Recipes and Cooking Homemade Pasta 3.8 (6) Flour and eggs is all it takes to make delicate strands of homemade pasta. Once you've mastered plain, try our five ideas for flavored pasta. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 17, 2016 Print Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 15 mins Total Time: 100 mins Servings: 4 Yield: 8 ounces pasta Jump to Nutrition Facts Ingredients 1 cup all-purpose flour ¼ cup semolina flour 2 eggs Directions On a clean work surface, using your hands, mix together the flours. Form the mixture into a mound and create a well in the center. Crack the eggs into the well. Using a fork, gently begin to beat the eggs, mixing in a tiny bit of flour with each stroke. (Protect the well by using your non-beating hand to build up the flour around the edge as you beat.) As the dough begins to thicken and most of the flour has been added, start to stir the dough. When the dough can no longer be stirred, use your hand to mix in the remaining flour, kneading until firm and elastic. Cover with a clean towel; let rest 20 minutes. On a lightly floured surface, roll dough into an 18-inch circle about 1/16-inch thick. (Be patient. This will take some time and muscle!). Be sure to roll from the center out. The dough is thin enough when you lift it and you can start to see your hands underneath. Lightly flour the surface of the dough. Starting from the side closest to you, loosely roll into a spiral. Cut into strips 1/4- to 1/2-inch wide. Unroll strips to separate. Sprinkle lightly with flour. Let stand 1 hour. Cook in a large pot of boiling, salted water 2 to 3 minutes or until tender; drain well. Serve with desired sauce. Herb Add these flavor additions along to the well with the eggs. If too wet, mixture may need a bit more all-purpose flour. Herb: 2 Tbsp. chopped fresh herbs such as parsley, basil rosemary, sage, oregano, or thyme. Beet Beet: 1 small roasted beet, pureed until smooth (about 3 tablespoons) Saffron Saffron: 1/4 teaspoon saffron threads, crushed and soaked in 2 Tbsp. warm water for 30 minutes. Spinach Spinach: 1/2 of a 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry, and finely chopped. Roasted Red Pepper Roasted Red Pepper: 1/2 of a roasted red sweet pepper, pureed until smooth (about 3 tablespoons). Print Nutrition Facts (per serving) 187 Calories 3g Fat 32g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 187 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 93mg 31% Sodium 36mg 2% Total Carbohydrate 32g 12% Protein 8g Calcium 20mg 2% Iron 2.3mg 13% Potassium 87mg 2% Folate, total 88mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.