Homemade Pasta

“I made homemade pasta for the first time using this recipe because I liked how easy this recipe was. The noodles had a great taste and was great with alfredo sauce. The only change I made was that I added a little garlic salt to the recipe. These noodles were light and very tasty!The only thing that I did wrong, was after running the dough through the pasta maker, I laid the noodles out on my countertop and they stuck to it. :^(Next time I make these noodles, I’ll make sure they are put on a floured surface. Thank you Bob for the great recipe!”

“sad panda me has no stand mixer or pasta machine so we did it all by hand. wow are my wrists sore! it’s great pasta but even trading off with my prep cook this was a LOT of work. luckily i doubled it and froze half. i do really want to make this again, but not without mechanical assistance. i have a new respect for tiny old Italian women.”

“It was my first attempt and honestly I’m really happy with the results! I used white whole wheat flour instead of AP and only needed around 1.5 tbsp of water. As my food processor wasn’t big enough, I had to incorporate the ingredients and then kneaded the dough for around 5 mins until smooth and elastic. Very simple and very yummy!! Thank you!”

“It was my first time making pasta and it worked out wonderfully!I used an extra tbsp of water as my dough was just too dry to bind, and added a little bit of salt.I put the pasta straight into boiling water because I made thin noodles that were hard to keep from sticking together.Thanks for posting Bob!”

“I gave a honest try to both the recipe#3474 as well as the rebut of the CIA recipe!!! sorry CIA you lost. And now ya need to work on tour de aproche. try a little OVO w/apizzle a water. BEATS THE HECK OUTA SEARAT DOUGH!”

“My daugther (age 12) and I tried out our new hand crank pasta roller last night and used this pasta dough recipe!How easy and quick to put together and it rolled out beautifully!Made three batches of pasta dough and it was lots and lot – enough for several bags of tortellini, fettucini and some lasagne sheets (we got lazy at the end). Thank you Bob for submitting this easy peasy dough.I need look no further!”

“Not good”

“If you do made these, I suggest you do use a pasta machine. I own one, but decided to try it the old fashioned way…rolling it out by hand and cutting it. The pasta was way too thick, and took forever to boil. Live and learn.”

“Really nice and easy! Make sure to work with it quickly as mine kept hardening so I would have to add a little bit of water and maybe some flour. Made about two dozen ravioli which I filled with ricotta cheese, parsley, and romano cheese. I did this again and used whole wheat flour + 2 extra tablespoons of water which gave it just the right consistency. Thanks again for this foolproof recipe”

“Very interesting…this is MY recipe I’ve been using for over 15 years.I didn’t see it on a t.v. show, but just played with it until it was right.I do add a teasp. of salt, and start with 2 tbsp. water, then add as needed.I’ve pushed this recipe to the limit…used it for won ton wrapper dough (dust with cornstarch,) tortellini, lasagna,fettucini and noodles for soups.I either use the dough right away or freeze it in plastic bags for later.Thanks for sharing, Bob. “

“I followed the recipe exactly and the pasta came out good and was very tasty.Throwing the ingredients into the food processor made the dough making easy.I don’t have a pasta machine so i used a rolling pin and it worked good.I would have liked the pasta thinner but i could not achieve the thinner thickness using the rolling pin method.Overall it was a positive pasta making experience.”

“Super easy to make and turned out amazing using my KA pasta attachment. Can’t wait to make it again, I’ll just be sure to let the extra pasta dry a bit more before packing it up so it doesn’t stick :)”

“I followed the recipe to a “T” The pasta was perfect. Light tasting and so fresh. We did this by hand. It does take some muscle. Well, worth it in my opinion. I might triple this next time and freeze some. If you use enough flour there is no need to dry it.”

“Totally tasty and totally easy–just like you said. Thanks so much for posting!”

“best pasta recipe I have ever used – so silky and soft!!!”

“I found this recipe a few months ago, and have been using it ever since!It is so easy and works so nicely.I don’t have a KA mixer so I do it all by hand…my son LOVES to help me make the “yoodles”! (as you can see from my pictures)I use better for bread flour so the pasta holds together better and add a pinch of salt.After some trial and error, I would say it really is best to cook this fresh and not to try and dry it.Very good recipe.”

“Made these as a dry run for my new KA pasta rollers.But into fettucine.YUMMO!I did add salt and started with ony 2 tablespoons of water per another reviewer, ended up using 3 tablespoons.Did the whole mixing and initial kneading in my KA mixer using the beater bar.Wrapped in plastic and let rest for about an hour. Came out very silky and light.Usually pasta sits rather “heavy” on my stomach but this was so light.Will make again.Thanks for sharing.”

“So good you don’t even need spaghetti sause!We peronally don’t lile the taste of semolina pasta flour but might try adding a tough oh whole wheat next time.Very delicious as it though!”

“I have just started getting into making fresh pasta. Very good recipe.But now my DH will not eat store bought spaghetti LOL”

“Well, we finally got our pasta attachment for our KitchenAid and this is the first recipe we’ve tried. We added a dash of salt to the dough, but made as directed otherwise. We made spaghetti pasta and can’t wait to try other shapes. Thanks for sharing the recipe. :)”