Email this recipe to a Friend!

Homemade Pasta recipe Homemade Pasta recipe in process Homemade Pasta recipe in process Homemade Pasta recipe in process Homemade Pasta recipe in process

Homemade Pasta recipe with flavor variations Homemade Spinach Pasta Homemade Pasta Dough recipe 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

include a photo
include a photo

Homemade Pasta Dough (with variations)
Makes about 1 lb. dough

basic pasta dough:
2 eggs
1 cup all purpose flour
3/4 cup semolina flour
1 1/2 tablespoons extra virgin olive oil
1-2 tablespoons water, if needed
for spinach:
1/2 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 1/2 tablespoons
for beet:
1 small roasted red beet, pureed until smooth

1. For dough: In a mixing bowl combine flours and whisk together. On a clean work surface or in a bowl place 1 1/2 cups of flour mixture in a mound. Make a well in the center of flour and crack eggs into well, followed by oil.
2. 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.
3. 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).
4. To color dough: Add “flavors” to eggs beat together before adding mixture to well of flour mixture. Continue following basic pasta dough instructions.
5. 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.


  1. Lily @ Life, Love, and Cupcakes Not Specified Not Specified

    Gorgeous! You make it seem so easy lol! I’ve never made my own pasta before but I love the idea! I think homemade dried pasta would make an awesome Christmas gift as well!!

  2. Marissa | In My Yellow Cardigan Not Specified Not Specified

    OMG. I’m going to try making this ASAP. I love the colors, especially that beet one! Ah, so much inspiration from this site!

  3. Mimi Not Specified Not Specified

    Absolutely beautiful!

  4. Jim Miller Not Specified Not Specified

    Great take on the basic pasta recipe. Thank you. I have been making homemade pasta for years but have never thought of a beet pasta. Tried sweet potato pasta once but never could get it dry enough to knead or put through the pasta machine, it stayed too wet. If anyone knows how to do this, I would appreciate your sharing it.

  5. sandra Not Specified Not Specified

    this is awesome – I need to get me a rolling machine – my husband can make a drying wrack. I love the flavored combinations.

  6. Bev @ Bev Cooks Not Specified Not Specified

    Stuuuuuunnnniiiinnnnngggggaaaaa. Now I want all of the pasta.

  7. Brittany Not Specified Not Specified

    Omg these colors!!! LOVE.

  8. PINGBACK: Home Inspiration #3: Christmas season - We Heart Home

  9. Megan Not Specified Not Specified

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

  10. Rachel @ Bakerita Not Specified Not Specified

    This is an utterly gorgeous post that makes me want to make obscene amounts of homemade pasta, though I’m sure it wouldn’t end up looking half as gorgeous as yours does!

  11. PINGBACK: Homemade Pasta Gifts | Gift DIY | Spoon Fork Bacon

  12. Chelsea Not Specified Not Specified

    Did anyone think of anything to use besides squid ink? I would like to make the pasta today and no one in town has it. They said they could order it but it would be really expensive. Suggestions?

  13. Magda Not Specified Not Specified

    You are my Master :) It’s absolutely beautiful!

  14. Jeannette Not Specified Not Specified

    If you use this recipe for gifts, how much would you put in one package? The recipe says it makes 1 lb of dough, would you do a quarter of that per package or an 8th? or how much would be a serving, I guess? Trying to figure out how much to make :) Thank you!

  15. Shantel Not Specified Not Specified

    I may have missed it but what pasta roller are you using and where would I find one?

  16. Linda Not Specified Not Specified

    I am looking for a pasta recipe using sundried tomatoes. Any suggestions?

    • Jon fitch Not Specified Not Specified

      I ran two handfuls of sun dried tomatoes through a food processor with 2 tbsp of olive oil and added it to the base recipe, it worked fine.

