Homemade Pasta

Making your own pasta seems like an intimidating project for many, but it’s really not as difficult as you might think. You don’t even necessarily need a pasta maker! What better way to appreciate gourmet pasta than to make some at home with simple, wholesome ingredients!


  • 2 cups semolina flour
  • 1 teaspoon salt
  • 1/8 teaspoon finely ground black pepper (optional)
  • 2 eggs
  • 4 tablespoons water
  • 2 teaspoons olive oil

In a medium bowl, combine the flour, salt, and pepper. Stir to combine, and create a well in the center of the dry ingredients. Add the eggs, water, and olive oil into the center of the well inside the dry ingredients. Use a fork to whisk the eggs gently in the center. Begin stirring the wet ingredients into the dry ingredients from the outside in, until combined.

Once a shaggy dough forms, use your hands to continue mixing the dough together, incorporating any remaining flour in the bottom of the bowl.

Knead the dough for 3-4 minutes, until it is tacky and elastic. Check its elasticity by stretching the dough. If it stretches 8-12 inches without tearing, it’s ready. If it tears too soon, continue kneading as the gluten needs to continue developing. Once the dough is ready, roll into a ball and wrap in plastic wrap. Allow to rest for 30-60 minutes.

Continue with cutting the noodles to your preference. If a pasta maker is unavailable, a rustic fettuccine-type pasta can be made by hand. Roll out the dough with a rolling pin, fold in thirds, and repeat. After second fold, roll a third time to desired thickness. Cut into narrow strips with a pizza cutter.

Cook pasta to taste in boiling water, or dry and store in an airtight container. Best if used within a week.