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Homemade fresh pasta dough! All you need is 4 ingredients and it’s incredibly easy (and so versatile). Perfect for any shape!
There is truly nothing better than homemade pasta. It may seem a little daunting at first but once you feed the dough through the pasta roller a few times, you will be hooked! My husband showed me how to make this very pasta (he used his Italian grandma’s recipe) on our third date and well, I ended up marrying him so there’s that.
We also used this recipe religiously throughout the pandemic, dropping off batches of pasta at our neighbors. I also cannot even begin to tell you how many times we used this pasta in this recipe. After this, we haven’t been able to touch the boxed pasta ever again.
It may seem a little daunting at first but practice makes perfect. After your first run of making homemade pasta with these helpful tips, you will become an absolute pro in no time. Promise.
Most pasta recipes recommend using semolina or 00 flour. Semolina has a heartier texture, helping soak up rich sauces, while 00 flour has a powdery texture, yielding silkier pasta noodles. These flours can be found at speciality Italian markets.
I prefer to use a combination of all-purpose flour and semolina or 00 flour, depending on what I have on hand. However, all-purpose flour also works very well.
The beauty of pasta dough is that it can be made ahead of time! Up to one day if placed in the fridge or up to four weeks if placed in the freezer. With either option, just to be sure to let the dough come to room temperature before kneading and feeding through the pasta attachments.
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