Not a lot of people seem to be enjoying a plate of pasta these days. Unless, of course, you're in Italy where pasta always has… and will… reign supreme.
But here, we're hesitant of the gluten… of the carbs…
… well poo on that.
Don't hate – I have a sister who's incredibly gluten intolerance. I know it's a real deal. But I don't have it. So gluten I eat.
And one of my favorite forms of gluten just happens to be in the form of homemade pasta. Because it takes less time than making a sandwich and wow – just WOW – are the results magical.
Homemade pasta is magical. You heard it here.
I first began making pasta a few years ago… why it's taken me so long to share it on here is beyond me. Forgive me, won't you? For holding out on you all these years? For keeping the gluten-goodness all to myself?
(…says Shaye, as she slurps down a second helping of chicken carbonara with spaghetti.)
But seriously, folks, this really is easy. If you have an inexpensive pasta machine, it's even easier – but it can be done without one. Although, if I was you, I'd spend the money and get one. But maybe you're more talented with a rolling pin than I am.
Go you!
Homemade Pasta
You will need:
– 2 cups unbleached, organic, all-purpose flour OR sprouted flour of choice
(All-purpose flour will give you the most similar taste and texture to store-bought pasta but in heartier dishes sprouted flour is a great alternative!)
– 3-4 eggs, depending on size
– Water, as needed
1. Pile the flour onto a clean work surface. Use your fingers to make a well in the flour.
2. Put the eggs in the flour.
Teehee. Just kidding. They need to be cracked. Crack the eggs into the flour.
3. Use your fingers to slowly incorporate the eggs and flour together. It'll be tough and crumbly – that's okay. Just keep workin' it. If needed, add a teaspoon of water at a time until the dough forms a tight, slightly tacky-to-the-touch ball.
4. At this point, you can divide the dough into two (this simply makes it a more manageable size) and roll it out in your pasta machine which makes rolling out a breeze. Alternatively, you can roll it out using a rolling pin on a floured work surface. Be prepared to put some elbow grease into it if you're hand rolling! It's springy and opinionated, that dough.
Hence the pasta machine.
After rolling the dough out to the desired thickness, you can bag it up in a plastic bag or wax wrap and stick it in the refrigerator to rest until it's supper time. You can also utilize your pasta machine to cut it up into whatever noodle shape your little heart desires – most come with the spaghetti and linguine attachments.
This time, after resting the dough, I simply cut it into squares with my favorite knife, put a dollop of cheese in the middle, and made tortellini. Because, as previously noted, I love pasta – especially pasta that's been stuffed with cheese. Can I get a witness?!
Also – I drink wine when I make pasta. So take that for what it's worth. I just thought you should know.
How long did this take us? 5 minutes? Not long at all. And every time you do it, you'll get faster and better. True story.
The first time I made it it took me 6 minutes.
Now I'm down to 4.
Soon I'll be rollin' out lasagna noodles with the best of Italian Grandmothers.
Which means I should probably go to Italy.
…yes, definitely. I should definitely go to Italy. And eat pasta. And drink Chianti.
I may never return.
And Amen.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Easy Homemade Pasta
Easy. Rustic. Magical. Homemade pasta is a special and delightful treat.
- 2 cups unbleached (organic, all-purpose flour OR sprouted flour of choice)
- 3-4 eggs (depending on size)
- Water (as needed)
- Pile the flour onto a clean work surface. Use your fingers to make a well in the flour.
- Crack the eggs into the flour.
- Use your fingers to slowly incorporate the eggs and flour together. It’ll be tough and crumbly – that’s okay. Just keep workin’ it. If needed, add a teaspoon of water at a time until the dough forms a tight, slightly tacky-to-the-touch ball.
- Divide the dough into two pieces for ease of use. Use your pasta machine or roll it out with a rolling pin.
- At this point, you can wrap your dough and put into the fridge until dinner time.
Cori
I just love your blog 🙂 I can eat gluten and I LOVE baking and making but sometimes when I read on health blogs I get all whacked out about gluten! I just have to lighten up and enjoy food right?! That’s what it’s all about.
Jessica
Small correction: You need to rest the dough BEFORE rolling it. I’m not sure you said it in your post, but it’s crucial ta have a manageable dough.
That being said, I LOVE YOUR BLOG! I only have 5 chicken in a small urban area of Northern Quebec, Canada. I’m so very jealous of your lifestyle but my husband is not cut out for the farm life. Keep on blogging, I’ll keep reading 🙂
Angie
oh my! can someone please save me from your blog!! I am officially addicted!!
I will now be making my own homemade pasta thanks to you Shaye.
And my boys are going to love me even more!! (is that possible?)
Thank you xxx
Dee
I use fresh ground Kamut flour to make pasta. Incredible!
melinda
This recipe seems simple too but I can’t have eggs (horrible timing now that we have moved into a farm that has plenty of eggs!). But we have found that just using semolina flour with a little olive oil and warm water until the same consistency as above turns out fantastically! Worth a shot too if you don’t want to deal with the eggs. 🙂 thanks for your blog! I love it!
Sarah
You can also make soaked egg pasta. Just mix the dough up 8-12 hours before you want to roll it out adding in 2 Tbsps. whey, or apple cider vinegar. This will make it more digestible and nutritious:)
Looks great, Shaye!
Megan
Do you roll it out before or after resting in the fridge?
How long does it need to rest in the fridge?
Sue
I love your emails and your honesty! It’s so refreshing to read about other people just like me who like to create in the kitchen with a glass of wine. Enchante❤️
Mary
You know what would be really great? Dig up a gluten free homemade pasta recipe for us gluten intolerant people enviously eyeing your bowl of pasta goodness. There are decent, store bought noodles available but I bet they don’t hold a candle to homemade.
sal
Got it !
