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Egg Pasta
Herb Pasta
Vegetable Pasta
Squid Ink Pasta
Mound the flour onto your work surface and make a large well in the center. (Tip: I use my measuring cup to carve out a deep, perfect well about 5 inches in diameter.)
Crack each egg into the well, followed by the remaining ingredients in your chosen pasta recipe.
Using a fork, beat the eggs and oil (plus any herbs, vegetable juice, or squid ink, if using) until well combined.
Little by little, add the flour to the egg mixture and beat until all of it is incorporated. Mix the dough with your fork until it begins to take shape and you can gather it into a loose ball.
With your hands, start kneading the dough. It will feel soft and jiggly at this stage, but keep kneading for about 10 minutes until the dough firms up. I like to push the dough down and out with the heels of my hands, then fold it back over onto itself, rotate a quarter-turn, and push down again.
When your dough looks smooth and no longer feels sticky, shape it into a ball and cover with a kitchen towel to keep it from drying out. Let the dough rest for at least 30 minutes.
Cut the dough into quarters. Keep the rest of the dough covered with a towel while you work on each piece.
On a floured surface, roll out the dough as thin as you can get it — you should be able to see your hands through the pasta sheet when you pick it up. Dust liberally with more flour to prevent sticking.
Fold the pasta sheet a few times over itself (as if you were folding a letter) and cut it to your desired width. (See Notes below.)
Shake the noodles out, toss with a little flour, then let them rest in loose mounds on a towel while you roll out the remaining dough.
When you’ve finished cutting all the noodles, simply drop them into a boiling pot of salted water. Fresh pasta cooks in 2 to 5 minutes, depending on thickness.
Notes:
The magic ratio for homemade pasta
For making pasta by hand, my magic ratio is 2 cups flour to ¾ cup liquid.
This makes 1 pound of pasta, or 4 servings.
You can use Italian “00” flour, semolina flour, or a half-and-half blend of all-purpose (white) flour and whole wheat flour. I don’t recommend swapping out all of the all-purpose flour for whole wheat flour, since this will result in pasta that’s super dense with an off-putting flavor.
Do not use self-rising flour, as this type of flour contains baking powder and can lead to some unexpected or undesired results during cooking.
Why is my homemade pasta chewy?
Chewy pasta typically happens when you give up too early while rolling out the pasta by hand. Your pasta sheet should be rolled out as thin as possible to ensure even cooking on the inside and outside.
Can you substitute whole wheat flour for all purpose flour in pasta?
You can, but only for half the amount. So for my recipes, use 1 cup whole wheat flour and 1 cup all-purpose flour.
Do not swap out all of the all-purpose flour for whole wheat flour, as this will result in pasta that’s too dense with an off-putting flavor.
What’s the best way to store fresh homemade pasta?
Freezing is the best and easiest way to store homemade pasta, as it can keep for up to six months in the freezer.
If you plan to use your pasta soon after making it, however, you can store the noodles in an airtight container in the refrigerator for three to five days. Make sure your homemade pasta is well-dusted with flour to keep the noodles from sticking together.
Can homemade pasta be made ahead of time?
Fresh pasta should be cooked the same day it’s made, but the noodles can also be refrigerated for three to five days, or frozen for long-term storage.
If you want to get ahead in your meal-making, however, a fresh ball of homemade pasta dough can be refrigerated for up to two days before shaping; just be sure to wrap it tightly in plastic wrap. When you’re ready to make the noodles, let the dough come to room temperature first before you cut, shape, and roll the dough.