There’s something deeply satisfying about making fresh pasta from scratch. It’s hands-on, a little messy, and completely worth it. This version uses semolina flour and eggs, seasoned simply with garlic salt to give the dough flavor all on its own. I use my KitchenAid pasta roller attachment to make the process easier, and I love cutting the dough into different noodle shapes depending on what I’m cooking that night.
Once you’ve made pasta at home, it’s hard to go back. The texture is tender but toothsome, and it cooks in minutes.
Pasta Shapes and Sauce Pairings
When it comes to fresh pasta, thickness matters more than you might think. The way a noodle carries sauce can completely change how a dish eats. When choosing your cut, think about the sauce first. The bolder the sauce, the bolder the noodle can be.
Thinner noodles like tagliolini or angel hair pair best with lighter sauces—olive oil, garlic, lemon, or delicate wine-based sauces. These noodles coat easily without feeling weighed down.
Thicker noodles like fettuccine or pappardelle are made for richer sauces. Their wider surface area and sturdier bite allow them to cling to creamy sauces, slow-simmered ragùs, or hearty meat sauces without getting lost or soggy.
Notes From the Kitchen
Invest in Flour: Semolina flour gives your pasta better texture than all-purpose flour.
Let it Rest: Don’t rush the resting time—it relaxes the gluten and makes rolling easier.
Experiment: You can experiment with adding fresh herbs like basil or spinach puree for color and flavor.
Pasta from Scratch
Equipment
- Pasta Roller
Ingredients
- 2 cups semolina flour
- 2 large eggs
- 1 tsp garlic salt
- Extra flour for dusting
Instructions
- On a clean work surface, form the semolina flour into a mound and create a well in the center. Crack the eggs into the well and add garlic salt. Use a fork to gradually incorporate the flour into the eggs until a shaggy dough begins to form.
- Knead the dough by hand for about 8–10 minutes until smooth and elastic. If it feels too dry, add water a teaspoon at a time. If it’s too sticky, dust with a little more flour. Wrap the dough tightly in plastic wrap and let it rest for 30–45 minutes at room temperature.
- Divide the rested dough into 4 portions. Flatten one piece slightly and feed it through your KitchenAid pasta roller on the widest setting. Fold and repeat a few times, then gradually reduce the thickness setting with each pass until you reach your desired thinness.
- Once rolled out, switch to your cutter attachment or cut by hand into your preferred pasta shape: fettuccine, tagliatelle, pappardelle—you name it. Dust noodles lightly with flour and set aside.
- Boil fresh pasta in well-salted water for 2–3 minutes until al dente. You can also refridgerate it for later.
