Easy to Make Homemade Pasta Dough Recipe

Love pasta dishes but have absolutely no clue where to start when making homemade fresh pasta .

Well , I'm going to show you how easy it is from start to finish to make a delicious homemade pasta dough .

What is going down ?

My Comey .

It's your boy chef , Billy Parisi here .

And you know , we believe homemade food from scratch just tastes better and there is nothing , I mean , nothing better than homemade pasta .

I always try to teach you those fundamental basic cooking techniques .

It's not just about the recipes .

Once you learn these techniques , you can make anything and there is nothing more fundamental than making homemade fresh pasta .

The first thing we need to talk about are flowers because there are a couple different kinds you can use .

And it's important to know the difference between each 100 flour is simply finely ground flour from Italy .

Very similar to all purpose that we use here in the States .

Next semolina , which is a durm wheat and very classically used in pasta and bread making .

Kau flour , which is a relative of Durham wheat .

Awesome flavor , fantastic for pasta and bread making and last but not least all purpose flour , which is widely used here in the United States .

And you can absolutely use just all purpose flour in pasta making .

I would definitely advise against using just semolina or your dough be rock hard .

You're gonna be really mad at me when you're trying to roll this out for me .

I'm a traditionalist .

I'm gonna be using a combination of 00 flour and semolina .

But the first thing I want to do is measure it out on a gram scale but do not sweat it if you don't have one .

OK ?

Because I'm gonna provide the cut measurements below .

Now , go ahead and add some 00 flour just to measure it out .

Next .

Let's do semolina and we're gonna go ahead and sift it because we don't want any clumps in our pasta dough .

We want it to be incredibly smooth once it is sifted , let's go ahead and form a well , using the back side of our hand in the center of that flower , mix everything around .

And now we need to add some eggs .

This is gonna be our main liquid source to moisturizing this flour dough .

So go ahead and add some cracked eggs right to the center .

A great rule of thumb here .

OK , is one egg per 100 g of flour .

Now , if you're using cups , one egg per heaping three quarter cup scoop of flour , got that awesome .

Now using a fork , go ahead and break the yolk and begin to whisk the eggs together .

Then slowly start to bring in the flour on the outside of that , well , using your fork until it becomes combined and you can no longer mix it with that fork .

At this point , I'm switching to the apron because you know what it's about to get messy up in here .

And then I'm also gonna change out my fork for a bench knife .

It's just easier to scrape everything up together to form it to that dough .

I scrape all the egg off the counter top into the flour just to make sure it has tons of moisture .

Then I start combining it with my hands .

Now my friends , it is time to need the dough .

I say always need for 7 to 9 minutes .

Stop and then need for 5 to 6 more minutes .

This stage is the single most important factor to having successful homemade pasta dough before anything else .

So make sure you need it .

Strengthen up those triceps , those wrists and those arms because you are going to need it .

No pun intended .

And then when your arms are finally weak and tired and you're cursing my name out .

Go ahead and wrap it up in plastic wrap .

We wanna let it chill because we just worked this dough crazily .

It's going in the fridge for about 30 minutes .

So go hang out during this time and then we're going to take it back out and in the middle of doing this .

Just know this homemade pasta is going to be infinitely better than the store bought , premade pasta .

You know , the ingredients you put in it and it only takes an hour to make one hour to make homemade pasta .

That's amazing .

You can absolutely do this .

It's so much simpler than you thought pasta has been chilling .

Let's bring it right outside of the fridge .

Looks gorgeous .

We're just gonna simply remove the plastic wrap .

And at this point , what I like to do is cut it into thirds using my bench knife .

And now we're gonna set up our pasta rolling machine .

Next , simply mount your pasta machine right to the countertop .

There's sort of a little clamp on the bottom that you'll screw in to tighten it down .

Then you simply put in the crank .

We are going to set our dial to the widest setting , which for my case is zero .

Now we're going to sort of flatten out the dough using our hands , flower it up just a little bit and then start to run it through on that wide setting .

What I do is run it through three times .

I don't turn and fold over the dough three times like I've seen before .

I just run it through flat like that and long three times .

