Homemade Pasta

It’s been a while since I have made fresh pasta, so I thought I would try it again. Fresh pasta can be very tricky because it just will not work if the dough is too wet or too dry. That’s why it’s very important to sift the flour for this recipe.

For this recipe, I used a KitchenAid pasta maker attachment that I’ve had for years. You can actually use the meat grinder attachment if you have the pasta plates. In fact, they don’t actually make the plastic plates anymore that I used, but you can find them on EBay, or use the stainless steel attachment that KitchenAid makes now. You can still make plain egg noodles with this recipe without a pasta maker. Simply roll the dough out to desired thickness and cut the noodles with a pizza cutter! Here’s the recipe…

Makes about 1 1/2 pounds of pasta

Cook/Prep Time – about 2 hours


  • 1 cup Semolina Flour (sifted)
  • 1 cup Bread Four (sifted)
  • 1 tsp.salt
  • 2 eggs
  • 1 tsp olive oil
  • 4 oz. dry white wine

Place the sifted flours and salt in a mixing bowl. Whisk the eggs, wine and olive oil together in another bowl. Using a dough hook mix the dry ingredients on low speed. Slowly add the egg mixture a little at a time until the flour has absorbed the liquid. The dough should be somewhat dry and should pull away from the sides of the bowl.

Pull the dough out of the bowl and knead it for a few minutes. Wrap it in plastic wrap and refrigerate for 20 minutes.

Put the pasta attachment on the mixer, using any plate you would like. The options were large spaghetti, small spaghetti, egg noodles, macaroni, or flat pasta. I used the large spaghetti plate first.

Remove the dough from the refrigerator and let it set for 20 more minutes at room temperature.

Pull the dough into pieces about the size of tater tots. Using a small bowl of flour, roll the pieces in the flour add add them to the hopper (on high speed setting) a few at a time. (NOTE- I started to put the dough in the hopper without dipping the dough pieces in flour, but the dough seemed a little bit too wet. The flour helped make the dough just a little bit drier.) You should not have to push the dough through. Let the machine do the work.

Instead of cutting the pasta off at the desired length, I found it better to turn the mixer off and gently pull the pasta off.

Hang the pasta on a pasta drying rack, or if you don’t have one, (I don’t) you can use plastic coat hangers like I did.

Continue the process until all the dough is gone. Right at the end, I changed the plate to a noodle plate to try it out. It worked. So I made a quick lunch…

Cook the pasta in boiling salted for about 8 minutes. You may store the pasta in the refrigerator for a for about a week or in the freezer for a few months.


Suggested songs for your listening pleasure while making pasta….

“Everybody Eats When They Come to My House” By Cab Calloway and His Orchestrareleased by Columbia records as a 78 RPM in 1948.

“Italian Girls” by Hall & Oates from their album “H2O” released in 1982.

“Lasagna” by “Weird Al” Yankovic from his album “Even Worse” released in may 1988. It is a parody of “La Bamba” popularized by Richie Valens and Los Lobos.

To search pasta makers on Amazon, click on the picture below…

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Husband, Father, Grandfather, foodie. I have worked in various capacities of food service for 50 years. Baker, cook, manager, restaurant owner, personal chef and food sales / consulting. Recently retired. I love to cook and photograph food. My other hobbies include organic gardening, fishing, bicycling, reading, music and golf.

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