Before the thought of making homemade pasta scares you off, let me say that I’m here with all treats today, and no tricks, to change your life for the better. You’ll never look at pasta the same again, you’ll ask “is this homemade?” when visiting those fancy Italian restaurants, and you’ll start saying to yourself, “we might as well just make pasta at home!”.
You’ll become an expert pasta maker in no time, and the staying at home idea will be so appealing considering you can make the pasta while wearing your pajamas, dancing in your kitchen, and singing your favorite songs full blast. Not to mention that homemade pasta is only 1602382 time better than anything. Ever.
So let’s get to it, shall we?
FIRST THING FIRST — you can go over to Skillshare to watch a step-by-step tutorial for making the dough and turning into aaaa-mazing cheese ravioli! Go. Do. It. There’s a super awesome deal going on now too!!
And I love a good deal!
Sign up to be a premium member and you’ll receive the first 3 months of membership for only $0.99. That’s less than a dollar. For THREE months of all the videos teaching you all of the things. Most importantly being cheese ravioli. The class will only be free to the first 25 who enroll, so head on over NOW!
Spoiler alert: there will be more classes coming, too!
I’m going to walk you through the pasta dough here today because once you have it down you can do whatever you set your mind to – ravioli, fettuccine, spaghetti, bow tie, lasagna (ok, that’s super easy) – really, your pasta life will never be the same again. So let’s get started.
Step 1: Dry Ingredients
First you will add the semolina pasta flour, all-purpose flour, salt, and pepper into a bowl. You can get super fancy and do it on a cutting board or your counter, but I don’t want to risk the mess.
Also, I use the mix of flours because I love the texture it creates! I started out using all semolina flour, which is delish as well, but adding in the all-purpose flour makes for a softer and lighter noodle. Play around with the ratio and see what you like best!
Once the dry ingredients are in the bowl, you’ll stir them together and create a well in the middle.
Step 2: Wet Ingredients
Next up, you’ll add the wet ingredients – egg, water, oil – into the center of the well. Using a fork, break the yolk (you could whisk the egg before adding it, too) and begin to stir around the inside of the well to incorporate the dry ingredients.
Step 3: Knead, knead, knead!
Once the dry and wet ingredients are incorporated, you’ll move on to mixing with your hands! Inside the bowl, let your hands fully bring the dough together by continuing to mix it into a ball. Once a ball has formed, knead the dough inside the bowl to pick up excess flour.
At this point, you may notice your dough is too wet or dry. Keep kneading for a minute or two before trying to fix it just to be sure the dough has come together.
Continue to knead the dough in your hands for 3-4 minutes. Pull apart the dough to test the elasticity; you do not want the dough to tear immediately. It should be tacky, but not sticky. If it is still sticking to your hand at this point, add a little bit of flour. If it is breaking easily, it is likely too dry and needs a little water or oil. If adding extra, be sure to start with a little bit!
Step 4: Rest!
Now is the time for both you and the dough to rest. Cover your dough in plastic wrap and let sit on the counter for 30-60 minutes. The longer, the better, so grab that glass of wine and take a seat – after your arm workout you’ll need one (yes I mean both the wine and the rest ;))!
Step 5: Roll it out
Your homemade pasta dough has rested, as have you (unless that kitchen dance party kept going) and now you’re hungry and the best part is here: rolling out the dough. You’re not too far away from having fresh pasta on your table and in your belly, because once it’s rolled out, it doesn’t need long to cook!
I love my pasta machine – highly recommend it! It’s easy to use, a great price point (especially compared to other electric ones) and I’ve had it for years without an issue! Bonus: all you have to do is wipe it clean!
Stay tuned for a detailed post about how to make Cheese Ravioli, but in the meantime I still recommend checking out the full video, because you’re going to want the ravioli STAT.
Did you make Homemade Pasta or watch the video? Or another FITK recipe?! I’d love to hear how it turned out (and even better, see some pictures!). Tag or #FORKINTHEKITCHEN on Facebook, Instagram, or Twitter!Print
Homemade Pasta Dough
Homemade Pasta Dough can be made into any pasta shape you desire and tossed with your favorite sauce or used with ravioli!
- Prep Time: 45 mins
- Total Time: 45 mins
- Yield: 2-4
- 1/2 cup semolina flour
- 1/2 cup all-purpose flour
- 1 teaspoon sea salt or kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1 egg
- 2 Tablespoons water
- 1 teaspoon olive oil
- In a medium bowl, add flours, salt, and pepper. Stir to combine and create a well.
- Add egg, water, and olive oil in the center of the well. Using a fork, begin stirring the wet ingredients into the dry ingredients until combined. Finish mixing together until a ball forms.
- Knead dough for 3-4 minutes until tacky and elastic. You may need to add more flour or water depending on if the dough is too wet or dry.
- Wrap dough ball in plastic wrap and let rest for 30-60 minutes. Roll out as desired.
*Full video tutorial available on Skillshare – see link above!
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