And at this point , you might be thinking , man , this dough is really long , go ahead and cut it in half .

At this point .

We don't want some crazy 20 ft long pasta dough .

Now , set your dial to three , we're now gonna run each of those rolled out doughs three times .

And at this point , we're going to that final stage , which for me is on setting six should be nice and thin .

We're gonna roll it through only twice .

You're gonna see how long this pasta is going to get .

It's beautiful .

It looks amazing and it's so therapeutic and fun to do once .

It's rolled out , simply dust a clean surface with flour , place the rolled out dough right over top .

Give it another dust and then repeat it until all the dough has been used .

The dough is covering most of my countertop .

But now we're going to cut it into 12 to 14 inch pieces because that's how long we want our pasta to be .

If you want some crazy lady in the tramp , 36 inch pasta or even four inch pasta , whatever you want , cut it to that desired length because that's what we're going to run through when we put in that noodle attachment .

So using your bench knife , go ahead and cut it up and I love spaghetti .

I'm a huge spaghetti fan .

So I'm gonna put that spaghetti attachment right on my pasta rolling machine .

Rework the crank and taking one of those 12 to 14 inch pieces .

Simply run it through the spaghetti maker .

You'll see these beautiful long spaghetti noodles coming out .

Love just the way this looks .

It's just so awesome .

Reminds me so much of my grandma making pasta in her basement in Detroit .

Great experience then simply keep going to all of those 12 to 14 inch pieces have been used and we do need to slightly dry out our dough .

Now , over drying it to me is super overrated like those 30 minutes to 45 to 60 minute dries to me .

Completely unnecessary .

I think you only need about 10 to 15 minutes and there's two ways to do it .

If you have a pasta drying rack , you definitely don't need one .

I like to put it on there if I'm going to cook it immediately .

Like right when I'm done making pasta or on the other hand , what I do is simply curl it up and roll it up and form it to a nice little pasta ball and put it on a sheet tray lined with parchment paper .

To me .

This is way better .

It's way more cost efficient .

You don't need a pasta rack .

It looks great .

It cools and freezes well , in this position .

So simply do it that way .

And if you want a different noodle , simply swap out the spaghetti noodle for another one that you love .

I'm a huge linguini fan .

So I'm going to simply put that one on there and in the exact same process , give those 12 to 14 inch pieces , a little bit of flour and then run it through that linguini noodle maker .

Love linguini looks beautiful .

It's going to be amazing .

Whatever pasta you make now that you've got all this rolled out pasta , what are you gonna do with it ?

You can boil it all now or you can store it .

What I like to do is cover it and put it in the refrigerator .

It will hold for up to three days or cover it in the freezer for up to two months .

Now , you know why I like those little pasta dough balls because they will fit perfectly in the freezer .

And for a quick , quick minute , for those of you who don't have a pasta machine , love pasta aren't going to buy the machine .

I'm going to show you how we used to do it way , way back in the day .

I saved one little piece of dough just for you .

So , on a clean surface or cutting board , what we want to do is dust it with some flour dust that dough with a little bit of flour , grab your trusty rolling pin and then simply roll away my friend .

It's going to take in between four or five minutes for you to roll out this dough .

It should be the same thickness as it was on setting number six .

When we use that machine .

A really easy rule of thumb is if you hold it up and you can sort of see silhouettes and shadows through the pasta , it's thin enough .

It is good enough to use .

Now , you don't have a noodle maker .

So what the old school way of doing it is rolling up the pasta , grab your knife and cut the noodles however thick you want , if you got great knife cuts and you want to do spaghetti , go ahead .

I love fettuccini .

So I'm gonna do a little bit thicker noodle , slice it all the way down that rolled up pasta dough roll and then at the very end just simply mix it all together .

Toss it .

So any of those folded over pieces don't get stuck together .

And there you go .

Handmade , homemade rolled out pasta dough just for you .

My friends , this pasta looks absolutely gorgeous .

There is nothing like homemade fresh pasta .

I promise you this .

Now put your skills to the test and go make my fettuccini with alfredo sauce or take a stab at my lasagna bolognese .

You'll absolutely love it .

We'll catch you on the next video .