Homemade Pasta Sheets

Learning to make egg pasta dough and sheets from scratch is the foundation for any type of cut or pressed pasta. It’s quick, easy, and fun!

Ingredients

Ingredients (makes enough pasta for 4-6 large servings):  

  • 1 ½ cups type 00 flour

  • ¾ cup semolina flour 

  • 3 eggs 

  • 1 tbsp. olive oil 

  • 1 tsp. salt

Instructions:

  1. Mound 00 flour, semolina flour, and pinch of salt.  Make a bowl in the middle of the mound and fill it with eggs and olive oil.  Use a fork to whisk eggs and oil up, slowly incorporating flour until everything is combined. 

  2. Begin kneading, spritzing with water until you achieve a nice elastic consistency (expect this to take 5-10 minutes)  

  3. Place dough ball in plastic wrap and set aside at room temperature for a few hours.  

  4. When you’re ready to roll pasta, cut golf ball sized chunks off of your dough, using your hand to flatten them out a little. Then run them through your pasta machine on the widest setting. Reduce your thickness setting by one tick for each round until desired thickness is reached (usually a 6 or 7)

  5. Hang your pasta sheets to dry for at least 30 min. before cutting to size and boiling.