Homemade Pasta Recipe (Fettuccine, Linguine, Spaghetti) | Sip Bite Go
Make my easy homemade pasta recipe with only 4 ingredients in 1 hour. Learn step by step how to make homemade Fettuccine, Linguine, or Spaghetti noodles. Use any tools… Make pasta by hand, a pasta machine, a KitchenAid mixer, or in a food processor with this guide. Let’s mangia!
1 tbsp salt freshly ground kosher salt or sea salt
1-2tbsp flour for rolling dough
For cooking fresh handmade pasta
Water
1 ½tbsp salt
Instructions
(Making the dough option 1) Make pasta dough by hand
Set up pasta dough ingredients. Pour flour on a dry work surface like a butcher's block. Make a small well in the center of the flour (like a mini crater), making sure there is still a little flour at the lowest part. Add whisked eggs to the flour well, along with the olive oil and salt.
Mix together pasta dough. Use a fork to gently fold in the flour from the outside of the well into the center, gently whisking the mixture as you go. It might get a bit wet and messy for a moment, that’s no problem, just guide the liquid back into the pasta dough mixture until all ingredients are combined.
Knead pasta dough with hands. Once the mixture has all ingredients incorporated and you can hold the dough in your hands, it’s time to knead it. To do this, fold each corner of the dough to the center with your fingers and once it’s in the center, use the heel of your hand to push the dough into a ball. Continue turning the dough and kneading new corner pieces into the center for about 10 minutes, until the gluten binds and the pasta dough becomes smooth.
(Making the dough option 2) Make pasta dough in a food processor
Set up the food processor for making pasta dough. Use the plastic blade attachment and large food processor bowl.
Mix together pasta dough ingredients. Add all pasta dough ingredients to the food processor and pulse for 10-15 seconds until ingredients loosely combine and no wet liquids remain. Dough will be a shaggy texture. If dough begins to form a ball, it’s time to stop pulsing and move on to the next step.
Knead dough with hands. Dust a large cutting board with flour. Remove the shaggy pasta dough from the food processor and make a ball of pasta dough. Knead pasta dough for about 5-10 minutes by folding each corner of the dough to the center. Push the heel of your hand into the center ball of dough with each fold. Continue turning the dough and kneading new corner pieces into the center until the gluten binds and the pasta dough becomes smooth.
(Making the dough option 3) Make pasta dough in a stand mixer
Set up the stand mixer for making pasta dough. Use the fitted dough hook.
Mix together pasta dough ingredients and knead dough with the machine. Add all pasta dough ingredients to the mixer and knead for about 10 minutes. The dough will form a ball and is ready when the texture changes from shaggy to smooth, the gluten binds, and the pasta dough becomes smooth.
Set pasta and prepare it for cutting
Allow pasta dough to set. Wrap the ball of pasta dough tightly with plastic wrap. Store dough in the fridge for at least 30 minutes to set, up to overnight. This step helps the dough dry out a little so it’s easier to roll and cut into pasta shapes.
Prepare dough for cutting pasta. When it’s time to make pasta, unwrap the ball of refrigerated dough and dust it with flour. Cut the ball of pasta dough into 1” discs. Each disc will become a sheet of pasta. Each sheet of pasta will become a handful of noodles.
(Cutting pasta option 1) Cut pasta by hand with a knife (without a machine)
Make the pasta sheets. Dust a large cutting board with flour. Take one disc of raw pasta dough and roll it out until you reach desired level of thickness, or until about paper thin. During the dough flattening process, fold the pasta sheets in half a few times as you roll them out to flatten the dough and make strong pasta. In the Sip Bite Go demonstration, the pasta sheet was about paper thin - almost thin enough to see through it.
Cut the noodles. Roll the pasta sheet or fold it over a few times (without pressing it together) and use a sharp chef’s knife to slice strings of pasta noodles into specific shapes. Different widths yield different pasta shapes. See information below for width dimensions. Lightly dust cut pasta ribbons with flour and set on a drying rack or in piles or “nests” on a cutting board.
Repeat until all pasta discs have become noodles.
