You’ll want some special equipment to make these homemade noodles, but the process is so fun and the end result is definitely worth it!
If you’ve never had made-from-scratch pasta, I really can’t describe how much better is than store-bought! You’ve just got to give these Homemade Pasta Noodles a try.
Obviously I’m not going to make homemade noodles every time I serve pasta to my family. I just don’t have that kind of time on my hands.
But when I do have time, it’s so worth the time and effort! The difference between homemade and store-bought pasta really is amazing.
To help make the process faster and easier, I recommend having a food processor and a pasta maker, although you can do the entire process by hand.
But a pasta maker is such a fun kitchen gadget. I have a hand cranked pasta roller–you don’t need anything expensive or automated. Plus, there’s something really satisfying about turning the crank and watching the ribbons of pasta emerge from the machine.
This pasta recipe, like most, is made with very basic pantry staples. And although I explain the process for making long, fettucine-style noodles, you can use the same recipe for almost any kind of pasta.
I usually serve my homemade pasta with a simple marinara, pesto or alfredo sauce, or some butter and Parmesan cheese. Browned butter with fresh herbs is also a favorite.
If I go to the trouble of making it from scratch, I definitely want the pasta to be the star of the dish!
This is also a great recipe for kids to help in the kitchen with. They really love working the pasta machine and cranking out the noodles!
If you’ve never tried making Homemade Pasta Noodles, go for it! It’s satisfying, fun, and the results are absolutely delicious!
Be sure to save this recipe for Homemade Pasta Noodles to your favorite Pinterest board for later.
Here’s what you’ll need to make Homemade Pasta Noodles
- Flour
- Eggs
- Salt
- Olive oil
Homemade Pasta Noodles
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 eggs
- 1 tablespoon olive oil
Instructions
- Add the flour and salt the the bowl of a food processor and pulse a few times to combine.
- Crack the eggs on top of the flour and drizzle in the olive oil. Process for about a minute, or until the dough comes together in a rough ball. If dough seems dry and doesn’t come together, add water 1/2 teaspoon at a time. If the dough is sticky, add flour 1 teaspoon at a time until the dough forms a smooth ball.
- Place the dough onto a floured surface and knead a few times. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
- Dust 2 large baking sheets with flour; set aside. Divide the dough into four equal pieces. Flatten each piece into an oval disk. Run the dough through your pasta roller three times on the widest setting.
- Fold both short ends of the dough sheet into the center, then fold the dough in half to form a rectangle. Run the dough through the pasta roller 6-8 more times, gradually adjusting the settings to make the dough sheet thinner. Repeat the process with all of the dough, until you have four thin sheets of pasta.
- Run each sheet of dough through the machine with the fettucine cutter attachment. Arrange the cut noodles into small nests on the prepared baking sheets.
- Cook the pasta in boiling, salted water for 2-3 minutes, or until tender. Store fresh pasta in the refrigerator, wrapped in plastic, for 2-3 days.
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Nutrition
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Who Dished It Up First: Adapted from Kitchn
