Homemade Pasta

If you want to have a totally new pasta feeling, make it yourself. Home made pasta is ready after about 2 minutes cooking and gives you the real "al dente" taste. It's tender but also firm. Italians realy like their pasta. They have stores, that sells "pasta fresca", handmade tagliatelle, ravioli, tortelini, that are made some hours ago and not dried yet. Or "mama" makes it on Sundays.

5 star rating based on 372 reviews

Ingredients for 4

As this web site can calculate ingredient amounts for both Metric and US visitors and for any amount of persons, some measures may appear a bit odd at times. We do round and try to be as clever as we can with the calculations... If you have any ideas on improving this system, we would like your comments on our contact page.


Show US units

450 gramssemolina durum wheat
4 eggsegg (200 grams)
1 1/4 tablespoonwater (20 mls)
Salt content: 0% (by weight, not counting salt in other ingredients)
For Spaghetti, only use water and no egg.


As you can't add liquid after you have made the pasta, it is very important to get the liquid - solid ratio right from the start. The egg and water should weight 43-45% of the weight of the semolina. The water is only used to adjust this ratio - so if you have enough egg, you won't have to add extra water. Or, if your egg already weighs too much (large eggs), take a bit of the egg away.

Step-by-Step Instructions

Recipe PhotoWeigh your semolina durum wheat.
Recipe PhotoWeight the eggs and water together. You should have 43% - 45% of the weight of the semolina.
Recipe PhotoPut the semolina in the food processor or mixer and add the eggs and water.
Recipe PhotoWe just started mixing and the ingredients are starting to combine.
Recipe PhotoAfter about 2 minutes, we have the right consistency.
Recipe PhotoForm the dough into a ball.
Recipe PhotoCover it and let it rest for 5 minutes.
Recipe PhotoFix the pasta maker to your work surface.
Recipe PhotoDivide the dough into two, form two balls and flatten them.
Recipe PhotoTurn pasta maker setting to "1".
Recipe PhotoRoll out the dough.
Recipe PhotoDon't worry about the frayed edges, we'll get there ...
Recipe PhotoFold both sides over to the middle as shown in this photo and roll out again.
Repeat three or four times until your pasta sheet is nearly rectangular.
Recipe PhotoThis is what it should look like.
Recipe PhotoSet your machine to the next position ...
Recipe Photo... and roll out again.
Recipe PhotoRepeat rolling out with the next position of the cylinders, up to number 6 (if you like your tagliatelle firm and a bit "chunky") or number 7 (if you prefer them tender and thinner). The "scarf" gets pretty long. Make sure there is enough room for it and take the folded scarf out from time to time.
Recipe PhotoReady to cut.
Recipe PhotoCut off the end with the back side of a knife.
Recipe PhotoHere, we are cutting tagliatelle.
Recipe PhotoJust before you reach the end of your pasta, hold the tagliatelle with your hand and cut the rest of the sheet.
Recipe PhotoHang the pasta over a broomstick to dry or use it immediately.
Recipe PhotoTake a large saucepan and use 10 x as much water as the weight of the pasta you want to cook.
Recipe PhotoBring the water to a boil and put the pasta into the boiling water and cook for 2 minutes or until "al dente". Don't cook for more than three minutes - fresh pasta is quite delicate.
Recipe PhotoWhen the pasta is done, pour the saucepan out into a colander. Serve immediately.
Recipe PhotoHere with scalopina, jus and chanterelle mushrooms.

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If you have any questions, please use the Contact From to ask me directly and I will be able to reply to you if you use that

6end photo say jus and not just if thats supposed to be like that sorry
7Wanita, thank you for your post! I came across your pin on Pinterest. I think it's wefnordul that Sara is teaching you her secrets please tell her thank you for letting you photograph her lessons for the rest of us to learn from too. I have been wanting to make fresh pasta forever, so I am going to be hunting for a pasta machine at garage sales and flea markets so I can try it out. But I think I'll be trying linguine first I don't think I could handle making cavatelli the old-fashioned way! I drooled a little at your finished product photo. Think I'll be having pasta for dinner. Barilla, of course. Buon giorno! (That and a few more phrases, and you've sampled the extent of my Italian!)
8thanx but method is complex
10thank you so much ...I love this pasta..
10How to shape gigli from durum semolina.
10Wow. Got a pasta maker as anniversary gift. Came home today and found we had no pasta. So made our own following this. So much tastier than shop dry pasta
10many thanks I have had the pasta machine for years and I can now use it Regards john
10Fantastic its great to see the pictures as you follow the instructions because you get a better feeling of how you are doing.
10Brilliant site thanks, really like the option for adjusting the ratio of ingredients!
10graet and thanks
10I really liked this!!!! I have looked all over the internet. I made pasta but I overcooked it. Great!!!!
10superb the clearest i have found fool proof thanks
1010 I don't need to say anymore
10we did this as a family it was fun and tasted great we may never buy pasta again :)
10simple and easy Just what I was looking for than you!
10Thanks, very helpful :)
10Fabulously simple even for the most stupid and clumsy of cooks (not me of course lol) x
10Pictures were good, instruction clear.
10loved the pictures, easy to understand. tryed jamie olivers recipe, but this is so much better!!!
10Like Mark, my machine hasn't been used for years but it will be now! Many thanks
10Fresh pasta cannot be cooked al dente. Only dry pasta can.
10Thanks, clear and useful.
10I love the pictures! Good job!
10Thanks, clear and useful.
10Thankyou,clear,precise and enjoyable to follow....My pasta machine hasnt been used for years however now it will be put to regular use. Kind regards Mark in France
2not appropriate
10Thanks for taking the time to do/share this - much appreciated!
10thaankyou v understandable
10Just bought a pasta machine with directions in ITALIAN!! Love this guide- think I can do this. Had homemade pasta in NYC and loved it. A big Difference.
10Loved you realistic process, easy to follow instructions. Many thanks!
10very helpful
10very very helpful
10Brilliant - love the instructions with the photos. They make it very easy to follow. Many, many thanks, I am very grateful!!!
10Absolutely clear instructions for someone about to make fresh pasta for the first time, and best i have found. Thank you.
7could you put a summery or something so that you can do it without the pics thanks xx me
10educative indeed
10was good. helped with my school cooking thanks
10Thanks, I like the info on proprtion of liquid versus flour. 10
10thanks got the pasta machine but very basic instructions this is just what i was looking for here goes
10Very well detailed, and useful for a beginner. Thank you. 10
10Very detailed! thank you!
10brilliant thank you
10nice detail-thanks
10Thanks! I love it. Very simple and easy to do.
10you are a generous brother,from rajson india
8you are a pig wjo are youserving andre the giant portion control my friend
10I bought a new pasta maker but the instruction sheet is unclear. I found this web page and your instructions are very clear and easy to understand. Very helpful, thankyou.
10easy to understand - like it