(Cutting pasta option 2) Cut pasta with a hand crank pasta machine
Make the pasta sheets. Lightly dust a disc of pasta with flour. Lightly dust the pasta roller machine with flour. Set the machine to the widest setting, and pass the disc through 2-3 times. To make “neat edges” you can fold the pasta in half, and/or fold the edges into the pasta every couple of passes through the machine. Reduce the setting down 1-2 notches and pass the pasta sheet through another 2-3 times. Continue this process, adding a dusting of flour to the machine and going down 1-2 sizes each time, until desired thickness of the pasta is reached. In the Sip Bite Go demonstration, the pasta was passed through the machine until it became paper thin, which was about setting 2 or 3 on the machine.
Cut the noodles. Add pasta cutter attachment to the machine. Lightly flour the pasta cutter attachment and the sheet of pasta. Set the pasta cutter to the desired width to form your desired noodle shape. Pass the pasta sheet through the cutting machine. Lightly dust cut pasta ribbons with flour and set on a drying rack or in piles or “nests” on a cutting board.
Repeat until all pasta discs have become noodles.
(Cutting pasta option 3) Cut pasta with KitchenAid Pasta Cutter Attachment
Make the pasta sheets. Attach the pasta roller attachment to the stand mixer and set the knob to 1. Lightly dust a disc of pasta with flour. Set stand mixer to speed 2 and feed dough through flattening machine. Fold dough in half, dust pasta dough with flour, and feed dough through the machine 1 more time. Increase the roller setting to 2, and feed through the pasta sheet again. Increase to setting 3, lightly dust pasta with flour, and pass it through the machine again. Repeat increasing the roller setting to make the pasta sheet as thin as desired. In the Sip Bite Go demonstration, the pasta sheet was about paper thin - almost thin enough to see through it.
Cut the noodles. Remove the pasta roller attachment and set up the pasta cutter attachment for your desired noodle shape. Lightly flour the sheet of pasta. Feed the sheet of pasta through the pasta cutter. Lightly dust cut pasta ribbons with flour and set on a drying rack or in piles or “nests” on a cutting board.
Repeat until all pasta discs have become noodles.
Cook fresh handmade pasta
Bring a large pot of water to a boil. Instead of adding salt to pasta water when it’s cold, wait until the water is boiling. Add 1 ½ tablespoon of table salt for every pound of pasta. Let the water return to a boil, then add the homemade pasta.
Fresh pasta cooks very quickly. Cook homemade pasta in salted boiling water until cooked throughout (1-3 minutes depending on thickness).
Coat pasta in sauce if desired and plate.
Video
Notes
Tips for getting dough to the right consistencyHumidity and temperature of the room can impact dough consistency. If dough is sticky during the kneading process, add pinches of flour here and there. If dough is too dry during the formation of dough by hand or in the machine, add a little water to the machine, 1 teaspoon at a time until the dough is wet enough that the pasta dough will stick and form a ball.Tips for cutting pasta into shapes
If you have issues with your pasta sticking together after cutting, dust with flour and toss to coat all the pieces. Alternatively, hang pasta on a kitchenaid pasta drying rack or a DIY version.
Width size settings for cutting pasta with a machineHere are some common thickness settings for popular pasta noodles. Below you’ll find the millimeter width for pasta of common shapes, the Kitchenaid Pasta Roller Attachment settings, and the hand crank pasta machine settings for the Mercato Atlas 150 pasta maker.
Angel hair pasta - (1 mm) Kitchenaid pasta setting 6 | hand crank setting 3
Spaghetti noodles - (2 mm) Kitchenaid pasta setting 6 | hand crank setting 3
Linguine noodles - (4 mm) Kitchenaid pasta setting 5 | hand crank setting 4
Standard egg noodles - (4 mm) Kitchenaid setting 5 | hand crank setting 4
Fettuccine noodles - (6 mm) Kitchenaid pasta setting 4 | hand crank setting 5
Tagliatelle pasta - (8 mm) Kitchenaid pasta setting 3 | hand crank setting 6
Pappardelle pasta - (12 mm) Kitchenaid pasta setting 2 | hand crank setting 7
Tips for storing pasta after cutting it
Lightly dust each set of cut pasta ribbons with flour. Set cut pasta on a drying rack or in piles or “nests” on a cutting board.
Store cut but uncooked pasta in the refrigerator overnight.
Freeze pasta in “nests” and cook from frozen if storing pasta for a longer period of time.