Homemade Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 1 lb pasta (12 lasagna noodles)
Fresh pasta is a real treat! An easy fresh pasta recipe that is prepared at home with step-by-step instructions and make-ahead tips
Adapted from Fine Cooking
  • 11-1/4 oz. about 2½ cups unbleached all-purpose flour; more as needed
  • 4 large eggs, room temperature
  • Kosher salt
  1. Make Dough
  2. Mound flour on a clean work surface. Using the bottom of a 1 cup measuring cup, make a high-walled well in the center of the flour. Crack the eggs directly into the well. It is important to use temperature eggs because they better absorb the flour.
  3. Using a fork, beat the eggs and begin to incorporate the flour starting with the inner rim of the well. Continue until a soft, clumpy dough begins to form. Don't stress if it gets messy because it will. When the dough becomes difficult to work with the fork, use your hands to pull in the remaining flour from the well, kneading gently until the dough comes together. Do not worry if there is still flour remaining on the work surface.
  4. Set the dough off to the side and, using a bench knife, scrape up and throw away any bits of dough remaining to the work surface. Clean your hands. Lightly dust the surface and your hands with flour and knead the dough, adding more flour as needed, about 5 minutes. It should be smooth, elastic, and just a bit tacky. Cover the dough with a clean towel or plastic wrap and let rest at room temperature for 20 minutes.
  5. Roll Pasta
  6. Line a sheet pan with plastic wrap. Cut the dough into 6 pieces and cover with a towel.
  7. With your hands, flatten one piece of dough into a ½-inch-thick. Dust it lightly with flour and pass it through the widest setting on the pasta machine. Fold it in thirds, like a letter, and flatten to ½ inch thick. Pass it through the widest setting (#1) again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 5 to 8 times, dusting the dough with flour if it becomes sticky.
  8. Without folding the dough, pass pasta dough through the next setting (#2) 4 times. Again reduce the rollers to the next setting (#3) pass pasta through 4 times, lightly dusting the pasta with flour on both sides as needed. Reduce the rollers to the next and final setting (#4) pass pasta through 4 times, again flour each side as needed. Pasta should be about 1/16 inch thick and 3 inches wide.
  9. Lay the rolled-out dough on the lined sheet pan, loosely lay plastic wrap over top. Roll out the remaining dough in the same manner. Cut each strip of dough in half, about 11-inch lengths. Lightly flour each strip and lay on a sheet pan and cover with plastic wrap.
  10. Cook Pasta
  11. Bring a 10-quart pot of water to boil over high heat, salt with at least 1 Tbs. of salt. Prepare a large bowl of ice water near the pot of boiling water. Line a rimmed baking sheet with two clean kitchen towels or sheets of parchment and have more towels or parchment ready.
  12. Put 3 or 4 noodles in the boiling water. Once the water returns to a boil, cook for about 30 seconds. Using tongs, carefully remove noodles from boiling water and transfer to the ice water to stop the cooking. Repeat with the remaining noodles.
  13. Drain the noodles and rinse under cold water. Very gently remove excess water and lay noodles flat on the towel-lined baking sheet. Layer the noodles between clean towels (or parchment) and set aside until you’re ready to use.

Dust the pasta will with flour so the noodles don't stick together.

Let them dry on a baking sheet for 1 to 2 minutes.

Dush with flour again if needed and loosely fold them or form into small nests.

Let the noodles dry for another 30 minutes, then wrap and refrigerate for 2 days or freeze for up to 2 weeks.

Made for Butternut & Sausage Hash Lasagna Rolls with Creamy Sage Sauce
Recipe by The Noshery at https://thenoshery.com/how-to-make-fresh-pasta/