How to Make Homemade Pasta

The thought of making delicious, homemade pasta noodles can seem a little daunting — especially if you’ve never done it before. However, it turns out that making your own fettuccine is surprisingly simple and only involves a few steps. Want to learn how to whip up your own pasta foundation for scrumptious dinner dishes? Watch the video above to follow our quick and easy directions for making homemade pasta at home, or check out the recipe below.

Ingredients for Making Pasta

When it comes to making your own homemade pasta, you’ve probably got everything you need. Actually, chances are, your kitchen is already stocked with these basic ingredients. All you need to get cooking is unbleached flour, semolina flour, eggs, and water. And if you don’t have semolina flour, you can just use all unbleached flour. See? Between your fridge, your pantry, and your sink, you’ve got it all covered. Here are the measurements for what you’ll need for our recipe.

2 1/4 cup unbleached flour
1/2 cup semolina flour
2 eggs
2 tbsp water

(Photo Credit: Getty Images)

How to Make Fettuccine

Ready to give it a shot yourself? It’s just as easy as it looks. Though we’re using a pasta press, you don’t need one to make homemade fettuccine. If you’ve got a rolling pin, measuring cups, knife, and pot, you’re pretty much ready to go. Once you’ve gathered all your ingredients and tools, follow our simple directions below to get started.

Measure out 1 1/4 cup unbleached flour, then combine it with your 1/2 cup semolina flour. If you don’t have semolina flour, you can just use 1 3/4 cup of unbleached flour.
Make a pit in the middle of your flour for your eggs.
Crack and add your eggs into the middle of your flour pit, then add 2 tbsp. water.
Using a fork, mix your eggs and water together, slowly stirring in the flour as well. Once it starts to stick together, you can use your hands to continue combining your ingredients.
If it’s too sticky, you can add flour as needed. We used about an additional 1/2 cup.
Tear off golf ball-size pieces of your dough. You can start to flatten each piece between your palms.
If you have a pasta press, run each piece through it to flatten. You’ll want to flatten and fold it five times with your pasta press gear set to zero. After that, you can flatten it on each level once, increasing the level until you get to gear five.
If you don’t have a pasta press, you can use a rolling pin to get your dough pasta-thin.
To cut your flattened pasta dough into noodles, you can use the fettuccine setting on your pasta press, or use a knife or pizza cutter.
Boil water, then cook your fettuccine for about 5-8 minutes until done. Yum!

See? It’s not so hard after all, is it? Enlist your family and it can even become a fun activity instead of just making dinner. And you don’t even need to use a pasta press like we did. Once you’ve finished, there’s one more important step before you can start chowing down.

How to Make a Homemade Pasta Sauce

Fresh pasta is key, but for a true tasty dish, you need to also have a good sauce to pour on top. While some people start completely from scratch, we don’t mind cracking open a jar to serve as our base. Looking to get adventurous? Rumor has it that adding coffee grounds to your bolognese can give your sauce a major boost. Similarly, bacon grease is great for creamier options — like mushroom sauce or Alfredo. The trick is also to let your sauce simmer. When you leave it on low-heat for longer, you let all of the flavors from your meat, vegetables, and seasoning infuse into the rest of the sauce. Just make sure your veggies aren’t turning to mush in the meantime.

(Photo Credit: Getty Images)

Easy Pasta Recipes

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Not happy with your standard pasta recipe — or just looking to mix things up? The Internet is full of dishes claiming to be the world’s best-ever sauce. When it comes to non-marinara sauce, Bon Appétit’s 85 different recipes definitely caught our eye. From carbonara dishes to lemon-chile pesto, this menu has everything on it. And Table for Two’s pasta sauce recipe originated from the blogger’s fiancé’s great grandma, passed down through generations of Italians and promising to taste like “liquid gold.” Yeah, we’ll definitely be adding that to our to-do list. And in the meantime, we’ll be trolling the web for even more fun recipes to try out.