Category Archives: homemade

Hand-Rolled Pasta

I love pasta. I love pasta with sauce, pasta with olive oil, pasta with vegetables, cold pasta, hot pasta, really any type of pasta. But, until recently, I’ve never made homemade pasta. I thought it was too hard and way off my limited culinary radar, but NO! It’s time consuming, yes, but easy and quite satisfying to see racks of pasta hanging about. The following is a recipe from Urban Pantry by Amy Pennington. It’s a great little book with lots of recipes suitable for those with little space. I got her book from the library, fell in love with it, and was too cheap to buy my own copy off Amazon, so I went to Kinko’s and made copies of the pages I wanted to keep. This recipe is one of those copies and it’s definitely a keeper. My new recipe file folder is growing bigger by the minute.

There are tons of homemade pasta recipes out there. I’m not saying this one is the best, but I’ve had lots of luck with it. For this recipe, I used my stand mixer with the dough hook attached, but really all’s you need are your hands and a rolling pin.


2 cups all-purpose flour (Next time I want to try “00” flour, which is finer, and, according to lots of people, makes a superior pasta)

1 cup semolina flour

5 eggs


1- Mix all of the ingredients in a stand mixer fitted with a dough hook on low speed until the dough sticks the hook, about 5 minutes.

2- Knead on a lightly floured surface

for about 4 minutes, or until the dough is shiny and elastic.

3- Wrap it in plastic wrap and refrigerate for about 30 mins.

4- Remove the dough and divide it into 3 pieces. Use one piece at a time and keep the others wrapped up. Shape the piece of dough into a flattened rectangular disc. Flour the counter and roll out the dough. Try to keep the rectangular shape. Roll the dough until it is quite thin (about 22″ long and 10″ wide). Be sure to turn over the dough so it does not stick. Remove any excess flour from the dough. Don’t worry if you think it’s getting too thin, it should be about as thin as a stick of gum.

5- Once the dough is rolled, start cutting your pasta. I like to use a pizza cutter, but a knife works too.You can either cut

it rolled out flat or fold the dough in half and cut it that way. I prefer the latter method because it is easier to get straight lines.

6- After the pasta is cut, decide how you want to store it. There are several methods: Today, I hung it up to dry. You can hang it on anything you can find. I used plastic hangers that I cleaned with my environmentally friendly cleaner. Once totally dry, you can store it in an airtight container for 2 months.

The other method is to twist it up and put it in the freezer as soon as it’s cut. Be sure to use within 4 months.

Or, of course, you can cook and eat it fresh as soon as it’s cut.

6- Cook as you would normal dried pasta. Bring lightly salted water to a rolling boil and cook 8-10 minutes.