Homemade Pasta


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.

Homemade Pasta
Photo: Andy Lyons
Hands On Time:
15 mins
Total Time:
100 mins
8 ounces pasta


  • 1 cup all-purpose flour

  • ¼ cup semolina flour

  • 2 eggs


  1. 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.

  2. 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.

  3. Cook in a large pot of boiling, salted water 2 to 3 minutes or until tender; drain well. Serve with desired sauce.


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: 1 small roasted beet, pureed until smooth (about 3 tablespoons)


Saffron: 1/4 teaspoon saffron threads, crushed and soaked in 2 Tbsp. warm water for 30 minutes.


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).

Nutrition Facts (per serving)

187 Calories
3g Fat
32g Carbs
8g Protein
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.

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