and herbs. When the come home on break from college this will be a great activity. Thamk you so much!

      Reply
    3. Stephanie

      February 27, 2022 at 6:03 am

      5 stars
      Looking forward to trying the different variations! Curious if any of them will stain the kitchen aid equipment (mixer, roller or cutter)?

      Reply
      • Jenny Park

        February 28, 2022 at 9:33 am

        Hi Stephanie! I’ve never had any issues with staining equipment. I just highly recommend wiping/washing all equipment down shortly after using it.

        Reply
    4. Cheryl

      November 17, 2021 at 9:18 am

      I thought this recipe was designed for the KA mixer.

      Reply
      • Jenny Park

        November 17, 2021 at 2:59 pm

        You can make this recipe by hand, with a manual pasta maker or a stand mixer with the pasta attachment

        Reply
    5. Bob

      January 23, 2021 at 9:42 am

      5 stars
      We made the basic recipe yesterday and were blown away by the flavour. This was the first time using our new pasta roller/cutter on our Kitchenaid mixer. It turned out incredibly well and will be our go to recipe from now on.

      Reply
      • Jenny Park

        January 23, 2021 at 10:12 am

        So glad to hear that!

        Reply
    6. Himanshu Aggarwal

      July 30, 2020 at 10:41 pm

      5 stars
      Easy and tasty Recipe. I tried my self and everybody liked the taste. Thanks for sharing.

      Reply
    7. Aarhan

      May 25, 2020 at 11:51 pm

      love pasta and love this recipe. I have tried it the previous weekend. Thanks for sharing. Please share Brocali related recipes as well.

      Reply
    8. Patricia

      May 22, 2020 at 8:02 am

      5 stars
      Absolutely beautiful!

      Reply
    9. Marrie

      May 20, 2020 at 8:58 am

      5 stars
      Hey Jenny, such a thorough and amazingly beautiful post. Thank you for sharing your creativity with us.

      Reply
    10. rahul gupta

      May 13, 2020 at 3:47 am

      5 stars
      You are a Master :) It’s absolutely beautiful!

      Reply
    11. Nancy B Murphy

      January 25, 2020 at 10:19 am

      Question – When I make pasta with fresh beet the color all leaves the pasta when I cook it? What am I doing wrong?

      Reply
      • Cynthia

        May 20, 2021 at 8:31 pm

        Nancy, did you boil and puree the beets before adding them to your dough? That ought to do the trick (to retain a beautiful color in your cooked pasta). Good luck :)

        Reply
    12. Karen Cline

      October 07, 2019 at 9:10 pm

      5 stars
      Thank you for doing this.

      Reply
    13. Helena Orstem

      April 22, 2019 at 8:37 am

      5 stars
      I loved this recipe and as a first time pasta maker, I appreciate the clear and simple instructions. It’s one of the few that I’ve seen that doesn’t call for water in the dough. I felt the addition of a little oil made the dough more supple and much easier (read: less sticky) to work with. I’d avoided it all these years due to the quirky handling of pastry dough!

      I only had bread flour on hand so I used it and also rolled the dough with a regular rolling pin as I don’t have a pasta machine. I sectioned the dough first and rolled it as thin as I could, lifting the pin just before the very edge of the dough; almost to the windowpane stage, as in bread testing. I was so impressed that it wasn’t nearly as fragile to handle as it looked. The cooked noodles were just silky and delicious and, finally, as thin as I would like to always enjoy my noodles. Thanks for this!

      Reply
      • Teri Lyn Fisher

        April 22, 2019 at 8:54 am

        :) So glad you love this one as much as we do!

        Reply
    14. C. Peace

      April 10, 2019 at 9:20 am

      Wow, such a thorough and amazingly beautiful post. Thank you for sharing your creativity with us. I will definitely be making a triple batch and giving these away for Mother’s Day this year. ????????

      Reply
      • Jenny Park

        April 11, 2019 at 9:28 pm

        Yay! :)

        Reply
    15. Mateo Pedersen

      March 27, 2019 at 3:57 am

      Since I recently started making pasta I wanted to try new recipes. This one turned out perfect!!!! I will certainly keep this on the top of my list.

      Reply
      • SharonGore

        June 24, 2019 at 9:15 am

        I’d like rainbow pasta for breakfast, lunch and dinner please! LOVE this.
        Thank you

        Reply
    16. Bitsy L

      December 23, 2018 at 7:54 am

      Great post! Would 00 flour work as well?

      Reply
      • Jenny Park

        December 23, 2018 at 10:01 am

        Yes! Definitely!

        Reply
    17. Virginia

      October 14, 2017 at 9:29 pm

      I dehydrate many veggies and would like to try grinding some asparagus to powder & adding that to my pasta dough. Can you tell me if this flavor combo sounds strange? How much powder would I need to add to flavor the pasta?

      Reply
      • Jenny Park

        October 15, 2017 at 1:54 pm

        Hi! That doesn’t sound strange at all! Although adding powders and vegetable juices to the pasta is really meant to color the pasta over adding flavor to the pasta, with the exception of squid ink pasta which does impart a mild briny flavor. :)

        Reply
    « Older Comments

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Tteokbokki recipe on a platter. Tteokbokki (Korean Spicy Rice Cakes)
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Korean Army Stew or Budae Jjigae in a pot ready to be served. Budae Jjigae (Korean Army Stew)
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • A collage of our best Valentine's dinner ideas. Best Valentine’s Day Dinner Ideas
    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • Brown Butter Colcannon recipe in a bowl with a spoon in it. Brown Butter Colcannon
    • Chicken and gnocchi soup in a bowl with bread on the side. Chicken Gnocchi Soup
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!