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Homemade Pasta Version 2

  • Prep Time: 1h 30m
  • Cook Time: 4m


  • 210 g 00 Flour
  • 40 g Semolina Flour
  • 2 Large eggs
  • 2 large egg yolks
  • 1 tbsp. Olive oil
  • 1/4 tsp. Salt


  1. Clear and clean a workspace large enough to knead dough. Sift the flours together into a bowl, and then sift again onto the workspace.
  2. Make a well large enough to fit the eggs. Set aside 1/2 c flour for dusting and adjusting.
  3. Add the yolks and eggs to the well, then sprinkle with salt and drizzle with olive oil.
  4. Using two fingers spread apart, scramble the eggs, pulling in bits of the flour wall as you go. Continue to fold in the flour until the walls break down. The mixture will be quite sticky at this point.
  5. Use a bench scraper to pull the ingredients together and work into a ball.
  6. Knead the dough for 5-6 minutes, until smooth and elastic. Pinching it should feel like your ear lobe or the webbing between your thumb and index finger. If after 2 minutes it's still sticky, add a dusting of the reserved flour as necessary. If it gets too dry, wet your hands and keep kneading.
  7. Wrap dough in saran wrap and let sit for at least 30 minutes in the refrigerator.
  8. Affix the pasta machine to the table with a moist washcloth underneath to help keep it from shifting around.
  9. Lightly dust your workstation. Unwrap the dough and cut it in half with a bench scraper. Rewrap one half and return to the refrigerator.
  10. Roll out the dough with a rolling pin until around 1/4" thick, thin enough to fit in the rolling machine on the widest setting.
  11. Lightly dust the pasta roller. Roll 3-5 times on the widest setting (1), flouring the dough as necessary to be sure it doesn't stick to the machine. Alternate between which end gets fed into the roller each time.
  12. Continue to increase the setting (reduce the size) until the desired width (our machine goes to 9, so 8 is our linguine thickness). Roll through 3 times on the desired setting.
  13. Cut the dough into ~15" lengths with a knife and set aside. If stacking, dust with flour so they don't stick together.
  14. At this point you can either use the pasta rolling machine cutting attachment, or for thicker noodles like pappardelle, loosely roll each segment of dough and cut into the desired thickness with a sharp knife. Our most rolling machines, the smaller cutting size is usually too small and more ideal for ramen-type noodles.
  15. If the edges of the pasta are rough from the rolling process, trim the segments evenly and cleanly to reduce the amount of waste as you cut.
  16. If the dough is sticky, flour the pasta and cutting roller directly so it doesn't stick. If it sticks together, it won't cook properly. As each section is cut, dust with flour into a pile or hang to dry.
  17. To cook, add the pasta to boiling salted water and cook for 4 minutes.