How to Make the Dough (3 Simple Methods)

Food Processor Method

• Add flour and salt to processor.
• Add eggs and pulse until dough forms.
• If dry, add 1 yolk.
• Still dry? Add 1 teaspoon water at a time.
• Knead by hand 3–4 minutes.
• Let the dough rest for 30–45 minutes in a sealed bag, or covered with plastic wrap.

Stand Mixer Method

• Add flour and salt to bowl.
• Attach dough hook.
• Add eggs and mix on low.
• Knead 4–5 minutes until smooth.
• Rest fresh pasta dough for 30–45 minutes in a sealed plastic bag, or covered with plastic wrap.

Traditional Well Method (By Hand)

• This is where old-world charm shines.
• Pour flour onto a clean work surface.
• Mix in salt.
• Create a well of flour in the center.
• Crack eggs into the well.
• Use a fork to whisk eggs, slowly incorporating flour. The use of a dough scraper can be useful at this stage.
• Once shaggy, knead 8–10 minutes until smooth.
• Rest fresh pasta dough for 30–45 minutes in a sealed bag, or covered with plastic wrap. If eggs spill out, just sweep flour back over them and keep going.

Rolling the Dough (With or Without a Machine)

• After resting, divide dough into 4 pieces. Keep unused portions covered. Once the dough is rolled and cut, place on a drying rack or place of clean floured dish towels.

Using a Hand-Cranked Pasta Machine

• Flatten dough slightly.
• Start at widest setting.
• Feed through, fold into thirds, repeat 2–3 times.
• Reduce thickness gradually.
• For fettuccine, stop around medium-thin (#5–6 on most machines).
• Practical Tip: Lightly flour between passes.

Using a Pasta Roller Attachment

• A mixer attachment like the KitchenAid roller ensures consistent sheets.
• Start at widest setting.
• Feed a piece of dough through on low speed.
• Fold, dust with a little flour and repeat.
• Gradually reduce thickness.
• Homestead Pro Tip: Using the Gourmet Pasta Press Kitchenaid attachment; allows you to easily make 6 different kind of pasta, such as

Rolling Pasta Completely by Hand (No Machine Needed)

• No roller? No problem.
• On a lightly floured surface, flatten the dough into a disk.
• Use a rolling pin to roll outward from the center.
• Rotate the dough 90 degrees frequently to maintain shape.
• Continue rolling until very thin—you should see light through it.
• For fettuccine:
• Lightly flour the sheet.
• Roll loosely into a log.
• Cut pasta into strips with a sharp knife.
• Unroll gently.
• Rolling by hand is a basic technique, but it takes patience, and it works beautifully.
• Pro Tip: Roll into a sheet of pasta and use as lasagna noodles

How to Cook Fresh Pasta

• Fresh pasta cooks much faster than dried.
• Bring a large pot of salted water to a rolling boil.
• Add pasta.
• Stir gently.
• Cook al dente 2–4 minutes (depending on thickness).
• Taste to check doneness.
• It should be tender with a slight bite.
• According to culinary studies, fresh pasta absorbs sauce more effectively due to its porous texture.

How to Cook Frozen Pasta

• Do not thaw.
• Bring large pot of water to a boil. We like to salt our water when cooking pasta.
• Add frozen pasta directly to pot.
• Cook 3–5 minutes.
• Frozen pasta may need 1 extra minute.
• Freezing preserves texture better than refrigeration for longer storage.

Troubleshooting: When Dough Gets Difficult

Too Dry

• Add 1 egg yolk first.
• Then 1 teaspoon water at a time.

Too Sticky

• Add flour gradually.
• Tough Pasta
• Possibly overworked or too thick.

Tearing While Rolling

• Not rested long enough.

Factors That Affect Dough

• Humidity
• Egg size
• Flour protein content
• Over-kneading
• Rest time
• Even small changes matter.
• Practical Tip: Adjust slowly—tiny changes make a big difference.

Making Pasta in Bulk (And Freezing It)

• I often make 4–6 batches—but knead each batch separately. Too much dough at once becomes unmanageable.
• To freeze:
• Shape pasta.
• Dust lightly with flour.
• Lay in single layers on a baking sheet.
• Freeze until solid.
• Transfer to freezer bags.
• Frozen pasta lasts up to 3 months.
• Cook directly from frozen.