The best ever homemade pasta that is so easy with ingredients you already have in your pantry. You’ll make it again and again. Who needs store-bought?
I love pasta in every form and perhaps that has to do with making my own pasta. This recipe really is the best ever homemade pasta because of the seasoning and rest times. I plan to make my son his favorite homemade lasagna later in the week, so I made this pasta yesterday. I usually use the entire pound of pasta for my lasagna, which is why you see lasagna noodles in the photos, but you can easily make all types of noodles with this recipe. I’ve made macaroni, spaghetti, linguine, fettucine, and ravioli. All of the different cuts turn out delicious!
I’ll share the lasagna recipe later, because I really want to place emphasis on making the pasta, itself. It is the base of all pasta recipes, after all. I use a ravioli cutting wheel when cutting my lasagna noodles because I don’t have a fluted cutter, but you can also use a pizza cutter, which I’ve used in the past. You can even use a sharp knife; the important thing in making pasta is getting the noodles the correct thickness and width.
On to the pasta making…
I begin by adding the flour, eggs, and seasonings to a food processor. I use the food processor because it makes things a little faster and easier and eliminates the step of kneading the dough. If you don’t have a food processor, you can easily mix the dough in a bowl in the same way as a processor. I process the flour mixture until it begins to resemble cornmeal or tiny crumbs.
Next, I slowly add my liquids while continuing to process. By adding the liquids slowly, the dough will form a ball pretty quickly, and the kneading is done for you. I then flour a board to hold my dough, cover it with a tea towel, and let it rest. When mixing in a bowl, be sure to knead the dough until it is elastic before covering letting rest. I divide the pasta into four sections with a pastry cutter and run each section through my Kitchenaid pasta maker to ensure I have the right thickness for my dough. You can just as easily use a rolling-pin and roll each section of dough into long pieces. One thing I should mention is the importance of keeping the pasta well coated with flour. This is a very sticky dough so if you plan to freeze it or roll it together or fold it on top of itself, it’s important to keep it well floured.
We’re ready to cut! Once the dough is cut into the type of pasta you want, you can either cook it immediately dry it and store it in the fridge to use in the next few days, as I plan to do, or you can freeze it for up to eight months. You just can’t go wrong with this recipe. I highly recommend making your own pasta for my Sweet and Savory Bow-tie Pasta Salad. If you give this recipe a try, be sure to leave me a comment and let me know what pasta type you chose. Be well and happy, friends!
Best Ever Homemade Pasta
Yield 1 pound
The best ever homemade pasta that is so easy, you'll make it again and again. Who needs store bought?
- 2 1/3 cups all-purpose flour
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/3 cup water
- 1 teaspoon olive oil
- Place steel blade in food processor. Add 2 cups flour, basil, salt, and beaten eggs to bowl. Cover and process until mixture forms fine crumbs (about the consistency of cornmeal).
- With the processor running, slowly pour the water and oil through the feed tube. Continue processing just until the dough forms a ball. Transfer dough to a lightly floured surface. Cover; let dough rest for 10 minutes.
- Divide the dough into 4 equal portions. Sprinkle a clean kneading surface with remaining 1/3 cup flour; roll each dough portion into a 12-inch square (about 1/16 inch thick). Let stand uncovered about 20 minutes. Cut as desired.
- To serve pasta immediately, cook pasta 1 to 9 minutes, depending on type of cut pasta. (see notes)
- To store cut pasta, hang it from a pasta-drying rack, a hanger, oven rack, or spread on a wire cooling rack. Let dry overnight. Place in an air-tight container and refrigerate up to 3 days.
- To freeze cut pasta, let dry for at least an hour, place in a plastic freezer bag, and freeze for up to 8 months.
If using a pasta machine, roll dough through machine until it is about 1/16 inch thick. Let stand and cut as desired.
Substitutions: Oregano or Sage can be substituted for Basil.
- Bow-tie pasta -----------------------------2 to 3 minutes
- Fetuccine (1/4 inch strips) ----------------1 1/2 to 2 minutes
- Lasagna (2 1/2 inch wide strips) ----------2 to 3 minutes
- Linguine (1/8 inch strips) -----------------1 1/2 to 2 minutes
- Spaghetti noodles ------------------------1 1/2 to 2 minutes
- Ravioli -------------------------------------7 to 9 minutes
- Tortellini -----------------------------------7 to 9 minutes
Courses Main dish
Serving Size 3.2 ounces
Amount Per Serving
% Daily Value
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 85 mg
Sodium 259 mg
Total Carbohydrates 45 g
Dietary Fiber 2 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.