This is our tried and true recipe for homemade pasta. We can’t claim that it turns out the exact same way every time, however, it is always delicious. It took us a while to get the formula just right, and still, It can be a bit tricky to get the pasta dough exactly the same each time, because eggs vary so much in size. There are go arounds, like adding extra flour or a little more egg to get to the right consistency. Please don’t get discouraged, because it is so much fun and so amazing to have your very own homemade noodles in your pasta dish. Try making it several times to get a feel for what the pasta dough should look and feel like, and that way you’ll be able to gauge if you need to add more or less egg to the mixture.
We use a mixture of extra-fine unbleached Italian flour and semolina flour for our pasta. We usually start with two whole eggs and two egg yolks, and then add more yolks or even whites if the mixture is too dry. Once you have your dough made, refrigerate it for at least 30 minutes before rolling it out in your pasta maker. We use the Atlas Marcato 150 Pasta Maker, which comes in a beautiful array of colors and each comes with the dual capellini/fettucine attachments. You can always add more attachments to your collection as you become comfortable with your new mad pasta making skills!
Homemade Egg Noodle Pasta
- Atlas Marconi Pasta Machine, or your favorite pasta making machine
- Pasta Drying Rack
- Cutting Board
- 5 oz. all-purpose flour We use Extra Fine Unbleached Italian Flour
- 5 oz. semolina flour
- 1 tsp. salt
- 2 large eggs
- 3-4 egg yolks This can vary depending up the size of the eggs, which vary quite a bit. We normally use 2-3 egg yolks, unless the eggs are extra large or small, but add just one egg yolk at a time until you arrive at the workable dough that is not too dry or too sticky.
- Mix salt with both flours and place on a large cutting board, or in a large bowl.
- Make a well in the center of the flour using the bottom of a small bowl or a large spoon.
- Start mixing the two whole eggs and 2 egg yolks into the flour with a fork, bringing more and more flour into the mixture as you go. If you need extra egg yolks, add them one at a time, until you arrive at a workable dough – not too dry or too sticky.
- When your dough feels workable, gather it into a ball. The dough will be fairly stiff at this point.
- Knead dough for 4-5 minutes, dusting with flour as needed.
- Divide the dough in half and form each half into a disc. Wrap the dough discs in plastic wrap.
- Refrigerate dough until you are ready to roll and cut the pasta.
- When this time comes, take dough from the refrigerator and let it sit on the counter for about 10 minutes before rolling it out.
- Now, using your pasta machine, roll the dough to your desired thickness and cut into fettuccine noodles with the fettuccine accessory, or with a sharp knife.
- String the pasta up on the pasta rack and allow to dry for at least two hours before cooking it.