How to Make the SIMPLEST Homemade Pasta

Learning how to make pasta at home is WAY easier than you think! Homemade pasta is a pantry staple you can make with THREE simple ingredients-- you're gonna love it! *CLICK SHOW MORE FOR RECIPE*

NO-FUSS HOMEMADE PASTA

2 cups flour
1/2 teaspoon sea salt
3 large eggs

Combine the flour and salt.

Make a well in the center of the flour, and add the eggs.

Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.

Knead the pasta dough for 6-7 minutes.

If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour.

Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become.

We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.

Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you’ll fight it the whole time you are rolling it out.)

After the resting period, divide the dough into four portions.

Pasta Machine Instructions:
Rolling the dough is a process– you need to make several passes, throughout each thickness setting for the best results. I start with the biggest setting (usually 5 or 6), run it through once or twice there, and then start gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta.

Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettucine.

Rolling Pin Instructions:

If you don’t have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you’ll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it.

Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they’ll still taste amazing.

From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it.
It also freezes well– just make sure you don’t throw it into the freezer in a big lump, because then you’ll end up with a pasta dumpling when you go to cook it.

Serve your perfect homemade pasta with homemade sauces, or olive oil, Parmesan, and fresh herbs.

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Got my cookbook yesterday and have already made 3 things! I love how real about life you are! Thank you!

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Ah! My kinda chef! Simple, straight forward and more sass than anyone else expects! Love it so much!

[ORflycaster]

I just bought the cookbook and have already successfully used two recipes. It's a very well written cookbook, and is quickly rising to the top of the MANY others in my library.

[meganprorok]

Totally appreciate and love the sprinkling of slightly sarcastic/sassy comments! Makes you so relatable and enjoyable to watch!

[jodyduncan]

Jill! Amazing and easy pasta recipe! My 15 year old, who wants to be a chef, opted for the “on the counter” method and we had a blast. Don’t have a press so we used a rolling pin and it went so well. We also did the pesto recipe in your cook book, YUMMMM. It was a hit! I retire in a few years and am honing my skills, with your help, for a modern homestead! 😘

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I love how real you are in your videos and how you show multiple ways of making things if you don’t have the tools on hand.

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You are hilariously funny! I love your sense of humor and sense of reality.

[Passionforfoodrecipes]

I love that homemade pasta! The pasta-bilites are endless!

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I loved your humour at the start of this one 😜

[Marianacomparte]

This is the best videos of making home made noodles ever thanks

[jenniferarmer]

pampered chef pizza cutter has been the best I've found and I've had mine forever

[thepapaearl]

the coolest thing i ever saw.... is your faucet above the stove.
thanks
Earl

[MarkJT]

For the hand thinned dough, roll it into a log, then it's much easier to cut into long strips. Just be sure to flour well first or it'll stick to itself.

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I just got my cookbook a few days ago and it’s been a real thrill! I’ve made the honey caramel corn, the cast iron skillet bread, the sweet cream butter, and buttermilk ranch dressing. Everything was delicious and was given high praise from my family. Tomorrow’s supper is steak bites with mushrooms, roasted garlic butter, and crispy potato stacks. You did such a fantastic job on this book... often cookbooks come and they go, but I will have this one forever. Thank you!

[myraallred]

Trick for hand cutting noodles...when dough is rolled thin, flour the surface and starting with the short end, roll the dough into a log...then cut noodles of preferred width...easier to cut and can be more consistent without tearing. 🤗

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