Step by Step: Homemade Pasta

They say everything tastes better homemade. Well, I’m not sure if that’s entirely true but at least making food from scratch gives you a different perspective. Like for example, I always wanted to make my own pasta. Making your own pancakes is one thing, but making pasta was something I’ve had on my to-do list that’s unlike anything else I’ve made from scratch.

I was finally inspired to get off my butt and make some when I read Bitchin’ Camero’s post on homemade pasta. Her recipe and method seemed so simple that I no longer could justify procrastinating. And hey, how much more impressive is homemade pasta for Presto Pasta Nights?

See how I did after the jump!

First, whisk together 1 1/2 C. semolina flour and 1/2 tsp. salt in a mixing bowl.

Add 2 already-beaten eggs and mix.

Add 2 Tbs. olive oil, and 2 Tbs. water.

Mix the dough to your heart’s content, or until all the dry ingredients are incorporated.

Now, empty the dough out onto a floured surface.

Knead for 5 minutes and shape into a firm ball. Wrap the ball in plastic wrap and let sit for 30 minutes – 1 hour (not pictured).

After the dough sits for at least a half hour, cut the ball in half.

Note: The following instructions are for making Bitchin Camero’s orrechiette. It’s no bucatini, but I thought that orrecchiette would be a fun and easy-enough shape to make! Plus, she had great instructions: Roll each half into a cylindrical tube, about 1/3 – 1/8 inch in diameter.

Cut the tubes into little pieces to shape.

Transfer each piece to a parchment paper-lined cookie sheet. Press your thumb into each round to make an indent. Let pieces sit on cookie sheet to dry.

Once your pasta shapes are dry, place the pasta into a pot of rapid boiling water to cook for 2-5 minutes.

We overcooked ours. But give it a taste test before it’s done, and then strain. Voila! Homemade pasta!

If you look at the steps, it’s very simple. But, I wouldn’t tell you that the process of pasta-making doesn’t come easy without some skill. I had some trouble shaping the pasta. I didn’t know what thickness would be best, and in all honesty, I grew tired of shaping so much pasta that my pieces became thicker and thicker just so I could be done. Here was our final meal:

David had some fun making all sorts of shapes out of the pasta and his actually turned out better when we cooked them. He made some tubes, and even a test piece of ravioli that came out great! Next time, I’ll follow his lead. Although, I’m not sure how soon the next time will be when a box of 99 cent pasta tastes dramatically better than what I made. It was certainly worth the try though!

I’m sending this over to Kitchenetta from Got No Milk who is hosting Presto Pasta Nights on Friday, August 22nd! Thanks Kitchenetta!

More pasta recipes:
Fresh Whole Wheat Pasta
Egg Noodles
Fresh Black Pepper Pasta
Whole Wheat Pasta
Old Fashioned Egg Noodles

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  • kat

    yeah homemade pasta has been hit or miss for us too but we always have fun doing it

  • Liz

    I’ve always wondered if it would be worth the effort, given how cheap pasta is. However, I’d love to give it a try. Cool post!

  • Ivan

    I bought a machines and had fun making home made pasta for about a month. After that the mess got to me, I didn’t mind the surfaces but the machine. Man, the machine! Bits of pasta stuck everywhere inside it, a nightmare to clean. Gave up :)

  • Maxine

    I give you a lot of credit – I’m majorly intimidated by homemade pasta. Looks like it came out great though! :)

  • Danny

    Haha, at first I thought you made goldfish from that first picture… :P

  • Amy

    I’ve never tried fresh pasta with semolina flour but it looks awesome!

  • Addie

    I prefer to use 1 part semolina to 3 parts unbleached flour. The semolina gives the dough just enough structure and the unbleached flour gives it the softness and flavor that only comes with fresh pasta. And I don’t let mine dry. I make it for eating almost immediately. I mix it all in the food processor and only use the pasta machine for making the sheets. I cut it by hand. Much quicker. In less than 10 minutes I have fresh pasta cooking. And because fresh pasta cooks much faster than commerical, I have my meal on the table in 20 minutes. I make sure the water is boiling by the time I am through cutting the pasta.

  • Lori in Denver

    This might actually be doable, thanks to your step-by-step photos.

    I want to make some “little ears” of my own now.

  • Kitchenetta

    Thanks for your entry to Presto Pasta Nights, Hillary. These look just delicious. I’ve never made my own pasta, but I think you may have just inspired me.

  • Serena

    I was going to wait to make homemade pasta until I stole my mother-in-law’s neglected pasta machine. But you make it seem so easy that I may give it a go when I have some spare time. It looks like it might be a bit time consuming!

  • Rosa

    I find that your orecchiete look good! Great job!



  • The Hungry Mouse

    Oh fun! Love homemade pasta. Your shapes are great!


  • Heidi / Savory Tv

    How ambitious are you! And I like your shapes also! Why does that sound funny?! :) Cheers!

  • Hugging the Coast

    One fun thing you can do when making homemade pasta was to have a “Roll Your Own Pasta Party”.

    How it works is you invite a bunch of good friends over and let them form their own custom shapes with the pasta dough using whatever tools they want.

    If you have one of those inexpensive electric single burners you can even cook up each batch while everyone chats, drinks wine, etc.

    Lots of fun!

    We used to do something similar when we had friends over for homemade japanese dumpling (gyoza) parties. It cut down on the work and added to the fun.

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