  17. Judith Theiss Not Specified Not Specified

    I have an Atlas pasta machine and when I was in Italy I bought the part to make Ravioli but have never tried to make it. Cooking light use to have a recipe for Black Pepper Pasta that was good but it wouldn’t work anymore after I bought a new PC So I don’t have the recipe anymore.

  18. lisa Not Specified Not Specified

    how do you store after you dry? and how do you know when it is fully dry enough to store?

  19. lisa Not Specified Not Specified

    sorry didnt see the bottom of the directions for that information

  20. Manju Not Specified Not Specified

    Hi, why is it that beets have to be roasted prior to adding to the eggs? what if we steam it and puree it fine? Is it anything to do with the raw taste? Pls help.

    • Jenny Park Not Specified Not Specified

      Steaming it is totally fine. You just want to be able to extract enough ‘juice’ to add a nice color to the pasta and the easiest way to do that is by cooking and puttering the beets (boiling will make it lose it’s color). If you have a juicer you can go that route as well!

  21. Manju Not Specified Not Specified

    Awwww! Yours pics are so tempting. Feel like making all. Awaiting your reply for my previous post. I have tried only the spinach version as well as the plain one..What will give an orange colour? Carrots, or something more to be added to it?


  23. PINGBACK: Can Papa John’s Steak And Cheese Pizza | Pizza Cooking

  24. Mark Medina-Rios Not Specified Not Specified

    Great pictures, you really captured making pasta by hand. I like to use the leaves of the cauliflower to make a pasta dough, then shape a ravioli into a leaf.

  25. Kathy Mischke Not Specified Not Specified

    I just finished making my first homemade spinach pasta but I also added a little Basil and creamed garlic to the dough. I just bought an electric ovente pasta machine so hope it does well, I’ve never used a pasta machine but I think the flavors should be amazing, the color is fantastic. Wish me luck! Thanks for the recipes!

  26. Jenn Not Specified Not Specified

    Does anyone know how long this pasta lasts for? I want to give it as gifts and see theres raw egg in it, so I don’t want to give anyone salmonella.

    • Andrea Not Specified Not Specified

      Hey, it says ‘Dry pasta will hold for up to 1 month if stored in a cool, dry place.’

  27. Jo Not Specified Not Specified

    When you give flavour option quantity amounts, are they per lb of pasta? i.e. 1 squid ink sachet per 2 eggs. Or is it the quoted amounts of flavour per 1/4 lb as you have 4 flavours in per recipe?

  28. Frankie Not Specified Not Specified

    Can you freeze the pasta to make the shelf life last longer? Would the pasta spoil quicker in a cellophane bag since it is not completely sealed shut?

    • Jenny Park Not Specified Not Specified

      You can definitely freeze the pasta, but once it’s fully dry you should be okay to package it in cellophane (or something else that isn’t necessarily 100% sealed) :)

  29. Natalie O. Not Specified Not Specified

    These are beautiful! I’m going to make some to give as a gift later this week, and I’m planning to do the hang-drying method. But is it safe to leave out dough with raw egg in it for all those hours? Just want to make sure I’m understanding the drying instructions correctly. Thanks!

    • Jenny Park Not Specified Not Specified

      Yes, it’s perfectly fine and safe to use the hang drying method. I like to think of it this way…bacteria needs 3 things to thrive, water, food and shelter. In this case you’re removing the water from the pasta, so the ‘bad bacteria’ will not be able to thrive in the hang drying process. There are WAY more thorough explanations online, if you want to dabble around the inter webs, but that’s my shortened/easy explanation. :)

  30. Virginia Not Specified Not Specified

    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?

    • Jenny Park Not Specified Not Specified

      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. :)

  31. Bitsy L Not Specified Not Specified

    Great post! Would 00 flour work as well?

  32. Mateo Pedersen Not Specified Not Specified

    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.

  33. C. Peace Not Specified Not Specified

    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. 💜🌸

  34. Helena Orstem Not Specified Not Specified

    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!

Leave a Reply

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