Gluten free girl and the chef has a wonderful recipe! I use 2 tsp. Xanthan gum instead of the psyllium husk in her recipe. Pasta machines may have no water in the dough warnings so i just added a bit more egg in mine until it was right. I do recommend rolling by hand until you have a feel for this dough. It is a bit fragile bit it is also a LOT easier to work with then gluten doughs. Hope this helps. Here is the link to her recipe. https://glutenfreegirl.com/2011/07/gluten-free-fresh-pasta/
Love this, Shaye. Homemade pasta is so easy and so unbeatable (although mine is gluten free:)
Anajú
Count me on the loving pasta team please! It’s winter here so I’m deep into pasta season. Have you tried to make it coloured? You just replace some of the eggs with a veggie of your choice (blanched, procesed and with the less of water content you can) and then you do the same as ever but this time: coloured pasta! More pretty and full of good vitamins and veggie love.
I really enjoy your blog. Thanks for sharing your beautifull way of life.
Love from Argentina.
Kris
When you go to Italy,can I please go with you? I’m half Italian and I KNOW I MUST HAVE some relatives there that I’ve never been told about! 😉 I’ve been meaning to try homemade pasta for a long time. I had a friend who was Italian and used to make it all the time. My next B-Day/Christmas gift to myself will be a pasta machine!
Leialoha
I would love a pasta machine, can I pass a hat? Lol but I have a marble rolling pin, so it does make it easier, although I am only making noodles right now till that filled hat gets back to me! You are amazing! Blessings!
Pam
I use half semolina flour and half all purpose flour. Totally all semolina if you been doing light work around the homestead….like wrestling cows! When I use the total semolina flour- I don’t roll it as thin as with the all purpose. I get a thick chewy “noodle” that holds its own with anything you put on it….my favorite is chicken paprikas.
Amy
Oh my. Now I’m gonna have to skedaddle out and buy that inexpensive pasta machine. I’m fixin’ to raise my pasta bar, baby. I have a feeling there’s no going back. I have you to blame for this! 😉
cindy
as if we didnt have enough to worry about be sure your grains and flours are organic, not an easy thing to do on the east coast ( we arent the grain belt) cause they are dousing our grains with glyphosate ( bad, google it) to get them to market faster and make more money. they are ruining everything cant have a plate of pasta in peace.
Sarah
Always love the recipes here, but I have to say… some of us live in a world where $71 does not qualify as an “inexpensive” pasta machine. I avoid homemade pasta because it just takes too long to roll out by hand, and life is short… bread is easier ;).
Deb B
Sarah – look on Amazon, they have them for $19.95 -$75.00! So you can pretty much pick your price…
Camille Olivia
YES!!! You NEED to go to Italy! My whole line of ancestors hail from that wonderful country. And I can tell you from personal experience: you have NEVER eaten good Italian food until you’ve eaten it there. Altho, I’d guess yours comes close. BECAUSE the secret to great Italian food is in the FRESH ingredients. Even in the larger cities (Rome, Florence, Venice, etc.) folks shop for their food DAILY, not weekly. Many, both in and outside of the cities, grown their own veggies and raise their own meats. I literally ate my way through the country. Wine and food every few hours as we made out way through. Besides the magnificent people and the incredible food, the scenery and the hospitality, one of my favorite things was that because we walked pretty much everywhere we went; I didn’t gain a single ounce. Lots of food/wine/fun and NO downside.
It doesn’t get much better than THAT!
Go to Italy, Shaye. You will not regret it.
Kathey
How do you cook it after that? Do you have to let it dry out first?
Adonya Wong
Voila, Kathey! 😀
“Cook fresh pasta noodles in a large pot of boiling salted water. (Use about 6 quarts of water for 1 pound of pasta.) Fresh pasta takes considerably less time to cook than dried, usually 1 to 3 minutes, so watch it carefully. To test, remove a noodle with tongs or a long-handled fork and take a bite.”
Pam
We love homemade pasta. My husband, a former city boy- junk food (frozen dinners, canned “pasta” etc) junkie, has been gradually weaned off that stuff. The first time he had my chicken paprikas with homemade noodles, he got the biggest grin on his face. I don’t know what he’ll do when I make him his favorite chicken or shrimp parmesan with my noodles. I use semolina for the heavier, stick in your gut, make you want to sleep pasta, or a mix of all purpose and semolina with eggs, olive oil and a bit of water. Now all I “need” is something that makes penne rigate. Ha!
Cheryl
I love your humor. And your recipes.
Cindi
I’m here to agree with Cheryl above! You are quite the character and have a super sense of humor!! As a side note, I’ve got what I need to make pasta, just haven’t gotten around to it yet; I KNOW I’ll love it! Thanks!
Cris Daining
Thank you so much! I am glad you are enjoying my writing. 🙂
Helen
Can you use einhorn flour?
Shaye Elliott
Yes! Though the recipe varies slightly. Jovial has a wonderful einkorn cookbook that I’d recommend. Einkorn absorbs liquid differently so the ratios are slightly different.
Beta Calendars
Since I recently started making pasta I wanted to try new recipes. This one turned out perfect!!!! I will certainly keep this on the top of my list
Deborah Wilson
I’m wondering if I can use an all purpose white spelt flour?? I also love and very much enjoy all your posts and videos especially gardening and cooking thx Shay so much fun and also Stew and children
MrsPuckett
I love the part about putting the eggs in the flour, ha ha!!! Super cute! I can’t wait to make some homemade pasta for my family. Thank you for the recipe!
Tammy
I love watching your videos and reading your blogs and listening to your podcast! My husband & I have made all our pasta after watching your pasta video and So Enjoy making it & of course eating it! Thank You So Much!!!