Fresh Homemade Pasta
Making fresh pasta at home might seem intimidating, but it’s surprisingly simple with a stand mixer and a pasta roller attachment. This four-ingredient dough comes together in minutes, rests while you prepare your sauce, and cooks in just two minutes for the freshest pasta you’ve ever tasted.
Whether you’re making a simple spaghetti with marinara, creamy Alfredo, or rich Bolognese, homemade pasta takes every meal to the next level.
Why You’ll Love It
- Made with only four pantry staples
- Easy to prepare using a stand mixer
- Ready to cook in just 2 minutes
- Perfect for spaghetti, fettuccine, or other pasta shapes
- Soft, tender texture that’s impossible to replicate with dried pasta
Quick Recipe Summary
Mix the dough in a stand mixer using the paddle attachment before kneading with the dough hook. Let it rest for at least 30 minutes, then roll it through a KitchenAid pasta attachment and cut it into your favourite pasta shape. Boil for 1-2 minutes and toss with your favourite sauce.
Ingredients You’ll Need
- All-purpose flour
- Large egg
- Water
- Olive oil
Ingredient Notes & Substitutions
All-purpose flour creates a soft, versatile pasta that’s perfect for everyday cooking. If you have 00 flour on hand, you can substitute it for an even silkier texture.
Room-temperature eggs mix into the dough more easily and create a smoother consistency.
Olive oil adds elasticity and makes the dough easier to work with while rolling.
How to Make Fresh Homemade Pasta
Combine the flour, egg, water, and olive oil in the bowl of your stand mixer fitted with the paddle attachment. Mix until the ingredients begin coming together.
Switch to the dough hook and knead until the dough becomes smooth and elastic.
Wrap the dough tightly in plastic wrap and let it rest for 30 minutes to an hour. This step is essential for making the dough easier to roll.
Cut the dough in half and feed it through the widest setting on your KitchenAid pasta roller. Fold and repeat several times before gradually reducing the thickness until your desired setting is reached.
Pass the sheets through either the spaghetti or fettuccine cutter attachment.
Boil in generously salted water for just 1-2 minutes before transferring directly into your favourite sauce.
Pro Tips
- Dust the dough lightly with flour while rolling to prevent sticking.
- Don’t skip the resting time, as it makes rolling significantly easier.
- Cook the pasta immediately after cutting for the best texture.
- Reserve a little pasta water to help your sauce cling to the noodles.
- Fresh pasta is done quickly, so have your sauce ready before boiling.
Common Mistakes
Skipping the dough rest: The dough will be difficult to roll and may spring back.
Adding too much flour: Too much flour can make the pasta tough instead of silky.
Overcooking the pasta: Fresh pasta only needs 1-2 minutes in boiling water.
Rolling too thin too quickly: Gradually reduce the roller settings for the smoothest sheets.
Storage
Fresh pasta can be cooked immediately or lightly floured and refrigerated for up to 24 hours.
To freeze, arrange the pasta into small nests on a baking sheet until frozen, then transfer to an airtight container or freezer bag for up to 2 months. Cook directly from frozen, adding about 30 seconds to the cooking time.
Frequently Asked Questions
Can I make this without a stand mixer?
Yes. Mix the ingredients with a fork before kneading by hand for about 8-10 minutes until smooth.
Can I use 00 flour?
Absolutely. 00 flour creates an even smoother, silkier pasta and can be substituted one-for-one.
How do I know when the dough is ready?
The dough should feel smooth, elastic, and spring back slightly when pressed with your finger.
Can I make other pasta shapes?
Yes. This dough works well for spaghetti, fettuccine, linguine, pappardelle, ravioli, lasagna sheets, and more.
Why does fresh pasta cook so quickly?
Fresh pasta contains much more moisture than dried pasta, allowing it to cook in just 1-2 minutes.
Fresh Homemade Pasta
Equipment
- Stand Mixer
Ingredients
- 100 g all-purpose flour
- 1 large egg
- 14 g water 1 tbsp
- 14 g olive oil 1 tbsp
Instructions
- Add the flour, egg, water, and olive oil to the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low speed until the ingredients begin to come together into a shaggy dough.
- Switch to the dough hook and knead on low speed for 5-7 minutes, or until the dough is smooth, elastic, and no longer sticky.
- Form the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for 30 minutes to 1 hour.
- Cut the dough into two equal pieces and lightly flour each piece.
- Using a KitchenAid pasta roller attachment, begin rolling the dough on the widest setting. Fold the dough in thirds, rotate it 90 degrees, and pass it through again. Repeat 2-3 times to develop a smooth sheet.
- Gradually reduce the roller thickness one setting at a time until you reach your desired thickness.
- Feed the pasta sheet through the spaghetti or fettuccine cutter attachment.
- Lightly dust the pasta with flour to prevent sticking while you prepare the water.
- Bring a large pot of generously salted water to a rolling boil.
- Cook the fresh pasta for 1-2 minutes, or until tender with a slight bite.
- Transfer directly to your favourite pasta sauce and toss until evenly coated.
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