Name: Homemade Pasta from Scratch with Fettuccine Cutter Recipe
Prep time: 20 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 3 cups semolina or 00 flour (all-purpose flour can be substituted); 6 large eggs; 1 tablespoon olive oil; Pinch of salt; 3/4 cup water (or more, as needed)

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Introduction

Making homemade pasta from scratch is a rewarding experience that elevates any meal. With just a few simple ingredients and some patience, you can create fresh, tender pasta that tastes incredible. Follow this easy recipe to bring authentic Italian flavor right to your kitchen.

A shiny silver pasta machine is set on a white marbled surface, pressing light yellow pasta dough into thin, even strips that hang down in long, smooth layers from the machine’s rollers, with the dough sheet entering from the top and transforming into straight pasta ribbons below. The metal of the pasta maker reflects light, creating sleek highlights and minor shadows on the smooth white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
3 cups semolina or 00 flour (all-purpose flour can be substituted)
6 large eggs
1 tablespoon olive oil
Pinch of salt
3/4 cup water (or more, as needed)

Instructions

Step 1: In the bowl of an electric mixer fitted with a dough hook, combine the flours, eggs, olive oil, salt, and water. Beat on medium-low speed for 5 to 10 minutes until a soft, smooth ball of dough forms. Add more water if the dough feels too dry; it should be elastic and slightly tacky.
Step 2: On a lightly floured surface, knead the dough 3 to 4 times until it comes fully together.
Step 3: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least one hour, or refrigerate overnight. Bring to room temperature before rolling out.
Step 4: Attach the KitchenAid® Stand Mixer Pasta Roller to your mixer and set the thickness to #1.
Step 5: Divide the dough into 4 equal pieces on a lightly floured surface.
Step 6: One piece at a time, turn on the mixer to speed 2 and feed the dough through the roller to knead it further, flouring lightly to prevent sticking. Fold in half and roll again until the dough is smooth.
Step 7: Adjust the roller to thickness setting #2 and feed the dough through twice.
Step 8: Change the setting to #3 and feed the dough through twice again.
Step 9: Finally, set the thickness to #4 and feed the dough through twice before turning off the mixer.
Step 10: Attach the Fettuccine Cutter and turn the mixer to speed 4. Feed the rolled dough through the cutter then carefully arrange the pasta on a drying rack. Let dry for 30 minutes, lightly flouring as needed to avoid sticking.
Step 11: Transfer the pasta to an airtight container. Refrigerate for up to 2 days or freeze for up to 2 weeks.

Tips & Variations

For a more tender pasta, substitute some or all of the semolina with 00 flour, which is finely milled and ideal for pasta.
If you don’t have a pasta roller attachment, you can roll the dough thinly by hand using a rolling pin.
Add fresh herbs or spinach puree to the dough for a flavorful twist.
Resting the dough longer improves elasticity and makes it easier to roll out.

Storage

Fresh pasta can be stored in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the pasta for up to 2 weeks. When ready to use, cook frozen pasta directly without thawing, adding a minute or two to the cooking time. Avoid storing pasta in plastic wrap alone to prevent sticking.

How to Serve

A shiny silver pasta machine sits on a white marbled surface, with pale yellow pasta dough fed into the top slot. The dough is rolled out into thin, even sheets that the machine cuts into long, flat noodle strips hanging down from the front. The noodles have a smooth texture and a consistent width. The background is softly blurred, keeping focus on the pasta and the machine. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make homemade pasta without a pasta roller?

Yes, you can roll out the dough by hand using a rolling pin to your desired thickness. It may take more effort, but it is entirely possible to achieve good results this way.

How do I know when the pasta dough is ready?

The dough should be smooth, elastic, and slightly tacky but not sticky. It should come together in a ball and feel soft when kneaded.