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Homemade Pasta Dough Recipe nests on baking sheet

Homemade Pasta Dough Recipe

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  • Author: Aberdeen
  • Total Time: 1 hour
  • Yield: About 1 pound 1x


Make your own pasta with just 4 ingredients. So tasty you'll never buy store-bought pasta again!


Units Scale
  • 2 cups "00" flour or unbleached, all purpose flour + 1/2 cup semolina flour*
  • 4 large eggs
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon coarse salt


Make the Dough

  1. In the bowl of a stand mixer, combine all ingredients with your hands until it forms a shaggy dough forms.
  2. Fit the stand mixer with the dough hook. Knead the dough by mixing on a low speed for 8-10 minutes, until dough is smooth, slightly shiny, and somewhat elastic.
  3. Tightly cover dough with plastic wrap and let rest for 30 minutes. At this point, you can refrigerate the dough for up to 1 day before use.

Roll out the Dough

  1. Fit the stand mixer with the pasta roller attachment. Sprinkle the attachment and the surface next to it with a little flour (I like to use a mixture of "00" flour and semolina flour).
  2. Remove plastic wrap from the dough. Cut into 4 equal portions. Choose 1 portion to work with at a time and immediately cover the rest of the dough with the plastic wrap. It will dry out extremely quickly otherwise!
  3. Form the dough portion into an oval/rectangular shape. Using the adjustment knob, set the pasta roller attachment on "1", the widest setting. Feed the pasta dough through the roller, catching it with your hands as it rolls through. Roll the dough through the roller 2 more times.
  4. Fold the dough so the two ends meet each other. Then fold it in half lengthwise. This will help make your pasta sheet longer and more rectangular. Still on the widest setting, run the folded dough through the roller one more time.
  5. Now you have your pasta sheet! Continue to the roll the sheet though the attachment, gradually adjusting the setting by 1 each time to reach your desired thickness.* I like setting 5 or 6 for string pasta/lasagna sheets, and setting 6 for ravioli.
  6. Repeat with your remaining portions of pasta dough.

Cut, Cook, and Eat!

  1. Switch the pasta roller attachment with your desired pasta cutter attachment. Roll dough through.
  2. If eating immediately: Cook pasta in a large pot with salted water at a rolling boil for 1-2 minutes, until al dente. Toss with desired sauce and enjoy!
  3. If saving for later: Swirl the pasta into little nests or transfer to a drying rack. Let dry out for at least 30 minutes, up to 2 hours. Store in an airtight container in the fridge for up to 2 days or freeze up to 2 weeks. If ready to cook frozen pasta, place it in the fridge to thaw for about 4-ish hours.


Alternatively, instead of semolina flour, you can use another 1/2 cup of "00" flour or AP flour.

I like to roll the pasta sheet through the attachment two times on levels 2 and 3, then just 1 time on 4,5 and 6.

  • Prep Time: 1 hour