Homemade Pasta


(MARINA) Well, where do I start? It’s homemade PASTA and what’s not great about pasta?

I guess I’ll start with how AMAZING this pasta is. It all started when I went to cooking classes, to a school called Kitchen Table (best place, by the way). We were making Neapolitan lasagna and we learned how to make homemade pasta.

First, you make the dough.


Then comes the fun: You get a mixer and put the pasta attachment on it, roll the dough through it and change the thickness every third time you put the pasta in through the rollers. The dough turns into long, thin ribbons. Don’t be afraid if the dough doesn’t go through perfectly – the roller will make it all fine.



Then you put on the pasta cutter attachment and crank away. Look at all that pppaaaasstta!


The dough smells heavenly and when I made it at home for the first time, I was SO exited and it was the coolest feeling, like when you’re going down a hill so fast and you get that tingly sensation in your stomach,  it feels good for a minute. I couldn’t stop making pasta for the next two days and now I’m homemade pasta crazy! Maybe you’ll be homemade pasta crazy too! Don’t forget to include your little helper!


Homemade Pasta

2 cups all-purpose flour
1/2 tsp Salt
2 Eggs
1 Egg Yolk
2 Tbsp Olive Oil
2 Tbsp Water, as needed

In a food processor or mixer place flour, sale, eggs, yolk and olive oil and mix/process until the mixture forms a ball. Add a little water as needed. Dump the dough on work surface and knead by hand for 5 minutes or until smooth. Wrap in plastic and refrigerate for one hour.

Shape dough into a rectangle, dusting with flour. Pass through the pasta machine on widest setting for 3 times. Reduce the setting on the pasta machine and run the pasta sheet through 3 times. Repeat on the next narrowest setting (3 times), dusting with flour as necessary. The dough should be 1/16th inch thick. Cut the dough into the desired final shape – spaghetti, ravioli, etc. Cover with a towel until ready to use. To cook the pasta, place in boiling water for about 1 minute.

We smothered it in Tyler Florence’s dee-licious bolognese. Check it out here (we substituted ground pork for the ground veal).